Jump to content
Mr.Beer Community


Community Members
  • Content Count

  • Joined

  • Last visited

Community Reputation

221 Excellent

About DrMJG

  • Rank
    Brewmaster in Training
  • Birthday 06/19/1952

Profile Information

  • Gender
  • Location
    Goodyear, AZ

Recent Profile Visitors

1,310 profile views
  1. Making new batch thus next week. will bottle with 1/2 tsp as a little less carbonation is ok with us. Really taking sanitation time to make sure bottles and LBK are well done. That very well could have been a game changer as I sort have rushed that process. Bottles have been well cleaned as has the LBK. Will take a solid process with the sanitizer on bottling day as well as getting the wort into the LBK. Will watch fermentation time and temp and final gravity. Again, I could have rushed the process. Only time this has happened with any brew. As with my golf, not gain in rushing the process!!
  2. Recently, I have created a new, moist, and frustrating experience. When I have opened the last three or so of my Bohemian style pilsners, they come with a free beer shower! The only things I can think of that might affect. that much of a geyser are: too much sugar added of affect from adding booster. Based on very fine suggestions from the past, I took 1/4 tsp off of the amount recommended addition per 12oz bottle. I have done this in the past and maybe get one that is a bit fizzier but I do not need to shower after opening one. I added booster in the ratio of 1 booster/lbk (I made a double batch). Again no change from the past batches. I do not have any true bottle bombs, just a brew that overly enjoys being opened. Beer had conditioned 5 weeks after bottling and is kept in cool dark space for storage and hits fridge 3 days before I consume it. Now as I built a double batch, I may have mis-added sugar for a 6 pack or so, but I have had all 9 I have tried to consume fizz up. (I now open them over a pitcher so I keep most beer to drink) Any thoughts. My local brewing pals suggest a bit more subtraction of sugar if booster used. Others suggest I make sure I use ONLY the 1/4tsp measuring spoon when adding. Another suggestion was bottling only 1/2 liter size bottles, less chance of over fizzing the beer. (I like a medium head on this particular style) As well, any suggestions on how to open over fizzed beers so I don't have to wash down the kitchen?
  3. Blatz was the "family" beer kept in the fridge (usually in 1 quart bottles). My grandfather and father would readily polish one off in the evening after work. Their TV ads were with cartoons and a song. I still can sing the tune today and, according to family legend, my very first words were "Blatz Beer". To go from Blatz to Keystone must have been a real taste buds left turn! Make a rather full bodied pilsner to meet the taste of Liberace days. While you may come across a Blatz labled beer today, body is not as full.
  4. Welcome to the craft, Don. feel free to ask questions. For general things to follow, Rick is solid and has many pages to look at. Pros't!
  5. Today I made my personal variation of the Black Moon Weiss. In keeping with the traditional lower ABV I did not add booster, as I have done in the past. Wort had a nice flavor and the batch should finish out crisp for the spring.
  6. The results were quite good, though a little more waiting time will improve this result. Next time I will add a tad less sugar for carbonating and perhaps let it ferment a tad longer to have opening a bottle a bit less of an adventure!
  7. Just finished gettin two of my favorite lager styles to rest: I sent to krausening and fermentation a double batch of my Budvar clone Czech style pilsner. Color and O.G. were well within my expectations. This one will be "drinkable" between Christmas and New Year with a final 6.75% ABV. I have, in the past, lagered these for months after the first opening! I have noticed no change, except for the good, over holding on to these for a few months or even more. Storage is cold and dark, as expected. I make this particular brew three times a year, at least. At the same time, I made my so called "liquid bread" based on a variation of a good Doppelbock. This is strong lenten beer and should be very drinkable by Fashingabend with improvement well past Österfest. It is a very malty and somewhat sweeter beer meant to sustain the fasting monks. Even before the addition of the yeast, it has a smooth taste with a strong caramel flavoring. Based on the same I made last time, this will be a "drink but one cannot drive" offering with an ABV of nearing 18%. Last year, I found a few strays in my beer cellar that were close to 13 months beyond bottling. It was delicious. Again, double batched. Both the above brews start with extracts from Mr. Beer: but they have been altered by changing out or adding hops, imported Saaz for the Pilsner and both Mt. Hood and Hallertau Hersbrucker for the liquid bread, some LME and grains as well. Yeast was a Budvar yeast from Wyeast and W-30/70 for my lenten brew. Boosters were added to bring them up to their more traditional European styles. I already have materials for my next three offerings: Both a light and dark Hefeweizen and a Dortmunder Altbier, which was well received and consumed. All of these are true springtime offerings.
  8. According to family legend, my first words were "Blatz Beer"!!!
  9. The quasi-Budvar is now fermenting. It was a double batch and the main of the wort was interrupted in making by a work crew that had to work on our dishwasher. Nothing was really in danger of being spoiled, it just drove me crazy. But all is fermenting, all Two cases worth. Will bottle in 3 weeks and the first taste will be somewhere around New Year day. The addition of Saaz Hops and a bit of booster to make it closer to Budvar levels were additions! The Lenten beer is next and probably the dunkelweiß will be done at the same time. Dortmunter and perhaps a Kölsch will be ready for a spring enjoyment!
  10. Currently brewing some of my own Czech Pilsner, I have made some adaption of the Czech Deluxe to include imported Saaz hops, a bit more booster and a lot more narrow temps during the whole process to keep it more in line with true Budvar. Next will be my own "-tor" for lenten season. This really came out well last season and it will be ready for Fashing Abend. In between I will be doing a Dortmunter and a dark weiß. Finally have both time and lower temps to do this well.
  11. My Lenten Liquid Bread (Dopplebock) I let sit for 6 months before the first bottle was opened and I drank my last just a few days ago. It continued to gain complexity and flavor. My Czech Pilsner I am fine with after 4 week. So it really does depend on style, and ingredients.
  12. I had it in both Bavaria and in Salzburg Austria. Though not too often as it is both a winter brew AND expensive! was introduced to it by a landlord who was also the Braumeister at a small local brewery near Kulmbach, where the style originated.
  13. Indeed that is true. Often had it with roast goose or Sauerbratten
  14. The freezing concentrates both the taste and the ABV. Everything is more intense. As with its cousin, Eiswein, the intensity means it is served in smaller units. This is definitely what I call a stay at home brew, especially if you have more than one. ABV is able to easily top 10% and some add another 4%. The final number is a bit of a crapshoot.
  15. Thanks! Biggest problem will be the lack of snow banks here in Phoenix!
  • Create New...