Shrike

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Shrike last won the day on February 10

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About Shrike

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  1. Now that I've had my coffee, yeah, that makes sense. The lid being unscrewed a little doesn't affect the voraciousness of the fermentation. Since I learned the "1/4 turn trick" I haven't had any overflow at all, and that includes doing a couple of high ABV recipes, LSBBS and Burleywine. But that was also about the time that I learned the importance of temperature control and I make sure to keep my wort at about 64-66. I've only ever had one overflow and that was when I first started. It was a plain old St. Patty's stout with the booster. I had the LBK in a room where the ambient temperature was 74-75. So I probably hit 80 on the wort temp during high krausen. If I knew then what I know now...
  2. If you tighten the lid down all the way, then back it off 1/4 turn you most likely won't have to worry about overflow. That is, as long as you keep the wort temp at optimum.
  3. Go for it. The CAL is kind of a bland brew. Not that there's anything wrong with that; sometimes you just want a simple session brew. As such, it's a good one to tinker with. I've got a CAL experiment lined up in my "to-brew" list that I'll be getting to next month. Which LME are you planning on adding? The Booster won't add flavor, just body and alcohol.
  4. This Briess is LME. I called it UME because it's un-hopped.
  5. @MRB Josh R or @MRB Tim may be able to answer that.
  6. That's why I mentioned "after the steep".
  7. Thanks for the feedback. Would those get put into the LBK, too, when the wort goes in? Or toss them out after the steep?
  8. Let them condition at room temperature.
  9. Yep, I already went in to QBrew and changed it.
  10. Thanks, I didn't realize that!
  11. I was in my B&M and picked up a can of Briess CBW Bavarian Wheat UME. My wife likes Weizens so I figured "why not?" I won't get to this one for about a month and a half, but I was doing some research and tossing around some ideas and below is what I came up with. I'll steep the grains for 30 minutes, sparge and drain, add the UME, bring up to a boil, add the Tettnanger and boil for 20, then add the Hallertauer at flameout. I plan on using Safbrew WB-06 yeast. When I do this one it'll be my first non-Mr. Beer attempt, so any feedback from those familiar with Briess products would be appreciated. Weizen Recipe Weizen Style Weizen/Weissbier Brewer TwoKings Brewco Batch 2.25 gal Partial Mash Recipe Characteristics Recipe Gravity 1.069 OG Estimated FG 1.017 FG Recipe Bitterness 7 IBU Alcohol by Volume 6.7% Recipe Color 6° SRM Alcohol by Weight 5.2% Ingredients Quantity Grain Type Use 0.12 lb CaraPils - [Body, Head] Grain Mashed 0.12 lb Crystal 15L - [Body, Caramel, Head, Sweet] Grain Mashed 3.30 lb Briess DME - Bavarian Wheat (65%/35%) Extract Extract Quantity Hop Type Time 0.50 oz Tettnanger (U.S.) - Bittering clean with floral spice aroma perfect for Wheat, Pilsners and Lager style beer Pellet 20 minutes 0.50 oz Hallertauer (Germany) - Noble aroma and flavor very floral, earthy with a little spice Pellet 0 minutes
  12. That's how I do it. Through trial and error I've learned that I need to swap out the water bottle twice a day for about the first week, then about once a day for the remaining fermentation. For the thermometer I use one of the Mr. Beer stick-on ones.
  13. The consensus is to go three weeks in the LBK for all of the recipes. Check out the link called "The RIGHT way to brew" in RickBeer's signature block for more details (I don't think you can see the links on a smartphone, FYI). Heck, if you have the time, check out ALL of the links in his signature block.