Cans of LME sold-out?

[nvshooter2276]

I went to the brewdemon website to check on prices for their canned & flavored LMEs. I saw many of their “makes one gallon” tins to be sold-out. Does anybody have any theories as to why this is? I’ve never had any problems like this with mr. beer products. I don’t know of any other outfits that sell pre-hopped extract in cans. Any suggestions as to where I can find some?

I have two each Hawaiian Punch jugs that are quite full of unhopped extract, but don’t want to get into the hour-long boils at this time.

Edit: I looked around and found a place calling itself the Brooklyn Brewery Shop. High prices (or so I think): $16 for the grains an’ things to make one gallon. That’s $32 to make two gallons. Yikes! mr. beer charges around $16 for a tin that makes 2.125 gallons. It’s too dan-ned hot to ferment where I live, anyway. We’re a least seven weeks to cooler days in the Reno/Sparks area…

[CounterPressure]

Why not just go to the Mr Beer site and buy direct?

[rookie_l_a (Steve Ruch)]

@nvshooter2276

I have two each Hawaiian Punch jugs that are quite full of unhopped extract, but don’t want to get into the hour-long boils at this time.

There’s no need to do an hour long boil. I just did an extract wheat beer that turned out fine with only a five minute boil.

[denny]

@nvshooter2276

I have two each Hawaiian Punch jugs that are quite full of unhopped extract, but don’t want to get into the hour-long boils at this time.

There’s no need to do an hour long boil. I just did an extract wheat beer that turned out fine with only a five minute boil.

All you need to do is adjust the hopping your your boil time, huh?

[nvshooter2276]

@CounterPressure

Why not just go to the Mr Beer site and buy direct?

My adventurous spirit has me wanting to try the offerings of other companies. I also want to avoid steeping, maintaining certain water temperatures, Monster-Mashing (both in and out), shed-yuled hop additions: All those thangs that are required with all-grain brewing.

I have ordered stuff straight from the mr. beer website. He’s always been good to me with regard to how expeditiously he gets the stuff into my hands.

[nvshooter2276]

@nvshooter2276

I have two each Hawaiian Punch jugs that are quite full of unhopped extract, but don’t want to get into the hour-long boils at this time.

There’s no need to do an hour-long boil. I just did an extract wheat beer that turned out fine with only a five-minute boil.

It’s been my understanding for thirty-plus years that the one-hour boil is to isomerize the goodies in the hops, into the wort. My adventurous spirit could possibly cause me throw caution to the wind and cut it back to forty-five minutes. It’s risky; I know it. Phillipe Petit was in far less danger when he walked a tightrope between the twin towers of the World Trade Center…

[CounterPressure]

@nvshooter2276

There’s no need to do an hour-long boil. I just did an extract wheat beer that turned out fine with only a five-minute boil.

It’s been my understanding for thirty-plus years that the one-hour boil is to isomerize the goodies in the hops, into the wort. My adventurous spirit could possibly cause me throw caution to the wind and cut it back to forty-five minutes. It’s risky; I know it. Phillipe Petit was in far less danger when he walked a tightrope between the twin towers of the World Trade Center…

I also just did a Wit Pale Ale.  Recipe here:
https://www.brewingwithbriess.com/recipes/beer/display/witness_pale_ale
Hops was only in for 30 minutes.  It’s a pale ale and has plenty of hop bitterness, flavor and aroma. There’s no mistaking, it’s a pale ale.  You can achieve lots of different things with variations in hop schedules.  Now this did get an hour boil, not sure why really.  But, I will probably ignore the first half hour next time since I really don’t want the higher gravity of the longer boil.

[denny]

@nvshooter2276

@nvshooter2276

I have two each Hawaiian Punch jugs that are quite full of unhopped extract, but don’t want to get into the hour-long boils at this time.

There’s no need to do an hour-long boil. I just did an extract wheat beer that turned out fine with only a five-minute boil.

It’s been my understanding for thirty-plus years that the one-hour boil is to isomerize the goodies in the hops, into the wort. My adventurous spirit could possibly cause me throw caution to the wind and cut it back to forty-five minutes. It’s risky; I know it. Phillipe Petit was in far less danger when he walked a tightrope between the twin towers of the World Trade Center…

I frequently do 20 min boils.  Just adjust the hopping.

[rookie_l_a (Steve Ruch)]

@denny

@nvshooter2276

I have two each Hawaiian Punch jugs that are quite full of unhopped extract, but don’t want to get into the hour-long boils at this time.

There’s no need to do an hour long boil. I just did an extract wheat beer that turned out fine with only a five minute boil.

All you need to do is adjust the hopping your your boil time, huh?

Yes.
I was going for low IBUs
1 oz challenger for 5 minutes = 10 IBUs
.2 oz boadicea to steep for 10 minutes

[nvshooter2276]

@nvshooter2276

I went to the brewdemon website to check on prices for their canned & flavored LMEs. I saw many of their “makes one gallon” tins to be sold-out. . .

Was back to that site today and it looks like they have received a shipment from wherever comes their products. Ordered one damaged Wild Spirit IPA and one undamaged. The shipping charges were dam-ned close to what it would cost me in gasoline to go to my LHBS in Reno, so I think I did OK.

Am thinking about a one- or two-percent addition of hot sauce for when I bottle my first batch in four years. Assume six gallons (768 liquid ounces). One percent of that volume would be 7.68 ounces. I’m wondering if whatever it is that makes hot sauce “hot & spicy” might kill the yeast that will work hand-in-hand with the priming sugar to carbonate the beer. Thought and comments welcomed…

[TechBrew (Richard)]

I don’t know from direct experience, but I doubt that hot sauce would interfere with carbonation.

Your post reminded me of when I ordered a habanero stout with a Mexican meal. It was so hot that I needed a beer to wash down the beer!

[nvshooter2276]

@richard

Your post reminded me of when I ordered a habanero stout with a Mexican meal. It was so hot that I needed a beer to wash down the beer!

Givin’ you a Like for that one! Too bad we can’t just click an icon to do so…

[Drewch (Drew C.)]

@nvshooter2276

Am thinking about a one- or two-percent addition of hot sauce for when I bottle my first batch in four years. Assume six gallons (768 liquid ounces). One percent of that volume would be 7.68 ounces. I’m wondering if whatever it is that makes hot sauce “hot & spicy” might kill the yeast that will work hand-in-hand with the priming sugar to carbonate the beer. Thought and comments welcomed…

First, why are you waiting four years to bottle your first batch?

Second, according to the interwebs, capsaicin does have some antifungal properties … at least against Candida spp. and some Aspergillus spp. But one of the papers proposed using GMO Saccharomyces cerevisiae to produce capsinoids for use in antifungal products. So .

[CounterPressure]

I would spike a beer with a small amount to test before I ruined a 6 gal batch.  But that’s just me.  I’ve had a number of “pepper” beers at different places, habenero and jalepeno stuff. IMO, the very best of them sucked. I think it will be overwhelmed with flavor of hot saucee, but who knows.

[andyfarke]

I guess the other big question is do you want “hot pepper” flavor or “hot sauce” flavor? Those are (to me) very different flavor profiles…my recollection is that most hot beers use peppers rather than hot sauce, so that you get the heat without the savory components of most hot sauces.

And I second the suggestions to do some test dosings before committing to the whole batch! But, you know your personal preferences, which is the fun of homebrewing!

[jeffy]

I guess the other big question is do you want “hot pepper” flavor or “hot sauce” flavor? Those are (to me) very different flavor profiles…my recollection is that most hot beers use peppers rather than hot sauce, so that you get the heat without the savory components of most hot sauces.

And I second the suggestions to do some test dosings before committing to the whole batch! But, you know your personal preferences, which is the fun of homebrewing!

I agree with Andy. Hot sauce has ingredients that my not work in a beer, but peppers work well. I like to use poblano peppers, roasted and peeled, added to the secondary. They’re pretty mild, so you can supplement the heat with habaneros if you want.

[Drewch (Drew C.)]

@jeffy

I guess the other big question is do you want “hot pepper” flavor or “hot sauce” flavor? Those are (to me) very different flavor profiles…my recollection is that most hot beers use peppers rather than hot sauce, so that you get the heat without the savory components of most hot sauces.

And I second the suggestions to do some test dosings before committing to the whole batch! But, you know your personal preferences, which is the fun of homebrewing!

I agree with Andy. Hot sauce has ingredients that my not work in a beer, but peppers work well. I like to use poblano peppers, roasted and peeled, added to the secondary. They’re pretty mild, so you can supplement the heat with habaneros if you want.

+1. Peppers can add nice flavors in addition to the heat — fruity, citrus-y, earthy, even chocolatey depending on varietal. Hot sauce usually has a lot of vinegar and salt (and sometimes garlic, etc) added.

[slowbrew]

Hot sauce will likely add oils that world impact head retetention.

I made a jalapeño beer many years ago that bubbled like champagne but had no head whatsoever.  Took ages to not be painful to consume.  Some people loved it.

Paul

[nvshooter2276]

@Drewch

First, why are you waiting four years to bottle your first batch?

I drive long-haul at FedEx Ground: 500 miles out, overnight at a FedEx hub, then back to my origin the next day. Then I go out again the next day for the same routine. I have done three go-rounds in six days with the seventh day off to reset my duty hours. During that seventh day I am at home, thoroughly exhausted and facing a mountain of dirty clothes and dirty soda bottles to wash. I buy two-liter bottles of soda and put them into one-liter bottles; I take at least eight for drinkin’ and a bunch of high-caffeine energy drinks to stay awake during those long and lonely nights between Reno and Salt Lake City. I work so much that there’s just no time for me to do anything I want to do outside of work. I “retired” on June 21; the problem is that my manager (and the owner of the trucks) didn’t get the memo. He has twelve drivers; I’m the only one worth a da-mn. The other ones show-up late to get loaded-- or don’t show-up at all. Drivers are so hard to find that he suffers these idiots, even with their serial failures. I have been a driver for over thirty years. What these kids today do/don’t do is like something from Mars, to me. They have no respect for responsibility. Somebody is paying the owner of the truck to move his property in a timely manner. These kids today don’t seem to give an airborne copulation about professional service, promises between businessmen and the responsibility to do a good job for which they receive a nice paycheck. I don’t know where it all ends…

[Drewch (Drew C.)]

@nvshooter2276

@Drewch

First, why are you waiting four years to bottle your first batch?

I drive long-haul at FedEx Ground: 500 miles out, overnight at a FedEx hub, then back to my origin the next day. Then I go out again the next day for the same routine. I have done three go-rounds in six days with the seventh day off to reset my duty hours. During that seventh day I am at home, thoroughly exhausted and facing a mountain of dirty clothes and dirty soda bottles to wash. I buy two-liter bottles of soda and put them into one-liter bottles; I take at least eight for drinkin’ and a bunch of high-caffeine energy drinks to stay awake during those long and lonely nights between Reno and Salt Lake City. I work so much that there’s just no time for me to do anything I want to do outside of work. I “retired” on June 21; the problem is that my manager (and the owner of the trucks) didn’t get the memo. He has twelve drivers; I’m the only one worth a da-mn. The other ones show-up late to get loaded-- or don’t show-up at all. Drivers are so hard to find that he suffers these idiots, even with their serial failures. I have been a driver for over thirty years. What these kids today do/don’t do is like something from Mars, to me. They have no respect for responsibility. Somebody is paying the owner of the truck to move his property in a timely manner. These kids today don’t seem to give an airborne copulation about professional service, promises between businessmen and the responsibility to do a good job for which they receive a nice paycheck. I don’t know where it all ends…

Wow — yes, that would be enough to keep anyone away from the brew kettle…

But also, I fear my overly oblique sense of humor may have gone wide of the mark … I was attempting a joke based on the ambiguity in parsing your post as “bottling one’s first batch (in four years)” vs “bottling one’s (first batch in four years)”.  Intentionally choosing the (presumably incorrect) interpretation that the bottling was not happening for another four years. It wasn’t a very good joke, and I apologize.