Popular Content

Showing most liked content on 04/09/2018 in all areas

  1. 8 likes
    for your first few kits, make them exactly as instructed. follow good sanitation practices. keep your temperatures around 64f for ale yeast (the yeast under the lid of mr beer kits is typically ale yeast). give your beer 3 weeks to fully ferment, bottle with the correct amount of sugar in the bottles.. make sure they are sanitized too! then move the bottles to a place with 70f+ temps and leave them be for about 4 weeks. if you want to you can experiment. after 2 weeks try one. after another week try another. then another week try one. and watch how the flavors change with time (for the better!). patience is your friend. http://howtobrew.com/book/introduction the above is a wonderful site full of brewing information and knowledge from a guy named Palmer. he is kind of a 'god' or icon of homebrewing. a lot of us got our first schooling on fermentation and brewing from his site. learn all you can wherever you can and dont be in a hurry to get to advanced brewing. as mentioned above rickbeer has taglines in his signature block with quicklinks to very helpful info here too. the bare bones mr beer kits still make good beer. the deluxe kits make better beer! over time you can add hop additions, different malts, steeping grains... to make even more betterer beer! also dont make the newbie mistake of thinking more alcohol by volume makes better beer. we say here 'chase flavor, not abv.' a common mistake for newbies is to think dumping 2 lbs of sugar into their wort will really really be super cool!!!! then they get disappointed when the beer comes out watery and tasting like crappy rocket fuel. dont blame mr beer. another common mistake is to go all dr frankenstein without knowing what you are doing. hmmm... wonder if i dump in 8 oz of molasses, a can of tuna fish and throw in a couple fist fulls of barley, 6 oranges and some bubble gum if i can make a super cool beer??!!! uh.. nope. again, dont blame mr b. so dont rush to over-complicate things. build a base of knowledge... take your time to grow. have fun. ask tons of questions. if at any time you find yourself thinking 'ya know? this is too much like work. its just not fun anymore...' then either go back to basics and simplify.. or find a different hobby. brewing should be fascinating, fun and never a chore. welcome aboard.
  2. 7 likes
    I am just gonna say it - Helles Boch is the best tasting brew I have made with the least amount of effort yet! It may not be the best tasting overall (I'd say for me that is Lock Stock and Barrel Stout) but the taste per effort is highly favorable! The only modification I made was to steep some caripils in the brew water first.
  3. 6 likes
    I feel the same. Plus, if I make a batch of beer that turns out "meh" I'd rather have two gallons of it to drink than five.
  4. 6 likes
    Lol, @Creeps McLane on a roll! Guess I'm odd man out, but I like these little LBK'S and producing a couple batches every 3 weeks. Storage would get to be a problem if I started going larger as I have other hobbies that take up space.
  5. 5 likes
    Thanks everyone I will follow your recommendations. As my husband is always reminding me, patience is not my strong suit. So, probably I was jumping the gun hoping I could drink some within about a month. I will wait longer, try some more later. Anyway. It was my first batch & didn't have temp control, etc etc. I didn't think about taking the rings off - I thought they were supposed to stay there All good recommendations. With the recent Mr Beer sales I've bought a bunch more stuff, some refills, a hydrometer, more temp strips. Plenty to keep me occupied for a while. And I'm trying out temp control with my 3rd batch currently (in cooler with ice bottles). And, after reading posts on That Voodoo That You Do, I see now my patience is going to be tested! 4-6 months. Well there's other beer out there I can drink in the meantime. And husband teases me, & says he's going to buy me a TShirt that says "Beer taught me patience" or are those already out there to buy? OK guys, not many gals on these forums, I noticed. But, hey, I think Mr Beer's LBK is a great way for gals to get into this hobby. I can easily manage all steps myself, (I seriously doubt I could carry a full 5 gallon carboy) and my hubby just stays out of my way unless I ask for help. He's not interested in brewing beer, but then he's never been much of a cook either. If my beer is good enough, I'm sure he'll help me drink it will let you know how things turn out.........
  6. 4 likes
    I get excited when I see Mr. Beer create new recipes to sell to us! Fun stuff to try! I am curious - how does Mr. Beer develop new recipes? Do these come over from Cooper's? Is there a Mr. Beer test kitchen in Arizona? And then how do you decide when to retire a recipe? Ingredient availability? A perceived flaw? Do you shoot to have X number of new recipes per year? Any thoughts to share @MRB Josh B, @MRB Josh R, @MRB Rick, @MRB Tim would be greatly appreciated!
  7. 4 likes
    Creeps, Good advice, message well received. Thanks
  8. 4 likes
    I’m not a professional, nor do I make professional beer. Temp control is by far one of the most important parts of brewing however, so many brewers brew by the season. What state do you live in? Do you have four seasons? I live in Wisconsin which mostly sucks but I can brew lagers in the winter, Hefeweizens in the summer and all the pale ales I want in the spring and fall. Dont get get me wrong, it’s super nice to have full control. I want my Saison at 80, I set my controller to 80. I want my lager at 55, then I set it to 55. Im Just saying there’s options. In the winter I have a closet under my stairs that’s like 53ish so that’s where my lagers go. Then when I’m ready to give them a D rest, I just move the fermenter on the other side of the wall for a day or so and then Back in the closet it goes. I know ive preached this before but there is no magical number that works for all yeast. Grab a packet of something you’ve never used before, find out what styles it’s used for and brew with it. Don’t limit yourself to 64 degree Ales or think you can’t do lagers without a controller. There like 7 billion yeast strains out there. Get to know some. Im not yelling at you specifically. Im just trying to educate. I’ve never seen my brewing idol Don Osborn with an inkbird in his closet. Not that I know of at least. Rant over. Thank you for your time. @Fire Rooster spiedel makes some seriously nice products. But in the end, it’s still just another plastic bucket style fermenter. Save the cash and buy an ale pail. Wait for the devil Northern Brewer to run a promo on big mouth bubblers and get a brew hauler strap for it. So much cheaper. @every Brewer on here, it’s easy to get caught up in the thoughts of “im just ______ away from being able to do ______”. Trust me, that never ends. Ask my wife, she sees the packages arrive all the time. Shop smart, don’t be impulsive and learn contentment. That’s my advice to any Brewer anywhere.
  9. 4 likes
    I do that with Whispering Wheat. A slice of orange in the glass before pouring hefes adds a wonderful aroma and flavor to it. And screw anyone that wrinkles their nose at it; it's your beer, drink what you like and like what you drink.
  10. 4 likes
    For me it's a silicone spatula: I scrape that can clean like a hobo's dog going at a can of Alpo.
  11. 3 likes
    I think it'd be quite tasty. LSBBS is a robust brew so I don't think rum would be too sweet for it.
  12. 3 likes
    Today I received a package from Mid Continent Testing Labs of South Dakota (Thanks @Bonsai & Brew) To endure the lab samples are ready for proper use, I will put the box in the fridge now. The lab must have some issue securing boxes for shipping samples. The box doesn't have the lab's logo. Instead, they used a box from Green Chef. The kid at the UPS store asked if it was food stuff. I said........um...yea, and left it at that.
  13. 3 likes
    I spoon hot wort into the can and "work" it around with a small silicone spatula. I do this several times.
  14. 3 likes
    My main rule of thumb when planning my brewing is to alternate between ones that need short conditioning and ones that need longer. It keeps the pipeline running smoothly...
  15. 3 likes
    Hi Brewers, I am new here. My first post. I ordered the Black Beer'd Porter bonus kit. It was on sale, and get everything with it. I actually ordered 2. Also got another set of bottles and an extra LBK. I want to get started to build a pipeline so i don't drink all my beer too early. I look forward to knowing you all better, and getting advice etc. Thank You.
  16. 3 likes
    I know right? My 1st batch I’m embarrassed to admit I opened the HME can with an old church key like you would open an old evaporated milk can. Basically poking 2 holes in the can. Probably left a good 1/4cup left behind in the can. I know better now and use a real can opener and one of those rubber spatulas to get every last ounce out. Didn’t know what I didn’t know.
  17. 3 likes
    Sadly, the LBK I've been using since May 2015 saw its demise yesterday, with a little hairline crack underneath the spigot allowing a small amount of liquid to seep out. I used it for about 33 batches so I can't complain. On to the next one! Kevin
  18. 2 likes
  19. 2 likes
    I need some input on this. I found a thread on Rum Smoke and Oak dark ale. What might be anyone's thoughts on substituting 100 proof spiced rum for the bourbon in the LS&B stout recipe? ... of course adding the Special B malt.
  20. 2 likes
  21. 2 likes
    Yes, set it on max cooling. Set compressor on 10 minutes for safety. Make sure to isolate the temp probe by putting the tip against the liquid area, covered by a folded rag/paper towel, then taped in place.
  22. 2 likes
    I ferment for 21 days without exception for no other reason than the forum told me so. I also cold crash for 3 days. The exception will be the whispering wheat recipe that I will bottle next week. No crash. I agree the CC should take care of the sediment stuff alright.
  23. 1 like
    I ordered this recipe again. I thought my 1st attempt came out well, but I fell way short of the estimated abv. I still don't know what the hell happened because my OG was good. I still think it got stuck.
  24. 1 like
    Thanks, I have a bag of Special B coming but after I ordered it I realized it's not crushed. So for the few oz I need I guess I am going to have to find a rolling pin... or a hammer.
  25. 1 like
    Use just a couple ounces in addition to the other grains listed.
  26. 1 like
    Thanks creeps.... I’m in north Texas. We really don’t get the 4 seasons reliably. We don’t have basements here either. Friday we were in the mid 80’s and Saturday we were in the 40’s. The coolers have been working well for me so far. Would like to have conical though. May go the inkbird route at some point.
  27. 1 like
    Thanks, yes have been insulating my probe on the back of my LBK in my cooler as well to read the wort temp. Although the coolers have worked very well for temp control, I'm really looking forward to the convenience of the fridge set-up.
  28. 1 like
    I pretty much figure it's going to be approx 1.5 to 2 months from bottling to chilling for the faster ales. Of course stouts might sit (condition) for months before chilling. 3 weeks from bottling to chilling then another month or two of cold conditioning for the lagers. Not saying it's right but that's what I've been dong.
  29. 1 like
    I use a sponge to insulate my probe against the side of my LBK's, otherwise, ditto.
  30. 1 like
    This looks interesting https://www.homebrewing.org/Speidel-20L-Plastic-Fermenter-53-gal_p_5069.html http://www.homebrewfinds.com/2014/08/hands-on-review-german-made-speidel-fermenters.html