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Shrike

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Everything posted by Shrike

  1. It's quite tasty. Next time I make it, though, I'll plan ahead so I can cold crash it. Because of the added fruit there was a LOT of sediment that kept clogging the wand during bottling.
  2. I fermented my Dead and Berried at ambient room temperature, which at the time was about 73F. It's a saison, so you want warmer temps.
  3. It's great in homemade bread. I also spread it out on a baking sheet and put it in the oven at the lowest setting. Let it go for a couple of hours, stirring about every 20 minutes, until it's dried. I let it cool, then put it in the bird feeder. They love it.
  4. Santa Rita Pale Ale is a favorite of mine (and of everyone I've served it to). At 5.9%ABV, it's not too high octane. I really enjoyed the Calavera. When I made it I used one Ancho chile and thought the chile taste was too subtle. Next time I make it I'm going to use two.
  5. That's a good recipe to get into PMs with. Just follow the steps and ferment as close to 65F as you can and you should have a tasty stout.
  6. There's a consensus that the MRB instructions call for too much priming sugar. Try 1\2 tsp. I also use Domino Dots. 1 cube in 12oz bottles, 2 in pint or 500ml bottles. Easy as can be.
  7. I think it would definitely be tastier than with the brown sugar. For replacing that small of an amount, though, I'd probably just mash some Munich and Crystal 40 or 60 with some 2-row. Whatever you go with, I'd like to hear how it turns out.
  8. For a coffee stout? I'll steep 4oz of one of the more caramelized grains, probably Crystal 60.
  9. I did not care for it at all. It's pretty much the only BAA-based recipe I've made that I didn't like. There are others that love it, though.
  10. I've only done it twice and neither batch lasted that long. I'm going to keep that in mind, though, for future batches, and probably omit the brown sugar.
  11. It doesn't make beer taste like licorice. It adds subtle notes of it which in less robust beers can be unpleasant (more of a molasses flavor to me, but palates vary. Flavors will also vary depending on the type of brown sugar used. Dark brown sugar is much more assertive than light, for example). Why would anyone add it to a brew? Speaking only for myself, I add about 1/2 cup when making a coffee stout solely because to my taste it helps cut the bitterness of the coffee. I don't use it in any other of my brews. I've had it in other recipes and really don't care for the taste of it.
  12. Same here. I do have a refractometer, but I only use it on high octane brews to make sure fermentation is complete.
  13. Seeing that I wrote that less than 24 hours ago, I of course had an IPA last night with my cigar. 😜 I was mid-way through a Brew de Ale ze Bub when I went out for my smoke, so I grapped a strong one, a Man-o'-War Ruination.
  14. Welcome to the hobby and the forum! I keep my sanitizing container simple. I use bottled spring water to brew with. So I just save one of the empty bottles and use it next time I bottle a batch to mix the sanitizing solution in.
  15. That very well may be the first time in the history of humanity that that particular sentence has been written. 😄
  16. Here's a whole thread on cigars. Here's my setup As far as beverages with cigars go, I usually stick with whisky. That's mainly because it's hot here most of the year; I don't like my beer getting warm while on the patio. Once it cools down a bit I'll start off with a beer with my smokes. With the powerhouse cigars and strong Maduros I'll usually have a stout. With medium-bodied ones I prefer lightly-hopped ales or lagers. I don't drink IPAs with my smokes (even though I love IPAs) as the strong hop component is too overpowering and I lose any nuance from the cigar.
  17. You can still get some use out of it. Next batch you brew, throw the yeast in with the water that you boil. You'll have billions of little yeast corpses in the water to serve as nutrient for the yeast you'll be pitching.
  18. Lots of folks do that with the dry yeasts. Liquid? Pitch it all. Dry? Use half a packet if you want (I pitch the whole packet). But as Kedogn says, a ziploc bag will help preserve the remaining 1/2.
  19. Like Cato said, use the whole packet. There's no reason to throw away perfectly viable yeast. Put them to work belching CO2 and pissing Ethyl Alcohol! 😀
  20. You can still use your hydrometer to determine if fermentation is complete. Take a reading, wait 24 hours, take another reading. If they're the same, fermentation is done.
  21. 12 hours in the fridge is not enough time for the CO2 to be put into suspension in the beer. Refrigerate them for two days minimum, but three days is optimal. Your beers were most likely properly carbonated...but the majority of the carbonation was still in the neck space and went "PSSSSSH" and escaped once you uncapped them.
  22. Amazon Prime will save you some gas money.
  23. Pros: used in the CAL, you'll most likely be able to really pick up on what the brown sugar brings to the table. Cons: if you don't like what it brings to the table you'll still have two gallons of beer to drink. Or just do what I do with the beers I don't like: make beer chili, beer bread, or use them in marinades. 🙂 But if you dump it down the drain, RickBeer will hunt you down without mercy. ☠️☠️ 😊
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