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Lorenzai last won the day on February 13 2018

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  1. I'm going to be using ice packs in the vicinity to make sure that my ferment temps stay under control. My first beer (which was only a can of HME) turned out to be a total esterfest. It's got more yeast character than malt lol. That was fermented somewhere between 68-72F room temp and I think that was too high. My second batch turned out good having been fermented at the same temp, but the hop character is so pronounced that I think it might be hiding any imperfections. I'm hoping to keep it around 65F in the fermenter this time.
  2. I have a problem with not being able to leave recipes alone. lol. It's a serious condition! Some might even say dangerous. I managed to fight the temptation though, I didn't use the booster packet in it.
  3. Yeah, I decided to stick with the base recipe instead of adding anything to it. My brew 'day' went well! The wort is pitch black. I eyeballed the amounts of the grain. The only scale I have is in a moving box somewhere and I can't be bothered to go digging for it - lol. I think I accidentally used a little more than half of the chocolate malt, but it'll be just fine I'm sure. I didn't add the booster or the robust LME. I'll save those for the next round. Now I have to wait for the wort temp to come down before I pitch the yeast. The water I topped off with wasn't as cold as I had hoped, so my wort is still at about 85F. I tossed it in the fridge for awhile and now I'm playing the waiting game. I had meant to take a video of the whole process but I remembered when I was already halfway through. Whoops. Maybe next time.
  4. Very nice! This is what I'm planning to do. BIAB looks like a really nice alternative to expensive equipment for all grain brew.
  5. You could probably do BIAB with Mr. Beer for not much investment in extra equipment, if you already have a large enough pot to fit it in. BIAB = Brew in a bag.
  6. I just got mine in the mail yesterday evening. I ordered an extra LME 'robust' packet and also a packet of booster to add to it. Does this recipe lack in body? I want to add more body and flavor without fundamentally changing the flavor of the beer. Also, did you guys follow the recipe exactly, or did you use all of the grain? I don't know what I'm going to do with 2oz of chocolate and 2oz of 2 row laying around, but I don't want to upset the balance of the beer by using it all.
  7. I'm a little confused about the booster packets Mr. Beer is selling. The Mr. Beer website says that the new booster is half the size of the old one, and only raises the alc/vol by .65%. It shows a picture of a packet that says it raises alc/vol by 1.3%. What I received is 6.65 ounces and the front says raises by 1.3%. Did I get the new one or the old one?
  8. Find a local homebrew store if you can, and buy a 1lb bag of dried malt extract. It's by far the easiest / cheapest way to spruce up your Mr. Beer recipe kit.
  9. Honestly.. I used dawn platinum and a splash of bleach to clean all of my bottles glass and plastic. It is scented but if you rinse it really well there shouldn't be any problem. It did not affect the head retention of my first batch or impart any tastes or smells and trust me, I know what soap tastes like. lol. I have cleaned my fermenter with the stuff twice now and I don't see any reason why I would use anything else unless I could find this mythical unscented dish soap. If you're not sure, just rinse it again.
  10. My package arrived from Mr. Beer today. A day early I might add. Got a bottle capper, 144 caps, bottle cleaning brush, hydrometer, proper temperature strip, a muslin bag, and some extra sanitizer. I wasn't able to get an initial hydrometer reading of my beer since I didn't have one yet, but I just pulled a sample a minute ago and it is very close to what QBrew says my final gravity should be. I drank the sample too and it was pretty darn good! You can taste the bitterness from the .75oz of willamette that I boiled for 30 min and the .25oz I added at flameout. It has a nice subtle floral aftertaste that goes pretty well with the can of American Light + 1LB of Briess Amber DME. It's like a light beer version of a pale ale. I think it's ready to go into bottles whenever I'm ready!
  11. If you've never drank home brew before, make sure to modify your pouring procedure. I had a bad/weird taste the first time I tried mine and it turned out to be trub/yeast making it into my beer. Leave an inch or two of beer at the bottom to keep fine sediment out of the glass and don't pour too aggressively.
  12. Mine had that same winey-cidery taste. It does subside. If you end up making the Oktoberfest, make sure that you have booster packs or at least a pound of DME or LME to add to it. The can of HME by itself makes beer water lol.
  13. I agree, any blanket statement made about how you should enjoy your beverage is borderline snobbery in my opinion. I encountered this a lot in the craft beer scene. Lot of people telling you what you aught to be enjoying. I think some get so caught up in etiquette and this view of what beer should be that they forget to just enjoy it. Hundreds of thousands of people drink Budweiser directly out of a can every day and are satisfied with it. Are they wrong? I don't think so. Since taste is so subjective it's hard to tell anyone their way is wrong.
  14. You were right. It was a trub bottle that I originally drank. I just tried a full bottle out this time and it was MUCH much better. The carbonation was OK but not quite there yet. The beer was weak as can be considering it was only the 1 can of HME and nothing else, but it was drinkable for sure. I drank it no problems nice and cold. As I got down to about the last 2 inches some sediment stirred up and it tasted exactly the same as what I was complaining about before. It was just nasty yeast flavor. So I gotta be careful about my pours and it'll all be good! I'm just happy that I tried it and it's passable, so I guess that means I'm a 'real' brewer now! Lol.
  15. Well you give me hope then! Hopefully the beer is just too young and it will be wonderful when it matures. Thanks. I ordered a fermometer so I can track and control the temps more accurately than that yeast thermometer thing.
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