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Posts posted by Marius

  1. I'm curious about how this came out. I've been making hard cider from Apple juice. It comes out pretty good, but it is dry. People who I've given it to want it to be sweeter, but the sweetness always ferments out.

    • Like 1

  2. I remember that, but it had more to do with the ring on the cap that prevented bottles from tightening. This is a little different in that they are tight and carbonating. I’m just find my bottles in a puddle of beer with no sign of how or where it is coming from. I am going to keep watch and just throw away the empties after I drink the beer of course.

    • Like 1

  3. Has anyone had this problem? I have a large plastic container where I keep my beer, just in case of a gusher. Twice, I have found beer at the bottom of the container, but cannot find which beer is leaking. All the bottles are still very stiff and full. The bottles and caps are over a year old and have been reused a few times. Can bottles leak from the bottom or top without fully blowing up or losing carbonation?

  4. 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?

  5. 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.

    • Like 6


    On 6/8/2018 at 6:53 AM, Nickfixit said:

    I used dried apricots, scaled in boiling water and whizzed in a blender to puree.. 1/2 lb got a good flavor in an LBK. I added after  1 week of fermentation.

    You can figure the equivalent sugar by the sugar content in label so you can adjust other fermentables to suit.  I did get lots of bits in the beer though despite bagging it. But they tasted good. 


    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. 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?

  8. 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.!

    • Like 2

  9. 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.

  10. 31 minutes ago, Jdub said:

    So keep it at 53-59 for 19 days and move temp up to 65-68 for 2 days and then cold crash? I can do that. By the way @Marius, my cooler is in my garage. We just hit low 90’s in north Texas today. 

    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.

  11. 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)?

  12.  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?

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