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Everything posted by JoshR

  1. Introducing the Inkbird temperature controllers! We searched far and wide for the most affordable/reliable "plug and play" temp controller (no wiring needed) and settled with Inkbird. Product Features Plug and play design for easy use Dual relay output - able to connect with refrigeration and heating equipment at the same time Supports the display of Centigrade or Fahrenheit units(-50~99 °C / -58~210 °F ) Maximum output load: 1100W(110V) Dual display window - able to display measured temperature and set temperature at the same time Temperature calibration settings for accurate readings Compressor delay protection for refrigeration control High and low temperature alarms Over-temperature and sensor fault alarm Additional Specs Temperature Control Range : -50~99 °C / -58~210 ° F Temperature Resolution: 0.1 ° C / 0.1° F Temperature Accuracy: ±1°C (-50 ~ 70°C) / ±1°F (-50 ~ 160° F) Temperature Control Mode :On/Off Control, Heating and Cooling Input Power: 100 ~240VAC, 50Hz/60Hz Temperature Control Output: Max. 10A, 100V ~240V AC Buzzer Alarm: High and Low Temperature Alarm Sensor Type: NTC sensor (Including) Sensor Length: 6.56ft Input Power Cable Length: 5ft Output Power Cable Length: 1ft Dimension Body: 5.5x2.7x1.3inch Get yours HERE!
  2. JoshR

    Backstory on my brewing experience

    Welcome, oldbagobones! It's amazing how far beer brewing has come on the social level in the past 20 years or so. Back in the day, you were considered sort of a mad scientist (of the best kind) when making beer - no one else was doing it. Nowadays, I have all sorts of friends asking me for recipes while sharing theirs, as well! It's a great bonding experience for everyone - not just the brewer, but the drinker, too. Welcome back to the obsession! 🍻
  3. JoshR

    Conditioning/Cider flavor

    Don't worry. You're good, bro. Just never ship beer via USPS. Always use UPS and FedEx and never tell them what's in it. If they do ask, just say it's yeast samples. Technically, it's true and legal. Cheers!
  4. Hit me up when this happens. Who knows where I'll be?
  5. JoshR

    MUG Nationals

    Confirmed! The competition is still on. I won't be organizing it, but I will be competing and judging, so be sure you bring your best beer, boys! 😈
  6. JoshR

    ABV boost

    Glad I was able to help!
  7. JoshR


    I LOVE Tepache! Especially the stuff made at Reverend Nat's Cidery in Portland, OR. As Rick correctly pointed out, it is not a beer. But it is not a liquor, either (liquor is distilled, Tepache is not). Tepache is a type of pineapple cider. And yes, it only takes a few days to ferment because it's not that alcoholic of a beverage to begin with. It only averages about 0.5% to 3% ABV. It uses natural yeast and bacteria found on the pineapple to ferment. It is typically mixed with beer to raise the ABV and temper the sweetness similar to a radler or shandy.
  8. None of our spigots have ever come with flat washers. They've always been tapered.
  9. Not sure what could have caused the extra bitterness unless you added too much hops for the 10 minute boil, or you boiled too long. I double checked the numbers on this recipe and confirmed that it is only 38 IBUs. When we brewed it here, it wasn't bitter at all.
  10. Sounds like it may have an infection. Can you describe the flavor better? Hops do not get more bitter over time, they do the complete opposite. This beer is only 38 IBUs and shouldn't be bitter at all unless you have some sort of infection. Also, some people simply perceive bitterness more than others so it could just be your taste buds, too.
  11. Did you let it age at room temps for 2 weeks after it was carbonated?
  12. Don't miss today's stream, which will be about Brut IPAs, a new style of IPA gaining traction along the west coast and just now starting to spread east. I've never made one of these beers before so we'll be learning together! NOTE: This beer style can only be made as an all-grain recipe and is not possible with extract brewing. Tune in at 2:30 (AZ time)!
  13. 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!
  14. JoshR

    MUG Nationals

    Yes. And we will have the Conference site live very soon.
  15. JoshR

    MUG Nationals

    No. You don't need to mention any ingredients.
  16. JoshR

    New guy

    Actually, they can usually have these beers out of primary in 7-10 days. They have pressurized, temperature-controlled systems that can promote a full fermentation without off-flavors so it's a lot easier for them to ferment a large amount of batches in shorter periods of time.
  17. JoshR

    "Stuff" floating in keg...

    The color makes me think that it's not an infection. But it could also be your lighting. If you're feeling adventurous, skim a bit off the top with a sanitized spoon and taste it (don't worry, it won't hurt you). If it's tart or really funky, it's probably an infection. If it's very yeasty or just tastes like beer, it's probably just yeast rafts.
  18. JoshR

    "Stuff" floating in keg...

    @BDawg62 beat me to it.
  19. JoshR

    One Gallon Glass Fermenter?

    We will have some 1 gallon recipes available soon. We also just released 1G wine kits that use this fermenter.
  20. JoshR

    Dead And Berried Saison, new MRB recipe

    I guess my work here is done. lol. 😆
  21. 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
  22. No streams next week because we will be at the National Homebrew Conference. Hope to see you there!
  23. JoshR

    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.
  24. JoshR

    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.