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MRB Tim last won the day on April 11

MRB Tim had the most liked content!

About MRB Tim

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    Mr Beer Team
  • Birthday 09/24/1986

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    Tucson, AZ
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    BEER, guitar, tattoos, bad horror movies

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  1. @76shovel to answer the other part of your question, though, Booster is a non-malt adjunct. Too much of a non-malt adjunct in your beer can lead to off-flavors. So, I recommend no more than 25% of your ABV come from such sources. For example, if you were making a beer that was going to be 4% ABV, you'd only want to add enough Booster to bring it up to 5%. @MRB Josh R (and many of our forum dwellers) are much better at this than I am, and may have their own rules or caveats to add.
  2. Hi Mark! We actually just switched to a new, smaller bag for the Booster. Wherever it was supposed to be 1 before, now it will be 2. Looks like they missed the description, though, so thanks for bringing that to our attention!
  3. Which we just so happen to carry, and can be found here: Fairly inexpensive, and quite easy to use.
  4. @MrWhy I actually just read a handy little article answering this very question:
  5. beer wars

    I'm thinking I'll do the following, with the tentative name of El Wit 1X Aztec Mexican Cerveza HME 1X Golden LME 4 oz Pilsen 4 oz Red Wheat Flakes 1/2 oz Halltertau Zest of one lime and 1 tsp crushed coriander X 5 min boil T-58 It's not nearly as fancy as @Bonsai & Brew or @MrWhy, but wits are my favorite Belgian beer, so I'll keep it simple. Both of y'alls sound excellent, though.
  6. Just wanted to jump in and mention that we are always looking for ways to improve, and this discussion will definitely be something to keep in mind for future instruction updates. However, an easy change does not always mean a fast one. So, please don't think we're blowing off your suggestions because it doesn't change tomorrow. We will now return to your regularly scheduled discussion of temperatures.
  7. Well, the instructions included in the kits were updated. I'm not sure whether we went through every refill and recipe on the site and changed them as well, but it seems that might be necessary. I'll bring it up.
  8. I know I harp on this, but my first question with off flavors is always "Did you fill up the LBK with cold water before you added the wort, or room temp?" This is because pitching the yeast while it is still too warm is one of the leading causes of off-flavors with our kits. Using cold, near-frozen water (we use 34-36 F) is the quickest and easiest way to make sure the temperature is right. I stopped even measuring the temperature before I pitch because it was always exactly 65 every single time I've checked.
  9. Good point, I hereby clarify that I was considering checking for the purpose of ABV determination, and I was referring to letting the sample warm up, not the whole fermenter.
  10. It doesn't really matter since fermentation stops when it gets that cold, and fermentation should be finished by the time you cold crash anyway. Temp correction will change the results, but not by an earth shattering amount. For example, you might be off by a few decimal points on your ABV, but temp correction wouldn't get you from 5% to 10%. I usually just let the sample sit out while I bottle, and by the time I'm done it's usually close enough to 65.
  11. We have a great archive of blog posts with recipes/inspiration for good pairing foods here: There's also a post about ordering your beers for the tasting here (although your listed order looks good to me):
  12. I would add the Canadian Blonde as well
  13. 8 oz is a good starting point. I suggest making notes of exactly how much of each ingredient you use. That makes future adjustments/figuring out what went wrong much easier.
  14. If it was me, I'd use it with the CAL or the Blonde. Not that it wouldn't add anything to the Oktober, just that I think it would make a more noticeable difference with the lighter ones. It's very, very easy. Heat 4 cups of water to around 155 F, put grains (in muslin sack) in water, leave for 30-60 mins, remove grains, pour 1 cup warm water over grains into water to get out any soaked up malt water, then use the 4 cups of your grain water to boil and add HME as normal.
  15. The long and the short of it is that if you go too high with the temp, you may end up with off flavors. The only way to fix that is a long, long conditioning period, and even that doesn't always fix it. On the other hand, if you go too cold, worst case the yeast goes dormant. That will extend your fermentation time a little, but it's easy to fix (specifically, move it somewhere warmer). Like every brewing rule, there are exceptions, such as wheat or saison yeasts that develop different esters at warmer temps that may be intentionally created per the style. It's not really necessary to move it somewhere warmer later in fermentation, although temperature control is especially critical during the first week. A picnic cooler is the simplest and least expensive temperature control. I usually recommend 1 or 2 frozen water bottles changed out every 12 hours to keep it cool, or a hot water bottle every so often to keep warm. Of course, there are many products to help with temperature issues, some we sell currently (, and some we'll be adding this year.