Search results

This is my first made up on my own recipe. I was going for something like the Washington Porter from Williamsburg Alewerks. Here's the recipe: 1 lb Chocolate 1 lb Crystal Malt 1/2 lb Roasted Barley 1 lb Lactose 5 lbs Amber DME 1 lb Wheat DME 1 oz Fuggle Pellets for bitterness...

I don't think the Mr Beer keg thing will be deep enough to float the hydrometer. The final gravity will depend on the recipe but 1.010 is a pretty common ballpark for those kits.

Those commercials were lame and more annoying that entertaining. Still the facts they presented are completely true. Light lagers are very difficult to pull off and being able to do it consistently across so many breweries is an amazing technical feat.

I'm trying one out from my 4th batch right now that's only been in the bottle 10 days. It gives me an idea how it's going to taste and lets me see the changes that take place later on.

Why bother opening it if it's a Mr. Beer? Just drain some from the value on the side. For the carboy, I use a sanitized wine thief to grab a sample.

I read somewhere about using ammonia and hot water. I let it sit about 30 minutes, checked one, and the labels fell right off into the water. I justed used the hot tap water and I have my water heater set for about 135 degrees.

It turned out there was no off taste when it went into the bottle. The wheat batch also got a bit darker than I expected but not as much. I used more water and stirred long before going back to the heat.

I'm about to start my fourth batch. The first two were no boil kits and turned out good. The third was the first time boiling the wort made from liquid extract and it turned much darker than it was supposed to. From what I've read this is from carmelization of the sugars. What does that do...