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  1. 10 likes
    Great, now @MRB Josh R is gonna be pacing around the parking lot yelling at stuff for the rest of the day
  2. 9 likes
    Some of ya'll might remember me. Some of you might have forgotten me. But regardless your position.....one thing is undeniable. I AM BACK BABY! That's right. I am here. I am back. AND I AM BREWING!!!! Where have I been? Sapporo Tokyo Conrad Pistachio. And few other places here and there and between. But let's not move back. Let's go forward. Except of course in those particular cases where the only forward is by going back. The past - I've got a few brews that well conditioned and are unbelievable right now. My goldings pale, belgian wit, and hallertau special are all phenomenal. The future - I just brewed up a Brown Belgian Explosion. I know there are rules. I broke the rules. I chased the ABV. I went all in. Baltic Porter. Bewitched Amber. Three LME's. (two robust, one smooth.) And booster. T-58.....No shame in the game.... Just drank a biggie of my first quad. It was Belgianny...malty..and exquisite. Round two of the brewing game commences. Never down. Never out.
  3. 9 likes
    I bought a Frigidaire mini fridge from Lowes. It holds 2 LBKs. Hooked up the Inkbird controller to it. Cold plug to the fridge. Hot plug to a can heater.
  4. 8 likes
    3 weeks is a guideline. not a rule. even with a vigorous fermentation, the extra time allows the yeast to clean up potentially off flavored byproducts. it also helps those who do not own a hydrometer to be fairly sure fermentation is completely done. bottling before the yeast are done can make bottle bombs. since your temp was a little high the yeast likely got stressed in the critical first few days of the ferment. stressed yeast produce off flavors. ale yeast tends to produce cidery flavors when warm or hot. it is a chemical compound acetaldehyde. giving the ferment 3 weeks will let the yeast clean up much of this but you still may taste green apples. do not expect great beer your first few times. you will make mistakes. learn from them. think of your first beer as your first child. sometimes kids don't come out perfect but you still love them right? so... even if it comes out tasting like watery apple cider.. enjoy. you made beer. your next will be better. next beer try for temperature control. put the LBK in a cooler. freeze plastic bottles with water. put a digital aquarium thermometer in the cooler. put in one ice bottle. close the lid and watch the temperature inside the cooler. ale yeast like to be around 60-66f. . . usually. if your cooler temp is 64f, the inside lbk temp will be around 70..maybe 74f during peak fermentation. this is fine. monitor and watch how adding different amounts of ice impact temp. . . how long does the cooling last? count on swapping out an ice bottle every 12 hours. you will have some minor fluctuations but it will be fine. know your yeast. some yeast like hot temps. (saison yeast). different yeast make different flavors at different temps. have fun... and welcome.
  5. 6 likes
    My first brew is ready for drinking. It is the American Ale. I fermented 3 weeks, cold crashed 3 days, conditioned 3 weeks and refrigerated 3 days. My results are a bit mixed. The last bottle I filled was only a partial fill and I guessed wrong about the sugar needed, it tasted kind of like cider. I had one bottle that the top didn't seal right, so it was flat. It tasted OK, so I drank it any way. I tried a third bottle. I would not normally consume 60+ ozs of beer at a time, but this was purely in the interest of science. It has a pleasant, but very light taste. I prefer something a bit more robust. It could have used a bit more carbonation. I moved my second brew to a place that is a little warmer, during fermenting and conditioning. On the whole, I don't think it was too bad for a first try. It turned out waaay better than some of my cooking disasters. I made things that would make spies give away secrets!
  6. 6 likes
    OK, I have been triggered... A Sweet & Sour Saison?! Saisons are the opposite of sweet - in fact, they are the driest of beer styles. If this beer is sweet, it's not a saison. Instead, it's a Biere de Garde, which is a French farmhouse ale style similar to Belgian saisons, but maltier and sweeter. I just had to get that off my chest because the title triggered me. "Saison" and "Sweet" do not belong together in the same sentence.
  7. 6 likes
    No problem. With a small batch, it doesn't make sense to periodically check your final gravity over a two or three day period to make sure fermentation has stopped as you would use up too much of your beer. Three weeks gives time for complete fermentation plus any clean-up the yeast need to perform. In the beginning, it was suggested two weeks (or even less!), but the collective wisdom of a whole slew of Mr. B brewers decided three weeks works. When you bottle your beer, let them sit for 4 weeks at 70°F or more. When you are ready to drink, put them in the fridge for 3 days and then drink. Don't worry if the first go-round isn't great. It's beer, you made it, and you'll do better next time! Look in the pinned topics above this for other notes, and seek out a post by RickBeer for many good notes in his signature.
  8. 5 likes
    Tonight will be my First Drink of my homebrew I can not wait, After a hell weekend at work and other news I did not need to get but on the plus side I will have 12 weeks to come up with some recipes and try my own. Can't wait I would crack one open now but I have to many errands to run
  9. 5 likes
    A new line of Thomas Cooper Series 6 gallon refill packs are now available! 7 NEW refills and 1 updated refill (the Sparkling Ale)!! Refill Pack (includes Enhancer) - http://us.diybeer.com/refills/thomas-coopers-selection-refills HME Cans - http://us.diybeer.com/brew-cans/thomas-coopers-series Cheers!
  10. 5 likes
    Well thanks for the clarification, gentlemen! I will probably try a real lager at some point in the future. But, not now. Too much to learn first.
  11. 5 likes
    Your beer's flavor will improve as it conditions at room temperature. So after the minimum conditioning time (in this case four weeks) you'll only want to put what you plan on drinking in the immediate future into the fridge. Let them sit for three days, then give them a pour.
  12. 4 likes
    I bet everyone thought I forgot about this forum... guess what I didn't lol. I've finally decided to open a bottle to test it out. I attached a picture of it in a glass shortly after pouring into a glass. It's got good flavor and carbonation. Ended up with about 5.2% abv. It is a little heavy so sitting down and drinking a lot at one time probably won't be happening.
  13. 4 likes
    Welcome back my friend to the show that never ends! We're so glad you could attend, come inside come inside! Good to see our resident Ewok back. We missed you around here.
  14. 4 likes
    I simply remove the paper wrapper before putting the can in warm water. It's only glued down on one spot. Cut it on one side and peel away. Even if you can't get all of it off, removing most of it will resolve the issue.
  15. 4 likes
    Ironically, it was someone right here on these forums that helped me with the design work (I said what I wanted, he made it happen) for Manfish Brewing... 7 years ago! Wow how time flies.
  16. 4 likes
    Put one in the fridge last night and opened it tonight. Very nice, clean and crisp. No head retention, but that was expected. Flavor was that of a very nice Cream Ale with a hint of Doritos in the finish. Believe it it or not a very nice beer.
  17. 4 likes
    No - there are live yeast cells suspended in the green beer that will grow and multiply in the bottle, enabling carbonation. Some sediment is part of that fermentation process. Also. filtering will oxygenate your beer before you bottle. Oxygen is destructive. I won't describe the process here, but you could rack to a secondary, condition, filter and then carbonate with pressurized CO2. Personally, I am not trying to recreate the filtered, mass produced beers. I'm fully enjoying my bottle carbonated and conditioned ales with sediment.
  18. 4 likes
    The Booster is completely optional, but will add a little more body than just sugar alone due to the dextrins in contains. But as AnthonyC said, if what you are doing is working, there's not much reason to change it. BTW, I'm so glad you enjoy the kit. Designing it is one of my proudest achievements here at Mr. Beer so far. And the feedback we got at the Brew Fests we've attended has been really great. We usually run out of the HRB before anything else at those events. lol.
  19. 4 likes
    Received my kit today.... one small problem..... its missing a pack of DME smooth and the muslin bag EDIT:: Called MRB Customer Service.. Talked with a Very nice guy Named Josh (could it be one of our very own moderators?) and he is shipping the missing items! No muss no fuss! THIS is why i will always be a MRB customer.
  20. 4 likes
    Changed out the lid and hooked up the gas, bout a 1/3 pint was yeasty then turned clear. Tastes perty goot too! LOL
  21. 4 likes
    And all this started with Mr beer , here is a pick of my favorite from kettle to pint , this is what I'm calling my European amber lager / ale
  22. 4 likes
    Urgent question. The Packers play today. I put the beers in on Friday. That's two days. Am I going to kill or bum out my friends with only two day cooled beer? Seriously, is the three days to make the yeast go dormant or something? (Note: 4 batches made now - brewing beer is awesome ... why did I wait 50 years to start???)
  23. 3 likes
    If you want to get serious and have precise control get a mini fridge, can heater and an Inkbird controller. I can fit 2 LBKs in it at a time. For most beers I keep it at 68 degrees, 66 during the first week of fermentation. I just bottled 2 batches of lager Saturday that I kept around 53 degrees. I returned the bottles to the mini fridge for 3 more weeks at 53 degrees. Then I will store them at room temp for several months.
  24. 3 likes
    Well, almost perfect beer. I've decided to let it condition for one more week (5 total week) and then i'm going to drink the hell out of it! Haha it improved 100% in between 3 to 4 weeks i figure one more week and itll be better than store bought by a landslide! It's Canadian Blonde, so its a light beer, but i'm detecting a little hint of sugar sweetness in it. I used the carbonation drops that came with the kit in the correct quantity per bottle size. Is that normal? My fellow Canucks may appreciate my chosen pint glass 🇨🇦 Cheers
  25. 3 likes
    It does take longer than DME to dissolve, but it helps to do it while the water is still cool because when it's hot, it gums up and sticks to the bottom of the pot, which can be very frustrating. I add a little bit at a time and stir it in as the water is slowly heating. I've found this to be the best method, so far.
  26. 3 likes
    3/4 of my house is beer! no garage, no storage, and no basement, I cud be on Hoarders in a few more years, that wud be awesome!!! crawling all over my ever so Not Ending brewing mammouth to dig out a beer!!! i'm not there yet! but working on it!!
  27. 3 likes
  28. 3 likes
    Liberty hops are out of stock and Crystal hops are the closest substitute. There is no date for when Liberty hops will be back in stock, if ever. A few people have asked about sometimes getting different hops than what the recipe says, and about the hop changes on some of the recipes. So perhaps I will explain in a bit more detail. Substituting hops in recipes is a fairly common occurrence in the brewing industry, and many breweries have to change hops in a recipe every once in awhile due to market supply and demand. And with the current growth of the craft brewing industry moving at lighting-fast speeds, it's going to be more and more difficult to acquire certain hops in the future unless farmers can grow enough to keep up with the pace. This is especially difficult when trying to get hop strains that are proprietary and cannot be grown anywhere else, but the farms that created it. Citra is the 1st one that comes to mind. While larger companies like Northern Brewer can get these hops, it's much more difficult for us smaller companies to obtain contracts with the hop distributors because they require bulk buys of hundreds of lbs. With our 2 gallon kits being our primary seller, we just cannot move that much hops within their expiration date. With our current expansion, however, we hope this will change in the future. But for now, hops like Citra have been very elusive for us and probably will be for awhile.
  29. 3 likes
  30. 3 likes
    It is an all grain recipe but could be converted to extract by substituting 2.5# of LME or 2.1# of DME extra light extract for the 2 row malt and just steeping the remaining grains at 150 for 30 minutes. This beer is a nice crisp Cream ale with just enough Jalapeno flavor to be noticed and then it finishes with just enough heat to know it is there. 2.5 Gallons 75% efficiency OG 1.053 FG 1.008 15 IBUs 4.8 SRM 3.5# Domestic 2 row malt .5# Flaked Maize .5# Vienna Malt .25# Cara-Pils 1oz Cherrywood Smoked Malt .18oz Cluster Hops (60 Min) .1oz Liberty Hops (25 Min) .1oz Liberty Hops (15 Min) White Labs WLP080 Cream Ale Yeast 2 Roasted Jalapeno Peppers (15 Min) (Jalapeno Pepper preparation: Slit, Rinse and Roast Jalapenos 20 to 30 minutes at 350 Degrees. Slice and soak in Vodka overnight (use just enough Vodka to cover peppers) Be sure to scrape the veins and seeds from the Jalapenos before roasting. Mash at 148 for 75 min and then sparge to get 3.75 gallon of wort Boil adding hops as scheduled above Add Jalapeno Peppers as scheduled - for little to no heat only add the peppers - for more heat add the vodka as well. Do not transfer the peppers to the fermenter. Ferment at 63 degrees for 4 days and then allow temperature to rise to 68 for 8 to 10 days. Package when gravity has stabilized. This beer with the vodka added to the boil won a Bronze medal at the Ohio State Fair in the Spice Beer Category.
  31. 3 likes
    The recipe I have calls for roasting the jalapeño peppers at 350 for 30 minutes. Then just enough vodka to cover them. I made this beer twice, the first time just the soaked peppers went into the boil and the second time the vodka went in as well. The first one was jalapeño flavored but had next to no heat. The second one had both flavor and heat.
  32. 3 likes
    i'm a big fan of prunes! so I was wondering if I could soak prunes in the rootbeer to get that American classic prune root beer!!!?
  33. 3 likes
    https://www.amazon.com/dp/B01M8MRANX/ref=cm_sw_r_other_apap_pa2cl8KJy93Tn Just got this delivered today. Amazing deal considering it comes with a 6gal refill and the fermenter. It also came with a bottle capper and bottling wand. Considering that fermenter is typically $80 by itself I figured for $10 more it was an absolute steal. It doesn't state the actual recipe anywhere so here's what it came with. 2 Bewitched amber HME 3 Smooth DME 3 Goldings hop packets Any ideas on what recipe this is?
  34. 3 likes
    You can also buy our kits and refills on Amazon and there are some available on Shop.ca. Or you can use our store locator to find stores near you with our products. We are currently working on better shipping options for Canada so hopefully those prices will go down in the future. http://www.mrbeer.com/store-locator
  35. 3 likes
    Thanks for "liking" this post @dale hihn. My review after it's aged for 7 months in bottles is......TERRIFIC! It definitely has a bourbon taste to it, which I love. It has a sweetness to it, but not too sweet, and definitely smooth. A beer you can enjoy and sip. I'm proud for my first round. I already know what I'm going to do different and I'll be making this a 5 gallon batch. Should be ready for Christmas 2017.
  36. 3 likes
    After 40 plus recipes, I finally splurged on a hydrometer and stand. Now I need to research the forums and figure out how to use it... when it arrives. Bye bye guess work. 👍🏽🐿
  37. 3 likes
    Thanks Dawg and Rick! I guess I need to do rig something more robust and accurate compared to my 600W oil-filled heater in the bathroom. I'm now a little worried about Batch #1 - Long Play IPA. 😕 But there's one thing that doesn't make sense. If US05 works great for low temperature fermenting, why would it make a difference for carbonation? The live yeast should be able to eat the bottling sugar no different than the extract sugars. I think I'll test this out if end up using US05 - bottle carbonate & bottle condition some bottles at 15c/59f and some other bottles at 21c/70f. I really appreciate your patience and help Nick, Rick and Dawg! I'm the type person who needs to know how things work and realized there is a lot much more to it than MB's 6 step process. Thanks again and back to the drawing board for me! B.
  38. 3 likes
    Call me impulsive but I just scored on Windsor, Belle Saison, and Munich yeast -- thanks Community Forum!🍻
  39. 3 likes
    Dont quote me on this but I'm pretty sure point brewery, who makes the pistachio nut brown is a twist cap i believe sprecher who makes the special amber and bavarian lager are twist off. Im sure i could name a few more. Basically every once in awhile i pry off a good craft beer only to find out it was a twist off anyway. Thats usually after searching for an opener for 10 minutes
  40. 3 likes
    ordered this book on amazon for 5$...clone brew recipes https://www.amazon.com/gp/aw/d/1580172466/ref=mp_s_a_1_2?ie=UTF8&qid=1486041710&sr=8-2&pi=AC_SX236_SY340_QL65&keywords=clone+beer+recipes&dpPl=1&dpID=61fjZfxBGrL&ref=plSrch
  41. 3 likes
    Come to Wisconsin. We have more varieties of brats than you can imagine. Actually, there are a number of places here that ship them. Klement's is about as old world German as it gets: http://www.klements.com/products/pre-cooked Or Meisfelds:http://miesfelds.com/market-bratwurst.html We eat a lot of brats!
  42. 3 likes
    I did my second brew on Saturday; Ocktoberfest. I don't know if it's the wort cooking or the supplemental pack, but my wife does not like the smell at all! I didn't think it was as noticeable on my first brew (American Ale), but I could be wrong. My wife made me boil some cinnamon sticks after I got done with the beer, to kill the smell. Personally, I'll take the wort smell over the cinnamon sticks.
  43. 3 likes
    My wife goes shopping! And when she comes home the kitchen is spotless.
  44. 3 likes
    Well, now you know how to get the wife out of the house if you want to.
  45. 3 likes
    Just wait until you start doing hop additions during your boil. If she doesn't like the smell of malt, the hops smell might cause her to divorce you.
  46. 3 likes
    Thanks for the advice, Steve. I just picked up this very fridge at Lowe's. Mostly I just want to chill conditioned beers without taking family fridge space but I may also use it for brewing using the LBK. I brought my LBK to Lowe's to make sure it fit and got many questions from three clerks about what home brewing was all about! I told them making simple Mr. Beer recipes is like the "Easy Bake Oven" version of home brewing. I suggested they keep on the look out for Mr. Beer Kits after the holiday. The guy who helped me buy my fridge said he saw the kits at Bed Bath and Beyond and now he plans to go back and buy one! Another brewer is born!
  47. 3 likes
    Your Helles Bock is on the way. We had a glitch in our computer system. This has been fixed and I shipped out your HME a few minutes ago. The sale ended on Tuesday (it will probably be back soon), but we have a new recipe promotion going up this weekend (HINT: If you love Angry Bovine, you will love this).
  48. 3 likes
    Best Belgian Wit --> ROUND 2 I made another 3 Wits today after studying all the info I gathered. Major fermentables were the Mr B. Bavarian W Bier HME and 1 pack booster in all. (Ignoring steeping stuff). I made 2 brews with a fair amount of Peel 13g and Coriander 7g, one using store dried peel and one using home-dried peel. otherwise identical. I included a 30 min steep of 4 oz flaked wheat, 4 oz 1 min oats, 2 oz pils malt and 1 oz aromatic malt. I made the 3rd brew with less of both Peel 8 and Coriander 5g, but added 2 Chamomile Teabags to the last 5 min of the boil. I included a 30 min steep of 4 oz flaked wheat, 4 oz 1 min oats, BUT NO pils malt and aromatic malt. This steeping liquid was MUCH lighter in color and much more starch-gluey than the one with malts in it. I am thinking that was the result of no enzyme action. Still it does look more Wit-like. So the first 2 brews are really a test of a) the 2 dried peels and b ) those vs the 3rd test the use of pils and aromatic malts vs none. The 3rd is less intense and sweetened up with the Chamomile in case the others are too harsh. I used the store dried peel here too for security **I took all the flavoring ingredients out before putting the wort in LBK. The recipes I saw did that (strained the wort) and so does Hoegaarden. The yeast in all was the saved Forbidden Fruit yeast. I had a settled 2 inches of trub in a 15 oz jam jar. I changed the clear liquid for cold tap water, added 1/2 tsp sugar and shook it then let it sit for an hr. Small bubbles were appearing after that. I shook it up again and used 1/3 of it for each LBK. The wort was around 68 for pitching. The room is 67 but I will bring it to warmer in a few days when it gets going.
  49. 3 likes
  50. 3 likes
    1.. Yup that is called trub totally normal 2.. I stand mine up cause you'll get sediment at the bottom of the bottle 3.. Not positive but I just pulled some bottles outta the back of the fridge that's been there for like seven months were just fine 4...A.S.A.P!!!!! 😁 congrats on your brew and good luck... 🍻