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baup5f

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About baup5f

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  1. Just brewed this up on Saturday. Nothing fancy, but should produce a nice, malty Oktoberfest-ish ale. I have read where people have had good luck with the 2565 fermenting in the 50s/60s getting good results. 850g MB Oktoberfest HME 3# Briess Munich LME 6oz Caramel 45 & 2oz Carapils steep 0.5oz Mt Hood 20min boil Wyeast 2565 Kolsch yeast
  2. I use my IR temp gun all the time. I shoot it on the LBK several places below the wort line and they always within a degree of each other.
  3. Joe, Your quart jar, do you get the lid and ring and tighten it down? Or just leave it loose. I assume at fridge temps the yeast shouldn't be active so no worry about pressure from CO2?
  4. My first two batches bottled in December and January had this apple taste. I drank one each a month after bottling and have let them sit since. Today I tasted both and am glad to report this cider flavor has mostly dissipated and these beers are actually pretty tasty! Just tasted one I bottled in February and it still has a cider taste. I will put these away for at least another month.
  5. Now Josh, now cheating. Only use the provided mr. beer instructions and yeast...
  6. brybry, I just finished this one up. My OG was 1.063, and FG after three weeks at 70F was 1.023, putting me at 5.2% abv as well.
  7. IMO, this would be the easiest way. To do a strictly peanut butter porter, I would first brew the mr beer deluxe porter by itself first. Then add a peanut butter extract at bottling. Bottle priming option: add correct amount of peanut butter extract directly to LBK a week before bottling Batch priming option: add correct amount of peanut butter extract to bottling container
  8. Will be doing something very similar in a couple weeks but no cherry extract at bottling. 1.87lb Irish Stout HME 1.10lb Robust LME 8oz lactose (10min boil) 2oz cocoa nibs (5min boil) Safale US-04 yeast Remember lactose is not fermentable so it will push your OG and FG up some.
  9. Just brewed this up today. Will be throwing the extra cascade and nelson sauvin in at two weeks. 1.87lb Bavarian Weissbier HME 1.25lb Muntons Wheat DME 0.5oz Cascade @ 5min Safale S-05 0.5oz Cascade dry hop @ 2 weeks 0.25oz Nelson Sauvin dry hop @ 2 weeks
  10. I think by "grain boil" he is referring to a 20-30min grain steep, could be wrong though.
  11. Josh, what was your process for the nibs? Soaked in what for how long and when did you add them to the fermenter?
  12. Mine was very fruity smelling the first few days, but I did let the wort creep up to 75F during peak fermentation. I made the recipe straight up.
  13. Thanks for the reassurance Josh. The lhbs has a pretty decent variety of hop pellets but typically only carries muntons dme. I've heard people say drink wheat/hoppy beers young. How many weeks would you recommend from bottling before it would be good to drink?
  14. By no means an IPA fan, but had this recently and very much enjoyed it. Will be trying this recipe in a few weeks to try and get something similar. Thoughts or suggestions from the peanut gallery? 1.87lb Bavarian Weissbier HME 1.25lb Muntons Wheat DME 0.5oz Cascade @ 5min Safale S-05 0.5oz Cascade dry hop @ 2 weeks 0.25oz Nelson Sauvin dry hop @ 2 weeks QBrew puts this in at 5.4% abv and 20 ibu. http://www.boulevard.com/BoulevardBeers/80-acre-hoppy-wheat-beer/
  15. Is this steeped carapils water then what you add your dme/lme to and used for hop boiling as well? Or would you keep the steeped carapils water separate and add it to the wort when you fill up the LBK?
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