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About nathliea

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    Newbie Brewer

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    Phoenix, AZ
  • Interests
    Making beer, mead, cider, ginger beer, etc. Also other fermentation, culturing, ageing, pickling, canning. Eating and drinking, basically :D

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  1. I believe it. I've heard mangoes are very hard to get the flavor to come through, too. I've heard cherry comes through well but it often tastes medicinal to me, so I tend to avoid it. I'll keep experimenting, though. I know there are extracts but I wonder if the flavor is any good. So much to learn and try What a great hobby!
  2. I learned a lot about harvesting yeast from this guy's 3-part series on it. I'll circle back when the fruit lager is done. I was on Mr. Beer support chat asking about an order (the cacao nibs didn't come with my Angry Bovine Milk Stout as they should have) and while I was talking to them I asked about a way to make the lager more interesting; it was the chat guy who recommended adding canned blueberries at those specific times. The taste isn't quite what I was expecting but if after bottle carbonation they're not in the right spot I'll just let them bottle condition for longer. I didn't have a hydrometer when I started that batch, although in hindsight I did have one when I bottled so I could have measured over a few days to see where things were at. Next time! The milk stout I just created has an OG of 1.055, so for this one I'll at least know the ABV once it's done. And I didn't know Mr. Beer was having a sale so I missed out on that. Though I do still have 2 kits in queue and also plan to make ginger beer at some point. I have a lot I want to do! As for the mead, I used a very basic recipe after which I learned from r/mead that just about everything in the recipe was wrong. That being said, I'm not going to stress so much because mead is more flexible than beer, plus I always have in the back of my mind that beer/mead has been being made for thousands of years, before all of this knowledge about yeast was known and before all this technology existed. This mead is my very first batch, and as I said it's flexible and more forgiving. I am making a "short" mead which ferments only in primary and only for 6 weeks. As of now, it tastes very strong (3 weeks in), but if the flavor isn't where I want it, I do still have the option to rack to secondary and then do a longer-term bottle condition than planned. This is why I just want to keep making stuff because I feel like it's going to be a long ways out before I have a supply of beer/mead/etc that I made myself and like. I'm a bit disappointed in how my Oktoberfest came out, but it could be that I'm just not a big fan of the style. My dad said it was very good but he's a dad and always supportive, so he could be just being nice Edit: not sure why the video link showed up 4x.
  3. I'm wishing I'd cold crashed my blueberry lager. I didn't have any issues with clogging but the coloration is strange and it's cloudy. It may clear up a bit during bottle carbonation but I doubt it.
  4. Thanks for the warm welcome and for adding your experience. Please circle back and let me know how the dead and berried came out. I think it'll make a great spring/summer brew, alongside the salty dawg gose. My long-term goal (and I mean long term, I have a lot to learn still) is to make sours utilizing wild yeast that I capture and separate out as individual colonies. I want to make "my own" house sours. But again, this is a long ways out. In the meantime, I'm quite satisfied using kits and fiddling with them a bit here and there. As for the saison, I think the original recipe actually recommended boysenberries and not blueberries. I am a bit worried that by using canned blueberries in my lager (I added 1 can at fermentation and 1 can 3 days before bottling) that I may have created bottle bombs, because canned blueberries is basically pie filling which has extra sugar. I wouldn't be as worried but I bottled in glass, not the standard Mr. Beer plastic ones (there's just something so satisfying about glass). Those babies are now resting comfortably in the bottom of an ice chest in case there are any explosions. Regardless, I think going forward I will use 15 oz frozen fruit in lieu of 15 oz canned pie filling. But enough rambling from me! I hope your saison - and all future brews - come out fantastic -- Salud!
  5. So I ended up making the Bovine Milk Stout today, which is actually the one I wanted to make since I consider it better suited to the winter season than a saison or a gose. Don't worry, I dropped the temp on my fermentation chamber accordingly Thanks for all the information, everyone. Alongside the cacao nibs that were boiled in the water (prior to adding the LME), I crushed up some of my favorite coffee beans and put them in a separate muslin sack and boiled them as well. They are both in primary right now. The cacao nibs are staying in until bottling, per the directions, but anyone have any advice for the coffee? I probably shouldn't have modified this recipe as I've not made it before, but I love this coffee and I think it would make a powerhouse addition to the stout. How did your Dead and Berried come out?
  6. Ahh you're right, I'd even Googled optimal temperature for belle saison earlier. Sorry, I have a lot on my mind. I won't be brewing until later this afternoon but I'll be sure to take care with my temperatures. And actually, now that I know my mead should be at a lower temperature, I may brew something else entirely. I have the angry bovine milk stout on hand as well as the salty dawg gose, so I've got options. I'm also ramping up for a 5-gallon IPA (with a kit from another supplier, just to try it out). Just waiting for my second fermenting mini-fridge to arrive.
  7. Thank you for confirming what I thought was the case. This isn't my first brew, I did a couple Mr. Beer kits several years ago, but I'm just now getting into brewing again, in a much more serious manner. I appreciate the heads up. I'm about to start the dead & berried saison and so now I know to turn my fermenting chamber (minfridge w/ an Inkbird temp control) down to 65 to hopefully produce a better batch than the Oktoberfest I just made. Edit: don't do what I just said, see Rickbeer's reply.
  8. Yeah this is probably why my Oktoberfest has an odd aftertaste. It's not terrible, but it's not what I was hoping for. Thank you for the information. I'm fermenting a short mead right now (already a couple of weeks in) and it's with Ale yeast and has been in the same fermenting chamber so it's probably going to be jacked up too, as I've had it held around 70F. Lesson learned.
  9. As the title states. The directions for Oktoberfest Lager state to: Put your keg in a location with a consistent temperature between 65° and 75° F (18.3°-23.8° C) Do we know what kind of yeast is being used here? If it's lager yeast, that temperature is really high. Lager yeast ideal fermenting temp is 45-55F. Is this an "Oktoberfest lager" made with ale yeast (so not a lager), or is this an Oktoberfest Lager that's fermented way too warm? Especially if you consider the heat the yeast itself will generate. Anyone know what's going on? And side question, exactly what yeast should I expect to be under the lid of these kits? Some kits came with other yeast and that's properly labeled but I really have no idea what I'm working with for these standard recipe kits.
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