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C-Note 1959

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Everything posted by C-Note 1959

  1. Another option or 2 I've found ......and they have videos on Youtube on their equipment and recipes. 120 Volt system https://www.clawhammersupply.com/collections/all-products/products/digital-electric-120v-homebrew-beer-system 240 Volt system https://www.clawhammersupply.com/collections/all-products/products/electric-home-brewing-system-240v-biab
  2. A quick question. I would like to try and do a hoppy addition in my next batch. I know that the hops need some malt in the boil to adhere to, but are you better off doing your hop additions with a small amount of wort or a large amount? From what I've read I under stand that keeping the wort SG below 1.04 helps bring out more hop bitterness and flavor. The higher the SG of the wort the hop presence decreases. Is this correct? Maybe some of you more expierienced brewers could help out with what youv've tried and succeeded at. I love IPA's and would love to do a copycat of the Lagunitas Born Yesterday IPA. They were using Amarillo, Simcoe, Mosaic, and 1 other that I can't think of at this time. Of course the entire hopping schedule is an unknown, but it was very floral without being overly bitter. Best IPA I've had with GreenFlash brewing West Coast IPA Soul style number 2. Thanks
  3. I recently made the Chile Fest Porter. I used 2 cans of Porter extract, 1 small booster, some Cara-pils and dark grains for steeping. The added 3 dried chipotles, and 3 Serrano's diced seeds rinds and all. End result is a beer I love with a cheeseburger, or any BBQ foods. Definite heat in this one, but not for everyone. Drank only a couple so far. Will let the rest age for mid to late summer. But would make again.
  4. So you're saying you could be any one of those fine gents???? OK
  5. I use a 3 ring binder with work sheets from Brewers Friend that have templates for All grain, extract, BIAB, partial mash recipes. That along with a regular old spiral wound 8-1/2" X 11" notebook for extra notes. Hey what ever works. Right? Happy Day for me today. I get to finally try my take on the Spiced Chili Porter.
  6. I might add to keep a log book of some kind to help you replicate your successes. Also lets you know if you changed ingredients(hops, LME, grains, booster additions) etc. Never hurts to give yourself reminders on brew day.
  7. Have you ever brewed with the Sorghum extract before? I've seen it and have been curious about it.
  8. I use these aquarium thermometers placed under a piece of cloth or foam taped to the outside of the keg half way down the liquid line. Temps inside will run a few degrees higher than external temp dur the first few days of fermentation. You can also use the Mr. Beer temp strips that stick to the front or rear of the LBK. https://www.mrbeer.com/stick-on-thermometer https://www.amazon.com/gp/product/B01N9663GI/ref=oh_aui_detailpage_o06_s00?ie=UTF8&psc=1
  9. True. But do you REALLY want to see that? Remember what has been seen can not be unseen.
  10. Well I'm on my afternoon break and my work web access is blocking it.
  11. Welcome back! I'm sure others will chime in later, but first I'd ask what kind of beers do you like to drink? Stouts, porters, IPA's, wheat beers? Maybe putting ina little more info out here will help those making recommendations.
  12. Start with what you like. For me I like IPA's !st, then stout, and porters. That is where I've started. I mean if I have a choice of steak or liver I'll take steak every time. Life is short, enjoy it.
  13. Much thanks to all for the help. I think this calls for a beer....or three!
  14. I was planning to brew as is. But some how misplaced the instructions. I find it funny that Mr. Beer would take the instructions so quickly off the website. If the yeast likes cooler temps it probably is better to get it done in the cooler winter months, then let it bottle age until next fall. YUMMY!
  15. I have the can of HME and the packet of Saflager S-23 yeast. Was just wondering about the best fermentation temp on this one. Another thing is this can is about double the size of the regular porter can and was wondering if one could replicate it with 2 cans of the American Porter that is always available from Mr. Beer? Thanks
  16. This is a seasonal and after researching for any info on this I came up short. The Mr. Beer website looks like they have taken it down for this season/year. I even went through the old recipes restored section and it is not listed there. Can any body help a fellow brewer out? Thanks.
  17. Thanks. I have a controller on the way and then I don't have to baby sit it.
  18. Not meaning to hijack the thread but along these lines I've had colder temps also of 58-62 deg. So I've put the bottles in a beer cooler and added a small 40 watt light bulb and then cycle it on and off to maintain 73-76 deg. I've also put a paper barrier between light and bottles so they don't receive direct light. Do you guys think this an OK method to up the temps needed to get the carboation job done? Thanks
  19. Maybe this will help you... https://www.brewersfriend.com/homebrew/recipe/view/215983/smithwicks-clone or SmIthWIckS IrISh ale Smithwicks Brewery, Kilkenny, Ireland IrISh reD ale RECIPE FOR FIVE GALLONS 1 lb. brown cane sugar ½ lb. light crystal malt ½ lb. medium crystal malt 3 oz. roast barley 6½ lb. light malt extract syrup 1¾ oz. Goldings hops, 60 minutes before end of boil ½ oz. Goldings hops, 10 minutes before end of boil Irish ale yeast ¾ cup corn sugar Bring three gallons warm water to 160°F. Crush grains and steep in hot brewing water for 30 minutes. Remove grains and add extract, then bring to a boil. Boil 60 minutes, adding hops at specified intervals. Transfer to fermenter with enough cold water to make five gallons. Cool to 70°F, aerate, and add yeast. Ferment at 65-70°F for two weeks or until finished. Transfer. Dissolve corn sugar into finished beer, bottle, and store at room temperature for two or three weeks, then chill and enjoy.
  20. Today I absolutley killed it with a great deal. I bought 4 NW Pale ale with LBKs kits for $10 each. This gives me the extra kegs I need/want to try some batches in the cooler winter months. I have to bottle an expierimental batch next weekend for drinking a couple on New years Eve. Now I've got to order some HMEs. Brew some porters and stouts to enjoy next fall/winter. Whoooo hoooooooooooooo!!!!!
  21. I like your porter idea. I had been toying with the idea of doing the porter but using 2 cans to up the flavor. May also steep a 2-4 ounces of a dark grain. The possibilities are endless.
  22. I guess depending on the style of beer you are brewing this new Hot Head yeast could be a way around the temp issues. 62-98 deg. F http://www.ritebrew.com/product-p/837057.htm
  23. Is more head a bad thing? Just wondering. Not here to judge.
  24. Hey...Brewing Success! OK after fermenting and bottling and letting rest for 4 weeks I put a bottle in the fridge for 3-4 days and tried it. The carbonation was a bit mild and flavor just a bit...hmm not the best. So I let it set for another couple of weeks and put another in the fridge for 4 days. The results were much better. Better carbonation and all around flavor. This was the Diablo IPA and on a scale of 1-10 I would give it a 7 to 8. Not bad for a first brew. I am going to take a couple bottles to my brother this week-end and get his opinion. Then it's off to try another batch or two within the next couple weeks. The things I will work at for the next batch is the fermenting temps(No.2) and the bottle conditioning temps(No.3). And ALWAYS sterilization of equipment.(No.1) Thanks to all those who provided advice and insight.
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