MRB Josh R

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MRB Josh R last won the day on February 14

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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 race BMX bikes.

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  1. The fruit juice will add plenty of sugar. Don't forget that wine is just grape juice and cider is just apple juice (no sugars added, typically). Also, 2 Boosters will add 2.6% ABV.
  2. This is mostly true, but depends on the Brett strain. Brettanomyces lambicus CAN create some sour notes as it produces more acids than the other 2 strains of Brett, Brettanomyces bruxellensis, and Brettanomyces claussenii. So while Brett on its own isn't much of a souring agent, it does work well with bacteria such as Lactobacillus and Pediococcus. This is why there are souring blends on the market that contain Brett yeast in addition to bacteria.
  3. Yes, it would be a wine cooler....sort of. It would work, but without a good amount of fruit juice, it might not taste so fruity. It will probably taste "hot" and cidery. Substitute some of the water for fruit juice and cut back on Booster (maybe 2 at most) and it will be pretty drinkable.
  4. I haven't, though I have used them before to make kefir soda (sooo good), and I have read about many people trying it with some success. There is an interesting thread over at Homebrew Talk about it:
  5. Priming sugar doesn't add flavor, regardless of what you use. Sugar is cheaper so use that instead of DME.
  6. Brett does well with barrel-aging for sure, but it's definitely not required.
  7. You don't need to ferment brett with a barrel at all. It's just a wild yeast, wood is not required. You can use any fermenter.
  8. Lactic acid works just fine for basic sours such as goses ( or Berliner Weisses. But it is a bit "one-dimensional" in flavor for more complex sours like Flanders Reds or barrel-aged sours. For that, I would recommend using a lactobacillus bacterial blend for brewing. Normally, you will start with something like US-05 to get it going, then add the bacteria in secondary and let it sit for about 6 months. As mentioned above, you will want to get equipment dedicated for bacterial fermentations to prevent cross-contamination into other brews. If using steel kegs for aging and/or carbonating you will need to disassemble the keg and replace all rubber seals before using again for another beer. I use stainless steel funnels and spoons that are much easier to clean than plastic or wood (avoid wooden utensils at all costs - wooden mash paddles are fine since they are typically used pre-boil). Steel can be used for both sours and non-sours. Bacteria cannot adhere itself to metal or glass like it does to plastic, wood, or other porous material.
  9. Add the booster a little bit at a time as the water starts heating up. It dissolves better in cool or warm water than hot water. In hot water it gums up, but it will eventually dissolve. Patience is required when using Booster.
  10. Welcome back @MrWhy!!
  11. or, we can have a good brew ready for the all star game

  12. waking up, for a question.


    what beer goes good for opening day of baseball season.


    and should I buy it now to brew in a month or two to pop open a home run?






    1. MRB Josh R

      MRB Josh R

      I would guess any lager or pils (or any session ale, for that matter), but I don't watch baseball, so I don't know what would be popular other than lagers. 

  13. I keep my brew room at 66, but anywhere from 65 to 68 is the sweet spot. Most commercial breweries hover at around 68.
  14. Crystal hops are nearly identical to Liberty in flavor and usage. You won't even be able to tell the difference.
  15. It does take longer than DME to dissolve, but it helps to do it while the water is still cool because when it's hot, it gums up and sticks to the bottom of the pot, which can be very frustrating. I add a little bit at a time and stir it in as the water is slowly heating. I've found this to be the best method, so far.