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Found 7 results

  1. Got my MB kit today. Super excited to get started! I think Sunday will be the day I start brewing. Found a Coleman cooler I had that's the perfect size, and I can store it at the bottom of my pantry PROPPED UP! Fits like a glove :-)
  2. For dry hopping the recommended advice I have come across is to add it to the wort for 5 days towards the end of fermentation. This results in aroma and flavor, but not much bitterness. To increase bitterness the hops would need to be boiled with the malt for 50+ minutes when creating the wart. The 1776 Ale recipe calls for adding the hops right after the water boils and is removed from the heat source. Then it says to leave the hops in the LBK until fermentation is complete (~3 weeks). What does this do?
  3. From the album: Brews

    IMO, not too different than the Oktoberfest recipe in taste -- maybe a little sweeter and more robust. Pours a medium/dark brown, a slight foamy off-white head, leaves a little lacing on the glass. Good mix of malt & hops in the aroma; taste is more malty than hoppy. Using a can of this instead of Oktoberfest in the Howling Red Ale recipe might be something worth considering...I'd give the edge to the HRA recipe over this and the Oktoberfest refill. 4/5.
  4. After three weeks fermenting I have my Belgian spiced ale from the sale in bottles. I also brewed the st. Patrick's Irish stout that's in my fermentor now. Just checking in plus the CAL was tastier after conditioning.
  5. Ok, I have my 1st batch fermenting and is now 1 day away from a 3 week ferment. When I poured a sample last week it tasted like flat beer (as Mr Beer said it should) although it was cloudy. I left it until this week. It still tastes ok but its still cloudy and it doesn't appear to be sediment as its not settling down. Anyone any ideas? I'm brewing Bewitched Amber Ale. Thanks!
  6. First off, Hello. Long time lurker, occasional brewer, first time poster. So, I like many of you, I decided that the recent sale of the 2013 Winter Seasonal Belgian Spiced Ale was too good of a deal to pass up. That being said, I am just never one to let well enough alone, so in addition to the 3.75lb can of HME I threw in a pouch of Smooth LME. Other wise I brewed it precisely as instructed. Boy, those little guys from Safbrew went to town and the Krausen was as far as it could go and stay in the LBK. Anyway, enough small talk. I unlike some of you, I prefer to rack my beer off the yeast into a brightening vessel (also known as a secondary) and additionally I batch prime, simply for no other reason than I like my beer to be as clear as I can get (short of "fining"). Reading the thread on the community pre-sale I noticed it was put out that the spice contained orange and clove. I love orange and clove flavors in my beer! My concern: by adding the smooth LME is there any potential of pushing down the orange/clove (and other spice) flavors? Would putting fresh orange zest (sanitized of course) into the brightening container be too much? Or should I just use some sanitized tongs and transfer the spice pouch over to the secondary?
  7. I just got done tasting the 2013 Winter Seasonal, the Belgian Spiced Ale. That was a really delicious beer and i already ordered another one. I wanted to add a LME to the next batch but not sure which one would go best with this one. Anyone thinking about brewing this should jump on it ASAP if they like a good tast spiced ale, kind of like a Sam Adams Cold Snap. Thanks for any advice
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