Thanks for the info, mashani. The DME was definitely fresh. The HME was before it's expiration date, but may have been a bit older. I did have the yeast toward the lower end of the range for both, as well (with some fluctuations), so perhaps they're both done flocculation. Maybe I'll give them a swi...

You also may want to point him to a MrB or BD HME kit for the first round if you will not be helping him. That will probably be just like wine making to him except for the hot water and cooling to pitch. I agree with this. An HME is probably the best and easiest way for a total newbie. I think I'd ...

Coming back to this one with a question. Brewed this two weeks ago. Took a gravity sample from each LBK today. The one done with Coopers yeast is sitting at 1.018. The Muntons yeast is sitting at 1.016. Expected FG was 1.011, so neither batch is quite there yet. Now, I tend to let all of my beer fer...

M42 wrote:Curious about this one. Please let us know how it turns out and post a review.

Definitely. I figure it's going to take at least 2 months to mature, but I may pop a bottle in the fridge in the next day or two, just to see how it's progressing at the 1-month mark.

Glad to help. The Munton's site references the OG if you make 1.8 gallons (12 imperial pints) with the can only. The directions, as you note, have you adding sugar/DME/LME and making 6 gallons (as I recall from my Munton's Nut Brown batch). Making 5 gallons with 2.2 lbs of DME (or 3 pounds of LME) ...

I suggest you read the can more closely. I believe their OG would be based on the number of imperial pints it says it makes, usually without the addition of sugar. 12 imperial pints is 1.8 US Gallons. Play with that in QBrew, without any additions, and you get 1.066 OG. I think your plan of adding ...

I'm planning to do a very simple red ale, partly just because I want something simple and partly because it's an excuse to see the difference that two different yeast strains make on an otherwise identical recipe (doing a 5-gallon kit split between two LBKs). I'd love feedback from the Borg. I'm usi...

After a rather long delay, I finally got around to doing a batch of this today. I'm calling it Brown Cow Chocolate Milk Stout. Brown Cow Chocolate Milk Stout ------------------------------ Brewer: Adam Snider Style: Milk Stout Batch: 2.13 gal Extract Characteristics --------------- Recipe Gravity: 1...

I'll echo other thoughts about the cerveza. It's a mediocre brew on its own, but if you had some DME and maybe some additional hops, it can be made into something quite good. I'm personally fond of Mr. Beer's Fresco Chile Lime recipe , which uses the Cerveza as a base. It actually uses booster inste...

Whoa, asnider joined the forum? Sorry I missed it, but welcome. The conditioning time is why I did this beer so "early." Who wants to bring green beer to a party? No one, thats who. I actually joined a while ago, but haven't posted for a long time. Life got busy and I wasn't able to brew ...

Forgot to mention, going 8 weeks conditioning because I hear CAL needs a long time to taste good. I was wondering about that! It probably won't need 8 weeks since you're not doing it straight up (I think the additions will probably help "mask" the off taste that the CAL seems to have if y...

This sounds like a great brew. If it turns out well for you, I may just try it myself.

Thanks for the advice, FIT. I think I used a full pound in my hard lemonade and, surprisingly, it's still pretty tart. But obviously it'll be different for beer.

I'll do a 1/4 lb and then adjust in future batches if I find that's not enough (or too much).

I'm planning on making a milk stout using the Mr Beer St. Patty's and some lactose. How much lactose would be appropriate for a standard 2-gallon Mr Beer sized batch? 1/2lb? I'm also planning to add some unsweetened cocoa powder (hence the "chocolate milk stout"). I'm thinking 1/2 cup, as ...

I used some homegrown chiles I got from an uncle. The recipe called for 5 or 6 but I only used 3 and think that might even be much. The oil is still burning my hands and orfices. I used 5-6, as recommended, when I made mine and there was no heat at all. I had the same issue -- the chile oil was bur...