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Posts posted by swenocha

  1. Bumping this thread since I posted pics related to this contest that I unearthed earlier.  Then I notice the same pics are already in the thread.  D'oh!  Regardless, that was some wacky times brewing all of those ingredients.  And it was a fun exercise to do that kind of combination logic puzzle.  Still appreciate Mr. B folks for doing that contest.  Was way over the top generous, especially when they broke the tie by giving both of us the full prize.



    • Like 2

  2. Assuming this is known, but in case some don't know... called a shaker pint because it's used to shake mixed drinks.  Not really the best glass for any particular beer style, but bars like them because they are easy to clean, ans also are sturdy and stackable.



    Boston Cocktail Shaker Tin and Glass at drinkstuff.com


    Here's a good guide image to glass styles...  I used to not be very picky, but have learned during tastings with glassware companies that it does indeed make a difference...  Changes to aroma, head, carb, etc. can come from the different glass styles.  I always have much more confidence in a beer bar if they have a few different glass styles, but at least don't hand me a frosted pint glass or mug, please?


    Glassware By Beer Style - Brookston Beer Bulletin


    Side note:  I have way too many glasses...  



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  3. I assume when Rick says to let the yeast "clean up," he's saying to let the yeast metabolize unwanted fermentation byproducts (VDKs, acetaldehyde).  IMHO, if you pitched a healthy pitch of yeast of proper size, and you're getting consistent readings, you're good to bottle.  A healthy fermentation should be ready for bottling once you have reached final gravity.  If you're uncertain if your pitch size/health was correct, then the "cleaning up" is warranted out of precaution (I think that's where Rick's thought comes from...  Mr. B yeast packet size and lack of knowledge for the homebrewer on the potential age/health of the yeast warrants the caution of the extended time period).  To flip this on its ear, there is a school of thought that states that yeast autolysis can occur if you leave it on the cake too long, leaving off flavors in the beer.  Personally, I don't think that's a huge deal for us homebrewers.  I think I've packaged as early as 7 and as late as 28.  I generally keg (now) or bottle (in the past) around 10-14 depending on reading.  YMMV.

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  4. Several times recently, just because life got in the way, I've left ferments on the primary for many more weeks than I planned.  I've thus far never had an issue.  I think that modern yeast strains don't have as many of the problems associated with off-flavors, especially on a homebrew scale.  That being said, it certainly CAN cause off-flavors, so I don't think it's good practice.  2-3 weeks should be the target, and that's when I pull most (and plan to pull all).  But especially with ciders I leave it on the cake a lot longer than 3 weeks more often than I intend.  I'm embarrassed to say the current 1-gallon cider I have going has been in the primary since April '17.  Yes, '17.  Ouch.  I guess I should bottle that.  RDWHAHB...

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  5. I can't really speak for other locations, but earlier this week the one I referenced in Franklin, TN had maybe 40 new and unopened.  I guess that one wouldn't be on route from SC to Michigan though, so you may not have hit that one.

  6. The ones at Bargain Hunt were from Target from this holiday season.  Can I bought a couple days ago from there says best before Aug 18, 2020.


    If you are planning to stop on your way back, know that Bargain Hunt is right off of I-65 at exit 65

    • Like 1

  7. 1 hour ago, C-Note 1959 said:

    Have you ever brewed with the Sorghum extract before?  I've seen it and have been curious about it.


    I have, but I really didn't like the flavor of it.  But...  that's personal preference, and I wouldn't judge your experience based on my taste.  I would grab a bottle of New Grist or Redbridge before brewing with it to see if you appreciate the flavor.  For my gluten-free brewing now, I use Clarity Ferm, which will make any ole brewday gluten free (well, technically, greatly reduced to the level that certifies as gluten-free).  Just add this near the end of the brewday and away you go.  Easy peasy.

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  8. As an aside to this, I recommend Brewing Classic Styles by Jamil.   The book has one recipe for each of 80 different beer styles, so if you find a style you like commercially, you can find a good extract or AG recipe for the style in this book.   I once had aspirations of brewing every recipe in the book sequentially, but I gave up on that long ago...

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  9. I am in the middle of doing some yeast comparisons.  I started with a very basic lager recipe:


    9.5lb Weyermann Pilsner Malt (1.6°L)
    0.5lb Vienna Malt (3.2°L)

    0.5 German Perle - 60 min - 12 AAU
    0.5 German Perle - 25 min - 8 AAU
    0.25 German Hallertau - 25 min - 2 AAU
    0.75 German Hallertau - 10 min - 4 AAU

    Mash temp 148° - 75 min

    Est OG: 1.058
    Est FG: 1.011
    Est IBU: 26
    Est SRM: 2
    Est ABV: 6.3%

    (6 gallon recipe)


    Ferment at 56 degrees


    I made six gallons, and split to two 3 gallon fermenters.  One fermenter got the Southyeast Labs HS2 New Abbey Ale yeast that I've used and reharvested several times.  This yeast was harvested from honeysuckle plants at Blackberry Farm (a luxury resort and brewery in Walland, TN).  It "really shines in Belgian and abbey ales. It produces notes of red wine and finishes with cracked peppercorn."


    The other 3 gallons got the Bootleg Biology S. arlingtonesis yeast picked up when we did a tour of the Bootleg Biology yeast facility in a Nashville homebrewer meetup [with another online homebrew group].  This is Bootleg's original flagship yeast, and is a hybrid lager yeast (can be used at low ale temps as well).

    I will be doing another 3-gallon batch with this recipe and the new Bootleg Biology Brulosophy Blend yeast that went on sale this week.  It is billed as "the only all-purpose, clean yeast culture meant to make almost any beer style!"  The development of this yeast blend was a fun project to follow.  You can read/listen to more about it at the Brulosophy podcast website.


    The intent is to see how the exact same recipe plays with different yeasts.  By tasting the hydrometer pull, the HS2 is all in the Belgian pale range, while the Bootleg #1 is more a biscuity, clean lager taste.  WIll be curious to see how the Bootleg #2 differs.  Intending to bottle the first two this weekend (or next, if I don't get around to it).  Picking up Bootleg #2 yeast tomorrow, so might brew it next weekend.



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  10. Old thread, but I am in Franklin and work in Nashville.  Just a note for anyone here.  Bargain Hunt in Franklin currently has loads of Mr. B fermenter/starter kits (both Long Play IPA and the basic lager) for $7.  They are overstock from the Targets in the area from their Christmas supply.  I picked up one for old time's sake...

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  11. Man, wish I could make this.  My son is in a theatre performance that weekend, so it would behoove me to not miss that.  ;)  I am also working the East Nashville Beer Fest the weekend before, and the World Beer Cup and Craft Brewers Conference a couple weeks after, so I probably shouldn't push my luck on beer events.  Being a former Hoosier, it's been ages since I've been to Three Floyds.  We did our 4th annual meetup with [a board that can't be mentioned here] in February here in Nashville and it was a great deal of fun.  We've done Asheville twice and Nashville twice so far.    You all are always welcome to come down to Nashville...  we have a great brewing scene now, with plenty of stellar breweries.  Oh, and music...  lots of music.  And hot chicken.

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  12. On 8/14/2017 at 6:29 AM, efdbrian said:


    That would be a little more difficult. Since that is a sour (tart) beer, you would need a souring method. If you soured it in a plastic fermenter, you are pretty much writing that vessel off from ever making a clean beer again. There are methods of kettle souring where you add the bacteria into the kettle, let it sit for a day or so, then boil it. The boil step will kill the bugs so that they will not contaminate your fermenter.


    PS that is one of my favorite styles and it's on my list of 'to dos'.


    A fun little berliner style sour can be made with Goodbelly probiotic drink.  I've done a few of these to good effect.  Here's the recipe Goodbelly provides:






    Berliner Weisse Style Ale

    Ingredients (Makes 5 gallons)

    • 3lbs Pilsner DME
    • 3lbs Wheat DME
    • 2 GoodBelly StraightShots
    • WLP644 Saccharomyces Brux-Like Trois

    Heat 5.5 Gallons of water to 160f. Stir in DME. Raise heat to 180f and hold for 10min. Cool to 110f. Pour wort (albeit unhopped) into fermenter. Add GoodBelly Shots and test acidity with pH meter, pH strips, or by taste every 12-24 hours until desired acidity is achieved.

    Pitch WLP644 yeast. Within weeks your fermentation will be complete and you can bottle with priming sugar or keg condition to carbonate




    Note:  They use no hops, but I generally do a very light hop just for preservative.

    Note 2:  They use brux, but I've run it with whatever yeast I had (usually something basic like US-05)


    You could easily do this with Mr. B unhopped malt extracts following the procedure above (though, again, I add a hop boil of a very low amount onto the end after the 24 hour wait).  Much like Brian said, I personally might warn against doing the souring in your fermenter as they describe (unless you want to dedicate on LBK to just sours).  Do it in the pot covered in cheesecloth for 1-2 days, then bring to boil, add a small amount of hops for, say, 30 min, then cool, add to LBK, pitch yeast as per normal.  


    The Goodbelly juices come in fruit flavors, so you can easily fruit your sours with no effort.  They use the shots in the recipe above, but I've used the quart versions as well with no issue.  I used a quart for a 3 gallon batch, which is likely overkill...  you could use half a quart probably.  That's why the shots make sense, I guess.  




    • Like 1

  13. I'm with D Kristof here...  if you're doing an extract, this is a good method.  Of course, a true Rauch might be at or near 100% smoked malt, so you'd need to do an AG to get to that level.  I would definitely go Kristof's method and not use liquid smoke, unless you prefer your beers (IMHO) bitter, band-aid-y, and not that drinkable.  I would choose something labelled Rauch malt, or a german beechwood malt (like Weyermann).  Those would be the classic, on-style choices.  Of course, you can do what you want since it's your beer, so other smoked malts can work as well (I've used cherrywood I had on hand after the recipe below, for example, and really like it).  My word of warning is against peat malt.  If I chose peat, I'd go very light on the bill, maybe 10%.  Peat can be very overpowering and phenolic if used as a large (or even small) part of a grain bill.  Of course, you can always smoke your own pilsen malt as well.  I might recommend going 50% or lower on your first rauch and adjusting to taste from there.  


    As an aside, my favorite smoked beer is Sue, a smoked porter from Yazoo that uses the aforementioned cherrywood malt.  My clone-ish recipe that has seemed pretty solid from my (and others) brewing experience.  Even though this is the basic brewing section, I'll list it here for comparison.  Note that the smoked malt is only 10% of the bill here:


    Amount Item Type % or IBU 
    12.08 lb Pale Malt 2-Row (2.0 SRM) Grain 68.12 % 
    1.81 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 10.23 % 
    1.81 lb Cherry Smoked Malt (9.0 SRM) Grain 10.21 % 
    1.02 lb Carafa II (412.0 SRM) Grain 5.74 % 
    0.85 lb Barley, Flaked (1.7 SRM) Grain 4.78 % 
    0.16 lb Black (Patent) Malt (500.0 SRM) Grain 0.92 % 
    1.72 oz Nugget [13.00 %] (60 min) Hops 57.8 IBU 
    1.32 oz Pearle [5.40 %] (30 min) Hops 14.2 IBU 
    1 Pkgs London ESB Ale (Wyeast Labs #1968) Yeast-Ale 

    Est Original Gravity: 1.094 SG
    Est Final Gravity: 1.024 SG 
    Estimated Alcohol by Vol: 9.22 % 
    Bitterness: 72.0 IBU 
    Est Color: 38.8 SRM

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  14. I'm still confused about how your wife has wasted money here.  Others touched on this, but you can simply use the Mr. B fermenter with:


    a ) Mr. B refills from Amazon or another reseller

    b ) Cooper's (or other) HMEs from the LHBS

    c ) LME or DME, with the addition of hops and/or steeping grains from the LHBS

    d ) all-grain ingredients (as a partial mash with the above or full on AG brewing) from the LHBS

    e ) honey wort to make tasty meads

    f ) apple juice/cider to make tasty ciders

    g ) Nearly anything you want to ferment (with the addition of yeast)


    It's simply a 2.4 gallon fermenter.  Anything that would/could be done in a 5 gallon fermenter can be done in this fermenter by cutting the ingredients roughly in half.  I've done all of the above in mine to good affect.  It doesn't have to be used specifically for Mr. B HME cans if those aren't available to you.


    Happy brewing!  RDWHAHB

    • Like 2

  15. I have been doing these by way of the GoodBelly juices...  come out mighty tasty.  Interested to see how this works out for you.  What's the plan ongoing?  Secondary on some fruit of some sort?  


    This is the one I'm currently drinking...  Pomengranite Blackberry...  quite good IIDSSM...



    • Like 4

  16. I personally don't see a need for the refrigerate for month or two step.  I generally condition at room temps for 3 weeks, then stick a few in the fridge for a few days and try them out.  If I'm good with the first one I taste...  carbonation is good, doesn't taste green/incomplete, I will start putting more in the fridge as I want to drink them.  I generally just do a sixer at a time.  But that's just me.  But to the question of fridge time, I'm of the opinion that in most cases, a few days is fine.  YMMV JMHO

    • Like 1

  17. Welcome... 


    I think the 2row partial mash would work nicely with the CAL.  I see no problem with that plan at all.  I personally think you can use that much cascade, but I wouldn't think I'd use that much cascade if I'm intending to stay to style as a mock lager.  You could turn it into a hoppy pale to a certain degree with the 1.5oz though.  What hop schedule are you planning? I might suggest the mini mash at 150 or so for 45-60 min, then a hop sched of something like .33 at 60, .33 at 20, .33 at 5, and .5 in a dryhop after primary fermentation.  I'm not sure, however, how adventurous you're planning to be.  I assume if you are partial mashing, you are up for a hop boil, but maybe not.  Let us know what you decide.

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