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MRB Josh R

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MRB Josh R last won the day on April 25

MRB Josh R had the most liked content!

About MRB Josh R

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

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  • Gender
  • 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. MRB Josh R

    One Gallon Glass Fermenter?

    We will have some 1 gallon recipes available soon. We also just released 1G wine kits that use this fermenter.
  2. MRB Josh R

    Dead And Berried Saison, new MRB recipe

    I guess my work here is done. lol. 😆
  3. 1. Kettle souring is quicker, but I didn't want to get too much into detail on that subject yet (I will do a video about it soon). The reason it takes longer in a wort is because of the presence of hops. Hops are antibacterial, LAB is a bacteria, therefore, hops will inhibit its process. Some species of LAB are more hop tolerant than others, but they are all still inhibited by the alpha acids in hops. During the aging process, the hops die out and the LAB starts working more. Some brewers are now using aged hops in their sour beers instead of fresh (more on this later). Anyway, this is why kettle souring is always done before the boil. Once it's soured, then they will do the boil, which will also kill off the leftover bacteria. Kettle souring is the fastest way to do it and I will do a show on that soon, but in the meantime, Milk The Funk is the best resource for information on souring your beers. http://www.milkthefunk.com/wiki/Main_Page 2. You will actually add the lactic acid 1 week before bottling and not before the yeast (I may have forgot to mention that in the video). With that said, you can add LAB and yeast together. In fact, you can even buy blends of LAB, Sacc, and Brett (Sour Batch Kidz from Imperial yeast is my favorite blend). The yeast and bacteria do not compete for sugars. The LAB will depend more on carbohydrates in this environment. They will ferment some sugars, but usually just the ones the yeast can't. In fact, they have more of a symbiotic relationship than a competitive one. LAB will also consume some byproducts of the yeast, as will the wild yeast strain, Brettanomyces. 3. Definitely not a laughable question. Yes, you can add lactose with LAB and, no, it will not consume the lactose. This is actually becoming a new trend among some brewers with their "sour milkshake IPAs" and such. A good friend of mine made a NE IPA style beer that he soured and added lactose to. With the fruity Galaxy hops, the moderate acidity, and subtle sweetness, it tasted just like pineapple juice. It was so good! Lactose won't change the pH of the beer, but it will lessen your palate's perception of sour slightly. LAB is not a good fermenter on its own unless it's coaxed with heat in an anaerobic environment with 0 hops present (kettle souring). It must be paired with a yeast to get the full benefits. As you can see from this wiki article from MTF, 100% LAB fermentations are pretty much impossible. http://www.milkthefunk.com/wiki/Lactobacillus#100.25_Lactobacillus_Fermentation
  4. MRB Josh R

    The Real Mr. Beer - Live Stream Thread

    No streams next week because we will be at the National Homebrew Conference. Hope to see you there!
  5. MRB Josh R

    Too long?

    Or put it in a secondary vessel with some Brettanomyces yeast and age it for 6 months. The brett will consume the off-flavors as well as the dead yeast cells. It's also a natural antioxidant and will prevent oxidation. Of course, you'd have to like the funky flavors that brett creates (I know I do). It can be an acquired taste.
  6. MRB Josh R

    Too long?

    Yes, it is. The warmer it is, the faster autolysis happens. It's also dependent on the yeast's age and strain. Older, stressed yeast will autolyze much sooner than fresh yeast. Repitching yeast from batch to batch can also stress the yeast rendering them more prone to autolysis. And certain strains are more prone to autolysis than others. These strains usually include yeasts that aren't very ABV tolerant.
  7. MRB Josh R

    Too long?

    After about 4 weeks, the yeast will begin to autolyze. When a yeast cell dies, it ruptures - releasing several off-flavors into the beer. When you have a large yeast mass on the bottom of the fermentor, you have a large potential for off-flavors due to autolysis. Some of the off-flavors/aromas include burnt rubber or rotten eggs. It can get really bad if left too long. Also, after a few weeks, most of the protective Co2 will off-gas, leaving the beer vulnerable to contamination from wild yeast, mold, bacteria, etc. If your beer has experienced autolysis, you will know it. Give it a taste. If it tastes like flat beer, it's probably fine. But if it's unpalatable, your yeast may have autolyzed. Never leave beer on the sediment for longer than 3 weeks to prevent autolysis. The only exception to this rule is if you are aging the beer in secondary with a wild yeast, such as Brettanomyces. Brett will eat dead yeast, preventing autolysis.
  8. MRB Josh R

    Why the longer brew cycle?

    You can still brew for 1 week, if you want. But it won't taste nearly as good as if you brew it for 3 weeks instead.
  9. MRB Josh R

    Site Update!

    Hey guys, we have been busy working on updating the community forums. Please let us know if you experience any issues with the new update and please bear with us if the site goes down intermittently while we are updating. Thanks!
  10. MRB Josh R

    ATTN. MR BEER STAFF Australian Sparkling Ale

    Ok, so I looked into this a bit further and it seems the Coopers Sparkling Ale will have a bit more bittering hops to make up for the 6 gallon batch. So your beer may be slightly more bitter than the MRB seasonal can when used in a 2 gallon batch. With that said, it won't be too much more bitter because it's a fairly mild hop and any extra bitterness should fall out with time.
  11. MRB Josh R

    ATTN. MR BEER STAFF Australian Sparkling Ale

    Yes, it's exactly the same. Mr. Beer yeast is Coopers yeast. The ABV is about 6%, the same as if using the can alone in a 2 gallon batch. Like I said, it's exactly the same as the seasonal. The only difference is the label.
  12. MRB Josh R

    ATTN. MR BEER STAFF Australian Sparkling Ale

    You can find it here: https://us.diybeer.com/thomas-coopers-innkeepers-daughter-sparkling-ale-brew-can While this is for 6-gallon batches when using the Enhancer, without the Enhancer, it is the same extract as the seasonal one we had and will work in 2 gallons.
  13. MRB Josh R

    I cannot lager

    Yes, refrigerate it for a few weeks for best results. You can drink it as soon as it's carbed, but 3 weeks of lagering in the fridge will be best.
  14. MRB Josh R

    Yeast Wars ?

    Actually, blending yeast strains is quite common and shouldn't have any negative effect on your beer. White Labs has a good guide to blending strains if you want more in-depth info on the subject. You can find that HERE (opens as a .pdf file). Let's say you want some esters from one yeast, but the attenuation of another yeast. Blending them will give you both features. Sometimes I bottle certain beers with a wine yeast to give a brighter, and more aggressive carbonation level similar to sparkling wines. I do this for some saisons, sours, etc. And I use a blend of 2 different yeasts for some of my hazy IPAs and pale ales. I also have a yeast/bacteria blend that has 2 Saccharomyces yeast strains, 2 Pediococcus P. strains (bacteria), a Pediococcus D. strain, 2 Lactobacillus P. strains, 6 Brettanomyces bruxellensis strains (wild yeast), 1 Brettanomyces anomalus strain, and a sour dough culture made up of some saccharomyces and an unidentified Lactobacillus strain. So we're talking almost 20 strains of yeast and bacteria in 1 blend. This will be going into a barrel-aged sour golden ale. So, yeah, blend away!
  15. MRB Josh R

    MUG MidWest Meeting #2

    Did you take the entrance exam yet?