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JoshR

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Everything posted by JoshR

  1. I agree. The rest of their beers are pretty boring and nothing to brag about, in my opinion.
  2. Yes. In fact, we have a vanilla porter recipe available called "Nilla Porter". The same instructions can be applied to a stout using our Irish Stout HME. http://www.mrbeer.com/nilla-porter-recipe
  3. The regular Falconers Flight has tropical, floral, lemon, and grapefruit characteristics, while the 7C's has more citrusy and piney characteristics, with layers of spicy and earthy overtones.
  4. I agree. The Deluxe version of the Czech Pilsner plus some Saaz really make that beer shine.
  5. Keep in mind that we have "Deluxe" versions of our refill kits. These come with an extra LME softpack that will boost alcohol by 1% while adding some body and flavor to your beer. We also carry many different hop varieties and yeasts to experiment with. Or you can settle for one of our hundreds of recipes on our main website.
  6. Dextrose, aka glucose, aka grape sugar, along with fructose, is one of the primary sugars found in wine grapes. Wikipedia has a better explanation than I can provide. From Wikipedia: "During fermentation, yeast cells break down and convert glucose first. The linking of glucose molecules with aglycone, in a process that creates glycosides, also plays a role in the resulting flavor of the wine due to their relation and interactions with phenolic compounds like anthocyanins and terpenoids. In most wines, there will be very little sucrose, since it is not a natural constituent of grapes and sucrose added for the purpose of chaptalisation will be consumed in the fermentation. The exception to this rule is Champagne and other sparkling wines, to which an amount of liqueur d'expédition (typically sucrose dissolved in a still wine) is added after the second fermentation in bottle, a practice known as dosage." Grapes have been the main choice of fruit for wine for thousands of years because they naturally contain everything needed to make great wine. They have the tannins, the acids, and the sugars to create very palatable wine with minimal effort. Country wines, on the other hand, are usually made of other fruits and these fruits are usually deficient in certain things. Some fruits you may need to add pectic enzyme, while others you may need to add tannins, or whatever. That's why I prefer making country wines to grape wine - because they are more challenging. But, taking my cue from grapes, I prefer to use dextrose because it really helps bring out the flavor of fruit. My experience has shown this to be true and the science shows this to be true. But where's the fun in not experimenting, right? With that said, let me know how your testing comes out. I'm interested to see the differences. I've done side-by-side tests before, but with more fruity wines. I think elderflower will really showcase the differences in sugars really well. But I digress. This is a Mr. Beer forum, not a wine forum. But if you want to talk more about this subject, feel free to PM me anytime.
  7. +1 I use the hazelnut flavor in a hazelnut chocolate milk stout I make.
  8. "Country wine" is basically any wine that isn't made from grapes. They're usually made from other fruits such as apple, blackberry, citrus, etc.
  9. Dammit, Rick! You beat me to it. Again! lol
  10. No. Sugar doesn't affect the flavor of the beer at all when used for priming. You can use any type of sugar for priming and it won't affect the flavor. For fermentation, however, you are using larger amounts of sugar and these can and will affect the flavor of your beer. Granulated table sugar (sucrose) will create cidery flavors, but corn sugar (dextrose) won't. It's very neutral and is recommended for boosting alcohol while avoiding cidery off-flavors. I, too, make many types of country wine and I use dextrose for raising ABV. You may not notice the "cideryness" from sucrose, but believe me, if you use dextrose instead, you will get a much better and brighter fruit profile in your wines.
  11. Yeas, completely normal and harmless. It's the result of the suspended yeast consuming the carb tabs/sugar then precipitating to the bottom. Refrigerating for a few days will "cold crash" the yeast creating a tighter sediment that's easier to pour off of. Congrats on your first batch!
  12. Falconer's Flight is my favorite hop blend. I make a killer IPA with it and hope to have it up on our list of recipes soon. This looks like a good recipe, too.
  13. In response to the Budweiser SuperbowI ad, we put together a quick and easy peach wheat ale that is available for a limited time only. Order this recipe before it's gone!! "We've all seen it; that infamous Superbowl ad belittling craft beer. Our response is a simple one: "The Fussed Over Peach" Wheat Ale. This is the type of beer that is brewed to be fussed over. You can dissect it all you want, but at the end of the day, this peach wheat ale is brewed for drinking, and oh how delicious it is. The people who drink this beer are people who like to drink beer…. Good beer, that is. Put your foot down, and show your support for the craft beer industry with this limited-time recipe. We will only have these on sale till Sunday, February 8th, so get yours while you can. You wouldn't want people to think your a Bud lover, would you?" - Sarah S http://www.mrbeer.com/beer-worth-fussing-over-peach-wheat-ale
  14. Be advised, guys. I just designed a saison recipe for Mr. Beer that will be going up for sale soon. You guys will be the first to know about it.
  15. Yeah, that's the sweet spot, I think.
  16. Fermentation temperature should be kept above 63F - it is unknown at this time what the upper limit for this yeast strain is (some have fermented it in the 90s), but free-rising from pitch temperature is encouraged. Does anybody have an opinion on what it a "good" upper limit for fermentation temperature for this yeast? I find it really starts giving off its spicy characteristics at around 74F.
  17. Move over Spuds McKenzie, there's a new Brew Dog in town.
  18. Sudsforlife, the updated instructions have been added. The only difference is that you'll use 6 cups of water instead of 4 and you will keep the heat on a low boil for 30 mins. Be sure you don't use a pot larger than 6 quarts. 3-4qt is ideal. Most of the people that did this recipe didn't have any issues because they used smaller pots. The few that did have evaporation issues added a little bit of water to compensate. This is totally OK to do. This is one of our newer recipes and when we tested it on our induction stove, it came out fine. But not everyone has an induction stove that will keep consistent temps so we overlooked the possibility of too much evaporation loss. Also, in my own defense as the newest Mr. Beer Brewmaster, I didn't put this recipe together. But I did fix it. Though I will be putting together the future Collaboration Series recipes, and I assure you this will never be a problem again. Let us know how it turns out.
  19. Look at that face. How can anyone say no to that?
  20. This is awesome! I actually got my dog from the Southern AZ Humane Society many years ago. She was a 5 month old rescue and was in bad shape. Now she's almost 15 years old and has led a very happy life. This is a great idea! This is my dog, Isis, when she was about 7 years old.
  21. I betting it will come out fine.
  22. Unless you have a very refined palate, you probably won't notice it. The other spices come through much stronger (because they are fresh), as does the malt itself.
  23. LOL! Yeah, I caught myself in time and used the scissors. It was our first livestream so mistakes were going to happen. Besides, my teeth are very sanitary....lol.
  24. Sounds like a good one! Let us know how it comes out.
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