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Everything posted by NwMaltHead

  1. It turned out great! I actually drank half of it cask and bottled to rest. The spices pulled through nicely without dominating the palate.
  2. How'd this turn out? I like using high temp yeasts sometimes
  3. That's the general time reference i was given as well. Figured I'd give it a shot.
  4. Advice given to me by a head brewer. Says all grain doesn't require as much time as an all extract Brew. Not as many off flavors to clear up. Says most of his light beers ferment for 9-14 days.
  5. Turned it into a 3.5 gal OG 1.048 FG 1.013 (target) ABV 4.7 IBU 52 SRM 5.5 Day 2 in fermentor and smells great. Only 9 short days from bottling my first all grain recipe!
  6. Just seeing if there is any other Oregon brewers on here yet.
  7. I'm working on a simple BIAB APA right now. 3 gal 4 lb 2 row 2.75 lb Dark Bohemian (similar to munich) .2 oz cryo mosaic, aa 24% @ 35 .5 oz so. dawn pellet, aa 13% @ 25 .3 oz citra hops, alpha 12%@ 15 .5 oz citra dry hop on day 4 Irish Yeast @68f for 9 days OG 1.057 FG 1.014 ABV 5.6% IBU 62 SRM 6.2 Thoughts?
  8. Ive seen a few recipes in here that dont neccesarily use mr beer products. Wanted a spot to give one another feedback and ideas for recipes and styles.
  9. Even when my beer spends only 2 weeks in primary, I still condition in bottles for 4 weeks. I just realized that some of my simpler beers only need 14-16 days in primary. The 4 weeks in the bottles conditions them up nicely.
  10. If you learn something from it, it isn't necessarily a waste of time.
  11. My Haiku:

    Dark chocolatey malts

    A rush of roasted pumpkin 

    Cask, like days of old 

  12. I generally go about 12 days past high Krausen for lighter crisp beers (ipa, pales, creams, etc) and usually shoot for about 18-20 days past high krausen for heavier and cloudier brews (i.e. stouts, porters, iipas, hefe/wheats, etc). Just a personal general guideline I've been following.
  13. This is my first time trying. Many people have had success catching wild yeast, though. From what I have read, it's all about trial and error. However, fruit orchards and local fruit are more likely sources of good yeast. A lot of wine and cider makers use yeast from the vine or tree growing the fruit. A very simple way to collect/trap is to make a quart of simple wort (dme + water) and fill sanitized mason jars 1/3. Then place near herb or fruit garden /tree. I hear flowers can provide nice yeast too. Even an open window. Yeast is everywhere! To prevent sour beer, add hops to the wort to inhibit bacterial growth including lacto and brett. After 2 weeks, taste liquid on top which is technically booze/beer. This taste test will tell you if you've trapped a yeast worth exploring. If it's sour or nasty, try again. It's interesting to read up on. Here's some good general info on yeast. http://www.homebrewtalk.com/heads-up-yeast-bent-on-world-domination.html
  14. Tech N9ne, great choice brother!
  15. Has anybody trapped their own local yeast/cultures? I have to grab my mason jars from my father's house, but I have 2 experiments going so far. Jar A: oats, honey, chopped raisins Jar B: oats, honey, dried cranberries Both jars were sanitized proper; dried fruit was placed in bottom of jars. The oats were put in boiling water, boiled for 5 minutes. Then added the honey at "flameout" and added mixture to jars. Covered with muslin to keep bugs out. Placed jars near open window for 24 hours. Now on hour 32 and patiently waiting for 10-14 days to go by. I have some apples from a local orchard I plan on getting yeast from. Also want to stick some simple wort in 2 jars (one hopped, one unhopped) and set outside for 2 days... see if I can grab some lacto or brett. I'll post updates weekly as long as I'm experimenting. Anybody have any thoughts or experience on the subject?
  16. Yeah I'm definitely reading it correctly. And I did use distilled water @ 67°f. Even if I used tap though, .005 is a big difference. The final thing is what I was looking for. If I just have to adjust the reading, then my pumpkin beer DID in fact hit the target OG. Thanks @RickBeer appreciate it
  17. I checked my mr beer hydrometer today using room temp water and it reads 0.995. Does this simply mean readings will be 0.005 off? Of course I'm going to get a new one soon but figured I'd ask.
  18. Working on the details of my chocolate cherry stout, which will be brewed in about 3 weeks. Also need to get a nice malty ale going, perhaps a Vienna based ale..
  19. I am looking to make a 2 gallon pumpkin ale this month. From what I have on hand, I'm thinking: 3lb Pilsen DME 2lb bohemian dark floor malt 2oz chocolate malt 2lb pumpkin (1lb in mash; 1lb @45) 14g Hallertau pellets @50 1/2 tsp cinnamon @10 5g grated ginger@10 1 clove @ flameout Ferment @67°f using WLP 060
  20. Welcome to your new addiction... I mean hobby! This forum is a great place to share ideas and learn, too.
  21. Looking to brew my first stout for January. Just building the grain bill right now. Any input is greatly appreciated! 5 Gallons with extract 3# Pilsen DME (need to use it) 2# light DME 1.25# crystal 120°L 1# bohemian dark malt (similar to Munich malt) 1# Chocolate Malt 1# oats 3oz roasted barley 525°L
  22. It's a little late to chime in, however, fermenting the cider to a good 8 or 9 abv and then back-sweetening with a little apple juice or apple juice concentrate makes a good sweeter cider. How'd this experiment turn out?
  23. I became impatient; at 3 months it still tasted horrid! I dumped most to free up bottles. However, I found one the last week of August hiding in my closet and it was pretty good. I learned a valuable first had lesson in patience.
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