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Lukon

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  1. In my experience sweeter wines, beers, and mixed drinks seem to create more of a hangover the next morning...
  2. I’ve got a batch of Cerveza in the LBK, and I was thinking of putting three blanched peppers into one of the 1 gallon mini-kegs when kegging to simulate the chili spiced style Cerveza. I don’t want to add lime zest per the Fresco Chili Lime Beer recipe, and I don’t want The chilies in the fermenter, because I only want to spice half the batch. Will this work okay, or do the chili’s need to go into the boil?
  3. My understanding is that yeast needs to use an enzyme to break table sugar into simpler sugars before it can metabolize it, and that this contributes to the cider twang often found in home brews where sugar is used. I hear that yeast can clean this up some given time. My question is, is it better to just use dextrose instead of table sugar, even for priming?
  4. Update: The beer was in mini-kegs for four weeks so I cracked a keg yesterday which I had put in the fridge 3 days before. The color and clarity were perfect, and it same out with a nice head. The head doesn’t last long, and there is a little apple twang - not bad though. Beer is definitely drinkable, my buddy likes it ALOT. It is stronger than expected ABV wise, and surprisingly doesn’t give a hangover. I’m guessing the no hangover effect and poor head retention are due to a lack of nonfermentable sugars. I just pour smaller helpings more frequently to keep it from going flat. Second keg sat an extra week; we’ll see if it tastes better.
  5. ‘Thanks. That’s almost exactly what I want to do. My fridge only fits 2 LBKs, and I like having control over temperature.
  6. Thanks. So you’d maybe transfer it into a mason jar or Tupperware? Ever tried freezing it?
  7. Thanks guys for all the help and advice; you’ve improved my understanding significantly. I’ve settled on two options: #1 Big Batch Turns out a 7 gallon Aquatainer makes an excellent fermenter and will fit nicely in my mini fridge. Aussies are using them for Coopers 6 gallon batches and raving about them. -problem solved. #2 Tinkering I like the idea of iterating my process and tinkering a bit with each iteration. I’ve got two LBKs, and that’s enough for now. I’ve read some stuff here about storing opened cans of HME and the vodka trick. Any more pointers about storing opened cans HME? How long will it keep refrigerated with a film of vodka on top? Has anyone tried freezing it?
  8. Can I split a six gallon Coopers recipe among two LBKs putting two gallons in each then add a gallon of clean water to each at kegging/conditioning to maintain the original flavor profile? How differently will the yeast behave in the more condensed wort? My mini fridge only holds two LBKs, though I think I can get a six gallon bucket in it with a low profile airlock setup. Will a six gallon bucket be sufficient and offer a little headspace and trub space?
  9. Yes, as far as I know, the stainless mini kegs are designed for high psi, even forced carbonation. I haven’t got that far with them yet. I’ve only got two, and my first Mr Beer batch is only 1 week into primary fermentation. I read a bunch of the reviews on Amazon, and people are carbonating in them.
  10. Amazon has nice stainless 1 gallon mini-kegs for $28; that’s what I’m using. Also, I think 2 liter soda bottles will work for a few batches, when I run out of kegs. My nephew has one of those fancy 1 gallon copper pressurized growlers with a CO2 cartridge. We’ll just pour a couple soda bottles into it when the beer is already carbonated and conditioned and he’ll be set. I’m a returning noob myself. Where in SoCal are you? I’m in Laguna.
  11. Thanks for the tip on the BeerSmith Forum. I hopped on and posted my issue along with my analysis and workaround in their support section; we’ll see if I’m on the right track, or if they can steer me in the right direction.
  12. I entered my recipe for Grand Bohemian Czech Pilsner, with my small extract equipment profile, made sure extract was selected under recipe, and took Mr Beer’s IBU: 27 - multiplied it by 2 and divided by 1.87 I’m getting a predicted: ABV: 4.86%. IBU: 24.6 This is brewing 2.2 gallons and sacrificing .2 gallons to the fermenter and trub - 2 gallons to keg Recipe is 1 can HME and a pound of Pale DME 2.27 oz table sugar to keg and carbonate This seems close If I brewed 2 gallons straight up, the numbers should be almost dead on Mr Beer published numbers with the only variation left being the DME numbers. So it looks like they assumed a 1 pound can of extract for the HME and doubled the published IBU to make the numbers work for a 2 gallon batch.
  13. I like it so far. I’m still dialing it in for Mr. Beer HMEs. I think the discrepancy with the ABV was that their file had 78% efficiency for the fermentation; I had 75%, and I think it’s even a hair less than that. So that’s addressed...
  14. I dug out my old laptop and downloaded Qbrew and the newer database. I found it serviceable but I had to work around a lot. I `decided to pony up the $7.99 for BeerSmith 3 on my iPad. Much easier to use. Obviously there’s a lot of extra stuff that a novice brewer like me doesn’t need, but I definitely feel like I won’t outgrow it. I found some good OLD information on entering Mr Beer HMEs and scaling my equipment better and bumped those. I saw references to databases of Mr Beer Products for BeerSmith 2 on PC... Is there anything out there for BeerSmith 3.0 on iPad that will save me the trouble (not that much) of entering the various Mr Beer products as I use them? Is anyone using BeerSmith 3,0 on iPad? OMG, I just found Coopers Extracts and Mr Beer extracts under add-ons... Problem solved, or not - they seem to be scaled wrong or something. I’m getting way different numbers than when I entered the data manually. Seems if I leave it at 1 lb, the IBU is right, but the ABV is way off, and if I put the correct weight of 1.87 lb the ABV is about right, but the IBU is way off. Okay, in the case of Classic American Light, the IBUs were way off in the data; I can’t speak for the other extracts. Seems they forgot to divide by 1.87; I fixed that data point and the IBUs are inline at the proper quantity of HME. The ABV Is a bit higher than my old data, but only by .2% or so - I’m guessing that’s the carbonization sugar or something. I guess I’ll have to check each ingredient by the numbers as I go. [edit] BeerSmith calls for gal/lbs on the IBU number, so you take the number at Mr Beer multiply by 2 then divide by 1.87 - if you put this number in, you get pretty good looking numbers. [edit] Caveat - I know next to nothing about brewing; I’m just reverse engineering numbers, so an actual brewer can jump in anytime
  15. Took me a while to find this and apply it to BeerSmith 3.0 on iPad. Super helpful - thank you.
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