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slym2none last won the day on January 7 2016

slym2none had the most liked content!

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About slym2none

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    The bottom of a beer glass.

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  1. Anyone who wants to contact me can find me easily enough on homebrewtalk.com.



  2. where have you been?  Do you not love us?  Ive been missing you...

  3. Hi it's me creeps, can we all be friends again??? We're ready to try again... ?

  4. You can say what you want, but take the hops out of the equation, and it is liquid malt extract. I see you are doing what you are (possibly) accusing me of - pIaying word games. I never said you boiled the Mr Beer cans. I even said on the first page that you don't boil them. But the stuff inside the MrB cans is LME, just pre-hopped. I am so done with you. This is ridiculous.
  5. You are telling me that it isn't liquid malt extract? *rolls eyes* Pre-hopped, sure. But it is still LME. I know you don't like me Rick, but this... I mean, wow...
  6. Murphy's Law - if something can happen, it will.
  7. I've never used LME other than MrB cans, and they aren't boiled. I do get a hot-break with Briess DME, but not like the one I got with a partial mash using 3 pounds of grain.
  8. This is what I got when I added 1-1/2# wheat DME & steeped 4 oz Carapils to the WDA can: I filled a 20-22oz glass with a 12 oz beer. Gorgeous!
  9. Ah, that hop-schedule makes sense, then, using two LBKs.
  10. OK, well, if the carboy has a removable spigot (!!!) then my point stands. Replace the word "LBK" with "carboy" and there you go.
  11. I like the addition of the wheat in the grain bill! You are using 1/2 oz of hops in the dry-hop. That leaves you with a half-ounce leftover, right? I'd either throw that in the flameout addition, or would go ahead and dry-hop with a whole ounce. Pardons if this is incorrect - maybe you have these hops around already and that's the amount you have. If so, all apologies. TTTT, I'd split the Simcoe & FF7Cs and use half ounce of each at 20 minutes, then a half ounce each at flameout, but that's just me. I am probably too late, anyway. Regardless, it sounds great, be sure to keep us updated!
  12. You can, but you won't get a good hot-break that way.
  13. As Josh R said, brew according to the yeast & beer style. With the Coopers/Mr Beer yeast, 68-76 is fine. With Nottingham (and many other yeasts) you would want the 68 to be the top end of the spectrum, with 62 being common for a lot of ale yeasts, and ones like Nottingham can easily drop down into the mid 50's and still be fine. "Brewers make wort - yeast makes beer."
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