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Everything posted by JoshR

  1. Great point, Rick. Our instructions say to use a 3 quart pot or larger. I think some people have been using large stockpots which can cause the evaporation. The extra 2 cups of water should prevent that from happening, hopefully.
  2. If you've already brewed this and got the wort into your LBK, it's mostly fine. The issue was some people were boiling this at a very high rate causing a lot of evaporation. The fix should minimize this. But like I said, if you've already made it without any burning or scorching, it should be fine. If you have experienced scorching, please let our Customer Service know via email. Please include pics.
  3. Yes, same capacity. The 8Lx has a "Krausen Kollar" that allows foam to rise without blowing over. It's best for people that want to brew bigger, more serious beers that have a higher abv and/or hop/fruit content without having huge messes.
  4. I've worked at 3 different homebrew supply stores, and we rarely sold our Muntons products compared to our domestic stuff. Probably because it also costs twice as much. Just not worth it when you can get fresher ingredients through Coopers and Mr. Beer. And yes, most of our malts are made in Adelaide, Australia, but it gets shipped right away to the states (usually within a few days), while Muntons usually sits on a freight ship somewhere until someone decides to unload it weeks later.
  5. So we had a bit of a screw-up with the instructions of our Sugar On Top collaboration recipe. If you ordered this recipe, you will be getting an email with the revised instructions. In the meantime, I thought I'd post it here, too. NOTE ON THE FIX: I added 2 cups of water to the boil, which shouldn't effect the final product and should, in fact, give the beer more hop character because hop efficiency is better with lower gravity boils. I also added to put it at simmer on LOW for 30 mins. This should lessen the evaporation loss. STEP 2: BREWING Brewing beer is the process of combining a starch source (in this case malt extract) with yeast. Once combined, the yeast eats the sugars in the malt, producing alcohol and carbon dioxide (CO2). This process is called fermentation. 1. Place the contents of Nugget pellet hops packet into the first hop sack, tie it closed, then trim away excess material. 2. Remove the yeast packet (NOT needed for this recipe) from under the lid of the hopped malt extract (HME) can, then place the unopened HME can in hot tap water. a 3. Using the measuring cup, pour 6 cups of water into your clean 3-quart or larger pot, then open the DME, and slowly sprinkle in half the DME (100gm) into the pan of cool water and stir to dissolve. Increase your heat to medium-high. Continue stirring constantly to keep the rising foam in check. If it begins to rise, pull the pan off the heat and lower the temperature slightly, continuing to stir until you hit the hot break which is where the foam has subsided and the solution is now safely boiling. Add in your first hop sack,b allow this mixture to simmer on LOW for 30 minutes, stirring constantly, then remove from heat. Slowly add the other half of the DME and the brown sugar stirring vigorously to avoid clumping. 4. Open the can of HMEc, pour the contents into the hot mixture. Stir until thoroughly mixed. This mixture of unfermented beer is called wort. 5. Fill keg with refrigerated tap water to the 4-quart mark on the back.d 6. Pour the wort into the keg, and then bring the volume of the keg to the 8.5-quart mark by adding more cold water. Stir vigorously with the spoon or whisk.e 7. Sprinkle ONLY the US-05 yeast packet (included in your recipe) into the keg and screw on the lid. Do not stir. 8. Put your keg in a location with a consistent temperature between 59°and 75° F (15°-24°C), ideally about 68° F (20°C) and out of direct sunlight.f Ferment for 14 days.g 9. At the 1 week mark, sanitize your second hop sack, place the contents of the Citra pellet hops packet into it, tie the hop sack closed, then trim away excess material. 10. Open the lid of the fermenter and toss in the hop sack, replace lid. Do not stir. We apologize for any confusion this may have caused. If you have any issues brewing this batch, please let us know. Cheers!
  6. Yeah, we're currently rewriting the instructions to that beer. I will post them on the forums as soon as they're done. Any kits that haven't gone out yet will have the revised recipes included. We apologize for the mistake.
  7. Try this: http://convert-to.com/576/malt-extract-conversion-plus-nutritional-facts.html
  8. Do you know the name of the beer? Maybe you can even write to the brewery and inquire about the recipe. Many times breweries will give out what's in their beer, but not the measurements. This makes it more of a challenge for the homebrewer to clone their beer. Other times, they may simply leave out an ingredient or special technique they use. If you can get the recipe or an approximation of it, we may be able to help you clone it.
  9. The aniseed flavor is a characteristic of the malt extract. It is faint, but noticeable.
  10. Yes, as long as they were stored in a dry area, they should still work fine.
  11. That's right. The displacement will be the same regardless of shape.
  12. I don't think so. I've made some lagers with some pretty big starters and still had the need for a d-rest.
  13. I know this is off-topic, but I actually have a small collection of glass hydrometers from the 1940s and 1950s. How they lasted this long is beyond me. One of them actually has liquid mercury in its tip rather than lead like the others. They are displayed alongside my boxes of antique bottlecaps from the 50s (lined with cork) and 2 unopened cans of Blue Ribbon malt extract from the 60s. Oh, and I also have a 6-pack of unopened M.A.S.H. commemorative beer from the 70s.
  14. Yeah, that doesn't sound normal at all. I've never trusted Munton's products personally. They have to ship across the pond from England and it's almost impossible to get anything "fresh" from them in the states. Glad you dumped it. Stick with Coopers and Mr. Beer extracts. They won't do you wrong.
  15. I'm currently experimenting with a batch of cider that is 100% brettanomyces. I'm also using locally sourced honey. It should be pretty good in about a year.
  16. The Classic American Light usually come out to around 3.7% abv. The Deluxe version is at around 4.7%. As for fruit, roughly 1/2lb per 1 gallon is normal. But you can add up to 1lb per gallon. You just need to be careful that you don't ferment at too high a temp (keep it around 64-68) or you could have explosions and/or foamy messes.
  17. .5 oz of zest per 2 gallon batch is pretty reasonable. I use 1 oz in my 5 gallon batches. Be sure when zesting that you try not to get much pith (the white stuff). It will add unwanted bitterness to your beer. I agree with Joe about the lemon over the orange if you're using cherries. Or maybe even lime. For the dry-hopping, again, I agree with Joe on this one. The cascade would probably go great with the lemon and cherry flavors and .5 oz is the perfect amount for dry-hopping.
  18. Here's the link to Saturday's livestream tutorial in case anyone missed it. Be sure to keep your eyes out for our next livestream event in 2 weeks. Cheers! http://new.livestream.com/mrbeer/events/3761351
  19. The yeast that comes with our kits is a great all-purpose beer yeast by Coopers. It's good for pretty much any recipe and it has a great temperature range so it's easy for beginners. It produces a complex woody, fruity beer at warm temperatures and is more heat tolerant than other strains. Now if you DON'T want your beer to have some yeast character, skip the Coopers and go with US-05 and ferment between 60 and 65 degrees, it will come out nice and clean for you. Like Rick said, S-05 is a very clean fermenting yeast. It's really great in beers where you really want your hops to shine like pale ales and IPAs.
  20. Glad you enjoyed it! We'll be doing a bottling/conditioning video in 2 weeks. We'll be doing a lot more videos in the future, too. I'll try to keep everyone posted at least a week in advance.
  21. Yes. This is from the yeast that ate the sugar you added when you bottled the beer.
  22. Sorry, Rick. This was sort of a test run, but we will be doing a lot more in the coming weeks.
  23. We're doing our first Livestream video tutorial this morning at 9am MST (11am EST). Be sure to tune in for a LIVE demonstration of our products. We will be taking questions via chat throughout the show. It will be featuring myself and our President, Rick Z. Perhaps we'll even give you a coupon code at the end of the show! Join us! CLICK HERE FOR LIVESTREAM!
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