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Everything posted by C-ya

  1. On my way. Should be there in about an hour.
  2. Hotel booked for Saturday night.
  3. I'll make it Saturday evening after a class. I'll try to get a room so we can partake more of the good stuff without trying to drive home.
  4. I may stay Fri. and Sat. nights to make it interesting. I know it is easy to get too much 3F in you to drive.
  5. @MRB Josh R, I'm sure we can do something like that. Anything specific by them?
  6. If we are going to do this in Munster, I'm guessing a stop by 3 Floyd's is in order, no? Great beer and great food. @scouterbill, you be glad to know the last couple of times I went, the music was at a tolerable level. I'm about 45 mins or so from there so count me in!
  7. You got it. Follow the basics and you'll do fine. As far as the Shiner Bock, there are a few folks who may be able to suggest a recipe for you. Welcome to the hobby and the forum!
  8. I made it to Dragoon Brewing after visiting Josh and stopping at the Tucson Hop House. Their Frosty Friends Red IPA was awesome. It was even more awesome cask aged with an extra dry hop addition.
  9. Well, I made it to Mr. Beer headquarters. Josh and I talked for a bit, toured the digs, sampled some beer, got the skinny on some of the micros in town to hit, and I bought some half-price HMEs. Nice visit - thanks, Josh!
  10. Any other recommendations for dinner or drinks? I'll have two nights open for dinner. If it is at a brewpub, so much the better. I'll most likely head over to Dragoon after leaving Mr. Beer since they aren't too far apart if they are open.
  11. @Kevin Caffrey, they just keep getting better the longer they sit. Seriously, hide one or two and put a note on your calendar to go get them. You'll kick yourself for not saving more!
  12. A light (lite) beer with a kick! Nice!
  13. @WisconsinBadger, @Shrike, @Kevin Caffrey, do yourselves a favor and let as many bottles age for as close to a year as you can. Believe me, you won't be disappointed!
  14. I would think that would be OK to try young. The lighter beers don't gain much by aging/conditioning like the higher ABV or maltier/darker beers do. Maybe wait 3 weeks since it will probably have a higher ABV than normal.
  15. What is this batch, Pete? If it is an IPA or a wheat, try it early. It should be OK after 2 or 3 weeks.
  16. I'm an altbier fan so I really enjoyed the article. I'll try the above recipe as well. I am just about finished with a 5 gal batch from AIH. I brewed that one with an ale yeast. The next batch will done with a lager yeast. The batch after that will be a lager yeast and then lagered for a couple of weeks extra to see how that influences the final product. I read that in the BYO article and it sounds like something I would like to try.
  17. Thanks for the suggestion. I may need to leave on Saturday...
  18. It's on! Shipped the component to the customer so I'm planning on flying out there Oct. 11 and returning Friday or Saturday. It looks like I can get there around lunch on Wednesday so I'd head over to the Mr. Beer shop for a few beers, I mean minutes. Customer on Thursday and try to meet a forum member from an FAL forum.
  19. When I first got mine, I calibrated it and compared it to the hydrometer. It was always within a point of the hydro, and both were within a point or so of the recipe if the OG was given, or what the brew program calculated. After that, I quit wasting wort in the hydro and used the refractometer. Is it 100% right? Probably not. Do I care? Absolutely not! I like to have an idea of the ABV, but I don't need to prove that it is correct in a lab or a court. With 5 gal batches, I wouldn't mind a hydro at both ends of fermentation. I'll probably do both as a check on each of them for OG.
  20. I bought a refractometer for my OG readings. The volume in an LBK is small enough that I only want one hydrometer reading's worth lost. One drop with a refractometer and about 1/2 - 3/4 of a cup for the hydro. That gets sipped as I'm bottling once I read the FG and make any corrections.
  21. Nice! I'll keep this thread updated as the time approaches assuming everything goes to plan.
  22. To the Mr. Beer Team, it looks like there is a very good chance of my company visiting a customer in Tucson. If so, I would take the trip in hopes that I could stop by and visit. Would that be possible? I would plan an extra day there to visit as I guess no one is there after hours.
  23. Nice topic, @AnthonyC. I love barleywines for the holidays. My first homebrew (at a brew shop) was a barleywine with a coworker back in 1997. I have some Sierra Nevada Bigfoot Barleywine from 2013 in the basement now. I also have some Samichlaus from 2012, 2013, and I think 2014. Both of these beers age really well. I usually drink two or 3 bottles of them over the holidays, and pick up more each season to keep the aging pipeline going. (Puts barleywine on the list...)
  24. Thanks, @Creeps McLane. You echo what another forum poster said except he doesn't like burst carbing. He likes the minimum 3 weeks for conditioning so he puts his regulator at 12ish psi for 2-3 weeks after the conditioning phase. That yields a 5-6 week time to drink but if you plan for it, it may not be a bad thing. I'm sure I'll play around with burst carbing at least once.
  25. I'm just getting ready to start kegging myself. I have a second temp controller mocked up, ready to wire, a freezer to modify for my keezer, a CO2 tank to get filled, and my taps and lines. I'm just waiting on my double body regulator. How long to I need to have the keg under carb pressure before it's ready? I know it needs to be cold (serving temp or lower) to carb, just not sure on the time. Conditioning will take the normal 4 weeks unless it is meant to be drank young, so the carb time will add to the time before consumption. I have this chart bookmarked - http://www.kegerators.com/carbonation-table.php for determining vols of CO2, just not sure on the time. I have seen a few different things out there but you guys are family so I thought I'd ask here first.
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