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McDammit

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Everything posted by McDammit

  1. Tried my HRB a few days ago. My batch seemed to be 20% beer and 80% root beer. 100% amazing. Didn't know I had it in me.
  2. McDammit

    Rye ESB

    S-04 safale OG 1.066 FG 1.022 66-68 degrees The entire recipe is further back on the post. The taste I obviously took at FG did not exhibit the green apple flavor at all.
  3. McDammit

    Rye ESB

    What a miserable disaster!!!!!! Fermented for 3 weeks. It smelled great and tasted awesome before bottling. I let it condition for 6 weeks, chilled a couple and opened them with my friend that assisted in the whole process. Tasted nothing but green apple. Mostly flat green apple to be more precise. Should I have done a secondary fermentation? Any advise is appreciated.
  4. McDammit

    Rye ESB

    It did boil for an hour. 30 mins before first hop added
  5. McDammit

    Rye ESB

    From reading that it's probably good
  6. McDammit

    Rye ESB

    .5 ounces each Kent goldings at 30 mins Kent goldings at 15 Cascade at. 5 Wasn't wanting to make a RYE PA Low alpha acid Just wanted flavor and aroma
  7. McDammit

    Rye ESB

    I milled a pound of Maris otter Fourth pound of carapils Half pound rye malt And 3.3 pounds of rye malt extract
  8. McDammit

    Rye ESB

    I put about a quarter pound of milled carapils in mine. Hope that does the job.
  9. NICE! I guess I asked the original question because it's my first batch without any MRB products. I guess this might be what an expectant father must feel. Lol I'm attempting a rye ale.
  10. I just bottled API IPA last week......The instructions called for both packets of yeast. I had krausen in the matter of hours. I added a pale LME above and beyond the recipe.
  11. McDammit

    Rye ESB

    How did it taste on bottling day?
  12. Also.....in the batch in question.....I have steeped grains, different hops and lots of rye malt extract.
  13. Also.....in the batch in question.....I have steeped grains, different hops and lots of rye malt extract.
  14. As much as I appreciate your answer......was "throwing up" really the best choice? Lol
  15. Until recently I have been using the yeast that comes with the refills. I know what the krausen looks like. With the many different refill kits I've made, the krausen looks pretty much the same. I've got a batch fermenting with s-04 and another going with s-05. The krausen on both is much tighter packed more like the froth on the top of a latte. I apologize for knowing that. Do different strains of yeast produce different krausen characteristics?
  16. I have found them all enjoyable so far. 2 more types for me to try when I'm next at home (truck driver). Through my adventurous ways and some reading on here. I've got a batch in the fermenter that I guess is either a partial mash or a partial extract? I'm not sure of the difference between the two. Even though I try branching out from time to time I can see myself brewing these excellent, tasty beers for years to come.
  17. When you're reordering you'll probably want to get a second. They're cheap and you probably want one more anyway. Sorry about your keg. Hope the beer turns out.
  18. This was my second batch. After four weeks it's good........after six it's amazing! Enjoy!
  19. McDammit

    Rye ESB

    I'm thinking that's the route I'm gonna take. Thanks
  20. McDammit

    Rye ESB

    Was very curious about this so I picked up a "terrapin" rye pale ale. While it was an enjoyable beer, as most beers are, didn't get rye flavor like I was expecting. I'm thinking I want to brew my own. Without going overboard on rye flavor how can I ensure to get SOME?
  21. In addition to beer brewing.....I'm actually a pretty decent cook. I think presentation is important too. Flavor most of all but if I can take an extra step or two to have a better finished product, I'm gonna do that. Best foot forward and all that.
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