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  3. That's next in my queue, too; should be brewing it in about 10 days or so.
  4. Happily, the sample tastes fine. Bottling this morning. Next up after 4th of July weekend is That Voodoo That You Do! Kevin
  5. You made beer. Welcome to the club. Have a celebratory beer!
  6. Proper sterilization is of course a must. But I'd use bottled spring water instead of tap water. As far as heating the water, boiling it is boiling it, regardless of whether it's on the stovetop or in the nuker. The MRB directions don't require you to boil the water for a few minutes. You bring it to a boil, remove it from the heat, and add the HME.
  7. Update. Bottled tonight. 10 full bottles and 1 about 1/4 way full. Tasted pretty good. Can't way to try one in a few weeks.
  8. Yesterday
  9. My concern is sterilization, A microwave does not kill bacteria or microorganisms as boiling on a stove top for a few minutes will. Make sure to wash and sanitize the bowl first, fill with cold clean tap water. Sterilize your work area, utensils, can opener, and even the can itself (after you remove the label). Wash your hands well too. Good luck to you (and watch your fermenting temperatures).
  10. Ewan.. remember your first dozen beers will be learning experiences. this is the part where you make mistakes, see how doing things influences the final product and learn what to do to make the beer better. don't expect great beer on your first few kits. almost every mistake you can make has been done by someone else here. if your final product tastes like green apples because it was too hot, drink it anyway. you can add stuff to your glass to cover it up like a shot of booze or maybe some powdered orange drink. the ONLY beer I would dump would be one that had an ecoli infection.. .which is very rare if you are even remotely careful about hygiene and sanitation. a lacto infection can be covered up with juice or something to mask the tart.. or consume it as a tart or sour beer. an acetobacter infected beer can be turned into vinegar and used in cooking. ...and remember, not everything you see is an infection.
  11. Ah but does it slice? can it dice? does it make mounds and mounds of julienne fries? if I act now will there be more? much much more?
  12. well, if I drilled holes in the copper pipe of the chiller I could turn it into a nifty lawn sprinkler.
  13. Last week
  14. worst part about this. Im 25....my and my fiance dont enjoy going out partying and to clubs so we dont have many friends that enjoy what we enjoy. EVEN FREE BEER. sadly my generation and one behind me are lazy...
  15. Chiller would make a really nice fountain, possibly fountain lamp
  16. Rickbeer doesn't have permission..... maybe the Russians hacked into his account too??/ LOL!
  17. Try jiggling the red wire...
  18. Thanks.
  19. @MRB Josh B is no longer with the company. But we are currently looking into this.
  20. Go fridge and Inkbird. As Ron Popeil says, "set it and forget it!"
  21. Yeah, I can agree to that, from experience. My issue was and let me say I still have and use some of the equipment I originally bought over 7 years ago, but overall my issue was with batch size. I figured I would never want to do more than 5 gal when I moved to AG. So I bought what I needed for a mash tun in a small cooler, build it and used it maybe 5x before I went out and got the kegs to make Keegles and made a false bottom. My suggestion to add is to do the research and possibly pay a little more to get bigger/better equipment so you aren't spending way more in the long run. When I was going to buy my current kettles, for the price I almost just got the 30gal sized ones. I opted to spend a little more and get the 50gal ones and with a few beers I'll be brewing regularly now, the 50s are too small really for what I'll need and will force me to brew 2x for that 1 beer. Just something to think about...
  22. Date is printed right on the can, Best Used or similar.
  23. The Oktoberfest refill I received had a can of malt, yeast, sterilizer, and that was it. Not sure if that means it was dated or...? The kit itself had an American Pilsner, the 2 gallon keg, instructions, and that was it. I bought some of the carbonation drops and bottles separately. Other than my initial concern about the preparation (which I think we've beaten to death), my remaining concern is temperature. At this point, I am trying to find a way to measure the temp of the kit with anything I currently have, while looking into getting a proper strip thermometer and a mini fridge. Will probably see how bad this batch turns out and go from there. One thing I am also looking into is getting another of this particular refill so I can compare the "bad" way with the proper one :-)
  24. Maybe, maybe not.
  25. Looking with a flashlight again this morning, I really think it's OK - it's really just 'pockets' of milky white substances floating around 70% of the surface. As I enter my third year of using Mr. Beer, I think I'm more and more expecting one of my brews to not work out b/c every one I've made so far thankfully has been fine -- perhaps I'm just getting paranoid! Thinking of maybe cold crashing tonight and bottling on Saturday -- the yeast rafts would likely sink to the bottom, correct? Kevin
  26. beer wars

    It's good, but good enough to place 2nd in 'beer wars?' That will be up to the newly Anointed Beer Judge, @MRB Josh R!
  27. I think you are a little confused with the Mr. Beer terminology. Part of the reason could be that you are using a dated kit possibly, or you are looking things up elsewhere than the Mr. Beer site. Standard Refill - used to be a 1.87lb can. Then it was a can and a bag of booster. Now it is a can and 2 smaller bags of booster that are the same size as one old bag of booster. Deluxe Refill - a 1.87lb can plus an 8.8 oz pouch of LME (liquid malt extract). Craft Refill - one of 5 possible cans of malt, 2.86lbs. No booster, no LME, because there is more malt extract in the can. Seasonal Refill - even bigger cans, for much better beer.
  28. I'm with zorak. Coolers are cheap and easy. I have two LBKs, so I use two coolers. I keep several one-liter water bottles in the freezer. I have a MRB thermometer on each LBK. One bottle of ice keeps the temperature of the wort right around 64-66. I swap the bottles out every twelve hours for the first two weeks, then I swap them out once a day for the last week when I let the temperature come up to around 68-69. As zorak said, It's the temperature of the wort you need to keep an eye on, not the air temperature where the LBK is. Fermentation creates heat, so your wort will be warmer than you desire if the air temp is 72. Now, having said all that, if I had the space to put a full-sized fridge with a temp-controller in my man-cave, I would. But I don't, so I stick with the low-tech solution. It works well and allows me to brew year-round, even when the room my coolers are in hits 75* during the summer months.
  29. Any update on this @MRB Tim or @MRB Josh B?
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