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Everything posted by Shrike

  1. Shrike


    And there's a good bit of variety within the style itself; fruity, bitter, not bitter, etc.
  2. I've never been interested enough about the MRB recipes with added canned fruit to bother trying one before. But the Dead and Berried Saison has really got my attention. I'll definitely be trying this one once I've knocked my brew queue down a bit.
  3. Shrike

    First partial mash attempt & newbie mistakes

    Nottingham is a beast of a yeast. It does its job and does it well. As far as carbonation goes, I too use Domino Dots. One cube is perfect for 12oz bottles for me, two for a pint or PET bottle. So it's even easier to do than batch priming. For my tastes, darker beers like stouts and porters and high ABV beers don't need to have a large amount of carbonation.
  4. Shrike

    No evidence of fermentation?

    Been there done that! It sounds like my wife and your wife went to the same How to Deal With Husbands seminar.
  5. Add this "@MRB Josh R" and he'll get a message letting him know someone's looking for him. It's like summoning a demon, except you get beer info instead of burned alive. 😎
  6. Shrike

    Too long?

    Best thing to do now is build a still and distill it into 'shine.
  7. Shrike

    Metallic Grass like taste, need help

    That's one heckuva palate you have there, @doc280! Do you plan on doing another blind test at the four-week point?
  8. Shrike

    No evidence of fermentation?

    This. I've had two or three batches where the only visible sign that the yeast were doing their thang was trub at the bottom of the LBK.
  9. Shrike

    Site Update!

  10. Shrike

    First partial mash attempt & newbie mistakes

    - Momentarily hitting 170 shouldn't cause too much trouble. If you'd stayed there for a while, that would be a different story. I've done the same thing twice before and never noticed any astringent flavors. - Sanitizing your fingers before grabbing the ice cube was a good idea. Putting your fingers in hot wort, on the other hand...well, just be glad it wasn't too hot. - I'm not an expert on yeast behavior, but those temp swings probably stressed out the yeast a bit. That can cause off flavors. The good thing is that BBP has some pretty complex, robust flavors. So any off flavors might be very subdued.
  11. Shrike

    2018 Churchills Challenge

    Here's a post I made a while back containing a three-minute video about different methods of combining DME and water. I've never used DME so can't comment from personal experience. The blender method looks good, though.
  12. Shrike

    3 days worth chillin'

    They don't get worse, they just doesn't seem to improve much if any. One of the good things about Weizens (along with IPAs) is that they're ready to drink relatively quickly. My Whispering Wheat hit minimum conditioning time 8 February and I had my first one that day. I had the second-to-last one last night and it tasted pretty much like the first one. I'm getting in the habit of not hanging on to Weizens and IPAs for months on end like I do with other brews. I've been doing that with IPAs for the most part (the hoppiness is what they're about; why let them sit around for months and lose that?) but am starting to do it with the wheats, too. No sense taking up space aging beers that get no benefit from it.
  13. Shrike

    3 days worth chillin'

    I do it to allow the ales to continue conditioning. With the exception of really hoppy beers and weizens, every ale I've made has improved over time.
  14. Shrike

    Wide temperature range yeast

    Seconded. Santa Rita is a tasty brew. I'm curious to read about the results with the hothead yeast.
  15. Shrike

    The Best Haze of Our Lives

    I recommend making it as per the recipe the first time. I've not made this one, but the American Resolution was nice and "juicy".
  16. Shrike

    The Best Haze of Our Lives

    Have you made it "as is" yet?
  17. Yep, that's nothing to worry about. And with weizens I swirl it and pour it on top. But then again, I've been doing it for a while so any gastric distress is minimized.
  18. Shrike

    2018 Churchills Challenge

    I was thinking about this, but my brew queue is long enough as it is.
  19. Shrike

    Thunder Bay IPA Reloaded

    Same here. Although I do have a refractometer. I use it on high ABV brews to make sure fermentation is complete.
  20. Shrike

    I cannot lager

    I currently have two batches of lager that are conditioning at room temperature. Both are very tasty. For the diacetyl rest I simply took the LBK out of the mini-fridge and left it on the counter for the last three days of fermentation.
  21. Shrike

    how to handle a true lager?

    From what I've gleaned, the MRB lagers should carb at room temp for three weeks, then get lagered at their fermenting temperature. That's what I've done...to a point. I have an old wine fridge that I can get two full batches in. So after bottling them they sat at room temp for three weeks then into the wine fridge they went. I keep them there at 54*F until ready to drink, then I put one or two in the beer fridge for three days. The down side is that last winter I brewed four batches of lager. So two have been sitting at room temperature since bottling (this is why I brewed them during the winter - colder room temperature.) As room opens in the wine fridge I rotate some of the ones sitting at room temperature into it. But the ones that have stayed at room temperature have all been very tasty. Would they have been better if "properly" lagered? Quite possibly.
  22. Shrike

    Bottling tips and tricks for a newbie

    Room temperature works fine for me for carbonating and conditioning. If I had a place in the house with temps in the low 60s, like a cellar, then after minimum recommended times I'd move them there. But I don't, so they stay at room temp. IME: - Lighter, malty beers need more than the recommended conditioning time. - Stouts, Porters, and hoppy brews are good right at recommended time.
  23. Shrike

    How does Mr. Beer create new recipies?

    That's #2 in my brew queue. I've been wanting to try it for a while and am finally getting around to it.
  24. Shrike