Jump to content
Mr.Beer Community


Popular Content

Showing content with the highest reputation on 10/08/2018 in all areas

  1. 2 points
    No, what I meant is that the site you reference, homebrewingstoredirectory.com is a blog put together to gain advertising dollars. A few posts in 2014, then one in 2016, probably because he didn't get the ad revenue he expected. He also owns https://www.catholicretreats.net Stop reading blogs written by people simply copying info from elsewhere. A good source for learning more about brewing would be John Palmer's book, How To Brew (4th edition). You can read the first edition, from 2000, online for free. http://www.howtobrew.com/ Or get it from your local library. John Palmer is a guru. Much of what's posted here on the forum was figured out by brewers after hundreds of trials. 3-4 was developed by brewers, not by Mr. Beer, when people found that the results from Mr. Beer's earlier versions, brewed for a week and bottled for a week or two (can't recall right now), were crap. Mr. Beer has since modified it's instructions to follow what we figured out. I started on this forum in February 2012, and read and read what the experienced brewers (nearly all left a few years ago before Mr. Beer was purchased by Coopers). Then I started contributing. Brewed my first batch 6 years ago, and learned and learned along the way. Still learning today. Last year I went and got a Certificate in Brewing and Distillation Technology, took 7 college courses (in person, not over the internet). And I'm still learning today. I've made mistakes you haven't even thought of making. I don't get paid for posting here (hint, Tim), my sole purpose in posting is to convey what I've learned to others.
  2. 2 points
    First, gonna have to agree with @RickBeer that too much research can be a bad thing with brewing. There's no right or wrong way to make beer, there's just the way that you happen to be partial to. If it ain't broken, don't fix it, ya know? It seems to me that as long as your beer carbonates in "a few weeks" then it's all the same. Longer than what? I mean, if they did side-by-side tests, that's one thing, but people going "Well, it'd make sense if...." doesn't prove anything. Plenty of brewing "common knowledge" has been shown to be nonsense.
  3. 2 points
    Not a bad thought at all. That just means you are a brewer and during any crisis you will take care of your human family first then you will without a doubt take care or your one celled family. Those yeast are our children too and they deserve to be high on our priority list in a crisis situation.😂
  4. 1 point

    First Batch - Open Bottles Go Flat?

    Reading post on other forums doesn't usually help with brewing Mr. Beer. Those forums are usually people who brew extract or all grain with boil times and hops added to the boil. If you follow the instructions to the letter your pitching temperature was correct. Mr. Beer brewing is different and looked down upon (unfortunately) by most of the people on those forums. Even though some of them probably got their start with a Mr. Beer kit. The green apple taste is because your beer was likely fermented too warm rather than not enough yeast. Your beer goes flat quickly because as @RickBeer said you need at least 2 days in the fridge for the beer to absorb the carbonation. Spend your time on this forum and leave the other forums until you are more experienced. There are a lot of us that only occasionally still brew Mr. Beer kits and also a lot of us that still only brew Mr. Beer kits. In any case there is a lot of years experience here from people who respect the fact that you are brewing a Mr. Beer kit and won't give you grief about it.
  5. 1 point
    Sounds like a very high quality site by the name... 4 weeks in the bottle, not 3, at 70 or higher. Then at least 3 days in the frig. If you spend all your time looking for alternate opinions on all aspects of brewing, you will find them. Lots of people don't know crap.
  6. 1 point
    This makes sense, but...does this affect the carbonation process when conditioning in the bottles? If the purpose of the crash is to coagulate the yeast and impurities to get them to drop to the bottom of the keg and then keeping it cold while bottling, how much yeast can be left in the clear brew to interact with the sugars in the bottle? Wouldn't this greatly slow down the carbonation process?
  7. 1 point

    NEW PRODUCT - Temperature Controllers!

    Priorities! 😉
  8. 1 point
    D Kristof

    NEW PRODUCT - Temperature Controllers!

    My first reaction was to laugh. My second was, "Sumbitch! That's brilliant!"
  9. 0 points
    When I opened my first ever bottles of Mr Beer, they went flat in 5 minutes; nice head to start. I fermented the Oktoberfest Kit for 3 weeks, carbonated 0.5 L bottles with 1 carbo-drop per bottle for 2 weeks. Room temp was kept 69/70 degrees F the whole 5 weeks. Is that normal? Can I keep the bubbles longer? Thanks....