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D Kristof

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Everything posted by D Kristof

  1. Ever drink a beer that was black as a moonless night but it had absolutely no bitterness? Been puzzling me for a couple years but I think I figured out how they did it. https://www.williamsbrewing.com/4-Oz-Sinamar-Natural-Coloring-P2651.aspx
  2. A guy at my LHBS demonstrated this calculator to me. Seemed simple enough. https://www.homebrewtalk.com/forum/threads/ez-water-calculator-3-0.261001/
  3. My kit told me to add LME. Where'd you get yours?
  4. If I send a water sample to you would you return a report to me? LOL. Some of the reviews start off reading like slams against the level of accuracy, then they give it 4 or 5 stars out of 5. Not sure what to think.
  5. It's even sold frozen at the grocery. You can take it home and ice down your souvenir beers at the same time. Win-win.
  6. Just going to drop this here. Apologizing in advance to those who don't allow FB to sell ther personal information. The article/study says 30 breweries. In reality it's 40+ https://m.facebook.com/story.php?story_fbid=10156467147156852&id=97098306851 https://smartasset.com/checking-account/best-cities-for-beer-drinkers-2019?cjevent=18d97c581d5611ea809600f30a24060c&utm_source=cj&utm_medium=cpc&utm_campaign=cj__falc_test_1&utm_content=Skimlinks&utm_term=Follow+This+Link
  7. Goingfrom memory, wasn't Anthony a middle age high school English teacher? I hope he didn't get into trouble (he didn't seem the type. How many wild English teachers have you known ) or suffer a health issue. Hoping somebody lurking or Anthony himself can enlighten us.
  8. Just read this. Guess we all must live and learn.
  9. @Creeps McLane, if "your location" is your home, several times I might have been only a couple blocks from you. Been 18 months since my last delivery to Appleton or picked up a load in Ashwaubenon or DePere, but damn.
  10. Welcome back. Never thought I say this, MY GAWD IT'S GOOD TO HEAR FROM YOU! Where and how have you been?
  11. This has bothered me for a couple weeks. Maybe the others are just too polite to say anything. I think your pictures were uploaded in reverse order. That temperature looks more like your last sachrification rest... I feel better now. How'd that sample taste?
  12. I was all packed up to brew at my niece's home this morning (that blueberry maple...I'll stop there with my description). Got a text, they've got the flu. Rescheduled. Maybe next weekend.
  13. @RickBeer, at the risk of embarrassing myself , prior to the sale of NB to Big Beer,haven't you already brewed this once or twice before?
  14. I received a MrBeer kit as a regift. It had been in a hot attic for several years. Yeast was still good. Dry yeast is tougher than we're lead to believe.
  15. I've been told a packet of Truvia in each bottle will also work to back sweeten. Haven't tried it yet, but it's on my to do list for this year.
  16. Above I used the laughing emoticon. On this comment I will use something else. 👍 and heartfelt, thanks.
  17. Are you holding out on us or will you be sharing those tips?
  18. I have used the white labs hefe yeast and will again this weekend. I use this as the base beer for my pawpaw Heffeweizen. I still have 2lbs of frozen pawpaws in the kitchen freezer. SWMBO has requested I use them a.s.a.p.
  19. OK. You've brewed a couple dozen MrB recipes. Good. If you want to learn the science find a copy of John Palmer's book. If you want to make the magic happen, we can help you do that. Malt extracts are made by allowing barley to begin germination and heating it to stop the growth and to dry it out. How they heat it, how hot they heat it, and how long affects the color, the taste and it's ability to convert starch into sugars. There are many sources available online which will explain the processes in detail. For a self education course you only need a few ounces of a base grain such as 2 row, Maris Otter, Pilsner, etc. MrBeer sell them in small quantities for additions to their recipes. The process from there is quite simple actually. If you have a large pyrex measuring cup heat 2 cups of water to 160 degrees. Add the grain to the water in the measuring cup and stir it to wet all of the grains. The next step is the hard part, you wait. After 10 minutes stir the grain and water again with an ordinary teaspoon. Taste a spoonful. Wait 10 more minutes and repeat. What you should experience is an amazing transformation. As time passes, the water will begin to taste sweeter. The malted barley contains enzymes which convert the starches in the barley seeds into sugars. The brewer controls the temperature of his mash to create the types of sugar. At temperatures near 160 degrees the sugars being created are typically not consumed by most brewers yeasts. These sugars give the brewed beer texture (I tell people to think of how whole milk feels in their mouth). At temperatures around 145 degrees most of the sugars created are easily consumed by yeast. The resulting beer will be drier (Think of how skim milk feels in your mouth). Most recipes typically call for the water to be held at 152 degrees to create a balance. The end result is wort similar to what you have with malt extracts. Simply stated malt extracts are dehydrated wort. This is an oversimplification but it's enough to get you started down the path to having a more thorough understanding of brewing.
  20. The only thing that has changed is they're taking a more militant stance on how to brew their products. Over many years people have turned to other MrBeer brewers on this forum. Because we're all brewing under different circumstances, and having different results, the directions were revised to allow more people to have more success. Times have changed. Personnel have changed. The opinion of their long time customers has changed.
  21. If his temperatures are correct, all I can think of is the bottles must be leaking. If his fermentation temperatures were higher than he thinks, there's more off gasing and less residual carbonation when he bottled. If he's lower on his carbonation and conditioning temperatures than he thinks, that contributes also.
  22. No carbonation, no head, or no head and no carbonation?
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