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Everything posted by Jdub

  1. @Fire Roosterdry hopped my 4 gallon smash today. only used 1/2 oz of the mosaic cryo pellets. recipe called for 1 oz. will keg in a week.
  2. experimenting is what it's all about! will dry hop 1/2 oz in a week or 2. next batch, may try whirlpool at 120. will see if big difference.
  3. @Fire Rooster hey just an fyi, went to my LHBS to get my smash ingredients yesterday. talked with them about cryo hops. described that i want to whirlpool mosaic cryo hops. they said it will be hoppy if i don't 1/2 what the recipe calls for. told them i'm not scared, and they said throw the whole oz in at 175 deg for my 4 gal batch. did just that. we'll see how it turns out. i know it will be cold beer.
  4. that is awesome. congrats to you! keep up the good work and try a bunch of craft refill recipes.
  5. i would roll with it and see what you got. worst case scenario, you made beer! i don't have any experience with the fast ferment 3 gal, but I brew all grain 3 gallon batches regularly with a different fermenter. edit: now that i look at the fast fermenter, it says it's a 3 gal fermenter made for 2 gallon batches, so you should be fine. just see how it turns out.
  6. @greyhound yes, i think you should have used a 2 gallon LB"K" for this recipe. i looked at the instructions and that is definitely what this recipe is for. what to do now? not sure. you've already brewed it. I would just assume that it's a watered down version of the original recipe. like someone said in a previous post, at least you can drink your mistakes. LOL
  7. welcome to the forum. if you are following the instructions, you should be bottling at 21 days and tasting a sample while you are doing that. i learned the hard way about temp control. use a camping cooler and put a few frozen water bottles in there. i found a cheap aquarium thermometer on amazon for like $10 and taped the probe on the side of the lbk. that will get you started. your next batch will be much better.
  8. that is great to hear. i like supporting local small businesses. not always possible, but do it when i can.
  9. @Cato @Fire Rooster this is the best recipe i have brewed yet. also the 1st one i kegged. I will brew it again soon. if you like hazy or NE IPA's, you will love it. https://beernbbqbylarry.com/2018/03/13/zombie-juice-1-ne-ipa-recipe-and-tasting/
  10. i actually agree with @RickBeer on this one regarding FB vs. this forum. except, my LHBS just expanded, and "appears" to be thriving. they are excellent and work with a lot of pro-brewers as well.
  11. i don't even take off the blowoff tube.....just open the latches, lift it up a little and pour in the hop pellets. i don't use hop sacks anymore b/c the brew bucket compacts the gunk so well below the racking arm, and my beer has very little sediment. been doing different types of ipa's so much lately and they all call for dry hopping. just the style i like. will try some variety when i get through my queue.
  12. i think dry hopping is pretty important to get that hop flavor, don't know how to avoid it. maybe add hop tea at bottling? i haven't had any issues with it thus far.
  13. @Fire Rooster i'm gonna do a cascade smash next i think. been thinking about it since you posted that smash article. however, gonna do hops schedule like this: FW hops, whirlpool hops and 7 day dry hop. goal is to get more hop flavor, not the bitterness. thinking about cascade cryo hops too.
  14. i would siphon into a LBK and then bottle from there, being careful not to create too much splashing to limit the oxygen exposure, like was mentioned above.
  15. BS3 is amazing. i use it all of the time and getting much better at it. haven't run a MRB recipe through it yet, although i'm sure someone on this forum knows. BS forum is also very good. there are some guys on it that know it inside and out.
  16. that's actually pretty interesting. i'm gonna try that soon (low temp whirlpool with cryo hops) and do some experimenting.
  17. yeah from what i read whirlpooling gives you the flavor/aroma without the bitterness. although there are some taste tests out there you can read about where no one can tell the difference. gonna whirlpool my next batch.
  18. thanks creeps. yes, i guess i could have googled it before asking on the forum. i found some good info on it too. i know what i'm going to do now.
  19. i guess my question is......adding hops at 0 means basically adding at boiling temp. whirlpooling suggests to cool the wort down a bit and then add the hops and stir for like 15 min. wondering what the difference is if any. i have an upcoming recipe which wants me to add at 0 min. wondering what i should do, b/c my one experience with whirlpool was great. is this minutia?
  20. anyone have an opinion when a recipe says to add hops at 0 mins (flameout) vs. whirlpooling? whirlpooling as i understand it is cooling the wort from boiling to around 170-190 deg or so and then adding hops and stirring it up good in the kettle for a period of time. i had excellent results with a recipe by whirlpooling and i'm wondering if those 2 techniques are interchangeable, or is it specific to a certain recipe?
  21. for 2 gallon batches, i agree that a good whisking will get you what you need. I use an aeration stone and oxygen tank to aerate my 3 and 4 gallon batches. there are folks on this forum who wouldn't spend an extra couple of bucks to upgrade their yeast, or make a yeast starter. I do all that stuff because I want to, and feel like i get good results from it. To each their own..it's your beer!
  22. you don't need to wash your new bottle caps. just sanitize them. also, not everyone has a bench capper, although, having one myself they are very nice. @Shrike's advice about the wet dish towel is spot on. that's what i did when i used a wing capper.
  23. if i were to boil honey, i would let it cool before adding to the fermenter. ya i hear what you're saying @Shrike just wondering if you would wind up with some honey flavor. I guess not. @RickBeer once told me that the only way to get honey flavor is from mashing with honey malt. maybe i'll test that out soon with a 2 row/cascade smash i have in my queue.
  24. thanks! i will try it one of these days, adding to fermenter. i suppose you could even wind up with some honey flavor, as opposed to adding honey to the boil, where you would not. i'm not afraid to experiment, especially with small 2 or 3 gallon batches.
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