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Mic-S

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Mic-S last won the day on August 30

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About Mic-S

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    Brewmaster in Training

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  1. So...I get this spam mail called RapidFlabMelter, promising me that I can melt 1.5 lbs of flab a day if I buy their product. Yeah. Then I think, now there would be a great name for a new micro brew: 'Rapid Flab Builder'. And the beer would at least be telling it like it really is!! 😍
  2. I'm about to try making this beer myself. If nothing more, the instructions are on the can. But Rick's right, all MRB instructions are on their website. I always download them when I make them so I have them permanently in my folder.
  3. Well, I'll tell you what I just did today: I split a 40 pint (5 gal) Muntons can into 2 equal parts, and made my Lime-Pepper Cervasa. I added 1 full lb of Light DME, I full cup of cane sugar, 2.5 oz. malto-dextrin, zest from one lime and hop sack of 6 medium Anaheim peppers, chopped and blanched. I'll let you know how it turns out when it's finished. More to your question, I have split a can of 6 gal Coopers into two batches in the LBK and both batches turned out fine. Just be sure you do as the others have said and leave enough headspace for the krausen'. In other words, you get a slightly denser beer than the recipe would be if made to the full 6 gals in a larger fermenter. Good luck - do let us know how things turn out!
  4. I know I'd like these because my favorite Girl Scout cookie is the mint cookie.
  5. Experimenting is what I have been all about since starting this hobby and I love doing it. 20 batches of beer and 18 were total experiments. None have been bad or undrinkable, some remarkably good for a novice who doesn't know what the heck he's doing half the time.
  6. Today I brewed my 20th batch of beer since I started brewing last September, if I remember rightly. It was another total experimental concoction which included my first use of chocolate. Unsweetened baker's chocolate, 1 ounce flaked with a knife and added to the wort of 3.3 lbs Briess Traditional Dark extract, 1 full lb of Briess Dark DME and 4 ounces of malto dextrin to counter any loss of 'mouth feel' from the chocolate. Can't wait to see how it turns out. 1.067 IG, tastes like a chocolate milkshake. The sweetness should go away after complete fermentation. Oh, and I will add 1.5 oz of espresso (made in my French press) to each 25 oz bottle at charging time. I'll call it 'Mic's Chocolate Espresso Stout'.
  7. What's the worse than can happen if I use 1/2 of the Breiss can? Ultra Light beer? My daughter would probably think it was perfect. lol 🤯
  8. Initially that's what I thought, esp since it's smaller than the Muntons (but Muntons extracts are for 6 gallons). But, searching on the Breiss website, I found some recipes for making lager/pilsners and narrowed it to three choices. Two of the choices required 6.6 lbs for 5 gallons (2 cans) and one called for 3.3 lbs (1 can) for 5 gallons. Since my daughter is a fan of only the light beers like Coors and Budweiser, I thought I had better try to make the recipe calling for one can/5 gals (or 1/2 can for 2-1/2 gallons). At least, that's my thinking so far. I already know it's not going to be a beer my wife and I will care for, but I'm doing it for my daughter and her hubby. I may add some malto-dextrin to give it some body but will otherwise follow the recipe, by half....??
  9. Was low on extracts when I found a can of Breiss CBW Golden Light on sale at a local hardware store for <$9. It's a 3.3 lb soft can for 5 gallons. I'm gonna half it, add some malto-dextrin and a lager yeast (Saflager 33) and see if I can brew a lager/pilsner out of this for the daughter who likes the domestic lights. Wondering if any here have tried the Breiss extracts? I've used plenty of their DME's, but never the extract.
  10. LOL Mic promises not to hold Stretch liable for any explosions, implosions, extrusions or contusions which arise from this advice. Er...I mean Lucy.
  11. UPS and Fed-Ex, though sometimes the UPS driver won't drive up the mountain (his truck is a lot bigger) and hands things off to friends and neighbors in town. I was going to finish up this last can of extract, buy 2 more to brew a couple of 'bud-beer like' batches, then take a break for awhile. I've batched 18 kegs in just under 7 months. I finally have my pipeline near full with three full 'archive' boxes of 12 bottles each, 3 each from 12 different batches, the best of the best. When I fill archive box #4 it's time to sit back and start taste-testing one beer at a time and enjoy a different beer each night, rating each one individually. Can't wait -
  12. Yes, that's my worry so I've got to counter that. Maybe a bit (½ pound) of pilsner DME AND a cup of cane sugar to the CAL recipe? They both liked my 'Wild Coyote' which I made with half a can of Munton's Lager, some amber DME, two booster packs and some agave nectar, but it was still a bit too malty and too strong at 7.0% abv. They would have liked it better they said if it were less malty, less taste of alcohol. The wife thought it one of my best batches yet.
  13. Because I don't have any. LOL That was a great answer to my question Shrike, and is what I have been seeing (tasting) in several of my brews when I added DMEs. What I want to do is make my son-in-laws a good batch of beer like their favorites (Bud and/or Miller) but kick the abvs up just a bit, > than 3.7-ish. I'm out of boosters (finally!) and do not want to change the flavor of the CAL recipe, just boost it some. Was thinking of adding a cup of cane sugar or two. 5 abv would be a good point.
  14. Thanks Bonsai, but have you used anything other than what you can only get from mrb (or thru the mail)?
  15. All this talk of 'whirlpooling' got my curiosity up so I did google it just to see what you dudes were talking about. Very interesting. But then, there's this: "Whirlpool trivia: Some tea drinkers who use loose tea and no tea ball separate the tea leaves by stirring their tea after the leaves sink to the bottom of the cup to cause the leaves to migrate to the center of the cup. Albert Einstein thought this phenomenon was pretty nifty. He developed a general explanation, called the Teacup Effect, of why pressure changes cause solids to migrate to the center instead of to the perimeter, where it seems like they should migrate. Molson Breweries in Canada is credited with first using the whirlpool in commercial brewing." - Courtesy of Brew Your Own Homebrew magazine. Next cup of tea I brew, I'm trying this out to see if Einstein knew what he was talking about!!
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