Shrike

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Shrike last won the day on February 17

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About Shrike

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    Gulf Coast
  1. Pretty much all of my porters and stouts get taken out of the fridge and sit on the counter for 15-20 minutes before I pop the top off and pour. IMNSHO they taste much, much better that way.
  2. Some of the darker recipes call for the addition of brown sugar. But it's because it adds a touch of molasses flavor...and also alcohol.
  3. The older LBKs have marks for 4, 6, and 8.5 quarts on the left side of the back end and 4, 6, and 8.5 liters on the right side. The newer ones just have two marks, "1" and "2". If you filled it to the "2" mark you're spot on. It seems like some of the instructions say "Fill to the 8.5 quart line" and others say "Fill to the #2 line". Both are pretty much interchangeable.
  4. The full packet can be used for a five-gallon batch so half the packet will work. I just use the whole thing, though. For the water, yep, add a gallon of cold water (preferably straight from the fridge) to the LBK, add the wort, then add more cold water until you're at the mark. Witch's Flight is one of my favorite recipes; enjoy!
  5. You're welcome; everyone here was new to all of this at some point. Booster's basically just a form of corn sugar. From what I understand it's used instead of table sugar because table sugar adds a dry taste and can add to any cidery character. Booster doesn't do that. Good idea on starting a log. I did that when I got back into brewing the summer of 2016. As I was also new to the MRB LMEs and hop additions, the first brews I did were the American Ale HME straight up, then another of it but with one LME added, then one more with the same LME but this time with a 20 minute hop boil. It was a great learning experience. I chose the American Ale because by itself it's kind of bland but still enjoyable. Not everyone's got the time or the desire to do something like that, but I'm glad I did.
  6. I normally don't point out a typo...unless it's a hilarious one!
  7. You wee AFTER you drink the beer!
  8. The cooler method worked great for me. It's inexpensive, convenient, doesn't take up much space, and if you have an overflow it's contained. All you have to do is remember to change out the bottles. The only reason I went to a mini-fridge and Inkbird was because I could go out of town without worrying about my wort getting too hot. As far as the bottles are concerned, you'll learn from experience on how many to use and how long they'll last. I used 24oz bottles. For the first day I kept two in the cooler until the temp strip read around 64. Then I'd take those two out, put in a fresh one, and swap out every 12 hours. I did that for the first four or five days until high krausen was complete. After that I swapped out once a day, unless I noticed the temperature rising past about 68. I have the temp strip on the LBK just slightly lower than halfway down. So in order to read it I used a hand held mirror and a flashlight.
  9. I tried one six weeks after bottling and it wasn't quite ready. I had another two weeks after that and it was good to go.
  10. Booster adds alcohol but doesn't affect the taste of your beer. Malt extract, whether dry or liquid, adds alcohol as well as affecting the taste. As Rickbeer says, it's usually a good idea to brew an HME as is before tinkering with it through LME/DME. If you don't know what it tastes like to begin with, how can you know how to augment it to best suit your desired end product? For example, adding a couple of packets of LME to a hoppier HME is going to dilute the hops. If you were looking for a hoppy character, you'd then need to also do a hop boil or add some at flameout to make up for it.
  11. I dried the spent grains from brewing American Resolution Hazy IPA this morning. Some will go into the bird feeder, some into dog treats, and some are sitting on the counter in and on a loaf of beer bread my wife made, waiting to be sliced up and eaten with dinner.
  12. I always try one of my brews right at the minimum conditioning time. Sometimes they're ready, other times they need to nap some more. The Lock/Stock I mentioned earlier was good at six months. It was fantastic at a year.
  13. Very true about the lack of instant gratification. But once you have a pipeline it's not that big a deal anymore. When I brewed Lock, Stock, and Bourbon Barrel Stout in Oct 2016 I was aghast that I'd have to wait 6-12 months to drink it. Now I don't even think twice about bottling a batch and putting it down for a six month nap. I'm brewing the American Resolution Hazy IPA later today. This'll be a weird one as they recommend no more than two weeks conditioning. I'm so unaccustomed to having a batch ready to drink so soon.
  14. You can if you want but there's really no need to. They re-hydrate just fine after being sprinkled on top of the wort. Welcome to the forum!