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Showing most liked content on 03/21/2018 in all areas

  1. 7 likes
    So here you see the dilemma. I recommend the long established 3-4 that brewers on this forum developed via trial and error years back. Then BDawg62 recommends 3 weeks. Who's right? Both of us. Remember, beer is tasted by people. Your expertise, and ability to taste differs from every other human being on the planet. In fact, there are people that are genetically predisposed to discern (or not) certain flavors. Let me state that clearer - some people have an inability to taste certain things, and others have an overly sensitive taste for certain things. I know an expert - an Advance Cicerone (there are 80 in the world and only 16 Master Cicerones) that has an inability to detect a skunked beer (3-MBT, a chemical created by ultraviolet light when a beer is exposed to sun or ultraviolet light). Most people notice it immediately. When driving down the road, if a skunk sprays, my friend says "who is roasting coffee out here?", because that is how they detect that smell. So what you think is a good beer I may think is a bad beer. Or vice-versa. That variation in ability to taste, combined with expertise, combined with preferences, make this a hobby where a rank amateur can brew a fairly good beer on their first few attempts, but an expert taster would list 20 flaws that the beer had. Who's right? Both of them. Why go 4 weeks? The issue here is that you are a new brewer. IMO, new brewers should follow established guidelines (notice my referenced post says guidelines, not rules). Why? Because if you don't, and your results taste lousy, then you'll quit the hobby. No one collects stats on the dropout rate in this hobby, but I believe it's well above nearly all other hobbies. There is zero reason for a new brewer to only go 3 weeks, assuming you eliminate the "well I want to see the change from 3 weeks to 4 weeks for myself". Few beers are better in 3 weeks than 4 weeks (a heavily dry-hopped beer would be one exception). As far as degrading over time, that's a fact. HOWEVER, 90%+ can't tell the difference. I'm down to 9+ cases of beer, having not brewed in a year, trying to use my inventory. My freshest beer was bottled last May. My oldest beer was bottled over 2 years ago. Tastes fine. Would it taste better fresh? Sure. But it tastes fine. A new brewer doesn't need to freak out about "old beer". Keep it in the basement, in a closed box or closet, and it's fine. Whatever fits in a frig is great, ONCE you reach the optimal conditioning time.
  2. 6 likes
    So we are changing the schedule up a bit. We will now be airing Tues, Wed, Thurs. Friday was one of our lowest viewer counts probably because people are getting ready for their weekend so we are ditching Fridays for Thursdays instead. Today, we will be brewing The Standard Oktoberfest Lager refill and will be talking a little bit about the style. Please keep in mind that for some of you guys, the Tuesday streams may seem a bit repetitive, but these streams are intended for beginners and new viewers. With that said, please try to refrain from asking advanced questions in the chat on Tuesdays. Save those questions for the Wed or Thurs stream where we will have more time to answer them properly because the Beginner streams will only be 30 minutes long. But feel free to help out any of the newbies in the chat if I miss them or my answer needs a bit of elaboration that I can't offer in the video. We will be doing things a bit more casually and less structured going forward. Tomorrow we will be brewing the Surly Dog IPA and will talk about hop additions and how to choose hops for aroma, bitterness, etc.
  3. 6 likes
    We still have some Helles available. https://www.mrbeer.com/helles-bock-2015-spring-seasonal You can supplement it with a small amount of pilsner malt (4 oz) and maybe some Vienna malt (2oz) to get a bit more flavor and body. Saaz is a good hop with that beer.
  4. 5 likes
    @MiniYoda, looking for something to perv other than your LBK?
  5. 4 likes
    Mosaic and Cascade are quite different. The best sub for Cascade would be Centennial. With that said, you can still make it with Mosaic and have a great beer. It won't be the same beer as the Santa Catalina, which is our version of Sierra Nevada Pale Ale (also uses Cascade hops), but it will still be a great beer.
  6. 4 likes
    To quote the awesome @Bonsai & Brew........ if you don't brew it, who will??
  7. 4 likes
    Dillweed.. the simplest thing you can do to make better beer is temperature control. the typical ale yeasts like an ambient temp of about 58f-66f. this is the temperature around your lbk. when yeast ferment, they produce heat. during the first week of fermentation the temps inside the lbk can be on average 5-10f hotter if not more.if you arent providing a relatively stable temperature around the lbk of 58-66f, that means the yeast get as hot as maybe 75f-80f at their busiest! way too hot. your typical ale yeast gets stressed out at that high of a temp. they produce esters or flavor profiles when stressed from heat. this is a chemical called Acetaldehyde . this makes a strong green apple or apple cider flavor in your beer. it can make your beer taste to some people like cheap wine or really fruity. the yeast the usually comes with mr beer kits likes the temperature range mentioned above. if you get an igloo ice chest, a cheap digital aquarium thermometer with a lead and a probe, and some 1/2 liter bottles of ice you can easily fix your problem. next batch, put the lbk in the igloo chest. dangle the aquarium thermometer probe in the cooler. put the digital readout outside. you can shut the lid on the wire. it shouldnt hurt. turn on the thermometer and note the temp. it will probably be your house room temperature. now take a 1/2 liter plastic bottle of ice and put it in the cooler away from the lbk. close the lid. come back every hour to 2 hours. note the temp inside the cooler. you want to shoot for 58-66f. a 1/2 liter in my experience will slowly drop the temp to around that. you can add more ice bottles or use less ice depending on how your set up is responding. when you get the temp in the cooler to the optimal range, watch how long it stays there. usually i can go about 12 hours with very little fluctuation on about a liter of ice. when you figure out how long your ice will stay effective , all you do is every x hours swap out the ice with the same amount. once about a week goes by your primary fermentation stage should be about done and temp control isnt as important. be aware that too low temps, your yeast will fall asleep. too high and they pee out apple cider flavors. different yeast strains behave differently. true lager yeast love cold temps and require temps in the low 50s to work. wheat ale yeast like hefeweizen yeast tend to make earthy or clovey flavors at the low 60s, and banana flavors at the upper 60s to 70s. saison yeast love really hot temps. i let mine go as high as 76f to make a complex fruity / funky / yeasty / floral flavor. know your yeast. if you make it happy, it will make good beer. good luck! dont rush things. keep things simple as you can until you get the basics down like temp control and sanitation. beer is not a quick thing. it takes time.
  8. 4 likes
    It's already fermenting. I have committed a mortal sin.
  9. 4 likes
  10. 4 likes
    For those disappointed by the short sale - look at this at Target https://www.target.com/bp/Mr. Beer St P's Stout $13.99 Oktoberfest Lager $11.79 Free shipping over $35. I missed the Mr. B sale but I got 2 St Ps and an Oktoberfest here with free ship. for $42. Avg. $14 per can. Mind you these probably come with no booster or LME. So that lessens the deal. But I am happy with this.
  11. 3 likes
    Ignore the naysayers. If nothing else, you'll learn something...and get buzzed in the process.
  12. 3 likes
    We keep hearing the voice of @MRB Renae but never get to see her. Can she do a "hello" sometime?
  13. 3 likes
    Nickfixit: As I write, on the last bottle of Diablo it was good. Bewitched conditioning, Oktoberfest brewing, Northwest on deck followed by St Patrick Irish Stout. I think its the variety I'm enjoying, not sure when I'll redo a brew.
  14. 3 likes
    Apparently there's a much >zero reason to combine them. (I knew MRB had a recipe along those lines but hadn't had a chance to search for it. Thanks for sharing it...and poking the bear.)
  15. 3 likes
    Sounds similar to this, if you add some hops: https://www.mrbeer.com/gila-monster-black-ipa-recipe
  16. 3 likes
    Mine is 4 months in and it's just getting better. This is a good beer.
  17. 3 likes
    Live streaming while at work is frowned on, unless it is NCAA basketball. We do get to sample my homebrew on Friday afternoons though, so at least management has their priorities in order.🍻
  18. 2 likes
    BTW, I will be talking more about hops in today's live stream.
  19. 2 likes
    Yesterday's video is up: https://www.twitch.tv/videos/240991229
  20. 2 likes
    As has been said, temp control is very important. With the yeast that comes with the Mr beer cans, you gotta keep the wort temp around 65 for optimal performance with not getting the green Apple flavor. Personally for my experience i stopped using the included yeast and switched to us-05 pitch the entire packet. It's a bit more forgiving but keeping wort temp below 70 is best with this yeast. Again, this is my experience and yours may vary.
  21. 2 likes
    Don’t give up. Make sure you have temp control- ferment at 65F. Add some fresh grains and hops. These three things make all the difference. Tweak to your tastes from there. Stick with it as it is a very rewarding hobby. I understand your frustration. Brew on!
  22. 2 likes
    or maybe @MRB Josh R helps @MRB Renae brew a Canadian Blonde? No, I'm not saying she's Canadian, or Blonde. But perhaps if he can show her how to brew a Tuesday recipe, more women (wives of brewers here?) might take on the "challenge"? Just Yoda thinking.......and drinking
  23. 2 likes
    YAY I hope it just keeps growing because i enjoy the ones i am able to attend
  24. 2 likes
    Just saw this thread guys, and I am on the side of @RickBeer. Why on earth would someone take two styles of beer that are so far apart and mix them? I am not opposed to experimentation (remember my Cool Ranch Doritos Cream Ale), but this is just wrong. Put me on the buzzkill bandwagon.
  25. 2 likes
    Thanks for asking, so glad I was able to answer this for you lol But yes, what they both said is true... however, I was referring to Whirlpool hops, since your question was about hop flavor. So, with that said, the basis is that you lower your wort temp some so that you don't get the bitterness from the hop, only the flavor/aroma. Most of our IPAs use a 30-40 minute long whirlpool. To get the desired effect, you need to be really heavy handed with your hops though. Sadly, this can up the price of your beer by a lot (especially if you are not buying in bulk, but if it is what you want, then its worth it, yeah?). In a couple weeks we will be doing a SMaSH using Maris Otter and El Dorado (should come in at 6%). It will only have a very small amount for bittering, with the rest of it back loaded HEAVY to get the flavor where we want it (aka big @ss hop flavor!). I am really looking forward to that one to see how it turns out. Btw, yes, even during whirlpool, you will still pull some bitterness, thus adding to the IBUs, but it wont be as much. I've seen where brewers have ONLY done late addition/whirpool hopping to hit their marks. I have yet to really try that (as the amount of hops you need REALLY goes up)... but I will... soon enough Btw, as Rick said, when you whirlpool it also helps cone up the trub in the middle of your kettle for you. which allows you to pull off a much cleaner/clearer wort... that is a very good thing. This can be done with a pump (as we do - you can see in this pic the 2 ports. We pull from the bottom one and it flows out, via the pump and back in via the top port, which sprays it along side of the kettle, thus spinning the wort into a whirlpool). You should see this on a 15 BBL system... OH MY! Notice the huge mound of hops/trub. None of that will end up in our fermenter, thus making a cleaner/clearer beer.
  26. 2 likes
    Corn sugar is dextrose or glucose. Table sugar is sucrose. Your reference states: "Yeast had the highest carbon dioxide formation rates using sucrose, followed by: Splenda®, dark brown sugar, powdered sugar, light brown sugar, glucose, Sugar- In- The- Raw®, maltose, fructose, Equal®, and galactose. Therefore, table sugar is in fact faster if your article is correct... Table sugar (sucrose) is a disaccharide, whereas corn sugar (dextrose / glucose) is a monosaccharide. Sucrose is formed when a molecule of glucose bonds with a molecule of fructose.
  27. 1 like
    Might have to sit out on this broadcast, but I do have a question I hope gets answered. Considering the beer that is being brewed, a high-hop, how does conditioning time become an issue. Is it best to drink it sooner, and not wait many months, because the hop oils can break down? Yoda
  28. 1 like
    Thanks Josh, I just brewed Rockets Red Glare yesterday with Cascade hops, so without going mad scientist, wanted to get a little different flavor profile by using the Mosaic.
  29. 1 like
  30. 1 like
    @dillweed, You found the right place on this forum, so don't give up. What the others have said about temp control is huge towards turning things around! My third batch, I just bottled last weekend, is turning out great! I kept the LBK in my Coleman with an ice bottle, and it would keep the temp at 64F for 12-15 hrs. I was able to maintain that after high krausen ended with just a half an ice bottle. For my third week I didn't really need the ice bottles as it was maintaining 65F on its own in the room the cooler was in. I taped a folded dish towel to the back of my LBK and slipped the end of my temp probe down between them to below the wort line. I also used US-05 yeast, as some on here seem to like that as a "go to" yeast.
  31. 1 like
    She's quite camera shy, but I'll see what I can do.
  32. 1 like
    I seemed to have let my IPAs stack up and I think they don't taste as good as they did fresh(er). When I focused too much on IPAs I did not know they should be consumed rather quickly in the grand scale of things. Recently I focused more on malty Stouts and such, brews that take longer to develop. I will have a more than a few ready late summer and thru the last quarter of the year. I assume I can consume those at a more leisurely pace and in the meantime crank out a few IPA's and wheats for the spring and summer.
  33. 1 like
    Sorry man! Maybe it will be better for you next show.
  34. 1 like
    It depends on what I am chasing. I have a number of recipes I add both in differing amounts. Some need to add a lot more malt flavor to reach my desired tastes and ABV. The most important things is to keep a record of everything you do. You may find the additions that make a flavor you love and the next time you may readily have forgotten what you did to make it so great. Again Booster adds to ABV, LME and other malt grains also add flavor!