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Actually, Mr Beer read on this forum (7 or 8 years ago) that users were getting better results going 3 weeks so they finally changed the instructions.
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rkbrooks907 joined the community
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We will keep an eye open to find out when is the next one, and will post as early as we can
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I use sugar dots/Mr B carb pills. These are premeasured. I still get gusher sometimes with dark beers especially even after 3 weeks in LBK, even using dots. So I have had to add less. If I see bubbles in the bottle while carbing agree - there is a leak, so I change the cap to a new one and add another sugar dot.
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This. I've had two or three batches where the only visible sign that the yeast were doing their thang was trub at the bottom of the LBK.
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Dang. Wish I had stayed longer. For the record, I was getting very tired, and my knees were giving out on me. Text time I will be in better shape
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Judy changed their profile photo
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Problem is you pitched into wart, not wort.... 😉
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Trust me, I wanted to be there!
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Little did I know it at the time, but after brewing Lock, Stock & Barrel Stout and then waiting 9 months to a year before enjoying it was definitely worth it. Chartwell's has a similarly high OG, and with the amaretto/fig addition, it just seems like I should let this Old Ale get 'old' before tapping it. Good luck with your Wee Heavy!
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@MiniYoda, you should have stayed a few minutes more. The blonde in the white shorts and her two friends paraded around in their new T's.
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@MiniYoda, glad you were able to make it. I agree, this is an annual event many homebrewers would enjoy. I hope we can get a better turn out at future events like this.
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Do you have a hydrometer to check the gravity?
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By the end of two weeks "fermentation" is complete as the old instructions state. However, yeast continue to clean up after themselves by clearing out components that would lend to off flavors. Three weeks is the ideal time in the fermenter for "optimum flavor" as the new instructions state.
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Is there any trub on the bottom of the fermenter? Krausen isn't the only sign of fermentation.
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Recently started a batch of Sir Kenneth Blonde Ale in a FastFerment. Pitched the supplied Safale US-05 yeast into wart that was within specified fermenting temp range. No evidence of any fermentation, never mind "high krausen". E-mail MrBeer and they sent me a new packet of Safale US-05 that I pitched 9 days after first pitch (on June 4). Still no evidence of fermentation. I've brewed over 80 batches of MrBeer and have never have had this happen before. I'm going to bottle it next week and see what happens. Any thoughts on this?
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Nice!! You are a way more patient man than I! I should be bottling Wee Heavy Winston on the 28th. Lol, depending on gravity it will likely be shortened to Wee Winston.
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You can still brew for 1 week, if you want. But it won't taste nearly as good as if you brew it for 3 weeks instead.
- Last week
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Experience. Better results. Also MB has done a great job with the quality.
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Having a great time with @D Kristof . Noticed on the wall, they have a dozen Cicerone exam certificates. All but one are green beer server. One is a true bronze bordered ciceron. Impressive
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Having a great time with @D Kristof at municipal brew works.
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received my churchill today as expected. brewed it and all went well. i plan to dry hop it after 2 week in the lbk. i'll be using 1/2 oz of styrian goldings.
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I bottled "Chartwell's" this morning at FG 1.013 and 9.0% ABV. Now, hands-off till Christmas morning...
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I've been brewing with MrBeer for many years but am wondering why the instructions that used to call for 2/2/2+ weeks for the three stages now call for 3/3/3+? (actually, I have my original directions that came with the kit now in front of me which say for both fermentation and carbonation, "allow a minimum of 7 days" and for conditioning, "after your beer has carbonated it is ready to drink. However, to improve flavor of your beer even more, you may wish to condition it for weeks or even months"). So what if anything changed that has resulted in the longer recommended stages?
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I will say that between the Braxton headquarters and the Braxton labs, this alone made the trip worth it. An amazing variety od different flavors. Thank goodness I'm only doing flights and not full pints
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greyhound joined the community
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Made it to Northern Kentucky early enough to stip by The Party Source. Huge liquor store with a very impressive section for pick 6. Spent too much money, but got some interesting stuff. Hanging out now until 11, when Braxton Labs opens. They have a beer releasing today that is Chardonnay Barrel Aged Hibiscus Gose....gotta try that one. From here, I will go to the regular Braxton brewery for a flight, then on to the hitel room
