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Mack and Jacks African Amber clone
brewchez wrote:
I I just didn't think this thread had enough posts in it yet for anyone to take seriously, so I am trying to add to it.
Maybe now at 18 pages someone will check it out and brew this beer too....
Adding my orange peel to the keg today. (seeing if this starts page 19- keeping my fingers crossed)
SUCCESS!!!!
Hey Bruguru, did you ever learn what yeast is used by Mack & Jacks? Sorry Thirsty. Better post again.
Well just to report back on the Mac and Jack's
The first batch which was made with the 2 gallon boil turned out great! It tasted really close and was extremely satisfying.
The second batch, 3 gallon boil, had a low OG of 1.040 and final of 1.020. Really weak and didn't have much taste. Only thing I can think that would have made that much difference was the time it took to cool the wort down before pitching the yeast.
Does that make sense? Or do you think it may have been something else?
Viejito wrote:
Does that make sense? Or do you think it may have been something else?
Your cooling time will not affect much, sanitation really if anything. A drop from .040 to .020 is only a 50% attenuation. Chances are you racked too early off the yeast. This means that about 25% of the fermentable sugar is still in the beer. This will probably be giving you a sweet taste, but more importantly, this is still potential fermentables. If you have bottled this, be careful. Your suspended yeast creates carbonation by consuming the priming sugar you add, if there are still fermentables left behind, this may be the equivalent of adding double to maybe even triple the dosage of priming sugar.
If you did bottle them, I would reccomend as soon as possible putting them in a large cooler, if they do start to explode, they will be contained. We havent discussed bottle bombs here in awhile, but they are serious! Flying glass is no joke, and flying beer is a mess.
Not only that, but it's a real pain to filter out the glass shards.
This beer is too good to waste.
I've got my 6th or 7th batch, not sure, ready to go to secondary.
This time I've got 2 bottles of the real, original, stuff to compare.
It's about 2 weeks old. My Seattle brew buddy bot a growler & put it in a corny, then bottled a couple for me.
I couldn't see any yeast in it, damn it, think there is any chance of getting some out of it?
thirsty wrote:
. If you have bottled this, be careful. Your suspended yeast creates carbonation by consuming the priming sugar you add, if there are still fermentables left behind, this may be the equivalent of adding double to maybe even triple the dosage of priming sugar.
If you did bottle them, I would reccomend as soon as possible putting them in a large cooler.
Thanks for the reply.
They both burped for 6 days. Longer than any other Ive done.
And they have been bottled, and mostly consumed.
The batch in question didn't have much taste or carbonation. Or much of a buzz it was about 2.5% (abv?)
The first batch, 2 gal boil, was great. 6% using the formula where OG of 1.062 and FG 1.014.
Oh well, I'm doing another batch this weekend. With a 2 gallon boil.
I just transfered a 5 gallon batch of mack and jacks into 2ndry. Actually I transfered 2 gallons into 2ndry and the rest into a keg.
I used 1/2 oz dried sweet orange peel last 15 minutes of boil and left the orange peel in rather than filter out. then dry hopped with 3/4 oz cascades. excellent stuff man. had a glass last night from keg. it was flat as hell and still tasted great. LOL.
put co2 tank on 10 psi, attached to liquid side of keg, waited till gurgling stopped then rolled on my lap for a minute. then hit it with co2 again, and rolled again. was flat next day. upped the pressure to 30 psi. switched connects and hooked co2 up to gas side. left connected and will check again tomorrow (2 days) to see if it helps. want to drink it this weekend when brother in law stays with us.
DC
So.....
Which page is the official recipe on?
Maybe Bruguru can update with one post that says "official" Mack and Jacks AA clone, that will make it more searchable.
This recipe and thread has been so popular, maybe a sticky of that recipe post should be created. AND close it for comments.
Maybe make it the BKB Community Mack And Jacks African Amber Clone Recipe.
Something similar for the community Maple Porter that is a sticky.... Or maybe even replace it.
So what type of beer are we going to brew for this year's spring MA brewday?
(ducks to avoid flying tomatoes and cabbages as booed off the stage)
now that the official recipe is up, I'm gonna have to get on the ball and make this. First I've got to get my first all grain beer bottled though. Also, I think it would be nice if the official recipe had a version for extract/partial mash, just so people who haven't made the leap to all grain can make it. That is, if anyone has successfully done a version of it that way, of course.
I think we need to take a census of the membership, decide on a central location and have all members meet at that location for one hell of a brew day!
DC
Hey Hogarthe, the extract version is the very first entry on this thread. It's very good, and it's tough to tell that one from the all grain. The only difference that i've found is that the extract version finishes with more bitterness, because it is a partial boil.
deafcone, good call, I second that motion. Who is centrally located in the US that can host a brewday?
Nice job on the post Bruguru. You the man.
Central location Deafcone? I am out of luck no matter what. Seattle being a long way from the New England area...
Crabnut wrote:
Nice job on the post Bruguru. You the man.
Central location Deafcone? I am out of luck no matter what. Seattle being a long way from the New England area...
Well, let's see, I live in Minnesota. pretty much halfway. I guess I could volunteer my place as a central location. plenty of space on the garage floor for sleeping bags. LOL.
DC
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