MrBeer® Home Brewing Community

Join Free!

CLICK HERE to join the MrBeer® Community discussion forums - it's FREE!  Chat with over 10,000 other MrBeer® users, get basic brewing advice, advanced brewing techniques, and tip a few cold ones back with other home brewers.

Main Menu

Welcome to the Mr.Beer® Community!

WelcomeNew brewers welcome to the Mr. Beer community page. Here is a great place where you and your fellow brewers can come together and talk about beer, more beer... heck just about anything you want! The community is a great place to expand your knowledge about brewing beer, and become a better overall brewer. There are a ton of experienced brewers here that will help you take your brewing game to the next level Yo! Any questions feel free to ask, here are a few tips and information to help you enjoy your time on the community and be a better brewer.

This is a Mr. Beer community so Mr. Beer is always here to help you with your brewing you can contact us a few ways.

  • Call our customer service 1-800-852-4263
  • Live chat with our customer service reps Monday-Friday 8am-5pm MST
  • Email our customer service reps or friendly brewmasters.

How-To Instructional Video

There are a lot of new terms that you will see here (community slang) and also here are some FAQ's that might help you out!

Why did my beer not carbonate?

This is usually the result of not enough time in the bottles. Once fermentation is done (minimum of 2 weeks) the beer will need to sit in the bottle at about room temperature for at least 2 weeks to ensure full carbonation has taken place. From there you can condition your beer to improve the flavor.

What is this foam stuff on top of my beer and the side of the fermenter?

That “foam stuff” is called krausen, and it is perfectly normal so don't sweat it if you start to see brown gunk and foam build up on the sides of your fermenter. Krausen is a by product of the yeast during fermentation, and will settle down after approximate 48 to 72 hours. Here is a helpful time lapse video of what will happen in the beginning of fermentation. Time Lapse

After a few days it looks like my beer stopped fermenting. Is my beer ruined?

Don't worry, your yeast is still hard at work. Most of the action will take place within the first 48-72 hours, after that everything will die down and look like nothing is going on, but not to worry. Those little yeasty boys are still fermenting away at your beer, so make sure to let it sit the full 14 days in the keg.

I think my beer may be contaminated?

Your beer is at the biggest risk of contamination during brewing and bottling, when the beer is being transferred or handled. Make sure to review your methods carefully during these two processes to make sure you don't introduce any risk of contaminants. This includes leaving the beer open to air for too long or having any equipment that hasn't been thoroughly sanitized come in contact with the beer. To ensure that your equipment is sanitized, make sure to soak your equipment in the sanitized solution prepared with your No-rinse cleanser for at least 10 minutes.

My beer has a cidery or green apple taste, what went wrong?

Other than the addition of too much adjunct, in general, a young beer is prone to give off cidery or green-apple like flavors. This is due to a presence of acetaldehyde, which is an intermediate compound of alcohol. This flavor diminishes after aging and conditioning, as it allows the yeast the proper amount of time to reabsorb acetaldehyde and convert it into alcohol. So let those bottles age longer, especially at warmer temperatures (68-75°F), and you should notice your beer tasting considerably cleaner and crisper.

Community Slang

  • LBK- Little Brown Keg (Mr. Beer fermenter)
  • SWMBO- She Who Must Be Obeyed. Don't forget that when it comes to making beer! She can destroy you!
  • RDWHAHB- Relax Don't Worry Have A Home Brew, this is the best part when it comes to making beer. Let the beer do its thing and enjoy a nice cold one!
  • IMHO- In My Humble/Honest Opinion, remember this is an open community for discussion so don't take anything to heart, we are all trying to help! Do what is best for you.

One thing to remember with the vast number of people on here is that there are tons of different opinions and different ways to do things. What works for one does not work for all, so do what works best for you and gets you the best tasting beer. Just make sure to have fun and enjoy the wonderful art of brewing beer!

Hoppy Brewing!

  • Brewer of the Month - August 2014. Nick Carter

    Q: Please tell us about yourself and how long you have been brewing. 
    A: I am a recently retired Electrical Engineer, and I enjoy making things and experimenting. I grew up in England where beer is closely woven into the culture, from the hops growing in Kent to the pub on every corner.  My earliest experiments with brewing were as a teenager where we made ginger beer based on a yeast and dried powdered ginger culture. This was so popular that the soft drink manufacturers went public to try and shut it down. I also made elderberry wine. As a college student, brewery tours were very popular (we could legally drink at 18). I remember visiting one where the brewing vats were open to the air - foam everywhere.
    My first beer brewing experience was using extract kits from Boots, the pharmacist. That required boiling the hops, stinking up the house, and I did not have care for the sterile environment needed, so it was not very successful. Brews were alcoholic,but funny tasting. I tried again in the 1980's after coming to the USA, but again was not successful due to the lack of sterilization and proper fermentation vessels.
    About 18 months ago, my daughter gave me my first Mr. Beer kit as a Christmas present. It sat on the shelf for about 3 months, then I figured I should try it. I was so pleased with the results that I ordered a few more refills. After a few, I decided that this was a good game and I needed a constant supply, and therefore needed more brew kegs. Over the next 12 months, I bought another 3 brew kegs on sale at various places so I can have several going at once. I also stocked up on kits from Mr.Beer when there were sales. I have also found a local brew ingredient store for when I need hops, yeasts or malt quickly. I still get the Mr. Beer Hopped Extract though, due to the great selection.
    During this process I have made all kinds of interesting beers: dark, light, wheat, hoppy, mild, spiced and fruit. I have found the Mr. Beer Brewmasters are a very responsive and useful source for my detailed questions. I like to experiment - it is rather like a Chemistry Set, but for adults. I tell people that it is so easy, with almost no smell or mess, and you get good results. You can mix and match any hopped extract, unhopped extract, and yeast and make almost any kind of beer you like.
    Is it good? It passed the beer drinker test. I took tastings to work parties and one co-worker said he would buy the Nut Brown Ale if available.

    Q: What is your favorite beer?

    A: I think I have several favorites depending on the mood: Sam Adams Lager, Yuengling Traditional Lager, Leinenkugel Sunset Wheat, and several more. I also go to the local beer and wine store when they have the "Beer Classes" to sample a lot of different things that I might not buy otherwise.
    Of the Mr. Beer Recipes, it is hard to pick just one. I have liked most that I’ve tried, but I like the Wheat, Pilsner and Aztec beers, especially when I add 0.5 oz. extra hops in there. I also have the 1776 as the most frequent brew recipe. I recently made the Diablo and added dry hops to it. I think it is really good despite my not generally liking extremely hopped beers. I still have not been able to make a good Sam Adams clone yet, though I have fun trying.

    Q: Who would you most like to share a beer with? 

    A: My 2 brothers in England. I do visit every few years, and my youngest brother is very much a beer (and food) aficionado.

    Q: What's been your biggest beer disaster so far?

    A: In my earlier brewing, the recipe called for too much priming sugar in 12 oz. bottles. They burst! If I use glass bottles now, I store them in a plastic container in case of a problem. Also, I was recently brewing with fruit and the bits clogged the spigot, so I had to pour it off into another container and bottle from there. Maybe next time I will try to bag it…

    Q: Any tips for new brewers?

    • The Mr.Beer kegs are sturdy and work well. If for some reason there is leakage between spigot and keg, this is easily resolved by using a garden hose washer on the outside as well as the one on the inside.
    • The Mr.Beer kits are a little under hopped for my tastes. This is easily remedied by adding hops into the boiled water with the malt, or for more aroma, adding dry hop pellets in a muslin bag into the wort a week before bottling. Still, you can always add hops, you can't take them out so - experiment.
    • Do leave the fermenting 2 weeks or more, and do leave the beer to mature a couple months for best taste. I usually try it after a week to see and then leave it and sample it over a long period to see the changes. Generally you will find that the extra few weeks makes a big difference. The lighter beers like American Light or the Canadian Blonde are OK with only a week fermentation and a couple weeks in bottle.
    • Don't skip on the sterilizing. I always do it and never had any issues.
    • Have fun with it - it is tough to go wrong. Even if the result does not exactly match the expected style, it is usually quite drinkable.
    • If in doubt - ask the Mr.Beer Brewmaster!

    Full story
  • Rhapsody on Blue

    Blueberries and summer were made for each other. That’s why our July Recipe of the Month is Rhapsody on Blue: a light, slightly hazy summer blonde with just a touch of the blues. Grand Bohemian Czech Pilsner makes a nice balanced malt base on which to begin building, and the Golden BrewMax LME provides just a hint of twang from the wheat. The blueberry flavor is subtle, but stays true to the fruit’s flavor.  

    Fruit beers sometimes get a bad rap for their overwhelming fruit flavors, but don’t you worry, this is not one of those beers. Instead, the fruit complements the malt’s flavor rather than steals its focus. Our Rhapsody on Blue is also extremely versatile when it comes to food pairings. While it is light enough to enjoy with grilled chicken and a summer salad, it is also savory enough to pair with baked brie, your favorite fresh ceviche or a lobster bake. Feeling really creative? Add the sweet taste of summer to any dish by using this blueberry beer as your secret ingredient in the kitchen. The possibilities are endless, so hurry up and grab a batch while it’s on sale!

    Full story
  • Oh, Those Hazy Lazy Beers of Summer

    Historically speaking, Spring is the time of year when we at Mr.Beer start getting lots of requests for our wheat beer recipes. Many breweries are releasing special summer ales that have a wheat slant to them since they're so refreshing when it's hot out, and the trend of adding a wedge of lemon, lime or (my favorite) orange only kicks up that flavor quotient. They are malty, almost sweet, and in Witbiers there's usually a hint of orange and coriander added during the brewing process that sets them apart from other styles both in flavor and appearance.

    With the growing popularity of Blue Moon, Shock-Top, and Weihenstephaner, Witbiers and Hefeweizens are emerging as year round go-to beers for many American and Canadian beer drinkers. And the preponderance of new breweries everywhere means we now have many new options close to home. So many people are now getting educated about and seeking out adventurous new beer styles to try. It's a great time for beer adventurers!

    Wheat beers encompass a variety of styles but we'll stick with Hefes and Witbiers here. Weizenbier and Weissbier are generally considered to be the same bier (pronounced 'beer') but the region of Germany is what defines which name they use, Weizen in the northern and western areas, and Weiss in Bavaria. Witbier is a Belgian wheat style, very close to the German style, and usually also has coriander and orange peel as traditional adjuncts added to it. Also referred to as 'white beers', so-called because of the hazy or cloudy appearance that they have, due to that presence of wheat, the clarity can vary from very clear as with Kristal Weizen, to really cloudy as many Hefeweizens.

    Most Hefes and Wits are brewed using an ale yeast that imparts a spicy banana-clove, even bubble gum like flavor (ester) to the beer that works so well in concert with the wheat, and many times, there is a small amount of yeast still present in the bottle that adds to the flavor of the beer when incorporated before pouring. Brewing at room temperature (about 72-74°F) where many of our houses are now sitting only adds to that estery flavor, so now is a great time for brewing wheat beers.

    Our May recipe of the month is “Who's your Hefé? Hefeweizen”. It embodies the hefeweizen style in all the best ways. Mr.Beer® Bavarian Weissbier is the base of this recipe with its generous ratio of wheat to barley malt, then we've fostered the fullness of flavor, bumped up the body and more alcohol in the form of a Golden LME, it is full bodied and cloudy, pale gold and topped by a thick foam meringue, just begging for a citrus garnish. Gorgeous in a curvy glass, no wonder wheat is on the rise.

    Talk about flavor, this is a beer that really brings it! The spicy banana-clove esters that the yeast contributes is accentuated by the soft floral herbal hop pop that Tettnanger slides in really sets the bread-like qualities off perfectly. Hefeweizen pairs well with all the great food that summer is all about. Seafood, chicken, grilled meats and veggies, salads, and many pasta dishes are well complemented by this style, even some desserts, like grilled nectarines drizzled with a balsamic reduction. Truly a well- rounded summer quencher. Brew up a batch for your next party!

    Full story
  • Congrats Keith - April's Brewer of the Month

    Thank you for picking me as the Brewer of the Month, it is quite an honor. Please see below for my story:

    I grew up in Union (Northern) New Jersey and lived there until I was 34 (2003). In 2001 I married my wonderful wife Domenica. We bought a house in Vineland,(Southern New Jersey) in August of 2003 and that is where we currently reside along with our beautiful 7 year old daughter Brianna. I am 45 years old and currently employed by The City of Vineland and have been a municipal employee within the state of New Jersey for 17 years.My hobbies consist of working out, muscle cars (I have a 1968 Olds 442 Convertible),sports (The Pittsburgh Steelers, The New York Rangers, New York Yankees and The Pittsburgh Pirates), playing the electric bass, and of course, home brewing.

    Hmm, how did I get into home brewing you ask...Well, it all started 2 weeks prior to Christmas 2012. My friend, Jim Cavaliero had shown me a Mr. Beer kit in a sales circular while we were on our lunch break. Wouldn't you know It, 2 days later while Christmas shopping with my wife and daughter at JC Penny I spotted a Premium Gold kit and my wife bought it for me for Christmas. I started brewing on December 26, 2012 and the first beer I made was the Cowboy Golden Lager. It was a big hit with friends and family, and it inspired me to keep brewing. With the assistance of Diane and Sam at Mr. Beer, The Community, You Tube, books, etc... I have brewed a total of 27 beers so far. I usually brew a batch about every 2 weeks consisting of either Mr. Beer HME, Briess LME or DME, LME, Booster, honey, fruit, hops, you name it. I usually rotate the styles between dark, amber and light so I have a well stocked assortment for me, my family and tasting buds. The yeast I use varies depending on the style from Mr. Beer, Sefale, Seflager, etc. My wife enjoys helping me brew and my daughter loves the way the house smells while I am brewing. I would say my favorite beer is Victory's Hop Devil. I have also gotten a few of my friends, Justin and Joe, into home brewing as well. It is a great hobby and it puts me in touch with my European heritage.

    If I could share a beer (or many) with anyone it would be Sam Calagione of Dogfish Head. What an inspiration and innovator to me and to all in the beer nation.

    Salut'-Cento Anni

    Keith Reinbott
    A/K/A KLR on the Forum
    Full story
  • Congrats Vladimir Putin - April Fools Brewer of the Month

    My name is Vladimir Putin, but my Oligarchs call me Boobs Akimbo behind closed doors. I have been running Russia for many years now. In my spare time when I am not fishing with no shirt on I might add ;), or riding horses with no shirt on, or doing some hunting with no shirt on again ;), I do enjoy a nice home brew, with no shirt on.

    Since my young days in the KGB when I was first introduced to the Mr. Beer kit, it was love at first website. My fellow comrades and I loved the Mr. Beer kit. I have since put my first LBK on display in the Moscow Museum of Art, so all of Russia can come and look at the all the glory and majesty of my LBK, which I named Czar.

    Most people assume that my favorite beer is a Russian Imperialist Stout, but that is wrong. I will sip one from time to time so the people of Russia will think of me as a powerful leader with no shirt on, but behind closed doors I tend to enjoy sipping on the nice crisp fruity beers, while grooving to my favorite band PussyRiot. I have come to make some good ones with wonderful color and flavor. My latest batch which is my favorite so far, (any beer not made by me with no shirt on is no good) it is the Crimean Cranberry Framboise. I am also thinking about making a Ukraine Summer Invasion Wheat, but have not decided what I want to do next.

    I most like to share a beer with.... myself with no shirt on. Then I can look at myself with no shirt while I look at myself with no shirt on and drink some of my most fruitiest beer the Crimean Cranberry Framboise. This would be an Epic day in Russian history and one that the people would remember forever!


    Full story