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Everything posted by Nickfixit

  1. I see I was called for an opinion on BRY-97. I used it in Cream Ale, Wit and IPA Cream ale was initially butterscotch taste, but cleaned up then just corn - so meh. Wit was dryish and OK I?PA was very nice very fruity - I used some NZ hops. (The ? denotes fairly low IBUs, I used 3 oz. hops in 2 gal for late boil, flameout and dry hop adds.) So I would say Go for it. I think it gets good reviews in Biotransformation so may accentuate fruity hops flavors.
  2. Hi there! I have not looked here for a bit. Good to see it is still in use. A question how do you get IBUs in the recipe from the hops that are not boiled?
  3. Good, let us know what you make 😄
  4. Got 6 oz Pink Boots hop blend from Yakima. $5+ a 2oz bag but free FEDEX 2 day ship. Anyone else trying those? It's for Charity. Making a medium strength IPA today. Opened up the hops, VERY aromatic. The 2020 Pink Boots Blend was chosen by more than 100 PBS members during the 2019 Great American Beer Festival. The blend consists of Azacca®, El Dorado®, Idaho Gem™ and Loral®, creating a blend with tropical, citrus and piney aromatic qualities. https://www.yakimachief.com/pink-boots-blend/ Pink Boots IPA#1 PM 35 mins at 155-165 4 oz 2 row, 4 oz carapils, 2 oz oatmeal(3/4 cup) + 1/4 cup cream of wheat. Boil Pink boot blend 0.5 oz for 7 - 10 min 36-48 IBUs. Boil PB blend 0.5 oz 1-2 min - 2-4 IBUs American Ale HME - 36 IBUs, 3.5% ABVx .25 lb Sparking Amber DME 1x 6oz Booster pack Ferment 14 days with S-05 yeast 1 oz PB ops dry hop 7 days. 5.8-6 % , 70 IBUs.
  5. fly WB Hoppy On the fly fishing, I have only fished in U.K. but there, the best times are dawn and dusk when the real natural flies are out. After dark, not much. I would start accouple hours before sunset, fish until you can't see, then stick to beer and admire the stars. Besides you don't want a fish bite to make you drop the beer lol. .
  6. Talking of brown ales, The Mr. B Churchill's Nut Brown the are out of at Mr. Beer, but if you google it, it looks like every mail order outlet has it, dept. stores etc.. They used to have it in stores but I think online now only. They have to be working with some common warehouse to ship them I would figure. I don't care as I have a few from Mr B's going out of stock sale, and I won't be brewing until new year for medical reasons, but I was surprised. How different is the Moose Drool? I don't think I ever had it.
  7. Hmm surely with the British connection sugar lumps are available? Walmart in Canada has Redpath sugar cubes, but I am not sure how big they are. They even come in Turbinado! Oh they are 144 per 500g box so 3.5 gm each not 2.5 g. Hmm they might not fit. Also Rogers - make cubes. The boxes are also 500g and look the same shape so probably the same. I also a while back got a supermarket box of bigger cubes in USA so.... @cammanron Have you tried ordering by mail from USA?
  8. I use Domino sugar dots. 1 dot = 1/2 tsp, 198 to the 1 lb. box. They fit into the bottles nicely and no measuring or spillage 😄
  9. Ashley says they have tested the recipes to validate their published process. They do ongoing quality control of the product - fermenting it in the office in Tucson.
  10. I think the new brewers are on Facebook, based on the posts there are a lot which is good for Mr. B. 😄 Does that mean we are old brewers here? Well I know I am lol.
  11. Don't go by how long you have stored the yeast (assuming that was what you meant by "a year old"), use the packet date code. You can check the Mr Beer yeast by the packaging date code on the packet day and year, formatted DDDYY. My last Churchill NB Ale end of life can had a 2016 dated yeast. I did substitute a different yeast (London ESB). I did throw the can yeast in the boil. However, you have to figure that Mr Beer would package yeast that would still be viable enough by the HME best-by date. You also have to consider though if it has a viable low number of yeast cells, then it will be in growth phase longer and will make much more flavoring which may not be what you want. As mentioned above, if you do use the can yeast and get no action in a day or 2 you can put a newer yeast in as well.
  12. I am going to try the Citra American Noble I got in a Mr B American Ale I think or maybe a Pilsner?
  13. Here is another product that could save you time in brewing - but mostly I expect if you used extract though. You still have to boil the grain some, even with this I think. It comes with effective boil times of 5, 10, 15, 30, and 60-minute profiles. https://www.steamhops.com/new-products/sampler
  14. What I read from it was that they suggest you can mix the cryo hops with the American Noble in varying proportions to customize the brew. So it is like they have divided the hop cones into 2 parts with differing characters for additional brewing flexibility. That is too complicated for me though.
  15. http://resources.countrymaltgroup.com/InfoSheets/AmericanNobleHops.pdf data sheet
  16. Side by side test Am Noble and T-90 http://brulosophy.com/2018/10/08/standard-t90-pellets-vs-american-noble-hops-exbeeriment-results/ Varieties available https://shop.yakimachief.com/hops/american-noble-hops.html breakdown of pellet contents https://www.williamsbrewing.com/2-Oz-American-Noble-Hops-Citra-Hop-Pellets-P4801.aspx for comparison, regular T-90 Acid Composition Breakdown Alpha Acid: 11 – 14% Beta Acid: 3.0 – 4.5% Co-Humulone: 20 – 24% Oil Composition Breakdown Total Oils: 2.2 – 2.8 mL (per 100 grams) Myrcene Oil: 60 – 65% (of total) Humulene Oil: 7 – 13% (of total) B-Pinene Oil: 0.7 – 1.0% (of total) Caryophyllene Oil: 6 – 8% (of total) Farnesene Oil: <1% (of total) Linalool Oil: 0.6 – 0.9 % (of total) Geraniol Oil: 0.3 – 0.5 % (of total
  17. YCH is marketing what they call American Noble hops. These are low AA (1-3) pellets made from the leftover bits after making their cryo product. THey are intended to impart the American flavors into beers that you would otherwise use Noble hops for. So it is not a hop blast like for IPAs. It is a more subtle nuanced result. Has anyone used these? I got a 2 oz pkt intending to make a Space Dust clone, but I don't think they are up to it. I need T-90 pellets.
  18. This finger in bottle is even endorsed by Mr Beer's Ashley.
  19. Community Members 288 236 posts Report post Posted Saturday at 01:13 PM "A while back I brewed a little 1-gallon all-grain Kit. It was weak and impotent (which really taxed my ego). It consisted of 1-1/2 lb of 2-row and 1/2 ounce of Kent Goldings hops." Don't feel bad, this was a pretty light brew anyway. a quick scan on recipe builder puts it a little over 4% ABV even with the right amount of water. So it will taste pretty thin. Your new amounts look like just under 6% so a big difference. Do you remember what ABV did the kit claim?
  20. Drink beer, rinse out well, using small finger to remove the ring of bits stick inside the neck. At bottling, clean deposits inside with soft, bottlebrush, sanitize with Mr B sanitizer. Make sure to invert bottles to get caps and threads wet (and caps of 12 oz bottles)
  21. I use a Gephhhfftermeter. I listen to the sound when I open the cap. Is is pft? pffft? PFFT? or Pffffffffffffffffffffffffffffffff………………….. time to clean up? British beer is pft. German Wiezen is PFFT.
  22. In your link it says sucrose breaks down (when by yeast via enzyme invertase) to 50% Glucose, 50% Fructose so that leads to Carbo drops --> 27% Glucose & 73% Sucrose--> 63% Glucose, 37% Fructose Sugar dots --> 100% Sucrose --> 50% Glucose , 50% Fructose (via enzyme invertase) So other than the yeast having to break down more sucrose (and they need to do it for both) I don't think it is grossly different - unless there are conditions that prevent that. Conveniently, sugar dots are 0.5 tsp, I use --> 1 per 12 oz, 2 per .75 mL, 3 per 1L. (Sometimes less for dark ales)
  23. Hope it comes out well - taste comparison will be interesting.
  24. That does make it tough to do at home unless you have good equipment with temperature control or just luck.
  25. I am thinking that your deformed caps are either a bad batch or you are seriously over-carbonating to deform them. Either way replacing the caps looks like a fix. Did you have any really highly carbonated brews?
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