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Nightwulf1974

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About Nightwulf1974

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  1. Hey all, I have a gallon wine kit of Cabernet that I want to make, but my small carboy and secondary are being used for another batch of wine. Any reason I couldn't use an LBK for this? I don't see why not. It's sterilized, clean and has only brewed one batch of beer. Thanks!
  2. Right on. I gave it a good gentle stir and we'll see what happens I don't have another spice pack as it came with the kit and it's not a huge deal. I'm letting it sit a week untouched and next time I use spices I'll try your approach. Thank you!
  3. Hello,I'm brewing a Gingerbread Brown Christmas Spiced Ale Special from AIH. The recipe calls for the addition of the spice packet to be added to the secondary and then racking the beer on top to let sit for a week.My beer has been in my 5 gallon carboy (5 gallon batch) and has hit final gravity after about a week. Sample tasted great. I am not racking to secondary (I don't have a free bucket and never bother anyways) and just decided to add the spice on top of the already fermented beer. This is the first time I have dealt with spice of any kind. I then realized my "goof" when the spice pack just sat a top the beer. For some stupid reason I thought it would settle out and nope. I gently stirred for a few seconds, being very careful to not aerate the beer or cause any bubbles, but of course it's just a clump here and there and spice all over the top that probably will never settle. After a few days, the spices have distributed over the top of the beer, but again have not settled. I'm not too concerned if I'm going to lack the punch of the spice as intended, but just want to know if when I rack to the bottling bucket in another week if that will help "mix" some of that spice into the final product. I thought about gently stirring again after a few days, but I don't think it's worth the risk. Just want to know some suggestions of what to do at this point.Thanks again!
  4. I just find it weird that this type of beer has such a higher range of C02 volume, and in fact is listed as the HIGHEST carbonated beer on Screwy Brewer. Anyways, I'll leave it alone and I appreciate your feedback. On a related note, do you always use the same amount of priming sugar regardless of style? Have you brewed wheat beers with similar success?
  5. Extremely fast carbonation and under priming? Hey all, I just bottled a 5 gallon batch of an AIH Perfekt Weizenbock. Using the calculator on Screwy Brewer, it calls for C02 volumes to be 3.71 to 4.74 for a German style Weizenbock. I didn't put anywhere near that amount. I must have been looking at a different style by accident or had too much homebrew and I only used about 8.5 Tbs. of Glucose with the last Tbsp. or so being brown sugar as I ran out of the latter. I also now realized that I followed a prior recommendation of priming sugar for a Robust Porter I just finished conditioning and putting in the fridge that called for 3.5 oz. which I believe equates to around 7 Tbs of sugar. To even hit 3.7 @4.5 gallons with a temp of 70F, I would have needed to used around 15 Tbs. I only used around 1/2 that amount. I am not keen on recapping or wanting to open the bottles and even attempt to add more sugar. The thing is, I was moving some of the PET bottles I used to bottle and today (2 days after) they were ROCK HARD. I don't even see how they could be this hard in just a few days considering I only used 1/2 of the recommended amount of sugar for this style, but with only 5 batches or so under my belt I'm still learning.... Before anyone asks, my beer fermented out completely, sitting in primary for 3 weeks. The final gravity was 1.016, just as the recipe called for so I know I didn't have any unfermentables going into bottling. The OG was 1.068 or so. So now my questions are: 1. Is the hardness at just a few days in the PET bottles representative of carbing this quick? 2. Is my beer going to taste flat per it's style since I only used about 1/2 of what is recommended? 3. Should I even try to add more sugar and recap or is that a big no-no and not to be messed with? FWIW, my Robust Porter I just got done with and conditioning for a month and refrigerated only had about the same amount of sugar (8-8.5 Tbs) and it is perfect, just carbed enough for a nice dark beer. It's disappearing fast. This is my first wheat beer and it tasted phenomenal prior to bottling, but now I'm now worried it's going to be under carbonated. If anyone can chime in, I'd appreciate it. Thanks!
  6. I was editing my post when I seen you reply. I won't beat a dead horse, but I had no idea this was such a discussed topic already, so my bad. As I mentioned, not too worried about it. I know we are supposed to chase flavor and not ABV, but I want my cake and to eat it too you see.
  7. Interesting. So I guess the question is why on the website does it list 3.7% if that is clearly not attainable? It's not that I wouldn't have ordered the refill if I had known that, but I would have definitely added the booster to compensate for the loss in ABV. EDIT: I just read through those threads, but it still looks as though nobody has hit the 3.7% even though it's advertised as 3.7% and not an approximate, which is really how it should be advertised IMO. Either way, no biggie. I'll just have to drink 25% more beer to equal that of Bud Light. Additional Information Flavor: Malty ABV (alc/vol): 3.7% SRM (Color): 40 IBU (Bitterness): 50 This product will produce 8 liters of beer in approximately 3 weeks
  8. Hey gang, I didn't have a hydrometer at the time and didn't even care as to what the OG may have been, but has anyone measured the FG on Irish Stout? I know the Mr. Beer advertisement says 3.7% for just the HME alone, but was just curious if anyone has measured the before and after gravity, and what their ABV was? Also worth mentioning, but I did NOT use the booster pack. Thanks!
  9. Ya, that was my question. I had no idea if using brown sugar vs. regular sugar would have made a difference, or if it did, hence the reason I was asking. I should have clarified my initial question. Well, now I know.
  10. Well I think I'll just use standard priming sugar then. Wasn't trying to mess with something that isn't broke, but just thought about it being this is a darker beer. While I don't mind licorice, the last thing I want is regret after brewing a very tasty 5 gallon batch. Thanks guys!
  11. Hey all, I'm going to be batch priming a 5 gallon batch of Robust Porter in the next few weeks and was considering using brown sugar vs. regular sugar. Being as this is a darker beer, would the brown sugar provide a different complexity in the finished beer? Has anyone used brown sugar in a porter and if so, how did it turn out? Thanks!
  12. Ya, I already knew how to do it, but I digest as much as I can and watch many videos since I've started. Thanks Josh. Anything Rick posts is money.
  13. While I know how to use a hydrometer after watching several videos and reading online, the video here is marked "private" and is unwatchable for me. I'm logged in too. Maybe it's just me, but I wanted to mention it if it isn't.
  14. Thanks Rick. Used 1oz. per 5 gallons as instructed. I had everything soaking in a second 6.5 gallon pail. I used the siphon to run sanitized water though it initially of course. I assumed it wasn't a problem, but by the time I started racking from the kettle into the fermenter, I realized there was still sanitized water within the line and figured I'd check.
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