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Shrike

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Everything posted by Shrike

  1. Shrike

    Hazy IPA dry-hopping tips?

    You can still get some use out of it. Next batch you brew, throw the yeast in with the water that you boil. You'll have billions of little yeast corpses in the water to serve as nutrient for the yeast you'll be pitching.
  2. Shrike

    Hazy IPA dry-hopping tips?

    Lots of folks do that with the dry yeasts. Liquid? Pitch it all. Dry? Use half a packet if you want (I pitch the whole packet). But as Kedogn says, a ziploc bag will help preserve the remaining 1/2.
  3. Shrike

    Hazy IPA dry-hopping tips?

    Like Cato said, use the whole packet. There's no reason to throw away perfectly viable yeast. Put them to work belching CO2 and pissing Ethyl Alcohol! 😀
  4. Shrike

    Bottle conditioning techiques

    I'll quote myself on this one.
  5. Shrike

    Early Chromosbeer

    You can still use your hydrometer to determine if fermentation is complete. Take a reading, wait 24 hours, take another reading. If they're the same, fermentation is done.
  6. Shrike

    First Batch - Open Bottles Go Flat?

    12 hours in the fridge is not enough time for the CO2 to be put into suspension in the beer. Refrigerate them for two days minimum, but three days is optimal. Your beers were most likely properly carbonated...but the majority of the carbonation was still in the neck space and went "PSSSSSH" and escaped once you uncapped them.
  7. Shrike

    New 3G Conical Fermenter

    Amazon Prime will save you some gas money.
  8. Shrike

    Something other than booster

    Pros: used in the CAL, you'll most likely be able to really pick up on what the brown sugar brings to the table. Cons: if you don't like what it brings to the table you'll still have two gallons of beer to drink. Or just do what I do with the beers I don't like: make beer chili, beer bread, or use them in marinades. 🙂 But if you dump it down the drain, RickBeer will hunt you down without mercy. ☠️☠️ 😊
  9. Shrike

    Something other than booster

    @Mic Todd the only time I'll use brown sugar is occasionally with a coffee stout. I don't think you'll enjoy it at all used with a CAL. Like @BDawg62 said, steeping some grains will give you some color and add a more pleasing flavor; even 4 ounces of crystal 40 or 60 will make a difference. It's your beer, brew it how you want. Just note that of all the responses on here (which includes some from VERY experienced and knowledgeable brewers, folks that I still learn things from) not one has been "Hell yeah, brown sugar with a CAL will be great!" 🤔
  10. Shrike

    Instructions

    Go three weeks.
  11. Shrike

    Propping Up Your LBK - No Trubal

    The beer doesn't contract; water can't be compressed under normal circumstances. Particles within the beer, however, get denser with the colder temp's and thus fall to the bottom of the LBK. ETA: Oh, and to answer the question, yes, just put the LBK in the cooler or fridge, preferably in a spot where it won't get jostled. Most people also like to put something under the spout end of the LBK so that the trub compacts away from it (I do this throughout the whole fermentation). Something about the thickness of a CD case is sufficient.
  12. Shrike

    Pumpkin beer attempt

    Having never done a pumpkin beer I have nothing to add as far as what you can expect. I just want to ask that you follow-up on this thread once you start drinking them as I'm very curious as to how the batch'll turn out.
  13. Shrike

    yeast starter

    I do that too with excess MRB yeast packets. It keeps the little cannibals happy. 😀
  14. Shrike

    Bottling question

    No, it won't ruin the flavor of your beer. They'll just be a bit over-carb'ed. When it comes time to drink one, you can pour a glass, put it in the fridge for a bit to let some of the CO2 escape, then drink it. Having said that, I've found that the flip-top bottles do not hold carbonation very well for long periods of time. They seem airtight, but the CO2 will leak out as the beer sits and conditions. I only use them for beers that I'll be drinking relatively quickly after bottling, such as IPAs. The Double Black Diamond recommended conditioning time is 2-6 months. Personally, I wouldn't start drinking them until they've conditioned for four months. At that time, you may pop the top of one and find that there's very little gas at all. If that's the case you can "recarbonate" them by popping the tops, dropping in another carb drop (with clean hands, of course ), re-sealing, and letting them sit for another three weeks.
  15. Shrike

    Something other than booster

    You certainly can do that. The CAL is the HME I use the most for playing around with. I usually use one booster pack, 6-8oz grains, and a hop boil along with dry hopping. They've all turned out pretty well. By itself it's pretty bland, but with a few additions you can make some damned tasty beers with the CAL.
  16. It'll be fine. LME (and DME) can be boiled with no worries. In fact, with some recipes that have hop additions you NEED to boil the LME. HME, however, should NOT be boiled.
  17. Shrike

    Something other than booster

    Yes, but it will shift the balance towards more malt flavor. You might want to add a bit of hops to offset the extra malt. Willamette or Fuggles for about 10 minutes or at flameout would be a nice addition without being too assertive.
  18. Shrike

    Upcoming Brewing Schedule

    No, it doesn't really affect the flavor. It just looked like you were going for a refreshing Kolsch-style beer, one that you can put a few away on a hot day and not get too sloshed. 🤑 I try and keep my session brews under 5% ABV, usually closer to 4%. But it's your beer and if you want that extra oomph, go for it. It's still going to be tasty and refreshing. And I also like my high octane brews. ☺️
  19. Shrike

    Upcoming Brewing Schedule

    Looks like it'll make a tasty beer. I'd go with the Golden Light DME and omit the Booster, but that's just me. Brew that beer!
  20. Shrike

    Partial Mash Mixup

    It'll be ever so slightly sweeter and a smidge darker than it would have been if brewed normally. You'll get maybe a 0.1-0.2% ABV boost, depending on how efficient the mash was. Like @Jdub says, it should be tasty. If it turns out to your liking you can try brewing it again as per the recipe just to see the differences.
  21. Shrike

    Double back diamond conditioning

    I'd go two months, then put one in the fridge. Drink it three days later. If it's to your liking, throw a couple more in the fridge to enjoy. But for ones you don't plan on drinking right away, don't put them in the fridge. Leave them to condition at room temperature; they'll improve as they age.
  22. Shrike

    Conditioning/Cider flavor

    That's what it is to me. I've wondered in the past if some people might be more susceptible to it than others. Kind of like how some people enjoy cilantro but others abhor it.
  23. Shrike

    Conditioning/Cider flavor

    Those are a lot of reasons why I stick with HME. I like doing two gallon batches; five gallons is just too much to work with, bottle, etc. Plus, if I'm not too fond of the final product, I'd rather have two gallons to slog through than five. The darker color doesn't bother me. If it tastes good I'm happy. And as I posted earlier, doing PMs and hop additions can cancel the twang pretty handily. When I had family visit earlier this year they preferred some of the MRB brews we sampled to some of the craft beers we had while eating out. That was a nice little ego boost. And to me, this is a fun hobby. I spend a couple of hours every ten days or so bottling and brewing, and I get tasty beer as a result. When I look at a setup like @Creeps McLane has posted photos of I think "Man, that looks so cool...but it also looks like work." It's what he enjoys doing, but it's not for me; I don't want my fun hobby to become a chore.
  24. Shrike

    Partial Mash Mixup

    What recipe was it?
  25. Shrike

    Conditioning/Cider flavor

    Creeps, speaking for myself, you have no need to hesitate about speaking your mind; your reputation on this forum is solid as can be. I too think that the HME is the source of the twang. But I also think that the partial mash recipes - either from the added grain, the hops, or both - work well in minimizing it. Some of the PM IPAs I've brewed have had no trace of twang, and neither have the PM stouts. The Crafty Bitch brews I make with the CAL have a total of 6oz of grains and 1.5oz of hops added...and no twang to be found. And more bitter and hoppy HMEs also have less, at least for me. I brewed Long Play IPA + 4oz carapils and it had no twang. When I did the same with an HME like American Ale? Twang.
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