Jump to content
Mr.Beer Community

sdrake

Community Members
  • Content Count

    539
  • Joined

  • Last visited

  • Days Won

    2

sdrake last won the day on August 19 2015

sdrake had the most liked content!

Community Reputation

270 Excellent

About sdrake

  • Rank
    Brewmaster in Training

Profile Information

  • Gender
    Male
  • Location
    Arizona

Recent Profile Visitors

The recent visitors block is disabled and is not being shown to other users.

  1. I made a batch of Horse's Ass Ale with a 2nd CAL HME in it. It raised the ABV up around 7.5% and is a good beer.
  2. Blame the capper and not the bottles. The bottles are what's trying to get you.
  3. I think I used dark and I like it. But I really don't remember.
  4. Yesterday I tried my first bottle of my Horse's Double-Ass Ale after 2 weeks of conditioning. This is where I took the Horse's Ass Ale (1 CAL + 1c honey) and added a 2nd CAL. It is dry and I can definitely taste the hops from the 2nd CAL. I've never had a Horse's Ass Ale so I don't know the comparison. It's good and I'm sure it'll be better after it's conditioned more.
  5. I use a red one where I hold one handle in each hand, put it on the bottle and pull down. I've bottled 450 bottles with it and no complaints.
  6. This is an interesting topic as I guess the intent is that the new person's first batch is a successful batch that will make them want to continue. I believe the intent of the first batch is to teach them the process. Best to keep the first batch simple and low cost so any of the standard recipes work. My advice to Mr. Beer is when someone buys a starter kit, formulate a strategy with that customer to develop their beer-making skills beyond that first batch. In the Mr. Beer world, I see really 3 steps in developing a person who will enjoy making beer. Step 1 = Standard refill Step 2 = Deluxe refill Step 3 = Recipe The reason I identify these 3 steps is to make the beginning brewer realize that making beer is much more interesting than that first standard refill batch. Mr. Beer needs to say to them something like, "you did good with your first batch, now let's make something better." Ultimately you want the customers exploring different recipes and enjoying the hobby. So my advice is with the refill kits is this... 1. If there's a 2nd or 3rd refill in the kit, include an LME to make one of them a Deluxe refill batch. 2. Include a coupon in the kit towards purchasing a recipe. Make the coupon a little better than the sales and discounts Mr. Beer periodically has. Heck, take a loss at getting them to order a recipe after doing their first couple of refills. Your goal here is to get them to explore the Mr. Beer inventory of recipes and to start using their imagination of what they want to make. Plus (in my opinion), a recipe makes better beer than just making a standard or deluxe refill. I think one of the main reasons that people will get the kit but not continue in the hobby is because they view the simple standard refill beer to be simple, unimaginative beer. You need to get them to open their eyes to the discovery of the 100+ recipes.
  7. Thanks. From reading this, I gather that any methanol we produce when making beer is extremely small because we aren't using fruit and we're using a low fermentation temperature. I gather with moonshine the risk is because you're distilling it, you're concentrating the alcohol and any methanol that you concentrate risks too high a concentration, especially if you fermented the wrong stuff at the wrong temperatures.
  8. I didn't start this thread to discuss the legality of distilling moonshine. I started this thread to understand whether we have wood alcohol (methanol) when we ferment to make beer. Beer: various sugars & yeast = fermentation. No distilling. Moonshine: various sugars & yeast = fermentation. Distilling to concentrate the alcohol. Now if moonshine has methanol in it that must be removed because it's poisonous, how come our beer doesn't have some methanol in it? Or does it? Or are different sugars used to make moonshine that produces methanol while our beer ingredients don't produce methanol?
  9. But distilling the alcohol is simply a step in addition to how we make beer. In both instances, yeast is added to fermentable sugars. In our case, we bottle it up and call it beer without distilling it. For the person making moonshine, they're doing the same fermenting we're doing, but doing the additional step of heating it up to distill out the alcohol. Since the person making moonshine must remove the wood alcohol first because it's poisonous, it means that his fermented wort contains the dangerous alcohol. Wouldn't our beer also contain some of the dangerous alcohol since we're doing the same thing? sugars plus yeast = the same fermentation.
  10. I just had my first LBK overflow at 30 hours into fermentation. I'm making the API IPA recipe using the dented-can variety of the Diablo IPA HME. When I opened up the cooler to change the frozen ice bottles, I saw my LBK was sitting in a small puddle of brown liquid. My first reaction was that my LBK was leaking, but then I noticed the foam coming out of the top of the LBK and down the one side. This is my 21st batch of Mr. Beer beer and my first overflow. The API IPA has the Diablo IPA HME (I used the dented can variety) and an American Ale HME and is only to make 7.7% ABV beer. I've made a few recipes that are a higher ABV, but no overflow. But with my previous recipes with a higher intended ABV, I took the temperature in the cooler down to around 60F for the first few days. This time I took the cooler down to about 65F. I did have the lid a quarter turn loose to allow CO2 to escape. From what I've read on here, the overflow isn't an issue and my beer should still be good. I cleaned it up the best I can. I don't know if the Diablo IPA HME is more prone to overflows than other HMEs or whether using my dented can (on the seam) is an issue.
  11. Yesterday I was watching some videos on how to distill alcohol. I'm not going to do it, but I was just interested in the process. In one of the videos, the person heated the fermented corn and sugar to 170F to distill out the wood alcohol first so that it could be discarded because it's poisonous to consume. Then the person heated it to 185F to then evaporate out and distill the good alcohol. My question is this... If yeast, corn and sugar produces the bad wood alcohol, wouldn't our beer fermentation also be producing some of the bad wood alcohol also? Or is it in such small quantities because we're not distilling it that it doesn't matter?
  12. I can highly recommend the "That Voodoo That You Do" recipe. I bottled it 3 weeks ago and had to try a bottle even though it should have more conditioning. It's the first recipe that I've done that uses brown sugar. I really like what the brown sugar does in it. It gives it a little drier taste, but it also gives it somewhat of a molasses taste that's not overwhelming and just there in the background. I like it and look forward to drinking more as it conditions longer.
  13. MRB Rick, one other thing I've noticed about the packing over the past year. When an order has only standard refill HME cans (the shorter ones), the packing box is the same size as the HME cans and the size of the box (plus the cardboard dividers being the same size as the standard refill HME cans) creates no packing issues. Everything is good. When craft or seasonal HMEs are ordered with the taller cans, you then go with a larger box. The larger box combined with the foam popcorn and short cardboard dividers is where the issue is caused.
  14. Actually, getting a dented can is like paying for a new car but getting a car with 20,000 miles already on it.
×
×
  • Create New...