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Jdub

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Jdub last won the day on October 26

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About Jdub

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    Brewmaster
  • Birthday January 21

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  • Gender
    Male
  • Location
    Lone Star State
  • Interests
    Beer, bourbon, 4 wheelers, hunting, pellet grills/smokers. If you want to talk ribs or brisket technique, let's do it!

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  1. @Cammanron no worries. i would just use table sugar then. 1/2 tsp for every 12 oz. i have a little funnel that i use, or you can make one out of paper or something like that.
  2. i may go with that. i intended to brew it today, but work stuff was way too busy. this weekend?
  3. ok, so i have a Mr. Beer question for the group. I have a can of Bewitched Amber Ale that I would like to brew. I also have 1 lb of briess pilsen light dme, and 1 lb of dark dme. i have 2 mrb robust lme's and 1 pale lme. endless leftover hops in the freezer too. i could also go to the LHBS and get some grains if necessary. How should I brew this? Edit: looking through the recipes, i'm thinking Hidden Lake Amber Ale? what else?
  4. brewing on friday. got a recipe for a clone of lawson's ipa "sip of sunshine". anyone had it? I can't get it here in Tx. I believe that they are out of CT. Heard it is awesome, so of course I have to try it. have all the ingredients, which is a ton of hops. excited to brew again. brewing a 5.5 gallon batch.
  5. after 3 weeks fermentation, i would cold crash it for a couple of days and i'll bet it will fall out for the most part. I've had some gross looking stuff worse than that before and it was fine.
  6. saw both of those hops at my LHBS today
  7. Ya I think all the new brewers are on FB. Mrb is recommending fermenting in the low 70’s which goes against what I learned about mrb kits early on. I guess proof is in the results. Brewers seem to be happy with their beer.
  8. what @Shrike is saying is correct. porter is an ale, and if you have an inkbird, i would turn the temp down a bit.
  9. for mrb hme's, i would stick with 65-70 deg and the 3 weeks fermentation method. i guess time in bottles conditioning depends on the recipe. Some of them suggest 6-12 mos, some say a few weeks.
  10. yes, am going to get started after i have a little coffee!
  11. just crushed 11 lbs of grain for my "Texas Sunset Pale Ale". brewing in the morning. Using Centennial for bittering. Eukanot, simcoe and loral Cryo hops for low temp whirlpooling and dry hopping. US-05. should be good.
  12. i don't about their american noble hops, but i just bought a bunch of their cryo hops for my next brew. I have used them for whirpooling, or hop stand after the boil, and they are incredible. if you don't want the hop bitterness, but more of the flavor/aroma, you should try them. here's an article that explains how to use them: https://www.yakimachief.com/homebrewing-with-cryo-hops/
  13. hey @Cato i have an altbier grainbill loaded in BS. what kind of hops did you use and what schedule during boil? curious? i have hallertau blanc (60 min) and tettnang (15 min) in my recipe that i have yet to brew. wyeast german ale yeast.
  14. i think the advice is sound. identify your target before you shoot. decide what you want to brew, find a recipe for it online or other, scale it to your batch size with brewing software or do some math. then go get your ingredients and brew it up. many here have brewed with random ingredients before, but that is probably after brewing many batches and kind of know what to expect. you'll probably make better beer. just my free advice.
  15. @StretchNM if you don't mind me asking, why do you want to brew 1 gallon batches? to each his own, but it's no more effort to fill up your LBK (2 gallons) and have more beer.to drink. especially if you really like it....know what i mean? i used to think that the LBK was way too much beer, and now I'm questioning the concept of 4 gallons. go figure.
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