sudsforlife 18 Report post Posted February 12, 2016 Yahoo I am excited......... Share this post Link to post Share on other sites
HoppySmile! 2,296 Report post Posted February 12, 2016 that's awesum news! ive been using all grain cereal for my partial mashing and it taste better with milk!! 1 Bighead beer reacted to this Share this post Link to post Share on other sites
JoshR 4,660 Report post Posted February 12, 2016 13 hours ago, Creeps McLane said: One would imagine the PM recipes would be cheaper than normal recipes however, unless they're changing their HME sizes for those recipes I'd think they'll actually be more expensive? This is very exciting none the less None of the HMEs are changing. Yes, the PM recipes will be more expensive, but only by about $1 at the most. Grains are very inexpensive, but the benefits are tremendous. Believe me, those few extra pennies will be worth it. Share this post Link to post Share on other sites
Chuck N ™ 364 Report post Posted February 12, 2016 Josh, Am I correct in assuming that the grains are going to be shipped already crushed? Share this post Link to post Share on other sites
RickBeer 6,020 Report post Posted February 12, 2016 Says "pre-crushed" in Josh's post. 1 JoshR reacted to this Share this post Link to post Share on other sites
WhatsWrongWithThisPitcher 0 Report post Posted February 12, 2016 Will the PMs just be a simple ingredient addition to the process, or will there be any process changes involved? Can't wait to try it regardless. Share this post Link to post Share on other sites
RickBeer 6,020 Report post Posted February 12, 2016 There is a process change involved. I'm sure Josh will have great instructions, but in short you heat up some water to a specific temperature (160ish), put in the bag full of grain, and put a cover on the pot. Come back in 30 minutes, remove the bag, and then hit the water to boiling, then follow the normal Mr. Beer process. It is truly as simple as steeping tea. 2 MRB Tim and TonyKZ1 reacted to this Share this post Link to post Share on other sites
JoshR 4,660 Report post Posted February 12, 2016 Check out this blog for more information on using grains in Mr. Beer kits. I'm currently in the process of editing a short how-to video and it will be released as soon as it's done (probably sometime early next week). The Sir Kenneth Blonde, however, will be released either later today or sometime tomorrow. http://blog.mrbeer.com/steeping-and-mashing-grains-101 3 Bonsai & Brew, Bighead beer and MRB Josh B reacted to this Share this post Link to post Share on other sites
Nickfixit 3,300 Report post Posted February 13, 2016 I would imagine that the new recipes would be similar to existing in that they would be a modification of an HME base by adding a steep/mash of the crushed grains, then adding a HME, and could also include Booster, and LME/DME as well as various timed hop additions. 1 JoshR reacted to this Share this post Link to post Share on other sites
Bonsai & Brew 5,104 Report post Posted February 13, 2016 Has anyone else come to the realization that we just might need another LBK? Besides Mr. Beer, that is... Share this post Link to post Share on other sites
HoppySmile! 2,296 Report post Posted February 13, 2016 kinda curious when they come out with some new craft brews Share this post Link to post Share on other sites
Bighead beer 289 Report post Posted February 13, 2016 Awesome!,I'm all in,been reading and studying all grains and partials as of late,cant wait guys this will be good I'm sure Share this post Link to post Share on other sites
MrWhy 1,292 Report post Posted February 13, 2016 This is awesome! I think it is a great addition and can't wait to try it out. Thank you guys for expanding into this area. Very exciting!!! Share this post Link to post Share on other sites
Bonsai & Brew 5,104 Report post Posted February 16, 2016 On February 12, 2016 at 0:04 PM, RickBeer said: There is a process change involved. I'm sure Josh will have great instructions, but in short you heat up some water to a specific temperature (160ish), put in the bag full of grain, and put a cover on the pot. Come back in 30 minutes, remove the bag, and then hit the water to boiling, then follow the normal Mr. Beer process. It is truly as simple as steeping tea. Noob curiousity here..."cover on the pot?" @MRB Josh R instructions do not specify. Thanks! Share this post Link to post Share on other sites
RickBeer 6,020 Report post Posted February 16, 2016 After putting in the grain bag for a steep, the pot is covered to retain heat. The burner is OFF. 1 Bonsai & Brew reacted to this Share this post Link to post Share on other sites
HoppySmile! 2,296 Report post Posted February 16, 2016 the secret is out!!!! i'm beersexual!!! Share this post Link to post Share on other sites
Bonsai & Brew 5,104 Report post Posted February 17, 2016 On February 11, 2016 at 3:34 PM, AnthonyC said: Think there may be a new section in the forums dedicated to questions solely about grains?? If there were, I could stop asking silly questions about steeping and mashing ! As a PM-newbie though, I do feel that Step 3 of the Sir Kenneth Blonde Ale instructions could use a little more detail. @MRB Josh Rs instructions do not mention covering the pot and removing from heat, only maintaining the temp. at 150-165 F for the 30 minute steep. How is this achieved? Does one apply heat as needed throughout the steep? Is temperature control not as critical here since this is not a mash? Isn't 2-Row base malt mash-only? Should I take a break from the forum and go read some Palmer? Later, then and TIA! 1 AnthonyC reacted to this Share this post Link to post Share on other sites
Bonsai & Brew 5,104 Report post Posted February 17, 2016 Really looking forward to the release of the Sticky Wicket Oatmeal Stout and the Blackbeer'd Porter kits! These both sound like great beers -- Maybe this week? 1 AnthonyC reacted to this Share this post Link to post Share on other sites
Nickfixit 3,300 Report post Posted February 17, 2016 My process to steep is, I warm pot to temp over regular burner add grain, get up to temp again, then put pot on the plate warmer on full blast. I don't cover but check temp with food thermometer to see if temp is still OK. So since we are talking steeping should this be called "Partial Steep" not a "Partial Mash"? 1 Bonsai & Brew reacted to this Share this post Link to post Share on other sites
JoshR 4,660 Report post Posted February 17, 2016 If you are keeping a certain temperature then you are mashing. Steeping can be done at any temperature, but some grains NEED to be mashed at a steady temp. http://blog.mrbeer.com/steeping-and-mashing-grains-101 Share this post Link to post Share on other sites
JoshR 4,660 Report post Posted February 17, 2016 14 hours ago, Bonsai & Brew said: If there were, I could stop asking silly questions about steeping and mashing ! As a PM-newbie though, I do feel that Step 3 of the Sir Kenneth Blonde Ale instructions could use a little more detail. @MRB Josh Rs instructions do not mention covering the pot and removing from heat, only maintaining the temp. at 150-165 F for the 30 minute steep. How is this achieved? Does one apply heat as needed throughout the steep? Is temperature control not as critical here since this is not a mash? Isn't 2-Row base malt mash-only? Should I take a break from the forum and go read some Palmer? Later, then and TIA! You don't HAVE to cover the pot, but if it helps you keep your temperatures, then it won't hurt. The key is to keep within a temperature range for 30 minutes. That's it. It doesn't need to be anymore complicated than that. Keeping temperatures at 150-165 is NOT "steeping", it is "mashing". Please read: http://blog.mrbeer.com/steeping-and-mashing-grains-101 3 Bonsai & Brew, TonyKZ1 and MichaelL reacted to this Share this post Link to post Share on other sites
JoshR 4,660 Report post Posted February 17, 2016 For the sake of simplicity, all of our PM recipes will be mashed and the technique will be referred to as "mashing", even if the grains can simply be steeped. While many grains do not need mashing, they will still be more efficient at mashing temperatures. Remember, the only difference between steeping and mashing techniques is the temperature. For every recipe, it will be 155-165 for 30 minutes. Also, back to the cover on the pot question: I've found that when using aluminum pots, it's more difficult to maintain temps because they act as a heat sink. In this case, a lid really helps. Just be sure you're keeping an eye on the temp. 2 Bonsai & Brew and TonyKZ1 reacted to this Share this post Link to post Share on other sites
Bonsai & Brew 5,104 Report post Posted February 17, 2016 And the light comes on! For some reason, I had it in my head that this first PM recipe included a steep, maybe because it uses Carapils and you hardly ever see that word on the forum not used along with 'steep'. I've got this! Thanks for the help guys! 1 JoshR reacted to this Share this post Link to post Share on other sites
JoshR 4,660 Report post Posted February 17, 2016 Well, technically, mashing IS steeping...lol. 1 Bonsai & Brew reacted to this Share this post Link to post Share on other sites
Bonsai & Brew 5,104 Report post Posted February 17, 2016 3 hours ago, MRB Josh R said: Well, technically, mashing IS steeping...lol. But steeping is NOT mashing... Thanks again for the help -- for a while there I felt like the "Wanna get away?" guy on the SW Airlines commercials, but I am doing better now! 1 JoshR reacted to this Share this post Link to post Share on other sites
