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D Kristof

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Everything posted by D Kristof

  1. One of the most confusing aspects for new brewers. MrBeer products are brewed using an ale yeast. This is because the ale yeast does not require the strict temperature control that a lager yeast requires. The HME with the ale yeast will taste similar to an identical brew with a lager yeast. The intention is for you to brew beer with a taste within the style range of the labeled HME. If you're a stickler on semantics call it Oktoberfest Ale if you like. I have brewed it both ways and none could tell which was which.
  2. The yeast provide the B vitamins which your body normally flushes out when it processes alcohol. No B vitamin deficiency, less chance of s hangover.
  3. There's never a dumb question, unless the resident guru ( @RickBeer) declares it to be so.
  4. "Plus , if you buy MRB yeast on its own, it is half the cost of the oth er yeasts, making me doubt its quality" Don't disparage the Coopers yeast from down unda the lid, because it is a great yeast. I use it more often than I do US04 or US05. I hold my fermentation temperatures at 63 degrees and its a clean yeast. I let my fermentation temperatures rise to 68 and IMO similar to a British ale yeast. If you think about all of the novice brewers using MrBeer products and their kegs are on a kitchen counter probably in the low 70's and they're making passable beer... most other yeasts are more fickle and have a more narrow temperature range.
  5. Now that you've heard a couple opinions... probably more to come. I could show you a youtube link of John Palmer brewing a Belgian Tripel. Watched it a couple weeks ago and he adds 2 lbs of sugar but that would only prove nothing is set in stone. If it was my beer, I would use 1/2 cup of light brown sugar and 1/2 cup of table sugar. My first alternate recipe modifications would be to replace the sugar with MrBeers liquid malt extracts.
  6. Brown sugar is actually processed sugar with molasses added for color. The yeast will readily eat the sugar and leave the molasses which causes the licorice taste. With processed sugar, if you don't control the temperatures it could cause an apple cider flavor. Palmer's concerns if I remember correctly are twofold. First, not all sugars are alike. Some are junk food for the yeast. After eating the junk food the yeast might not be as willing to eat the malt sugars. Secondly is the possibility of the cider flavor.
  7. I would just use them in the LBK. as for a point of reference, I never do a 2 gallon batch, I top around 2 1/2 gallons. the volume difference has a negligible impact on the ABV, I'm interested in the taste differences and bottle count.
  8. All joking aside, some homebrews get better with age... some don't. IPA's tend to lose their hoppiness over time. If it's too hop forward for you let it sit and the hoppiness will decrease. Malty beers IMO only get better with age. I'm trying yo brew my porters, stouts, Oktoberfest and Belgian triples now for consumption in the fall and winter. I'm also trying to work in my wheat beers and lawn mower beers for the next couple months, because they reach thrir peak in a few weeks. @Creeps McLane, if nobody died, it's all good.
  9. Open the bottles slowly over a bowl. No need to lose that beer.
  10. Your questions have already been answered so this reply may be considered piling on, but I'm doing it any way. If it's described as a specialty grain you can put it in cold tap water to extract its intended qualities (just as you can coffee or tea). Without looking it up I think Chromos calls for that (then again it might be something I just did after reading an article and not in the recipe directions). Some dark malts are astringent if you steep them hotter. When I am mashing I will always add black malts at the very end.
  11. That's precisely the point I was flailing at but not making contact with. I don't understand the willingness to make that first sale and accept the drop off of so many after the initial disappointment. There are many opportunities and resources being left for discovery only by the few who persevere.
  12. @Nickfixit, you don't dare question those temperatures. They're playing the "we only claimed it would be beer" game. Disappointing.
  13. As Rickbeer suggested keep your temperatures at the low end and add both later. Adding it while the malt sugars are fermenting will only encourage a bulimic feeding frenzy resulting in the fruit flavors and aromas being lost.
  14. FYI. https://byo.com/article/brown-malt/ and https://homebrewanswers.com/amber-malt/ If you want to use both of them you should do a simple mashing. Bring 1.5 qts of water to 160 degrees on your stove. Turn off the heat (if you have an electric range remove your pot from the burner) and stir in your grains. Check the temperature and reheat as necessary to begin your mash around 152 to 155. Cover the pot with a lid and let it sit for 30 to 40 minutes. In another pot begin heating the water following your standard MrBeer recipe instructions. Over your "brewing kettle", pour your mashed grains into a colander and rinse them with the water from the second pot. Bring that to a boil. Remove from the heat and proceed as if following a normal MrBeer recipe.
  15. All kidding aside, I don't see anything wrong with using either or both. You're changing the recipe, but it's nothing like adding cane sugar, maple syrup and honey just because you have them in the pantry.
  16. Only one way to find out...
  17. It's now May 10. Haven't given this up for dead just yet. I haven't heard or seen a response by anyone. Is there ANY interest in a June date or any other date for that matter?
  18. 👆👆👆 I would like to second this idea.
  19. @zorak1066, do you at least have the benefits of Hooterville? Those hot young ladies at Petticoat Junction lived just down the tracks.
  20. Welcome to your new obsession and this forum. Carry on of course. If you have questions, do a quick search. There's hardly a topic that hasn't been discussed over the last decade including food parings and what many think about Michigan Wolverines. Begin your search with the topics pinned by Rickbeer. He has done an excellent job (better than could usually be expected from a Wolverine) summing up much of the knowledge and advice available for new brewers. Sanitation, temperature control and patience. As Zorak has said, you can always drink your mistakes.
  21. First of all I am stunned this question has been left hanging for 9 hours without a response. Secondly, what are you trying to do? Are you wanting to increase the bitterness? Add flavors or aromas? Have you already brewed the HME as is to know what your additions do to alter the final beer? If you google Cluster and Galena they're somewhat similar. Galena is considered to be a bittering hop while Cluster is more universal. Williamette is similar to Tettanager which would be closer than the others to the Czech Pilsner style.
  22. This Saturday, our homebrew club will be brewing a SMASH using Marris Otter and US-05. Our club sponsor, Municipal Brew Works in Hamilton, OH will be providing the wort and bittering hops. Club members will be responsible for selecting a hop for flavor and aroma. I'm using East Kent Golding. I don't yet know any specifics about the wort or bittering hops.
  23. Two things I read on that page this morning. "Kenny great question. Fermentation temperature is very important. The good thing about using our yeast from Coopers is that its range is AMAZING! It ferments anywhere from 68 to 78 degrees. A Stick on thermometer is great to use and lets you know you are in the right range." And, "it can go lower to 65 but all that is going to do is slow down your fermentation. 68 to 78 is the proper range and 70-72 is the ideal fermentation temperature."
  24. I'll second that about Ashley and the FB page. Have you noticed the MrBeer staff all seems to be new brewers? If I was just starting out I'd have reservations taking advice from somebody who has only brewed a few batches of their own. It's like a 16 year old who's had his/her driver's license for a few months leading the drivers' training classes.
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