Shrike

Community Members
  • Content count

    898
  • Joined

  • Last visited

  • Days Won

    18

Shrike last won the day on October 12

Shrike had the most liked content!

2 Followers

About Shrike

  • Rank
    Brewmaster in Training

Profile Information

  • Gender
    Male
  • Location
    Gulf Coast
  1. What hotrod said. My first few brews were very disappointing, so much so that I stopped for a couple of years. When I started up again, MRB had progressed quite a bit. Their craft refills and partial mash recipes are quite a step up from the old "base HME + booster" recipes. That, along with the accumulated knowledge on this forum, has re-ignited my "brew bug". Temperature control during fermentation is probably the single biggest factor that has improved my brews. So you're on the right path there. To me, the standard refills by themselves are a bit bland. When you branch out to the ones that use added LME/DME, hops, or have partial mashes/steeps of grains, then you'll really notice a difference. Since I started brewing again about 14 months ago I've made a couple of blah beers. But I've brewed many more that I'm proud to share with family and friends.
  2. Welcome to the forum! A good place to start with the coffee (and as Rick said, use cold-steeped coffee) is one shot per bottle at bottling. I've found that to be a good amount on average. If you find it to be too much or too little then dial it back a bit or kick it up some on your next batch.
  3. MRB's customer service is second-to-none.
  4. I'm interested in it, but like you said temperature control is my concern.
  5. I'm positive that someone on here does exactly that. They posted a picture of their set-up. They had a small hole in the lid through which they could insert the sanitized temperature probe down into the wort itself. I can't remember who, though; it was many months ago.
  6. I have not, but it's on my "to try" list. I'm first going to do the Long Play IPA straight up, then the next IPA recipe I order will be the Thunder Bay.
  7. I'm not an expert by any means, but I think to get the effects of barrel-aging, you'd need a lot of chips in there for a long, long time. By law, bourbon has to be aged for a minimum of two years in charred barrels. Canadian whiskey ages for a minimum of three. Having said that, if you're going to have it sitting around for a while, why not go for it? If nothing else it'll serve as an experiment.
  8. Welcome to the forum! I would definitely go the Coleman cooler route with frozen water bottles. You'll want to keep the temperature of the wort around the 65-68 degree range. A thermometer such as this will tell you what the wort temp is. You can also pick up an aquarium thermometer at a pet store. Proper temperature control during fermentation was probably the single most important step I undertook to improve my brews.
  9. Good call on not using your tap water. I use spring water for the wort and the gallon of cold water that's initially added to the LBK, then top off the LBK with water from the fridge filter. I've never tried using distilled water, but it can be used. If you like the taste of the spring water, use it.
  10. Glad to see that, as it's one of the first on my list to brew once the weather cools down a bit and I switch to doing some lagers.
  11. That's a kick-ass label!
  12. Post a picture of the can and tag one of the MRB moderators for their opinion. I did that when I had a similar issue with a BAA HME a few months back and they shipped me out a replacement can the next day. MRB's customer service is fantastic.
  13. It can't hurt, but from what I understand it's not that critical with batches this size. If you DO decide to do it make sure you sanitize the spoon or whisk that you use. Some boiling water will do the trick.