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Everything posted by Shrike

  1. Shouldn't be an issue. When I use an 11g packet I pitch the whole thing and the beer comes out fine. If I planned out my brew schedule a little better I could use half for one batch and the remaining for the next. But plans change and I'd rather use the yeast in what can be considered an "overkill" situation than have it go to waste. 😀
  2. MRB yeast is half the price because it's for half the volume of beer. That packet of US-05 is made for a five-gallon batch which is why it's priced the way it is. You can ferment with MRB yeast at 65F. I keep all my ales except for saisons at 64F until high krausen is complete, regardless of whether I'm using -04,-05, MRB, or Nottingham.
  3. I've got a few bottles of Lock Stock Barrel Stout left that I bottled in October 2016. Based off one I had last month they're still fantastic.
  4. Thanks, good to know. Always good to learn something new about this hobby!
  5. I keep them there mainly as it's a choice between storing them on a shelf in a room that gets as warm as 76-77F during the day or keeping them in the fridge. I've never had a problem so far with any grain powder when sealing, although I do make the bags a little bigger than normal. If some of you experienced grain brewers say it's no problem to store the sealed grain at 76-77F, I'll start leaving them on the shelf. That means more room in the fridge for beer. 😁
  6. I refrigerate yeast and hops. I take them out the day before I brew with them to let them come up to room temperature. For grains, I vacuum seal them, store in the fridge, and take out the day before using. ETA: the LME and HME can be stored at room temperature.
  7. The "3-4" apparently came about as a result of the experiences of many veteran MRB brewers on this forum. Yes, you can bottle after 11-12 days. But their results indicated that going three weeks led to a better beer. I do all mine for three weeks (or on rare occasions when I'm able to cold crash, 18 days plus three cold crashing.)
  8. My tentative schedule: - WDA Enhanced (again) - Witch's Flight (again) - AuFlanders Belgian Extra Pale Ale. This will be my version of Briess's Belgian EPA recipe, with minor changes to the hops and mash bill. It'll be the first brew I will have done that includes no HME. I'm looking forward to it. - Day After Day IPA - Egocentric Jerk Ale - Black Beer'd Porter (again).
  9. It's one of the most common causes and the simplest explanation.
  10. Yep, black malt is put in water at room temperature for a couple of hours before brewing. That's a tasty recipe.
  11. As a can of extract gets older, the beer it produces sometimes appears darker. The taste should be unaffected, though.
  12. The differences are essentially in whether starches are being converted to fermentable sugars or not. When steeping, the grains being used have been malted in such a way that very little starches are left that can be converted, or they can't release enzymes that can convert any remaining starches. Think of it as making a cup of tea. The leaves in the tea bag impart taste, color, and body into the water. That's what's going on with steeped grain. They will affect the color, taste, body, and head retention of your beer. What they won't do is increase ABV (or if any starches do convert, the ABV increase is negligible). Examples of steeping grains include Carapils, Crystal -15, -40, -60, and -120, and Chocolate malt. During mashing, though, grains are used that when heated in the water release enzymes. These enzymes go to work converting starches into fermentable sugars. Those sugars are then eaten by the yeast and converted into alcohol during fermentation. The grains being used for mashing are sometimes referred to as "Base Malts", as they form the basis for beers. Examples include 2-row, 6-row, Marris Otter, Munich, Vienna, and Pale. So if conversion of starches is taking place, it's a mash. If not, it's a steep. In the MRB description you quoted, they say "Can be steeped, but more efficient if mashed" because any remaining starches in the steeping grains will be converted if mashed with a base malt. When doing a steep, I go for 30 minutes. When mashing I try to go for 45 minutes if I have the time. I keep the temps between 150-155.
  13. That might be me. I started out steeping four oz of carapils when brewing non partial mash recipes. I did this to help with head retention and body, and also because the addition of steeped/mashed grains seems to alleviate or even eliminate the dreaded "extract twang". Because of how it's malted, conventional wisdom is that there are no starches remaining in carapils that can be converted into fermentable sugars , so it doesn't add ABV. Kedogn and I were discussing this on here and he linked to an article that showed through experimentation that almost 20% of potential fermentable sugars can remain in carapils after malting. So I thought "Hey, that's potential ABV going to waste with every brew. SACRILEGE!" So I decided to start adding some 2-row along with the carapils. Two reasons for this: first, during mashing, the enzymes in the 2-row will convert some of the remaining starches in the carapils into sugars, and second, because 2-row is cheap so why not? 😁 Is it really making a big difference? Probably not. But if there are potential fermentables going to waste, I figure why not try and take advantage of them. So I now when I brew a beer that isn't a PM I mash four oz of carapils with two ounces of 2-row.
  14. No need to stir. The yeast know their job and will do their duty.
  15. @MRB-Rick, can you help?
  16. I don't have one of them, so I can't help. But if you e-mail MRB customer service I'm sure they'll help you.
  17. I think that's the first one of their recipes I've seen that says to just dump the hop pellets in.
  18. Additionally, the recipe includes only two hop sacks. As written it requires three. With the flaked oats it needs three. Either way, this looks tasty and I've added it to my "to brew queue".
  19. Woohoo, congrat's! It's such a great feeling making that batch that makes you think "I CAN brew damned good beer in my kitchen."
  20. Like mentioned earlier I'd definitely go with the Willamette.
  21. In addition, some of my mistakes have gone into a batch of beer chili or chicken marinades. Then there's always cooking some bratwurst in them.
  22. I recommend adding it to each glass as you drink them. Start with a little, taste it, if it needs more add more. Or do what I'd do and turn them into boilermakers by just adding a whole shot.
  23. Proper temperature control during fermentation (which I learned about on this forum) was the single greatest factor that improved the quality of my beers.
  24. Plug it into QBrew and see what you'll get.
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