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Showing most liked content on 07/29/2017 in all areas

  1. 6 likes
    No, it doesn't make a difference. Racking to a secondary is one of those things that seems to be "location" dependent. Some forums/communities it is absolutely gospel to rack to a secondary. Here, most of us don't seem to do it. I think that the "secondary" crowd comes from three things - bigger brewers, kegging, clarity. Here is how I see it - I've got my beer fermenting. I am going to let it do it it's thing for three full weeks. Then I am going to put it into bottles with priming sugar and let it do it's thing for another X weeks...maybe three....maybe a year. That is my secondary phase. Yeast is going to eat the sugar and whatever else it needs to. But if you are a bigger brewer, you have a LOT more yeast. You are brewing 60 gallons.....you might not be able to let your beer sit on 60 gallons worth of trub any longer than necessary. I can afford an extra week. It is not going to hurt anything. I'm dealing with what.....a quarter gallon trub in an LBK? I'm not too worried about it. Also, I have bottle conditioning in my favor. My beer is going into bottles with some priming sugar. The yeast is going to keep doing it's thing. I don't need to bottle it and get it out for consumption. I bottle and wait. I think if you are not doing this...you are going to keg it, or bottle it and then sell it....you might need to rely on a secondary phase differently. Lastly, I think clarity is something that is much more important on a professional/semi-professional level. These guys NEED to make clear beer. I don't need my beer to be clear as possible. Regardless, it seems like brewers here are able to achieve solid clarity (OXYMORON!!!!) with a good cold crash. In short, I've found no real reason to go through the time or trouble to rack to a secondary fermenter.
  2. 5 likes
    Hmmm...not a Mr. Beer recipe, it's actually two Brewer's Best one gallon kits combined into one LBK, if that makes a difference? He didn't carry any MB products but thought the BB kits might be a way to ease me into the next step involving steeping grains and hop boils. Sounded reasonable to me, since I don't have a ton of room to set up a brew shop with lots of other hardware laying around. (BTW, he said he got his start through MB as well, and in no way was he dismissive of anyone going the MB beer route. Given some of the reports I've read about the attitude of some in the LHBS community, it was nice to see.)
  3. 5 likes
    This is strictly opinion here, but I wouldn't bother to do a secondary on a Mr. Beer recipe. As far as I know racking a beer to a secondary does nothing for taste, but improves clarity and allows more time for big beers to finish up the fermentation process. I think that moving a Mr. Beer recipe from one LBK to another would increase your chances of it getting contaminated or oxidized. Keep it in the original LBK for the entire 3wks and you'll be golden. Good luck! 😀
  4. 5 likes
    Depends on how they are bottled. If using our MRB bottles, they are typically good for up to a year or so. If in our MRB Oxy barrier bottles, they can last for a couple years. If bottled in glass, they can last for several years (I just drank a 10 year old gueuze the other day that was fantastic). IPAs and most wheat beers are the exception. They should be consumed fresh or they will lose their flavors (hop flavors/aromas in the case of IPAs, estery fruit flavors/aromas in the case of wheat beers).
  5. 4 likes
  6. 4 likes
    Great question! Although you can usually get away with 2 weeks in the fermenter, we find that giving it 3 weeks will lower your chances of off-flavors, and save you some conditioning time. For most of our beers, you'll want to do 3 full weeks in the fermenter and 3-4 weeks in the bottles.
  7. 3 likes
    So many possibilities! These I know for sure: Sept - Butternut Squash Ale, Spiced Pumpkin Ale, Pumpkin Latte Stout Oct - Juniper Berry IPA, Phat Tyre, Peanut Butter Cookie Stout
  8. 3 likes
    Friday, July 28, 2017 Doing a kick ass double brew session. Just finished my Otra Noche. Grains - Victory, Crystal 60, Red Wheat Flakes - mashed at 160-150 for 50 minutes Add 1 Pale LME, 2 cups powdered coconut sugar Bring to boil At boil add 1 pack mesquite flour, 2 diced ancho chiles Add 2 packs warrior hops Boil all 5-6 minutes Flameout, add 2 czech pilsner HMEs Ice bath, Pitch T-58 Put in the ferment fridge set at 70 degrees. Already started the Stralende Sonrisa! Grains - 2 packs 2 row, Cyrstal 15, Red wheat flakes, mashing at 160 - 150 for 50 minutes Bring to boil, stir in 2 cups agave nectar Nugget Hops - 10 minutes Mosiac, El Dorado, Faclon, Cascade - 5 minutes Flameout, add Pale LME, Aztec HME Ice Bath, pitch T-58 Ferment at 70 degrees.
  9. 3 likes
    Oh, it's drinkable! No worries there. The question is after the first drink will you keel over, grasping your throat, and then raise one had to the heavens and rasp out "why mr beer, why?" and then fade away to become part of the Big LBK. And the likelihood of that is very small. You're beer is going to be fine. And even if it's not, that is what the next batch is for!
  10. 2 likes
    It was actually a Northern Brewer kit. Here's the link, Dale. http://www.northernbrewer.com/documentation/beerkits/PhatTyre.pdf
  11. 2 likes
    would you mind sharing your phat tyre recipe? I love that stuff and wouldn't mind trying a clone.
  12. 2 likes
    Upcoming brew schedule? still planning........perhaps in September. wheats ales Lots of planning, considering it is close to family holiday season..........
  13. 2 likes
    Doing a double brew today. La Otra Noche Grains - Victory, Crystal 60, Red Wheat Flakes - mashed at 160-150 for 50 minutes Add 1 Pale LME, 2 cups powdered coconut sugar Bring to boil At boil add 1 pack mesquite flour, 2 diced ancho chiles Add 2 packs warrior hops Boil all 5-6 minutes Flameout, add 2 czech pilsner HMEs Ice bath, Pitch T-58 Put in the ferment fridge set at 70 degrees. Just finished this and it smelled fantastic. Already started the Stralende Sonrisa! (Stralende is dutch for bright). Here is the plan for this one - Grains - 2 packs 2 row, Cyrstal 15, Red wheat flakes, mashing at 160 - 150 for 50 minutes Bring to boil, stir in 2 cups agave nectar Nugget Hops - 10 minutes Mosiac, El Dorado, Faclon, Cascade - 5 minutes Flameout, add Pale LME, Aztec HME Ice Bath, pitch T-58 Ferment at 70 degrees.
  14. 2 likes
    Awesome, going on vacation and will be ready when I come back.
  15. 2 likes
    This is a great thread! I think we're going to make a blog out of this, if you don't mind, @Bonsai & Brew. Maybe even some sort of contest (we'll see)? In any case, after tasting @MRB Tim's awesome Sonoran Saison (seriously really good), I was inspired to make something, too. My Mexi-Belgo inspired beer will be a Trappist-style Belgian Tripel brewed with tamarind and agave nectar. I will share the recipe in the next few days when I'm done. This will be an all-grain batch, but can be easily converted into PM, full extract or even using Mr. Beer HME products. The hardest part for some of you guys will be getting the Trappist Tripel liquid yeast I'm using, but the Safbrew T-58 should also work just fine.
  16. 1 like
    Yup. My recommendation is, once you hit that spot where you like your IPA, get them all in the fridge, or at least a lot of them. Some will age better than others. Imperial IPAs age well, but still they all generally taste better young. As they get older, the hops mellow out and the malt character is emphasized (hence, Imperial IPAs with their strong malt background age better.) Right now, I'm drinking one of my last hopstimulators. It is 10 weeks conditioning and tasted much better at week three than it does now. The hops were far more pronounced.
  17. 1 like
    That's 3 to 5 months before refrigeration? I ask because I recently made a batch of API-IPA that I really like so I ordered two more mixes of it. I have a small dorm type fridge I have been using and I'm probably going to upgrade that this weekend for finished stock then use the small fridge for cold crashing and fermenting a lager or two.
  18. 1 like
    He is correct, R44 is whats known as a "drop in" replacement meaning there is no component or oil changing that needs done in order to use it in the system (except one thing i will mention in a min.) and it has very close to the same pressures and capacitiy of R22. Heres the one thing.......and i hope your tech did things proper and removed the remaining R22 in the system and pulled a proper vacuum before putting in the R44, is here in the US it is not lawful to mix refrigerants. It is a violation of EPA standards and rules. If he just "topped off" the system with the R44 that is a big no no in the industry, that said, it poses no risk to your equipment or you if he did just top it off as the two refrigerants will be fine together per the manufacturer of the R44 in tests done in Europe. ***** Steps down from soapbox**** ( I have been in the HVAC trade for 12 years and running....) Glad you are back to a comfortable temp! Bad capacitors happen and are generally a cheap and simple fix.
  19. 1 like
    Finished the Stralende Sonrisa. I haven't done a Mr. B partial mash in awhile. I've changed my process up a bit, and not sure if it gets me "better" results, but it works better for my flow. Essentially, I put the grains in the "big" pot with more than enough water. Get that to temp and then mash for as long as I have decided. (Today it was 50 minutes each batch.) At end of mash drain, pour some hot liquid over, and squeeze (I know. Don't judge me.) Then depending, add what I need and bring that to a boil. It is one less pan and it fits my stove/style. Another thing. I HATE pouring the LME/HME into the pot with a hop sack in it because the LME/HME gets on the sack. I hate that. So today I removed the hops sacks (I did not go commando), put them in the strainer getting them out of the way, then I poured the HME/LME in. Much happier. These are both sitting in the fermenter at 70. Hoping to get some Belgian flavors out of the T-58. Plenty of towels under and around just in case one of them goes insane.
  20. 1 like
    you are absolutely correct. The HVAC guy came out today. Our system was made to use R22, which is no longer manufactured like you said. He put in R44, said that was made to work in the R22 systems as a replacement. We also had a blown capacitor, R22 was only a little low he said. The house is back to a comfortable 70ish
  21. 1 like
    Thank you Maestro! The coconut sugar has a great taste and flavor. I was thinking I am going to use it in my coffee tomorrow, then it hit me....I am going to use it in a stout. I am not sure how much coconut flavor will come out, but I am thinking my next Mr. Beer batches are going to be variation of the Lock, Stock and Barrel with Coconut sugar and rum soaked oak chips, and then a straight stout, but with some grains to freshen it up and coconut sugar to add a nuance and some ABV.
  22. 1 like
    Looks like some great recipes@MrWhy! Never used coconut sugar in brewing before. Let us know how it turns out!
  23. 1 like
    I have two Lowe's within 10 miles of my house and both were sold out. So I ordered it online; hurray for free shipping!