MRB Josh R

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MRB Josh R last won the day on July 13

MRB Josh R had the most liked content!


About MRB Josh R

  • Rank
    Mr.Beer Team
  • Birthday 10/14/1977

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  • Location
    Tucson, AZ
  • Interests
    Brewing, bowling, camping, hiking, hunting, video games, winemaking, fermenting anything I can get my hands on. I also competitively race bicycles.

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  1. 61 is too low for your ambient temp. Like I said, most breweries stay at 68. Yes, hot air rises, but not before it exchanges through the ambient temperature. It will dissipate into the surrounding environment before it even hits the lid because it's such a minimal amount of heat. The center may be warmer, but only by perhaps .01 degrees. It's so minimal that it doesn't really matter, especially when accuracy isn't as important as consistency. All you need to do is set your temp controller and forget it. There is no need to change the temperature at any time during your fermentation.
  2. It's really more of a guide and not for accuracy since it will be slightly warmer inside the keg, but by only a few degrees at most. Accuracy isn't as important as consistency. An external sensor on top of the lid won't be as accurate as if it were on the side under the liquid level. But again, we're not looking for accuracy. As long as your ambient temperature around the fermenter is within your range, it will be fine (most breweries are at 68 F).
  3. Yes, that is definitely an infection. Mine wasn't as pronounced as this, and am pretty sure it was a lacto infection. This looks like a wild yeast (Brettanomyces or wild Sacchromyces) pellicle, but lactobacillus and/or acetobacter could be in there, too. What does it smell/taste like? <--- Great website, by the way.
  4. Pretty sure it was due to the very old LBK I used. Probably had some scratches in it so I tossed it. In any case, it can still happen to the best of us - even with proper sanitation. In fact, on a homebreweing level, ALL of our beers are infected in some way. It's just a matter of controlling it before off-flavors set in. Fortunately, the ChromosBeer still came out tasting great. I really like that recipe and might try an all-grain version soon.
  5. An infection can sometimes over-carbonate a beer before it displays any off-flavors/aromas. In some cases, especially in the presence of high IBUs and cold temperatures, it could take weeks or months before an infection will actually create off-flavors (this is why some sour beers take so long to make if they aren't kettle-soured). I did the ChromosBeer recipe recently and it got infected and even had a small pellicle (biofilm) formation. But, fortunately, it tasted fine so I kegged it. Once kegged, the pellicle won't reform because it only does so in the presence of oxygen. And because of that, you can also have an infection without any signs of a pellicle if the headspace is free from oxygen.
  6. There is no correlation that I can think of. Chocolate malt has no fermentable sugars for the yeast to eat. It sounds like it may have been infected somewhere in the process or was possibly bottled too early or had too much sugar added. @Creeps McLane, you may want to test your regulator. I could be completely wrong here, but it sounds like it may be faulty. This can happen if it has no check valve on the line and gets backed up with beer.
  7. With how cheap dry yeast is, I simply don't think it's worth it to store half a pack for several months after being opened. I prefer a strong starting fermentation with fresh yeast. Old yeast or under-pitching can promote off-flavors. I'm more than willing to spend a few bucks on a fresh yeast to guarantee a strong ferment with very little lag time. Especially when I'm too lazy to do a starter.
  8. Add the whole package. It won't store well once opened.
  9. This is correct.
  10. 3711 is a French saison yeast, which is more neutral in flavor than a Belgian saison yeast (Wyeast 3274). To get more "yeast flavor" (esters), either underpitch, ferment warm (70+), or both.
  11. This is mostly correct. While I've made all of those recipes as-is and they were good, doing a D-rest for a few days before bottling will benefit them.
  12. It's not always going to look the same every time. It will depend on the recipe ingredients, age of yeast, gravity, water, temperature, etc. So, no, there is no time frame.
  13. That is an infection.
  14. I figured as much, just wanted to point it out to prevent confusion from others.
  15. I think you mean 1.030 and 1.024. 1.300/1.240 would be a VERY high OG - almost syrup-like.