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Everything posted by MRB Tim

  1. Yeah on top of all the liquor the 10.7 hits ya pretty hard
  2. Alright, hop sack error should be fixed and instruction error (@Shrike nailed it, btw) is getting fixed.
  3. Sorry, guys, we're working on it! Thanks for waiting.
  4. I think the vodka method works better, so I just don't bother with the boil. Otherwise, all sounds right to me.
  5. Glad to help! Saison du Miel is one of my favorite beer styles, I couldn't let it go unbrewed.
  6. Go ahead, ignore the truth
  7. False. @MRB Josh R looks, oh, 12% less similar to Hitler in real life than in that photo
  8. We recently noticed that we had creeped over 120 recipes (if I'm remembering right), when we want to keep it around 80. So, a few of them were archived, typically meaning that we still carry the ingredients, just not as a recipe bundle. Sometimes, we discontinue an ingredient and that's why a recipe gets archived, but other times it's just for website organization.
  9. Correct, it is a challenge to carry because it expires very quickly compared to dry yeast. And that employee was a bright-eyed, bushy-tailed MRB Tim learning how recipes work. If I recall correctly, he was going to show me That Voodoo That You Do, but we didn't have brown sugar or Golden LME on hand.
  10. Great questions! For our recipes, we get no guidance from Coopers, it's all us. Sometimes there's a commercial beer we want to emulate, sometimes we just try something and it comes out well, or it sounds good so we brew it. There is a test kitchen in which our Twitch stream takes place, so that's the best place to see it. We don't want to have too many recipes up on the website at once, because it gets confusing, so we typically stick to around the 80 or so top sellers. Lately we've been experimenting more with limited-release recipes, often having one or two ingredients that we get in a limited stock, sell through, and discontinue. It's been proving pretty popular. There isn't a set number to release, but we all brew as much as we can. So, sometimes we have a plan, and go through a few trials until we nail it, but sometimes it's just a happy accident.
  11. The usual culprit with extended carb time is low temperature, in my experience. Style usually doesn't have much to do with it. Have you ever used these bottles before?
  12. Hmmmmmm, the closest one I've had would be the Real Ale ( but I know @MRB Josh R has had more of the Coopers lineup than me, his mileage may vary
  13. I apologize for the confusion. You got the new one. May I ask where you're seeing the picture with the big bag? We want to make sure all our brewers know what they're getting ahead of time.
  14. Thanks for the feedback, we're always looking for ways to improve. It looks like we may have to revise those instructions for beers with inordinate amounts of sediment.
  15. I am amenable to...side work....if the price is right
  16. He was earlier this week, and now he's catching up on the work that accrued while he was on his couch in a fever haze, but rest assured, he has plenty of peeps on the subject when he has a free moment.
  17. Hi @rayray, sorry your equipment is giving you trouble! If @RickBeer's advice. doesn't work, please just DM me here and we'll get you set up with replacements.
  18. Unfortunately, we don't have that information yet
  19. I would call that a pretty typical FG. You're almost definitely not going to see any more attenuation at 18 days (maaaaaaybe if you repitch, depending on the circumstances) regardless of where the gravity is. I'd just crash it, if it was me.
  20. Sorry to hear that! We do make every effort at quality control, but unfortunately every now and then a defective unit gets out. If you could please DM me your shipping information, I'll be happy to replace the fermenter and the beer.
  21. I know of no benefit to leaving it on the trub longer, I say the sooner the better.
  22. Hi @Njaim, and welcome! Please let us know if the beer still isn't tasting very good after you've given it more time, and we'll be happy to help find out what went wrong, and send out a replacement if necessary.
  23. Great question! You'll add sugar to the bottles no matter what goes in the beer or cider. If there's fermentable sugar left, it isn't ready to bottle, so you'll always need more for carbonation. I use the same priming sugar guidelines for sugar and beer.
  24. Sorry to hear that! If this was caused by a manufacturing defect, we'd be happy to send out a replacement. Like @RickBeer pointed out, though, there may have been a few other reasons why that happened that wouldn't necessarily require a replacement. If you like your bucket, that's cool with us! (we use them sometimes ourselves). But, you paid for a working LBK so we'd like to make sure you have one.