MRB Josh R

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MRB Josh R last won the day on May 23

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 race BMX bikes.

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  1. Funny story: This beer was made by accident. It was one of @MRB Tim's 1st days here and I was tasked with showing him how to brew our MRB kits. I pretty much just grabbed the first ingredients I saw - a Bewitched, a Golden LME, and some Falconer's Flight Hops - and proceeded to show Tim how to make a basic Mr. Beer kit with hops. We ended up fermenting it and this is what came out. Still one of my favorite MRB recipes ever. One of our most popular, too.
  2. @MRB Josh B is no longer with the company. But we are currently looking into this.
  3. They supply a lot of breweries (and homebrewers) with work attire. A lot of these homebrewers might be considering opening breweries.
  4. BTW, if you're at this year's conference, our booth is #117.
  5. I heard a rumor that it was going to be in Portland, OR next year, but I cannot confirm that yet.
  6. @Creeps McLane, you may want to change your agenda slightly if you want to see me at the Coopers DIY booth. On the 15th, from 12:30 to about 1:30, I will be judging in the final round of the National Homebrewers Competition. So I most likely won't be at the booth at 1pm on Thursday.
  7. Sounds fun! Wish them a happy future for me!
  8. recipe

    Great name, too!
  9. Mr. Beer IS Coopers. We are the Coopers reps for the US.
  10. Why would there be a change in taste? It's the same Booster in the exact same amount, just split into smaller 2 bags.
  11. Ferment for 3 weeks to allow complete fermentation and allow some of the Co2 that was created during fermentation to dissipate. This should prevent gushing bottles. 2 weeks is the minimum time for fermentation, but we recommend 3 total.
  12. Good catch. Didn't see the distilled water part there. Don't use distilled water for brewing beer. Your yeast need the minerals it lacks. Did you check the date on the bottom of your can? If there was no activity, the yeast may be old and dead.
  13. 1) Pitching at 72 is fine, but use cold refrigerated water in the future and you will get a more appropriate temp of 65-68. 2) 61 is a bit cool. Try getting it to at least 65 for best results. Be sure you ferment for 3 weeks total instead of 2 when brewing at these lower temps. 3) No need for a hydrometer if you are following a set recipe. Follow the instructions and the recipe will have the ABV it states (or at least very close to it). A hydrometer is really only required when creating your own recipes. 4) I agree, especially when it is your 1st recipe. Get a few under your belt and don't become a "mad scientist" until you understand the fermentation process better. 5) A yeast starter isn't necessary with dry yeast. It's only necessary when using liquid yeast and your starting gravity is very high. It is also used when your yeast may be a bit old and you need to grow more of it to be viable. 6) This is optional, but it does help. The Coopers yeast is fine as low as 59 degrees, but performs better at 65-72. Below 59 degrees, the yeast will go dormant. There is no need to re-pitch. The cold doesn't kill the yeast - the heat does. Once you add the yeast it is too late to take a gravity reading. Keep it simple. You do not need all the tools you are reading about on other sites until you start formulating your own recipes. Welcome to the community, by the way! Cheers!
  14. It depends on the brand since Maris Otter is made by a few different malting companies. Crisp is better than the rest, but Baird's is a close 2nd (this is what I carry in my store). Then there's Gleneagles, Fawcett, Simpsons, and Muntons. It's all personal preference, but I really like MO (unless it's Muntons) and prefer to it regular 2 row in most of my beers unless I'm going for something on the lighter or hoppier side since MO can be a bit maltier and fuller-bodied than regular 2-row or pilsner malt.
  15. There are a couple of ways to do this. You can either buy dark DME and supplement it with some grains like carapils, oats, 2-row, etc. Or you can use pale DME, and darken it up with the dark grains. The latter is the best method, in my opinion, because you get to choose which dark grains to showcase (chocolate, roasted barley, black malt, etc.) and how much to use. You can use dark DME with dark grains, but most stouts use a regular 2-row base, and using both may make it a bit too roasty or burnt tasting.