Jump to content
Mr.Beer Community


Community Members
  • Content Count

  • Joined

  • Last visited

Everything posted by DrMJG

  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!
  16. I am getting together any suggestions I can about making an Eisbock. Everything I read says to make a good Doppelbock to begin with and go from there. I have gathered that the actual technique for freezing the bock is as basic as it gets and that I will loose volume in the process. As further conditioning is needed, I will have to draw up my patience until it is time to enjoy. Has anyone made this using MB materials? Hoping to celebrate the start of the new year with this one. I have had some in my jaded past and can't wait to try the process.
  17. I tend to use a bit of lemon at time of drinking. I can point to my German relatives for this method.
  18. If everyone one on this site were to state some of the less than perfect beers and what cased them, it might scare some newbies away. I have just bottled my 21st batch in my first year. A few had major errors on my part and they all came out drinkable and one type just finished its 3rd brewing. Start basic and as you learn the basics this way you will become almost automatic in some of the basic skills. At some point add the extra items, try a partial and soon you will have the understanding that what you do makes such and such a result. Be patient; Enjoy the errors and write down what you have done.
  19. Lucky not to have bottle bombs, but I hover carbonate two cases of a batch one time. Opening them as an adventure and I cannot did tell you just how much beer I lost or how much my wife laughed. We called the batch Ol Faithful pilsner. Obviously I used the wrong measuring spoon! And I tend to under carbonate! I use 1tsp/12oz. The Mr Beer chart is a bit too much for my taste!
  20. My wife tends to leave the house on the days I put the brew into the fermenter and when I bottle!
  21. My Shade Tree Kolsch came out as quite tasty.
  22. Also,depends on the styles. I tend to brew lagers, so they are conditioned even longer. And, my doppelbock conditions for over 6mos. But, ever since the first beer I brewed here, I was told and can verify, all.owing a longer conditioning time makes the beer much better.
  23. As I brew a lot of lagers in Arizona (yes, Arizona), I use camper coolers and combine cold water with those wonderful blue re-freezable blue square units. The water both slows down the unfreeze in the squares, but hold a cool temp for the water. I am very able to keep the combined team in the mid 50s. I use 2 of the larger blue units/cooler. Yes, ice needs to be re-done daily (Blue units that is). As well, I cool down the coolers and water for a full day before entering the LBK. I am lucky in that I can take over a secondary bathroom which has no windows and one where I can shut off the room and keep the cool air con air within it. If I had to brew in just about any other area of our apartment, lager fermenting would not be possible.
  24. My Doppelbock was a combination of an MB recipe with a little kitchen chemistry of my own. When I prepare the next batch for next Lenten season, I want to try to duplicate is much as possible. I knew that my friends on this forum would come up with bigly effective answers!
  25. Proper way to create a Helles Bier! Works best in the cool early days of Spring!
  • Create New...