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Everything posted by Mic-S

  1. Hmmm... try adding a cup of light brown sugar and countering that with a 1/2 lb of light DME to prevent drying it out. Make two batches if you can, one per recipe and one this way to compare taste and measure abv increase. Stouts are forgivable (flavor wise) when adding sugars and DME if you're careful.
  2. 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!! 😍
  3. 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.
  4. 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!
  5. I know I'd like these because my favorite Girl Scout cookie is the mint cookie.
  6. 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.
  7. 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'.
  8. 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 🤯
  9. 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....??
  10. 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.
  11. LOL Mic promises not to hold Stretch liable for any explosions, implosions, extrusions or contusions which arise from this advice. Er...I mean Lucy.
  12. 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 -
  13. 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.
  14. 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.
  15. Thanks Bonsai, but have you used anything other than what you can only get from mrb (or thru the mail)?
  16. 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!!
  17. What do you guys think is the best way to boost abv in, say, a pilsner or IPA without resorting to the mrb booster packs?
  18. 1st I've heard of it (whirlpooling). Just wanted to say that (so far) my best luck (taste-wise and ease of method) has been to dry hop using a 'hop tea' added either to the keg 5 days before the crash or (even better) straight into the bottle at charging time. So far, ALL the batches I've done this on have turned out well. The two times I hopped the wort in a wort sack, well...let's just say it was less than satisfactory. I know this doesn't exactly answer your specific question, but what I've learned is: do what you think works best, easiest and/or tastiest. It's your beer. 😘
  19. Upcoming schedules are forcing me to decide: a) do I let the wort ferment the full 21 days and crash for 2 days, or b) do I ferment for 20 days and crash for 3? I need to bottle on Wednesday of next week or miss bottling for another week. Don't want to wait so I'm asking which you guys think is more important. One factor might be the yeast: Safale S-04. It's supposed to be a fast-fermenting yeast with high flocculation rates. I'm thinking go 20 days and crash for 3. Any thoughts?
  20. Hearing from others about the taste effects of brown sugar, esp the dark, and some research on the net led me to try subbing one cup of agave nectar for the bs. My batch turned out good, not one of my best, but good. I think I might try this again, with the brown sugar, just to see what the difference might be. Good luck and do let us know how yours turns out. P.S. Don't worry about where you posted your question, as long as it gets seen by others. There's a lot of experienced brewers lurking around the forum (not me, I'm new like you) and you can learn a lot by following the threads and asking questions. Brew On!
  21. I made this beer back in December (27th) and instead of the brown sugar I subbed one cup of agave nectar. I don't know how to tell you how it was different from the recipe because I have only made this one batch - but it was good. lol That's about the limit of my descriptions...good/bad...dark/light...sweet/bitter....hoppy/not... but I think the agave was a better choice than what the brown sugar might have been. Low abv, tho. Just under 6.0%. Drinking the last of it (except for my 3 archived bottles) now.
  22. Coastal Mts of Western Oregon. Our snow, when we get it, is full of water - blue snow they call it. Very, very heavy. It took down power lines in three surrounding counties and where we live is just about at the very tip end of the power grid. Only two houses past ours for the next 40+ miles with power. This beats a record long standing. Day 16 and counting....
  23. Tomorrow it will be 14 days without power - most of the snow is gone, but not all. I'm supposed to crash my next batch tomorrow - thankfully it's still in the mid to low 30's outside so I'll just set the lbk in the snow patch, cover it with a towel and let it crash. Bottling is easily done with melted snow water and takes no power so I don't even need to run the generator. On Wednesday it's back to the camp stove as I attempt my clone of Santiam Brewing's Pirate Stout. I have all the necessary ingredients save the English Admiral hops and those I may need to substitute with the 'mystery' hops already on hand. The brewing goes on (as does the delightful consumption of some of the earlier efforts!). 😋
  24. Day 9 of the Power Outage. Time to brew the next batch. No problem: Extract on the wood stove to warm before adding to kettle. Water for wort brought to boil on the gas camp stove outside, along with 1 cup of agave and 1 pack MRB booster; brought to boil, shutdown, (Long Play) extract added to the wort, into the LBK on top of 1 gallon of snow-cooled water. Vigorously stirred w/more snow-cooled water added to +2 gallon mark. Std MRB yeast pitched, placed into kegging room - 66F. I'm calling this batch 'Sno-Play IPA'. 16.3 initial brix. 35F outside with 8” snow, No sign of power restoration anytime soon...no problem. Life goes on.
  25. I've not had this problem specifically, but I don't really like how they've changed their website - makes it harder to find the things I want, like 50% off bottle recipes. You have to remember which ones (like 'Nilla Porter) that used to qualify. 'Nilla still does, but I have a batch conditioning - don't really want another. I found better bottle prices on Amazon, alas.
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