MRB Josh R

Moderators
  • Content count

    3,811
  • Joined

  • Last visited

  • Days Won

    144

Everything posted by MRB Josh R

  1. I also recommend brewing it at the cool end of the temp scale. While it will brew fine up to 90 F, it will throw off a LOT of esters and fusel alcohol at high temps - more than your average saison yeast. So if you don't want your beer overwhelmed with a solvent-like flavor, I'd keep those temps low (65-72 F).
  2. Yes, pitch whole packet. No need to hydrate with that much yeast for a 2 gallon batch. If doing a 5-6 gallon batch, I would recommend hydrating to reduce lag time (time between adding the yeast and visible activity).
  3. I double checked this recipe and it is correct to add both yeasts. It's ok to ferment this slightly warm, if you wish. 68-75 F.
  4. It's not just about the recipe, but about technique, sanitation, etc. I'm all for someone entering a recipe they didn't create into competition. They will still get valuable feedback which will help them create their own recipes. @Ironman brew even pointed out how he's going to tweak the recipe for a fuller body, which will pretty much make it his recipe. Many of my AG recipes are inspired by base recipes that other people wrote. There really is no such thing as an original recipe.
  5. Standard refills come with the Boosters at no charge (though they are sold separately @ $1.75), but when buying a Deluxe refill, the cost of the LME is figured into the price. Whether you choose DME/LME or Booster depends on what you are making. This was mainly due to shipping issues. The larger bag had a history of busting open in transit. The smaller bags are much stronger and less likely to bust open. Also, many customers expressed that they didn't always use the whole bag and preferred using half instead.
  6. All lagers will lager at cold temps (35-45). The word "lager" means "cold storage". The closer you can get to freezing temps without actually freezing is best. Yeah, they used to lager in caves back then, but we have refrigeration now and I can almost guarantee that the quality of lager we can make now is way beyond what they had when they were still lagering in caves. When lagering, colder is always better.
  7. This isn't true. The One-Step/No-Rinse (same product) becomes hydrogen peroxide when mixed with water and the ppm of oxygen does NOT affect the flavor or carbonation in any way. This product has been used in homebrewing and professional brewing since the early 90s with great results. There is no need to rinse the No-Rinse cleanser, hence the name. Corn sugar does not affect the flavor of the beer, nor does any other sugar you might add. Even honey or brown sugar isn't enough to add flavor to the beer when priming, unless it is a really light beer. Such a small amount of sugar ferments out in the carbonation process leaving no flavor behind. That is why I always recommend priming with corn or cane sugar (or carb drops) because they are cheaper than the other options and none of them will add any flavor.
  8. I decided to open a main thread for our Live Stream. This is where we will be posting the schedule, updates, etc. To get to the Live Stream, go to this link: https://www.twitch.tv/therealmrbeer You may need to create an account to participate in the chat. Once you have created an account, please be sure to click the Follow button at the top of the page. All streams will start @ 2:30 pm PDT (5:30 EDT) and the tentative schedule will have the structure below: Tuesdays - Beginner - These episodes will target beginning MRB brewers. About 30 mins long. Wednesdays - Intermediate - These episodes will target intermediate brewers. About 45 mins to an hour. Fridays - Advanced - These episodes will target more advanced brewers and may also have a special guest. At least 1 hour, but may go over depending on subject matter. Each show will begin with some sort of brewing process and the last half of the show will be dedicated to answering questions from the chat and discussing various topics. I apologize if any of the shows, especially the Beginner shows start to seem repetitive. We are trying to reach out to the widest audience possible and this may include doing several repetitive tasks, such as brewing our standard refills for newcomers. The Wed and Fri shows will have more content for those of you that get tired of watching us make standard refills over and over again. With that said, it is still appreciated when you guys come into the chat to help answer questions from the newbies. If anyone has ideas or topics to discuss in future episodes, let us know in the comments below. Cheers!
  9. Doing a stream all about hard cider today! Check it out in about an hour!
  10. Just don't cold-crash. It's not required. In fact, I almost never do it.
  11. Not sure how I never noticed this before, but there is an error on QBrew, a quite obvious one, in fact. The Craft refills in QBrew claim that they yield a gravity of 1.043 if 1 lb is dissolved in 1 gallon of water. This is incorrect. The Craft refills will have the same potential gravity as the regular refills (1.036). Just because they are in a larger can doesn't mean they are also more concentrated. I'm quite embarrassed I never noticed this before (though I don't really use QBrew that much), but now that I'm finishing up the BeerSmith database, I noticed it and it is being updated for BeerSmith. I won't be doing the same for QBrew so you will have to manually update your databases yourselves. Simply change the 1.043 to 1.036 on the craft refills. 7 points difference won't have a huge impact on recipes, but at least they will be more accurate now. I will be going through the recipes on the site that use our Craft refills and updating the IBUs and ABVs to their proper numbers in the coming days. And I should have the BeerSmith database finished soon, too. Stay tuned....
  12. Here is the chart and other info from today's stream. http://beersmith.com/blog/2011/07/14/keg-line-length-balancing-the-science-of-draft-beer/
  13. We've got a special stream today! While Fridays are usually our Advanced stream, this will apply to all levels of brewing. Today I will be showing you how to keg your beer. I will also be showing off different draft system options. Be sure to tune in at 2:30pm PDT (5:30pm EDT).
  14. It's either your equipment or your ingredients. It's definitely not magic.
  15. Hmmmm....maybe just stick with Mr. Beer kits instead?
  16. Typically 3 years.
  17. If you missed today's stream on designing your own beers with MRB products, you can still watch it on Twitch. We also wrote a blog that compliments it. https://www.mrbeer.com/blog/make-beer-recipe/
  18. Yes, I will get those to you this week.
  19. The manufacturing date. The 11th month, 2nd day, 2016.
  20. It is. Just making sure you weren't using a chlorine-based product.
  21. What are you using as a sanitizer?
  22. This isn't entirely true (unless using Mr. Beer kits, which he is not for these batches). There are several benefits of doing a secondary including clarifying the beer, removing from trub for less esters (I do this for my saisons), bulk aging/lagering, and doing fruit/spice/late hop additions. Oxygenating the wort isn't much of an issue with fresh beer due to the Co2 still off-gassing. This will protect it. You just want to be sure you don't splash and you're filling your secondary from the bottom up with some tubing and not just pouring it in. You can even add a layer of Co2 to the secondary before filling and there are ways to fill into a secondary with a fully enclosed system (ex. using a keg as a secondary with a relief valve). I even sometimes use a tertiary for big beers with a lot of trub or bulk aging. With that said, if he is getting too much oxygen into his beer somehow in his brewing process, it can also cause off-flavors similar to licorice, sherry, or wet cardboard.
  23. It sounds like your methods are correct so it may be either an equipment issue or an ingredient issue. What kind of kettle are you using (aluminum or steel...if steel, what type)? How fresh are the ingredients you are using? Poorly stored or old grains can cause metallic flavors and old hops can cause grassy flavors. Also, how long are you dry-hopping? Dry-hopping for longer than 5 days can also result in grassy flavors. Finally, try using different water. Tap water can sometimes have an overabundance of minerals or chemical treatments that can cause off-flavors, even when filtering. Try using a bottled spring water or purified water (not distilled) on your next batches.
  24. NO.
  25. No. Dry-hopping during active fermentation doesn't introduce oxidation at all due to the amount of Co2 present. You'd need to either batch prime and add the vitamin c with your priming sugar then or split up half teaspoon between the bottles. Either way, do it at bottling.