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Marius

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Everything posted by Marius

  1. I’ve made this beer twice and it is a good one, even with short period of conditioning.
  2. I was mistaken. Not carapils. It was honey malt and pilsen malt. Let it Bee Honey Blonde.
  3. How important would you say is the measurement of the grains in a partial mash recipe? I ended up using the whole 4oz. bags of carapils and pilsen malts instead of 2oz. Of each as called for in the recipe. Does not seem like 2oz. should matter much but I thought I would ask the group. Any expected consequences?
  4. I have been getting in to partial mash lately but not long enough to have a mature product. I have Let it Bee and Grass-cutter Lager conditioning - both tasted good at bottling. Dry River Rye is brewing at the moment. Next in line is Naughty Cream Ale and Foggy Days California Common. It is going to be an interesting pipeline.
  5. My best yet has been a Northwest Pale Ale with added pale LME and 1oz. of citra hops. It was so good.
  6. Ok, I was worried about small pieces of fruit that are floating around in the bottled beer. I used canned fruit. Do you think that this fruit will cause any spoiling or flavor problems?
  7. I am brewing this right now and it smells great when I open the cooler. Very 🍊. Did the citrus flavor make it through fermentation or did you add it later? The clarity of your beer looks great.
  8. I ended up taking the ingredients, added rasberries changed out yeast and made a velvet velociraptor. Just not ready for lager yet.
  9. I always brew at the lower end of 65 and have not had any problems with slow or stalled fermentation.
  10. That must have made a big mess. Sorry to hear that. Now, we will never know how that beer fermented. 🍻
  11. One teaspoon is way too much cardamom for me. This is the first beer that I would not serve to a friend. I cannot say that it is undrinkable, but the spice is overwhelming. However, I am not going to quit trying. Next time I might use a quarter if any at all. The fruit probably needs a little help to bring out the flavor. I would like to do something with mangos. Anyone have suggestions for a mango wheat ale?
  12. Thanks Josh. I may have been an impatient newbie. I pitched US05. That usually produces a vigorous Krausen, but nearly three days later, there was not much bubbling going on. I got worried that it was heat damaged in shipping. I pitched half of a pack of Mr. Beer yeast and it just took off. Looks great now, but I imagined different strains of yeast in there having a turf battle. Then I thought that RickBeer would give me some kind of citation for crimes against bacteria.!
  13. It is not important why this happened, it just is. Question- Will pitching two different yeasts in the same wort have no noticeable effect, or start some sort of yeast battle that will stress out one of the varieties? I’m sure this will result in some interesting comments. Hopefully one that is the truth.....so bring it on.
  14. How did the Heavy McWee turn out? Did it carb properly? I have some conditioning right now.
  15. What temperature do you plan on conditioning? Can they be carbonated and conditioned at the regular temps or do they have to be stored at low temps.
  16. I've read on these forums about the diacetyl rest. However, the instructions do not give further information about conditioning temperatures. I wonder what would happen if it was fermented at recommended lager temps., cold crashed, then carbonated and conditioned at normal room temperatures (70ish)?
  17. Thanks guys, I am sure that I could ferment in the 50's with enough frozen bottles. It is the two months of lagering/conditioning that would be rough to keep up.
  18. I recently purchased the "May the Schwarz Bier With You" before noticing that it is a lager that uses S-23 lager yeast. I cannot lager at this time since I am still using the ice chest method for fermenting only. What would be the effect if I used a US-05 yeast and brewed it as an ale? The recipe is the Bohem Czech Pils, robust LME and Saaz hops. Any experienced opinions out there?
  19. I agree with the lower end of the temp range. I would not let it get higher than 65 especially in the first week of fermentation despite what the range says.
  20. Find a place to put them for three weeks above 70 degrees for carbonation. After that you can store them at room temp for the rest of the conditioning time. I've found that most regular beers are ready at eight weeks post bottling. Refrigerate one for three days to see if you like it. You will be tempted to start drinking them early, but be patient.
  21. Bottled the Apricot Amber Ale today and still on the fence. I am hoping that conditioning mellows out the spiciness. A little taste at bottling worried me that the flavor is overpowered by the cardamom and cinnamon when I was hoping to get a more pronounced apricot flavor. I gather that when fruit is added in the beginning, much of the flavor gets eaten away. I will have to wait and see. I guess it's true, you brew and you learn.
  22. I have two LBKs going at all times. I have been tempted to bring in a third. Does Mr. Beer add an ingredient that raises craving in beer like nicotine in cigarettes, because I am obsessed? All I want to do is to make all 90 something different beers. I am not even interested in store bought beer. 😋
  23. I've read of some people boiling old or unwanted yeast in the wort as yeast food. Can someone explain that? What are the benefits? Thanks
  24. Timelordjason, I know this is not the thread, but you had previously made a comment about your Heavy McWee carbonating slowly. How did that work out? I am having the same experience. The bottles of Voodoo I made a week later are much harder than the Heavy. Just curious.
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