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Beer-lord

Diablo and Winter Dark OG readings

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Just did both of these this morning. It was nice to get some brewing done in 45 minutes instead of 5 hours. I'm hoping for much.
But, I've got no idea what the OG should be. Both were very close to 1.050. They'll have to finish below 1.010 to get even close to 5.5% ABV which I doubt any of the Craft Series really are. That's not a complaint, just my experience.
We'll see in 3 weeks but if anyone has any OG readings on any of the Craft Series brews, please let me know what they were. This is too easy to screw up.

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I brewed a Diablo and a Bewitched Amber Ale yesterday. I got 1.050 on the Diablo, and 1.048 on the Bewitched. I brewed them both straight up.

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I brewed a Winter Dark Ale and a Bewitched Amber Ale yesterday. I got 1.046 on the Winter Dark Ale, and 1.046 on the Bewitched Amber Ale...I used 1/2 bag of booster with each and overfilled the LBK to 1/4" above the letter Q (quart).

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I no longer bother with hydrometer readings when brewing the MB refills. I had been giving them three weeks in the LBK, then bottling upon a positive taste test. More recently, I've been fermenting the refills for only two weeks. Since my last MB batch overflowed, I wanted to transfer it to a secondary. But after 12 days I detected no sweetness, so I just bottled it. The new yeast is a beast, IMO.

I suppose it would be best to take hydrometer readings, especially when tweaking the refills. But I personally don't see it to be absolutely necessary. My AG recipes? Well, that entirely a different story.

So, long story short, I can't help you you with OG readings for the Craft Series. Sorry, Beer-Lord.

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Thanks guys. I figured with the amount of malt for 2 gallons, 1.050 would be about it, give or take.
I know many who only ferment for 2 weeks then bottle and just let it condition longer. I may do that with the Diablo and let the Dark sit 3 weeks.

I really wanted to have some bottled beer as I've only been kegging for the last 4 months. Plus, I really wanted to see what these beers are like. I am expecting a good quality taste in an almost, session-like style.

Got lots more to brew as it cools a bit and want to have all 5 of my 5 gallon kegs finished soon!

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Does anyone else feel that the temp directions stated, 68-76, might be too high? I always keep my temp below 70 and more to mid 60's. I think 76 is going to start giving some off flavors.

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Beer-lord, check out the Basic Recipe section - we've opened threads for each of the craft refills like somebody used to do with the Seasonals.

FWIW, I asked Diane about the new yeast temp range and she stated that was correct. They hadn't tried it any lower so she couldn't recommend going lower herself. Somebody in one of the threads was saying he was at 66 or so with no issues. Mine was at 66 - 68 and it krausened up nice and quick - check the specific thread for details.

Cheers.

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Thanks for the info. I'm going to be between 66-68. I'm sure it's some type of ale yeast which means it should work down to around 60. I'm thinking they want to assure a somewhat rapid fermentation and quick attenuation so those that want to bottle in 10-14 days would be able to.

As I mentioned in another thread, it would be helpful if they posted expected OG and FG.

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It depends on the yeast and how you define off flavors. (yeah, that's an annoying answer but it's true).

FWIW, I just fermented a modified batch of the American Ale using the new yeast around 72-74 degrees. Initial samples didn't set of any alarm bells in my head that said "bad fusals, yuck!" or "fuit overload yuck!". Tasted pretty good for 1 week sample.

It might not be as clean as S05 or Nottingham fermented cold, but it might never be that clean no matter what depending on what it is.

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Well, I was hoping that after close to 24 hours, I would see lots of activity. I see the beginnings of it in the Diablo but nada in the Winter Dark. Still early. If nothing by tomorrow, I'll have to pitch some rehydrated 05.
Haven't done a Mr. Beer in 4-5 months but by now, I've always seen some activity. I thought that with better yeast, it would come quicker. Maybe I have things too cold at 66 degrees. As we discussed, it's suggested 68-76 so I'm below that. I'll remove the ice and let it warm a bit.

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"Beer-lord" post=285701 said:

Well, I was hoping that after close to 24 hours, I would see lots of activity. I see the beginnings of it in the Diablo but nada in the Winter Dark. Still early. If nothing by tomorrow, I'll have to pitch some rehydrated 05.
Haven't done a Mr. Beer in 4-5 months but by now, I've always seen some activity. I thought that with better yeast, it would come quicker. Maybe I have things too cold at 66 degrees. As we discussed, it's suggested 68-76 so I'm below that. I'll remove the ice and let it warm a bit.

Beer-Lord: I just brewed the Winter Dark on Friday and it wasn't until yesterday afternoon that I finally had some really good krausen, no blowoff, but thick to the lid krausen. I was worried also as I am trying to work out my cooling effects here...I started the lbk in cooler with 1/2 gallon frozen water bottle then I took the bottle out to see if I could jump start it at a higher temp, that seemed to work and I did put the frozen bottle back in so I can maintain a slightly cooler temp whilst the yeasties are feastin'.

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"T8r Salad" post=285706 said:

"Beer-lord" post=285701 said:

Well, I was hoping that after close to 24 hours, I would see lots of activity. I see the beginnings of it in the Diablo but nada in the Winter Dark. Still early. If nothing by tomorrow, I'll have to pitch some rehydrated 05.
Haven't done a Mr. Beer in 4-5 months but by now, I've always seen some activity. I thought that with better yeast, it would come quicker. Maybe I have things too cold at 66 degrees. As we discussed, it's suggested 68-76 so I'm below that. I'll remove the ice and let it warm a bit.

Beer-Lord: I just brewed the Winter Dark on Friday and it wasn't until yesterday afternoon that I finally had some really good krausen, no blowoff, but thick to the lid krausen. I was worried also as I am trying to work out my cooling effects here...I started the lbk in cooler with 1/2 gallon frozen water bottle then I took the bottle out to see if I could jump start it at a higher temp, that seemed to work and I did put the frozen bottle back in so I can maintain a slightly cooler temp whilst the yeasties are feastin'.


It's this type of feedback that will keep us all informed, and ultimately successful. I guess when it comes to the new refills, you could say we are all newbs again. Exciting, isn't it?

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In the American Ale I mentioned above, I had active fermentation in 8 hours, maybe even less. It was a modded recipe, turned it ito more of an IPA using left over DME, so it's OG was actually more then one of these kits.

But it's not apples to apples, as I did use 2 of the yeast packs, since I have spares from when I made "Mr. Patersbier" and didn't use the yeast. And I pitched it at close to 70 degrees. I'd guess both of those things factored into my quick start time.

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"mashani" post=285709 said:

In the American Ale I mentioned above, I had active fermentation in 8 hours, maybe even less. It was a modded recipe, turned it ito more of an IPA using left over DME, so it's OG was actually more then one of these kits.

But it's not apples to apples, as I did use 2 of the yeast packs, since I have spares from when I made "Mr. Patersbier" and didn't use the yeast. And I pitched it at close to 70 degrees. I'd guess both of those things factored into my quick start time.

Mashani: I am finding out the key to faster activity at least with the yeast I am using, S-33 (11.5grams) jumps starts fermenting within 4 hours. The 2 batches I just did on Friday, WDA & BAA, waited over 24 hours for them to even bubble at all...using new CMB yeast 5grams. FWIW I may add an add'l 2 gram packet to each of the 5 gram packs for batches I do from now on.

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Beerlord,

Just started a batch of Bewitched Ale this morning, got an OG of 1.043, just did a quick ABV calc like you and don’t expect to get an FG of 1.

Not sure why there is so much variance in a stated OG with a canned recipe?? Its just water and malt… wouldn’t think my hydrometer is wack, but it seems I always have a lower OG than I’m supposed to. Hmm, maybe something in the water?

I’ve read most guys go above the labeled 8.5 quart mark on the LBK…in this case I did not. I should achieve a higher OG with less H2O. This is my first craft series, but I plan on letting is sit at around 71 degrees with a 3-2-3. So I’ve fermented everything at this temp and all is well thus far.

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OK it's 5:30 CST and almost 36 hours since I pitched yeast in both the Diablo and Winter Dark. The Diablo is showing signs of fermentation but not nearly as much as I expected. The Winter Dark shows NOTHING. By 7 am tomorrow, if I see nothing in the winter dark, I'm pitching a full amount of 05.....either raw or reydryated. No way I've ever brewed beer and not seen fermentation in 48 hours (48 hours meaning tomorrow morning).
I've done nothing different than I've ever done before and the temp is now 68 so if by tomorrow, with a 68-70 temp I get no activity, I'm going to pitch new yeast.

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Even though they say it's not needed, I usually get my yeast going in a starter before I pitch it, if anything, so that I can make sure the yeast is still alive. I'll be brewing the Winter Dark either tonight or tomorrow, and I'll likely do it by the book...with the exception of just pitching the dry fromunda.

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I wanted to rehydrate but decided to try it just like the greater majority would, right out the pack, sprinkled on top but stirred to aerate.
Again, too simple to get wrong. Sometimes, things just don't work out like you want.
Fingers crossed for overnight fermentation results.

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This morning the Winter Dark is finally showing signs of fermentation. It's not much but about a 1/4" of very light krausen. Much like the Diablo started off. I brought the temp up a bit overnight though I'm not sure that did it. I would think 65 would have been fine.
The Diablo is still going on and I was expecting a stronger smell. It almost smells like banana which I hope is not a bad sign. It's at 67 degrees now.

Of course, only time will tell.

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Diablo I brewed on the 6th was 1.048. Real active fermentation, so much that I can't see inside the LBK from the top with a flashlight. Also have a wonderful rotten egg smell when I open the cooler I have it in. I'm guessing that is hydrogen sulfide. The yeast should clear all that up.

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"dbark" post=285808 said:

wonderful rotten egg

Wonderful! You got that smell with the MRCB fromunda?

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Nope, I used US05. The Krausen was white and creamy and the areas I can see, the krausen has fallen and the bubbles have subsided somewhat. I had to open the lid (fingers crossed) for about 15 seconds to clear out the notches. When I did so that is when I saw the milky looking krausen. Now what I do is gently squeeze the side of the LBK and hear air passing through the notches so I know they are not plugged.

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I think that if I brew any of these again, I would try the 05 rehydrated. I wish I knew what yeast they are using for these kits too. It finishes clean and that's what I want.

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My next batches, I'm gonna use the supplied yeast. Hearing good things about it.

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Just finished checking lbk's and changing bottles & noticed that my Winter Dark erupted. Had lava flowing down side of lbk and had a somewhat putrid smell to it. Took long enuf as I used CMB 5 gram yeast with this. The CMB Bewitched Amber appears that krausen is falling now with a little bubble action going on...used same yeast for this as well.

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Yea that's the smell I had too. I think it will clear up though.

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I can say that my Diablo had quite a bit of krausen. Normally I fill my LBK higher but as I'm following exact directions, I left it at the 8.5 mark. Had I filled it higher, I would have had more.
Actually, it may be just that right now as I'm at work and can't tell but I'm thinking that by tomorrow, I'll start to see that go down a bit.

So, it seems that many of us have noticed the delay in fermentation and that most just sprinkled it and stirred or didn't stir. And a few rehydrated. Interesting info for future batches.

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"Beer-lord" post=285851 said:

I can say that my Diablo had quite a bit of krausen. Normally I fill my LBK higher but as I'm following exact directions, I left it at the 8.5 mark. Had I filled it higher, I would have had more.
Actually, it may be just that right now as I'm at work and can't tell but I'm thinking that by tomorrow, I'll start to see that go down a bit.

So, it seems that many of us have noticed the delay in fermentation and that most just sprinkled it and stirred or didn't stir. And a few rehydrated. Interesting info for future batches.

As mentioned in another post, I did the Winter Dark Ale with 10g rehydrated MRCB yeast and had a krausen volcano going. This weekend I did the LBK IPA (1 can American Ale and 1 can Patriot Lager) recipe with 10g rehydrated MRCB yeast. Fermentation had started within 12 hours, but just barely. I will check tonight to see how vigorous.

Regardless, next brew of the new craft series, which will likely be the pale ale, I will just use 5g of MRCB yeast rehydrated and see how much lag I get.

I know that I am enjoying learning the new behaviors of the new HMEs and yeasts, so thanks Mr. Coopers/Beer for that. And thanks for making some quality tasting new refills.

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Brewed up the Winter Dark this evening. I filled to just the 8.5quart mark and got an OG of 1.049. I was going to do it by the book, but I ended up steeping 2/3 c of toasted oats before I put in the HME. Brewsus wants some mouthfeel!

I noticed that the Gold fromunda yeast had two different colors. There was a normal beige color and there was some in there (about 50%) that was a bit darker. Did anyone else notice that?

I boiled up 1/2 cup of water with a little brown sugar, and after it cooled down, I pitched the yeast to rehydrate it. I pretty much always do that with all the dry yeasts I've used. I have to say though, that this MrB Gold yeast seemed to start the quickest of any I've seen so far. The yeast cream on top was quite a bit more substantial, too. We got some super yeast, I guess.

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Glad you got a good kick start. Mine is finally taking off but not as much as the Diablo.
First one to taste these, please speak your mind.

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I'm gonna bottle my diablo on the 27th. That'll be 3 weeks fermenting.

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Guest System Admin

Nice.

I've been doing some of mine in Grolsch swing tops for that very reason. I don't mind the PET but when people come over it's nice to crack open a "real" bottle for them.

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I usually bottle in PET's but pour the T8r Homebrews into a nice beer stein makes them feel extra special then

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"Brewsus Yeast" post=285914 said:

I noticed that the Gold fromunda yeast had two different colors. There was a normal beige color and there was some in there (about 50%) that was a bit darker. Did anyone else notice that?


I asked MB about that when I got my craft series and noticed it was a different yeast pack. What I was told is that the craft series uses an ale/lager yeast blend designed to ferment at room temp, and that the intent of the blend was to reduce the huge krausen that can lead to an overflow.

I used a pack the other day in a tweaked Diablo IPA, and it does seem that this yeast is a beast...one 5g pack in a 1.060 OG wort built up krausen right to the lid and nearly overflowed. And it's a whirlpool inside the LBK - very nice. My limited experience with the new standard series yeast is the same. Can't comment yet on the flavor profile, but based on the fermentation characteristics it's a huge upgrade form the old fromunda.

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Now that info is very interesting and confusing. I've hawked on questioning the temperature range going to 76 so if in fact there is some lager yeast in this blend, what types of lager yeast ferment well at 76? I admit, my weakest link in all my years of brewing is YEAST!

So, my Diablo was a beast but the Winter Dark has had a delayed start with only about 1/4" krausen the whole time. This yeast does seem to stay on top longer but both smell identical to me at this point.....4 days later.

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I agree, I found it a bit counter-intuitive as well, but will take them at their word and will assume that they've fully vetted this yeast out based on the typical fermentation conditions. Anyway, a lager yeast will ferment at 76, you just may not like what you get! Some lager yeasts produce good results at the lower end of the ale temp range (a la California common), though.

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Brewed this one this afternoon. Only deviation from the instructions were that I steeped 2/3 cup of caripils and added 1/2 bag of booster.

OG reading was 1.048 and I filled just slightly past the 8.5 line.

Took a little taste of the hydro reading and it was delicious. Very roasty - almost stout-like. Can't wait for this one!!!

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Ditto Bill
In the LBK 1.048 maybe 49
Filled to 8.5 q plus a bit.

I re-hydrated the CMRB fromundra yeast... just because I now, always re-hydrate dry yeast.

Did not taste it. I am going to ferment for 21 days

I brew these straight up to get a baseline

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Vmaxept - how exactly do you re-hydrate dry yeast?
I'd like to give this a shot on my next brew day.

Thanks,
Bill

"vmaxept" post=287125 said:

Ditto Bill
In the LBK 1.048 maybe 49
Filled to 8.5 q plus a bit.

I re-hydrated the CMRB fromundra yeast... just because I now, always re-hydrate dry yeast.

Did not taste it. I am going to ferment for 21 days

I brew these straight up to get a baseline

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There are some minor differences of opinion on the best way but this video does a good job of explaining how to rehydrate yeast.

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Having never had an issue with my yeast or fermentation in the 20 or so batches I have done, is this really worth the effort to rehydrate the yeast?

I'm not challenging the technique, just want to see any differences those who have done it have noticed.

Thanks in advance.

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If you're doing just 2 gallons and you have a full pack of yeast, you're fine. For higher gravity brews, it's a good idea to rehydrate. I do it no matter what as I get a faster started fermentation. But for over a decade, I just sprinkled on top and stirred well and I did fine.
Temperature and sanitation as well as the right kind of yeast is important.

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Cool. Thanks for the info. I think I'll give it a shot on my next BIG beer.

"Beer-lord" post=287142 said:

If you're doing just 2 gallons and you have a full pack of yeast, you're fine. For higher gravity brews, it's a good idea to rehydrate. I do it no matter what as I get a faster started fermentation. But for over a decade, I just sprinkled on top and stirred well and I did fine.
Temperature and sanitation as well as the right kind of yeast is important.

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I have read many posts on re-hydration on this forum and 2 others, pro-con.
Once I figured it out, developed my own process, I figured why not.

I do believe the fermentation starts faster, somewhere between 4 to 6 hrs, I see action. In 8-10 I have a good krausen. May be longer depending on the yeast and temp.

I think all the 50 plus recipes I brewed with pitch dry and mix with vigor resulted in fine beer.

I start the process while I am waiting on the boil or cool down. Adds no extra time to the entire process.

I guess this is along the same line of yeast washing and re-use. Each brewer does their own thing. No matter - we get beer.

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So, I brewed this yesterday around noon and this morning I checked and the krausen is about to blow through the lid. This is without re-hydrating the yeast and using just the MBC supplied yeast.

The bubbles seem very small, almost fizzy vs. the big, gnarly bubbles I normally see when the fermentation is turning and burning.

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On these 2 (Diablo and Winter Dark) I followed the instructions and sprinkled the yeast on top then stirred it well. Diablo was very active and the Winter Dark was not. I wanted to do this as close to the instructions as possible to see how this turns out before I start tweaking them for future batches.
Looks like yours did well.

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FWIW - I did the Bewitched and had an inch of krausen within 18 hours. I pitched at about 67degrees around 4pm Friday and checked the LBK at noon Saturday.

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I brewed the Winter Dark on Saturday and got an OG of 1.048. It smells great and the yeasties are bubbling away with a nice head of krausen.

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I'll be bottling these 2 this weekend. So, it'll be three weeks before a taste test. I'm thinking that will barely be enough to test the Winter Dark.

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I bottled my Winter Dark last night. FG 1.012. It didn't taste as good as I had hoped. It was very dry and bitter. Perhaps that bitterness will condition out, but I didn't get any of the caramel/toffee I was expecting. I didn't get much in the way of hops flavor/aroma, either. Just bitter. :S

How did everyone else's turn out?

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You're a bit ahead of me but this is what I was afraid of. Of course, until I'm thru, I certainly can't offer any opinion but I was hoping that these kits would be fairly good without any help. Maybe so, maybe not.
Let's just see what happens after 3 weeks conditioning or so. Heck, I'm not even sure what I would add to Winter Dark anyway but I have some ideas about what I could do to the Diablo.
The problem (again) for me is if I pay $22, do I want to spend more to add to it when I could almost do a 5 gallon AG for almost the same amount? I was hoping these new kits were good enough for me and others who just want a quick but very good brew.
Fingers are crossed!

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"Brewsus Yeast" post=288078 said:

I bottled my Winter Dark last night. FG 1.012. It didn't taste as good as I had hoped. It was very dry and bitter. Perhaps that bitterness will condition out, but I didn't get any of the caramel/toffee I was expecting. I didn't get much in the way of hops flavor/aroma, either. Just bitter. :S

How did everyone else's turn out?


Honestly I'm not too surprised...when I saw an IBU of 60 (if it's legit) I thought that was pretty high for the style and gravity. The BU:GU is going to read really high, same with the Diablo...almost like they were purposely overhopped so that an additional DME/LME addition would temper them a bit (a la the deluxe refills).

So that's what I did - added a pound of LME to the Diablo and a touch of finishing hops and a pound of LME to the Winter Dark. Even so the hydro sample of the Diablo was bitter...haven't tried the Winter Dark yet, but I'm hoping I've balanced it a bit.

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I OCD'd about tweaking these 2 but felt it was only fair that I try them like 90% of those who buy it so I can offer my honest opinion.
To me, if you buy a kit, it should be/do what it says. Diable seems to be what I like in an IPA and I don't chase ABV, simply flavor. I'm doubtful of the 5.5 ABV and hope the taste comes thru. I don't want to have to add anything but usually do with Mr. Beer kits.

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I guess I hadn't even noticed that the Winter Dark had an IBU of 60. That's more than I would figure for that apparent style. I like hoppy brews, but I like to taste and smell the hops and not just get "bitter". I will withhold judgement, though. Heck, I could have screwed something up and infected it somehow, but I don't think so. Time will tell....

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I never really go by the taste at bottling/kegging time. Still way too early. Of course, if it tasted like it was bad, that's something else.

Let me know how the SMaSH goes. I've been planning a MO and Cascade SMaSH for awhile to clear out some stock that's starting to get old.

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We bottled our Winter Dark Ale over the weekend. FG=1.008 (2 weeks 5 days in LBK).

The first few days in the Keg it went a bit nuts. A little foam came out the top. On day 4 or 5 everything had calmed down. Fridge temp kept approx 69 or 70F.

Sample taste (pre-carb) was great. Almost a porter taste, with a hint of coffee. After bottling, we even poured out the last 1/2 cup from the bottom of the keg and drank that - and it was still really good. I didn't really get a "crap/trub bottle" in this batch (so I labelled it "1/2 crap").

I seemed to have lost my ability to determine "is it bitter". I can't tell you if this was, but the wife really enjoyed the samples, and I think she would pull a face if it was really an IBU of 60.


We then made the Diablo IPA (OG=1.045). 24 hours later the foam was half filling the headspace. Another 12 hours it was almost up to the lid, then had settled down again to about 1 inch. The smells! MMMMMAHHH!

These are our first "all malt" (except priming sugar) batches. I am highly impressed at the results so far.

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Brewed the deluxe Winter Ale today straight up and got 1.059 OG. To me it had a nice hop bite to it. I didn't expect the bitterness but it left me wanting more. I think it will be really good.

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Wow, everyone else was about 1.048-1.050 and you got 1.059 straight up? Wonder what's in your water.

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One of these two are my first up this weekend (finally) from my order of all four crafts that I received a few weeks ago. I see that they published stats for these now...


Diablo IPA

Flavor: Hoppy
ABV (alc/vol): 5.5%
SRM (Color): 11
IBU (Bitterness): 70

Northwest Pale Ale

Flavor: Hoppy
ABV (alc/vol): 5.5%
SRM (Color): 4
IBU (Bitterness): 43

Winter Dark Ale

Flavor: Balanced
ABV (alc/vol): 5.5%
SRM (Color): 30
IBU (Bitterness): 60

Bewitched Amber Ale

Flavor: Malty
ABV (alc/vol): 5.5%
SRM (Color): 15
IBU (Bitterness): 30

I like the sound of those...

:cheers:

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Still not seeing the 5.5 ABV. The SG would have to end up at about 1.006 if starting at 1.048 to be 5.5%. Not a big deal but these will be between 4.5% and 5% ABV.

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This was true of the old HMEs as well. I'm just planning to add .75 of DME to each, as well as a steep of carapils, me thinks. Shouldn't change the character of the intended brew, so I should be able to judge the extracts appropriately...

:cheers:

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Wow, everyone else was about 1.048-1.050 and you got 1.059 straight up? Wonder what's in your water.~


It was the deluxe and had the soft pack. I'm guessing the other OG's were without the softpack.

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Yes, you are correct. When you said straight up, I assumed incorrectly that it was just the can of malt.
Thanks for the update.

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My Winter Dark had a little spillage from the active yeasties. It didn't cause a massive overflow, but there was enough to stain the top of the LBK. The yeasties must like this brew. The Northern Pale Ale did not result in such an active fermentation.

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The Winter Ale overflowed yesterday, not much but it was bubbling through the notches like crazy for about 6 hours. The Diablo I brewed yesterday will also overflow here in about 3-4 hours. Both of these were the deluxe and came with the softpack. OG on the diablo was 1.056, filled just a little over the 8.5 mark. I have another diablo bottled and should be ready on the 17th as well as the bewitched amber ale. The last 2 did not have the softpack. I'm expecting good things from them both.

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I'll be bottling both of these tonite or tomorrow.
The smell never was bad but it never smelled as good as most of my other beers. Not sure why that is.

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Well, I bottled both tonite. The FG's were close, 1.010 on the Winter Dark and 1.011 on the Diablo. So, between 4.8 and 5.1 ABV. Not bad.

Both had a lot less trub than I've ever had for a Mr. Beer kit though I've never, ever done just the basic without tweaking.

First, pre-impressions: Understand, this is from the test jar....
Diablo: a bit weak and very little bitterness. Decent flavor.
Winter Dark: Nice color, clearer than I expected. Had a good flavor. Again, somewhat weak. In this one, I did notice some bitterness. This might be pretty good.
Of course, until 3 weeks, it's really not fair to judge at this point. I must say, I was not, am not expecting much but I want so bad for this to be good. I'm relatively sure, if I added some UME/DME and/or steeping grains, this could make good beer but again, at what cost?

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Beer-lord:
Other than the West Coast Pale Ale, I haven't done one without tweaking. I noticed the Winter ale out of the hydrometer tube was bitter, a good bitter. I'm exicited about that one. I noticed as well the Diablo was missing something out of my sample tube. I might dry hop near the end. I have some Cascade, Centennial or Galena hops I might add. My first batch of diablo will be bottle conditioned before that so that will be decision time. Choices, choices!

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Just bottled my Winter Dark Ale. OG was 1.050, FG was 1.009 which gives a 5.4% ABV, pretty close to as advertised.

I was pretty worried on the bitterness when tasting the wort, but the final product tasted real good to me. In about a week and a half I will be able to try one and will report back.

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Tried my trub bottle of Diablo IPAwesome this weekend after it had been in bottle for a week. Not bad! Alot of hops at the end, but not overbearing. I think it will be pretty good after more carb/conditioning.

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Bottled CMB new Winter Dark Ale today:

17 = .5 litre bottles
1 = .5 litre trub bottle

OG = 1.046 @ 62*
FG = 1.008 @ 40*
ABV = 5.2%
filled LBK to 1/4" above Q

sample tasted decent
only add'l was 1/2 bag of booster

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I brewed up the "Winter Dark Ale" today. Everything went smooth and without a hitch. I brewed this straight-up with the only modification from the instructions being that I gave the yeast a good stir about 5 minutes after pitching (just like the old MrB instructions). I obtained a reading of 1.047. I did enjoy the taste of the hydrometer sample and could tell the bitterness. But I don't think that's going to bother me at all.


Rick

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"Awesome Ale Brewery" post=289365 said:

DBark...your killing me dude....every topic I open that dang clown is there!!!!

hehehehe :evil: :evil: :evil: :evil:

Haha, Alright, I'll change it, even though Halloween is around the corner! :)

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Rick - Same here. 1.047 on the OG, and we also gave it a good stir. FG was 1.008.

We were tempted to drink one of these on bottling day without any carbonation. Our FG "quality control drink" was that tasty! As a free service, I'm willing to "quality control" any that you're willing to send this way! ;]

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Only been 4 days in the bottle but all the Winter Dark are hard while the Diablo is not quite at the same hardness yet. Odd that I used the same amount of sugar in each.
I decided not to batch prime these 2 as I've tried to keep these exactly like the 'normal' brewer would when he/she did these beers. Not sure if it will help anyone but that's what I wanted to do any way.
Sort of like a beta-beer test I guess.

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Winter Dark I brewed on 10/7 was 1.042. However, I do not adjust for temperature, so I guess it could be a bit higher. It got very active (leaking somewhat), so I have no concerns that it was too hot. On future batches I plan on reading much more carefully, sometimes there is a bit of foam and such blocking an easy read of the close together lines.

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"TimeTraveler" post=289364 said:

I just brewed the Diablo IPA as per Mr. B directions with no additives and have an OG of 1.052.

Same for me.

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I brewed up the Diablo today straight-up. I obtained a reading of 1.047 after correction with the LBK filled to 8.5 qt mark. I thought the sample was very tasty and I'm looking forward to drinking this one.


Rick

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Has anyone tasted the Devil IPA yet? I'm kind of a hop head when it comes to IPA's and I thought I read earlier that this is not really hoppy.

I am thinking of dry hopping a 1/2 oz. of Pacific Jade in the next few days.

Anyone taste this one yet even though it's kind of early?

Thanks.

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I brewed up the Diablo with the softpack LME and got a 1.059 OG.


I brought the LME to a boil and added 1/2oz of Sorachi Ace hops and boiled another 10mins (I never used this hop variety before but thought I'd give it a shot) before adding the HME at flameout.

I also put together the NW PA with the softpack (1/2oz of Willamette, same process as Diablo) and it came in at 1.060. Both had a good inch of krausen in about a day.

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"Billbofet" post=290496 said:

Has anyone tasted the Devil IPA yet? I'm kind of a hop head when it comes to IPA's and I thought I read earlier that this is not really hoppy.

I am thinking of dry hopping a 1/2 oz. of Pacific Jade in the next few days.

Anyone taste this one yet even though it's kind of early?

Thanks.


Other than the test jar when I bottled, I've not tasted it yet. Only been in the bottle for 10 days and I'm going to wait another week and a half before I try it. But, it didn't taste too bitter to me. However, the great majority of times that I've tasted when I bottle or keg beer, I've not been pleased then later, it naturally, got better.
But I am a hop head and what many call hoppy, I call bland so I may not be the one to judge this by. But, an IBU of 70 is pretty hoppy so my hopes are high.

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Brewed Diablo IPA yesterday:

RECIPE REQUIRES:
1300 g Can Diablo IPA HME
250 g Brewmax LME SoftPack - Pale
10 g Packet MRCB Dry Brewing Yeast
½ oz Columbus Pellet Hops (Optional)

BREWING

[ol]
[li]Remove the yeast packet from under the lid of the can of Hopped Malt Extract (HME). Hydrate yeast per standard guidelines for ale yeast. [/li]
[li]Place the unopened can of HME and pack of LME in hot tap water.[/li]
[li]Using the measuring cup, pour 4 cups of water into a clean 3-quart pot. Bring water to a boil, and then remove from heat. Pour the HME and LME into the hot water and stir until thoroughly mixed. [/li]
[li]Fill LBK fermentor with refrigerated water to the 4-quart mark on the back. [/li]
[li]Pour the mixture of HME and water into the keg, and then bring the volume of the keg to the 8.5-quart mark by adding more refrigerated water. Mix well.[/li]
[li]Take a specific gravity measurement, note result. [/li]
[li]Stir vigorously with sterilized hand blender or oxygenate. Pitch yeast into keg, mix well, then screw on lid. [/li]
[li]Put your keg in a location with a consistent temperature between 65°and 72° F and out of direct sunlight.[/li]
[/ol]
FERMENT THREE WEEKS AT ROOM TEMPERATURE (between 65°-72°F).

OG was 1.060. Wort tasted awesome, no lack of hops in this one. If your curious, the Columbus hops will be used as a dry hop or hop tea at the end.

P.S. Cracked open a bottle of Winter Dark after 1.5 weeks conditioning. Reminiscent of a Belgian Dark Ale with a bitter end. I am going to let it condition a few more weeks before trying another.

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I brewed the winter dark lager with the robust lme. I got an OG of 1.050 after correction. I thought this seemed way low considering its supposed to be 1.067. I did fill the LBK up about a 1/4 inch past the 8.5 mark. Still though, I'm not even going to get close to 6.5% that mr. beer estimates.

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"BuckeyeBrewer" post=290594 said:

I brewed the winter dark lager with the robust lme. I got an OG of 1.050 after correction. I thought this seemed way low considering its supposed to be 1.067. I did fill the LBK up about a 1/4 inch past the 8.5 mark. Still though, I'm not even going to get close to 6.5% that mr. beer estimates.

Just like a Buckeye, not following directions... :laugh:

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"BuckeyeBrewer" post=290594 said:

I brewed the winter dark lager with the robust lme. I got an OG of 1.050 after correction. I thought this seemed way low considering its supposed to be 1.067. I did fill the LBK up about a 1/4 inch past the 8.5 mark. Still though, I'm not even going to get close to 6.5% that mr. beer estimates.

You also may not have had the malt and water mixed completly.

Careful,,,,that thing is going to blow it's top, filled that high with extra malt!

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Yeah, I stirred it pretty well, but not having them completely mixed probably threw things off. And, for the record, I am sure some of the best beers in the world are made by not following directions ;) . Eh, at least you didn't make a tattoo joke about not following rules...

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