Shrike

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Everything posted by Shrike

  1. My Lock/Stocks are sitting at 16-months and I've got about nine left. Each time I open one it's better than the last time.
  2. The misunderstanding is not yours, the recipe has an incorrect line in it. Here's what I wrote in another thread on this topic: "I would bet $1000 that the "add the dark grain water..." line does not belong and is the result of not proofreading the recipe before posting. Then I'd put up another $250 that the written instructions for ChromosBeer were used as a template for this recipe as the "dark grain water" line comes from it verbatim (step 8)."
  3. @MRB Tim, the instructions are confusing some customers. I would bet $1000 that the "add the dark grain water..." line does not belong and is the result of not proofreading the recipe before posting. Then I'd put up another $250 that the written instructions for ChromosBeer were used as a template for this recipe as the "dark grain water" line comes from it verbatim (step 8).
  4. Yep. And we were all noobs at some point, so questions aren't a problem.
  5. I look forward to hearing how it turns out. It's in my brew queue but I won't get to it for a couple of months.
  6. It calls for two tangerines, so here's what I'd do: 1) Zest both tangerines. Add half to the boil as per instructions. Put the remaining zest in a small container with enough vodka to cover it completely. 2) After a week when it's time to add the zest, you can pour the zest - vodka and all - straight into the LBK. However, there is always a chance that some of the zest can clog the spigot, so using a sanitized muslin sack is an option. 3) For the juice, use two new tangerines and juice them using a sanitized juicer. I would do it this way because fresher juice is just better. Juicing the original two and storing the juice in a sanitized container in the fridge is an option. But after a week, it just won't be as good as fresh (I've seen some places that recommend storing fresh squeezed juice for no more than three days). Again, this is just my $0.02. If someone has a better method ( @MRB Tim ?) please share.
  7. You probably got a good amount of trub in that sample (if you're really gassy later on, that's the reason). Trub settles around the spigot so the first bottle is usually cloudy. I label it the Trub Bottle when bottling and it's usually the first one I try after conditioning. Ways to reduce the amount of trub around the spigot: 1) Prop up the spigot end of the LBK during fermentation. Some use a CD case. I use wood molding that's about 1/2" thick. 2) Cold Crash before bottling.
  8. I'm thinking that's how Novacaine came about. MRB Josh found an American Ale, Aztec Cerveza, and St. Pat's that were all expired, threw them together with an LME and some hops, and VOILA!, one of MRB's most expensive recipes. The thing is, it's good. REAL friggin' good!
  9. I think the only thing with the Hazy IPA that MRB no longer has available is the Barbarian Yeast. If you really want to brew it (and it IS damned good) you could order all of the other ingredients from MRB but order the Barbarian from another source. As to the topic, I was discussing Witch's Flight (one of my favorite recipes) about a year or so ago. MRBJosh mentioned that it was pretty much a happy accident that they came up with that one. Apparently he was showing a new employee the ropes and grabbed a few ingredients he thought would go well together and voila, Witch's Flight was born.
  10. I think it'd be quite tasty. LSBBS is a robust brew so I don't think rum would be too sweet for it.
  11. I feel the same. Plus, if I make a batch of beer that turns out "meh" I'd rather have two gallons of it to drink than five.
  12. I do that with Whispering Wheat. A slice of orange in the glass before pouring hefes adds a wonderful aroma and flavor to it. And screw anyone that wrinkles their nose at it; it's your beer, drink what you like and like what you drink.
  13. I'm intrigued...I might have to try bringing the water to a "high simmer" instead of a boil just to see for myself any difference in color. I caveat that by adding that color really isn't that important to me. If my ambers are more brown, it's okay as long as they taste good. But for some of the lighter recipes clarity of color would be nice.
  14. My main rule of thumb when planning my brewing is to alternate between ones that need short conditioning and ones that need longer. It keeps the pipeline running smoothly...
  15. I tried using the milk method. I don't know if I was using too much or too little, but they'd never adhere for long. Once the label dried, if I moved the bottle or brushed the label against something the label would fall right off.
  16. I think of it this way: during the three weeks for carbonation, the yeast are busy eating the sugar and farting out enough CO2 for you to have a nicely carb'd brew. After they've eaten all the sugar, then they settle in and slowly help your beer's flavor improve - the conditioning phase. When you look at it that way, the numbers DO add up: Fermentation: 3 weeks + Carbonation: 3 weeks + Bottle Conditioning: 2-4 weeks ______________________________ Total Brewing, Time: 2-3 months But as gophers6 said, for a brew like Rose's Rambling Red, put one in the fridge a month after bottling, let it sit for three days, then try it. If you like the way it tastes, consider them ready to go. If not, let them sit for another two weeks or so, then try another. Oh, and welcome to the hobby and the forum!
  17. Updated after the last sale: - Witch's Flight - CALEX#2 - Foggy Days California Common - Winter Dark Ale #1 - Brew de Ale ze Bub - Thunder Bay IPA - Shameless Stout (will go partial-mad scientist on this one) - Tangerously Hoppy IPA - Winter Dark Ale #2
  18. Welcome to the forum and the hobby! Black Beer'd is a damned tasty beer. I've still got a couple bottles left 15 months after bottling and they just get better with age.
  19. For me it's a silicone spatula: I scrape that can clean like a hobo's dog going at a can of Alpo.
  20. When attaching an actual label, I print the label on regular printer paper, run a glue stick over the back, and affix it. The glue stick provides enough adhesive to keep the label on, but not so much that it makes a mess when taking it off. Just running some warm water over the label is enough to remove it. I usually only put labels on four-six bottles of a batch. For the rest I write what's in the bottle on the cap with a Sharpie. For example, I have caps with "SIR" for Sir Kenneth Blond Ale, "SW" for Sticky Wicket Oatmeal Stout, "Nova" for Novacaine, etc. For PET bottles I do the same but use a piece of masking tape on the cap to write on. As an aside, for the labels I use beerlabelizer.com. Here's a previous post I made about them.
  21. As Rick says, the Sticky Wicket is a very tasty oatmeal stout. If you want to add coffee, it's easy. Just cold-brew around three cups of coffee, then add a shot to each bottle (for 12 oz bottles. If using pint or 1/2 liter bottles, use a shot-and-a-half per bottle) before you add the beer to the bottle. Just make sure to sanitize the shot glass before use. You'll end up with a tasty oatmeal coffee stout.
  22. I'm with Brian, I look forward to hearing how this turned out as I'll be bottling my batch tomorrow.
  23. Same here. But we still had to wrap some aluminum foil around them. Otherwise we couldn't get the one UHF station we could pull in that showed Creature Double Feature on Saturday afternoons.
  24. Yep, except three days in the fridge is all you need. Welcome to the forum!
  25. I just poured my first bottle of ChromosBeer. It's damned good!