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  1. 10 likes
    Got my MB kit today. Super excited to get started! I think Sunday will be the day I start brewing. Found a Coleman cooler I had that's the perfect size, and I can store it at the bottom of my pantry PROPPED UP! Fits like a glove :-)
  2. 8 likes
    Will be putting brew #7 into the LBK today, May the Schwartz Bier with You. I won't be altering this from the basic formulation with the exception of one packet of booster. I cannot believe I have made quite this much beer since my 1st batch back in the first week of June. So I give a shout out to those who have given me advice, solved my frustrations and helped make each batch better than the last! Pros't!
  3. 7 likes
    Well, I had my 1st homebrew in a long time today, American Ale standard refill, on 3.5 weeks conditioning. I can't say anything bad about it really, except 2 tsps of sugar may have been a tad much for 24 oz of beer. It was super fizzy and the head was ridiculous, but the taste was fine. A week or so more of conditioning will probably make this really nice, although I think it's good now. I was a little upset that I only refrigerated 1 of them after it was gone, lol.
  4. 7 likes
  5. 6 likes
    Well, I made it to Mr. Beer headquarters. Josh and I talked for a bit, toured the digs, sampled some beer, got the skinny on some of the micros in town to hit, and I bought some half-price HMEs. Nice visit - thanks, Josh!
  6. 6 likes
  7. 6 likes
    Great questions! There's no need to re-rack, and I wouldn't bother re-aerating (although some will probably disagree with the aerating thing). I'd just pitch the new yeast in the current fermenter. The dead yeast will act as a nutrient for the live ones.
  8. 5 likes
    I just bought 150+ lbs of grain, almost 2 lbs of hops, and 10 various yeasts. I'm ready for some fall / winter brewing baby! First brew, tomorrow will be a 10 gallon split batch. Last round of Pantry brews. 1 MRB northwest pale ale 1 MRB Diablo IPA 1 MRB Churchills Nutbrown 1 Coopers pale ale 1 Breiss Sorghum 4 oz rye malt 4 oz golden promise 4 oz white wheat 4 oz red wheat 3 oz mild malt 3 oz extra special malt 4 oz raw merit barley 1/2 oz warrior @ 10 1/2 oz warrior @ 5 1/2 oz warrior @ 0 1 packet of MGJ empire ale 1 mason jar of harvested lager yeast
  9. 5 likes
    Finally at a point where I have a number of beers to choose from! (Still not enough)
  10. 5 likes
    Honestly didn't know boughten was an unusual word. People here use it all the time to identify something that's not homemade. Now excuse me while I finish skinning a possum for dinner.
  11. 5 likes
    I just did American Lager but added a small pack of Booster and Nugget hops to the boil and Smooth LME to the wort, left the hop sack in. 3 weeks X 4 weeks and then 2 more weeks in the fridge. Lately I prefer my beer hopped to the top but IMHO this is a good smooth balanced outcome especially for a cheap and easy mix. I do not know the ABV but I know I like it, definitely going to try to repeat it. I also am going to open another one.
  12. 5 likes
    Despite my crazy hydrometer readings, the final drinking results are outstanding. I have to admit I am really happy with the results. Smooth, very drinkable with the saaz hops, excellent head, great after taste. I have made my notes on what I have done wrong, what went well. This is a keeper. Round two already ordered!!
  13. 5 likes
    And here is the last mug of Doppelmunder -- sure gonna miss those Mr. Beer Seasonals!
  14. 5 likes
    @epete28 No idea how I missed this yesterday but yes, please dump that and contact us for a replacement. Never use bulging cans, even if they came right from us. It's most likely that it got squished on that end or something, but it's not something you should take a chance with.
  15. 5 likes
    Well, don't tell Mini Yoda, or he'll wind up putting all these recipes in his annoying spreadsheet. um......wait.........um......nevermind
  16. 4 likes
    I've managed to make 6 batches since early August by pretty much keeping both LBKs full at all times. I have another batch just waiting for an empty vessel to enter as well. I see how y'all build your pipelines with 3 and 4 LBKs. I hate to even think about 5 gallon batches. Haha
  17. 4 likes
    What hotrod said. My first few brews were very disappointing, so much so that I stopped for a couple of years. When I started up again, MRB had progressed quite a bit. Their craft refills and partial mash recipes are quite a step up from the old "base HME + booster" recipes. That, along with the accumulated knowledge on this forum, has re-ignited my "brew bug". Temperature control during fermentation is probably the single biggest factor that has improved my brews. So you're on the right path there. To me, the standard refills by themselves are a bit bland. When you branch out to the ones that use added LME/DME, hops, or have partial mashes/steeps of grains, then you'll really notice a difference. Since I started brewing again about 14 months ago I've made a couple of blah beers. But I've brewed many more that I'm proud to share with family and friends.
  18. 4 likes
    Has anyone seen this page at the Coopers website? http://store.coopers.com.au/recipes/index/list/section/craft Lots of new good Ideas and some new twists on Mr Beer original recipes.
  19. 4 likes
    @MRB Tim Right on cue, I received a package today! Y'all rock, just makes me want to give you more business! Thanks!
  20. 4 likes
    61 is too low for your ambient temp. Like I said, most breweries stay at 68. Yes, hot air rises, but not before it exchanges through the ambient temperature. It will dissipate into the surrounding environment before it even hits the lid because it's such a minimal amount of heat. The center may be warmer, but only by perhaps .01 degrees. It's so minimal that it doesn't really matter, especially when accuracy isn't as important as consistency. All you need to do is set your temp controller and forget it. There is no need to change the temperature at any time during your fermentation.
  21. 4 likes
    Just to let you guys know Tim reached out to me and replaced my can of extract, even though I did not ask for one. How is that for customer service. Inspired me to purchase three more kits, getting one hell of a rotation going.
  22. 4 likes
    Dark Ale 2 is in the bottles and has been been moved to the brew closet for he next four weeks.
  23. 4 likes
    Very interesting book to say the yeast
  24. 4 likes
  25. 4 likes
    Welcome to your new addiction... I mean hobby! This forum is a great place to share ideas and learn, too.
  26. 4 likes
    Just a note as to ambient air temperatures. I keep my cooling chamber at about 60 degrees to maintain a 63 to 64 degree wort temperature during peak fermentation. Sometimes with a very vigorous fermentation, I have to go below 60 for ambient temps. Ice packs will work to maintain these temperatures but it will take some time to get it right for your setup. You are on the right track, but don't get discouraged on this first batch if it gets too warm on occasion. Also, I let the temperature slowly rise after 4 days to get to about 68 or 70 by day 7 so that fermentation can complete. Another tip is to precool your cooler, put a couple of icepacks in several hours ahead of time and then use fresh packs when you add your LBK.
  27. 4 likes
    Okay Folks - good news - the early reviews are in and the Imperial Chile Stout is Awesome! Great bold flavor. Now I am not sure I would like it with all the water! LOL! I have had great success with the Mr Beer Stouts - Lock Stock and Barrel and Chile Stout. They seem well suited to extract brewing! The chile flavor was strong, but not overwhelming. A slight bite but balanced. Thanks for all the help.
  28. 4 likes
    Hey man, microorganisms gotta eat, too.
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  30. 4 likes
    @WisconsinBadger, @Shrike, @Kevin Caffrey, do yourselves a favor and let as many bottles age for as close to a year as you can. Believe me, you won't be disappointed!
  31. 4 likes
    I ordered Australian Sparkling Ale, Imperial Red Ale, and Let It Bee Honey Blonde Ale today.
  32. 3 likes
    a very sad image of MiniYoda staring at the computer screen, salivating, and wondering..... Can I bring the wings? and the steaks? and the mac & cheese? and the green bean casserole? and the pumpkin pie for desert?
  33. 3 likes
    Update, a week later, following up on @MRB Tim, it's creeping up on 2 months for the Gila Monster being conditioned. The "twang" on the next one was much less pronounced. The beer is changing under my nose. Being less than 10 batches into my MrBeer experiment/hobby, I'm realizing how much "have patience" is something you guys mean -- SERIOUSLY -- when you say it. Might have had a sanitation problem with my Staggerback (see above) but this Gila Monster'll be fine. Thanks, Tim
  34. 3 likes
    just a few minor changes this time: 1) Added an Information tab to explain the columns in the spreadsheet. Changed "Mash" to "Recipe Type" 2) Added Mr. Beer's recipe Hope To It Blueberry Cider 3) Removed Black Moon Rising. The HME (Winter Dark Ale) was a seasonal which is no longer available. Note Millennium Falconers Flight Red might meet this fate in the future 4) Fixed some Ideal Temps. This includes the Bell Saison yeast based recipes 5) Added Cooper's recipes. Yea...minor change. First version of this tab, more changes on next spreadsheet - If there was a Mr. Beer recipe equal to a Cooper version (Abbey Double), I didn't create a record. - If there was a Mr. Beer recipe that was similar to a Cooper recipe (Brew de Ale Ze Bub), I added a new record. It's usually a hop thing. - Several of their recipes included the HME Winder Dark Ale. This is a seasonal which is no longer available, so I didn't add these recipes. - For Category and Style, I mostly left this blank. I'll revisit this in the next update, but PLEASE help me fill these in - More than one Cooper's recipe didn't have an HME. These are listed as in the new Recipe Type as "No HME" - Thanks to @MRB Tim for helping me with the DME conversion - For flavor, if it said low I went malty, for medium I went balanced, and for high I went hoppy - For FG, I used the higher of their two numbers. Using this number, the ABV, https://www.brewersfriend.com/abv-calculator/ and some creative thinking, I came up with OG. If no FG given, OG and FG are red. - I have no information for SRM or IBU, so please help here too. I would love a laminated card that I could hold against a glass and come close to the SRM, but I'd need a formula for IBU, as I hate high IBU. - For hops and grains, I went with Mr. Beer's equivalent amount (one 0.5oz pack instead of 12g pack, etc) - There are situations where the yeast and/or hops they list on the recipe aren't available on Mr. Beer site. These are red. If there is an equivalent on Mr. Beer's site, please let me know and I'll note it, but for now I'm keeping the ingredients listed. - Another note about hops. If Cooper said "hops" I added a Muslin Sack, one sack for every 0.5oz. Some people like to go with sack during boil, some don't. If you don't want the sack in the boil or dry hop, don't order it. :-) - For temp range, I'm going with Mr. Beer's information on the page where they sell yeast. For optimal temp, it's a best guess. - For yeast that Mr. Beer doesn't sell, I looked it up on the Lallermand's web site - Condition time is 2-4 weeks, total time is 2 months, for the most part. As always, comments welcomed, especially if you know how to convert OG to condition time. - There is a LOT of red on the spreadsheet now, and some stuff that I think is wrong. Mostly, the ABV of Cooper's recipes. I seriously really want some help with this spreadsheet. If I don't get any help filling in the blanks, I'm going to have to do the drastic thing. Brew these recipes myself. - I only added the Craft recipes because they used HMEs available on the Mr. Beer's store. I can add the other recipes, but we would either need to find a way to buy Cooper's HMEs or convert the HME to Mr. Beer's HME. Also, these are 20-23 gallon recipes, so I'll have to add a column for Recipe Size (2.25 gallon and 6.5 gallon). To make the larger Cooper's recipes, you'll need this: https://www.mrbeer.com/brewmax-6g-fermenter and I get 1% of every sale. Ha.............Ha.........Ha 6) Added a Community tab. While it isn't possible right now to do an online database, that doesn't mean we can't keep a log of our own recipes. To start it off, I put my recipe "Lost My Way To Munich. Helles", which was an attempt at Munich Helles with only Mr. Beer products. I'm welcoming everyone to send to me their recipes. For now, I'd really prefer to keep recipes with only Mr. Beer products, after all this is a Mr. Beer Recipe spreadsheet. Please send me as much info as you can, including OG/FG/ABV/SRM, etc if you have it. Also as much instructions as possible, since there isn't a recipe page for your recipes (unless you have one). 7) Fixed a dumb-butt spelling mistake. Surprised no one caught it (or no one is reviewing this spreadsheet?) Yes, there is a difference between Pilsner, and Pilsen malt Future versions: - Correct Temp Range based on yeast and Mr. Beer's information on their store's web site. Unless there is reason not to do this - Fix more missing information - Add Coopers 20-23 liter recipes. MiniYoda..........I think I'll go to Outback for Supper Friday MrBeerRecipes.xlsx
  35. 3 likes
    I made it to Dragoon Brewing after visiting Josh and stopping at the Tucson Hop House. Their Frosty Friends Red IPA was awesome. It was even more awesome cask aged with an extra dry hop addition.
  36. 3 likes
    Better with age. I too started with the kit, Classic American Light. It was "okay" after 6 weeks. After 6 months it wasn't great but it was pleasant. Some batches turn out good and some are amazing, but nearly all are better than what you get in the store. And each one is unique! I just love that first bottle opening of a new batch and getting my nose right over the bottle to get that first whiff. Always a delight.
  37. 3 likes
    Ha that is good. Today I bottled 2 of the 3 LBKs from my divided Dark Ale after 3 weeks. I checked the FG using Refractometer and web calculators. First the thing was off by zero error of about 0.5, so I fixed that. So #1 was BRIX 6.8 starting from 8.6 giving FG way too high (1.022 ABV 1.2% Huh?) and very bubbly when poured in glass. It was also much too sweet. See pic for fizz. So I figure that must have stalled so I added a pack of Mr B yeast and put if back to ferment more. #2 Smelled very citrus and aromatic and tasted good and the BRIX was 6.5 (from 12.8) giving FG target of 1.010 as planned. It tasted a little like Citra hop although I used HBC438. I like this hop. ABV calculates to 5.39% against initial calculation of 5.48%. Close enough. #3 Smelled sweet orangey and tasted a little that way too. I could drink this and #2 without any more maturing but will l see how much better it gets. BRIX was 5.8 (from 11.8) giving FG of 1.008 for target 1.009. Considering some of my calculations were approximations that is not too bad. ABV calculates to 5.19% vs initial calculation of 5.07%. Close enough. Note all these LBKs were fermented using 1/3 pack of Coopers Ale Yeast (7g pack). I have not tasted any commercial beers similar so I can tell you that is what they taste like. I primed conservatively. - 0.5 sugar dot per 12 oz., 1 sugar dot per 750 ml., 2 sugar dots per 1L. I don't like my dark beer real fizzy anyway.
  38. 3 likes
  39. 3 likes
    Stick with it @bigntall1983, they will get better!! I am sitting here drinking the last bottle of my first ever batch (Classic American Light brewed back in december) and i can tell you, patience and practice are key. Read through this forum, ask questions, but most importantly, keep trying. Make adjustments, take notes, review those notes. i am now over 20 batches and i can tell you, my first few were just meh... but once you fine tune the process, make the adjustments and work out the kinks, you know... find your groove.... it does get better. This one that i am sitting here drinking, on a scale of 1 to 10 gets about a 4... just meh... it has a cidery taste to it that has never gone away. Cidery taste comes from too warm on the fermentation not an infection... sour comes from infection (now if i am wrong, i am sure someone **** cough @RickBeer cough*****) will correct me. now if i compare that to one more recent, Smitten Bovine or even Black Beerd porter.... there is no comparison the more recent ones blow this one way out of the water they are more of an 8 or 9 on that same scale. Stick with it man!!!
  40. 3 likes
    Yes, 3-4-3 and the 4 is a minimum, some beers do not get really nice until many months, but those are mainly the strong ones. It is horrible waiting on your first batch, but so good when you crack one open
  41. 3 likes
    The science of yeast in brewing is quite fascinating, with many different variables. While most of us are interested in the "add yeast, make beer" aspect of it, things like flocculation and attenuation determine which yeast should be used to make which beer. Then there are the obvious esters that add to a beer'd flavor and aroma. In the end, there's a lot to learn about yeast in brewing. I see it as an advanced study. We can mix and match malts and hops all day to help determine flavors, but all of the workings of the yeast can make similar profiles very different.
  42. 3 likes
    Welcome. Have fun brewing and consuming!
  43. 3 likes
    Actually, I like to guzzle Bud Light with it while I'm watching NASCAR.
  44. 3 likes
    You are overthinking things, but here's some facts: - The sooner in the process you add the fruit, the less fruit aroma you will have. - Not every recipe gets revamped when Mr. Beer (Josh) comes up with a better process. - Some fruits have very vibrant tastes and aromas (raspberries, cherries) while some are quite bland (blueberries). That's why they have you add two cans of blueberries. - When you add the fruit, you're adding SUGAR and you will kick off another round of fermentation. - It's really hard to "overpower" a beer with fruit since all the flavor is in the sugar. - If you puree the fruit in a blender, you should have no clogging of anything. Remember to tilt the fermenter to keep the spigot clear, and cold crash. I would add the fruit after 1 week.
  45. 3 likes
    It came with Bewitched Amber Ale??? Nice, one of my favorites. Welcome to an excellent hobby and an even better community forum!
  46. 3 likes
    I became impatient; at 3 months it still tasted horrid! I dumped most to free up bottles. However, I found one the last week of August hiding in my closet and it was pretty good. I learned a valuable first had lesson in patience.
  47. 3 likes
    will be brewing a Coopers Draught this morning
  48. 3 likes
    I use Coopers recipes when I use their 6G refills and split them up. I do look at their recipes for suggestions on the refills and new recipes for me. The major difference I see (besides the use of metric) is that they do not call for boiling added extract unless you need to use hops in it. If everything is sterile, they figure you can add any processed sealed LME or DME or Booster or HME to the fermenting vessel and just stir it up a bit. They only boil things that need sterilizing or hop/other additions. Typically though I follow the Mr B process and don't add DME directly to the LBK, I dissolve it in some water and bring to boil. But likely if it is a complete fresh packet I don't need to. It kinds feels better though :-D. So I use for 0.5kg approx. 18 oz. (17.6) or if more convenient not to use a part packet, 16 oz - it will be a little less strong but close. For hops they generally have, I think, 25 g packs so use half a pack 12g sometimes too. I approximate to 25g is approx. 1 oz. (actually 0.88) and 12 or 12.5g as 0.5 oz (0.44), but that is probably accurate enough. The other trick they do in their recipes is to vary the amount of water. On the 6G recipes you will see 20 to 23 liters used. This way they can use the standard extract can (1.5kg) as addition to the HME and get different strength beers. Bear in mind also that the overall bitterness contributed by the HME will also be changed in proportion - and that way you avoid a hop boil maybe - or can reduce hoppiness by adding more water. These are things that can be experimented with but all have consequences. Less water - less beer , more water, more chance of overflow. But these are all tools that can be used with care.
  49. 3 likes
    Update on this beer, it's 5 weeks in the bottle now and getting really good. It's retaining a decent amount of head, and even has the audacity to be lacing my glass nicely. Not bad at all for a standard refill in my opinion.
  50. 3 likes
    I've been using a lot less sugar than recommended by MB. Screwy Brewer seems to have a good sugar calculator.