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Showing content with the highest reputation since 01/18/2018 in all areas

  1. 12 points
    Fire Rooster

    First-Ever-Homemade-Beer

    Long Play IPA, 3 weeks ferment, 4 weeks condition, 1rst of 3 days in fridge. This was the last bottle of 11, had some trub when bottled, some seems like it vanished. Designed my own label for first batch, used my dog Buster for label.
  2. 11 points
    Great questions! For our recipes, we get no guidance from Coopers, it's all us. Sometimes there's a commercial beer we want to emulate, sometimes we just try something and it comes out well, or it sounds good so we brew it. There is a test kitchen in which our Twitch stream takes place, so that's the best place to see it. We don't want to have too many recipes up on the website at once, because it gets confusing, so we typically stick to around the 80 or so top sellers. Lately we've been experimenting more with limited-release recipes, often having one or two ingredients that we get in a limited stock, sell through, and discontinue. It's been proving pretty popular. There isn't a set number to release, but we all brew as much as we can. So, sometimes we have a plan, and go through a few trials until we nail it, but sometimes it's just a happy accident.
  3. 11 points
    epete28

    You live and you learn.

    The amount of extract I'm able to get out of the can nowadays, versus when I first started is night and day.
  4. 11 points
    BDawg62

    First attempt starting tonight

    Welcome Dunkin dog, Many tips and tricks and plenty of advice. First piece of advice, seeing that you are just now joining the forum and your kit arrives today, don't brew it today. Take at least a week and read, read and then when you think you have read enough, read some more. Give yourself a week to research what advice this forum has to offer and make sure you are set up for success before you brew your first batch. You will be thankful you waited a week. Dawg
  5. 11 points
    DrMJG

    I shocked myself !

    First photo of the Doppelbock I am calling "Parsifalator". This has a zero percent chance of lasting all of Lent unless I make a real effort!
  6. 10 points
    Creeps McLane

    Hops

  7. 10 points
    zorak1066

    New Brewer

    welcome. relax. your first few brews will probably be full of mistakes unless you have ocd about following instructions to the letter. use these to learn the process. dont expect that your first few beers will be super awesome. they might be.. they probably will be at least as good if not better than store bought run of the mill beer. your first brews should be simple.. which is why we warn about not getting all mad scientist too early. the most important things to know when starting: 1. patience. can you make beer in 7 days? sure. will it be good beer? probably not. 2. dont lift the lid once its going. you can 'perv' the yeast all you want from the outside. just dont freak out when you see things like foam or gunk 3. ask. every mistake you can make has been made at least once by probably every other person here. there are no dumb questions. you WILL make mistakes. they happen. you might drop a label peel in the wort. you might forget to stir. you might do any number of things... we've all been there. relax. 4. yeast are incredibly hardy. if you dont go doing silly things to them like adding boiling water to them or stirring with a used toilet brush, they will do what they do. they might not do it like you hoped but they are living things. they do what they do. give them food, shelter and proper temps and time. 5. you dont need to stir them in. agitate the wort before you pitch. they will find the food. you agitate at the start to mix in o2. o2 is needed at the very start of fermentation only... the reproduction stage. once the yeast get going? leave them be. 6. yeast are not vampires. you will not skunk a beer under normal house light. UV light skunks hop oil. (sulfur development) 7. learn all you can. . . but dont be too eager to start new techniques and styles until you have built up on your basics. can you immediately start doing all grain? sure... but all grain is complicated as heck. math.. chemistry... science... more equipment. more work... learn the basics. master them. give yourself about 2 years of nothing but kits while you learn. gradually add stuff like hop boils with unhopped extract. .. or steeping grains. now one last point. remember this: garbage in - garbage out. if your water is full of chlorine from the tap.. or tastes like sewage, dont use it. chlorine can contribute an off flavor that is like rubber or band aids. use a good bottled mineral water. for extract brewing you can even use reverse osmosis or distilled water. the most important thing is that it tastes ok in the glass. good to drink? probably good for extract beers. if you ever get into all grain, that is when water chemistry becomes super important. good luck and happy brewing! if you get to the point where it's frustrating the snot out of you.. or you feel 'gosh.. this is hard work. i dont like this'... find a new hobby. no point in doing something as a hobby that you dont enjoy. you can make this as simple or as hard as you want. that's why i like brewing. i love making things difficult with gobs of science and extra steps. im weird that way. -z- ps. mr beer has an awesome customer support system. if something goes horribly wrong that isnt directly due to negligence on your part, they can work with you. if a spigot breaks for example, let them know. dont come here to bad mouth mr beer if you over-torqued the spigot. (which happens btw if you arent careful).
  8. 9 points
    scouterbill

    MUG MidWest meeting

    Sitting at home wishing I was at 3 Floyd's. Was going through some of my older inventory and ran across some of my original Belgian Spiced Ale (brewed in June 2015). Decided to chill some so that I would have something to toast you guys with. Opened one tonight and all I can say is Wow! It's mellowed wonderfully. The spice came through nicely on the nose. Still wonderfully carbonated. A good malt presence with a warming spice finish. This brew has definitely aged well!!
  9. 9 points
    Tasted the 1st one of these beers and I can say even at 4 weeks that this is one of the best I've made. I'm impressed, this beer is plain ol delicious!
  10. 9 points
    billp

    Back after a couple of years away

    Hi, I was a member here years ago and got lots of good advice and made some decent beer. For various reasons involving a year and a half looking for a new house and an inability to control temperatures, I fell out of home brewing. But I always missed it and wanted to get back to it. Well now, I've got a new house, and a dedicated beer fridge with one of those InkBird digital temp controllers and this past weekend I brewed a couple batches of lager; a 1776 recipe and a Uncle Monkey's Dunkel. They're quietly bubbling away in the fridge at a cool 55F. For my next adventure, I'm thinking of finding an extract recipe with steeping grains and adjusting it to 2.25 gallons to fit in the LBK and doing my first hop boil. Any thoughts from the beer collective? I'm glad to be back
  11. 9 points
    Pantooka

    My second brew

    My second brew: Irish Stout Deluxe... needed some rescue from a friend to stop fermenting at too high a temp. At 6 weeks, it is very good. I experimented with levels of carbonation. This one was too high for me. However, after letting it sit and warm up a bit, it’s a lot like Guinness Extra Stout.
  12. 8 points
    KaijuBrew

    Helles Bock

    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.
  13. 8 points
    JoshR

    How does Mr. Beer create new recipies?

    When doing most recipes, I start with the numbers of a particular style first (usually going by the BJCP guidelines, but there is a lot of room for experimentation): ABV, SRM, IBU, OG, FG, etc. Once I have the numbers down for the style or clone I'm brewing, I then take a look at the ingredients themselves. Then I try to combine them in a way that matches up to all of those numbers. I use a couple of different software programs for this, including Beersmith and Qbrew, but I also use a special in-house spreadsheet that helps verify the numbers in case the software was inaccurate. Other times, I just throw a bunch of ingredients together and see what happens.
  14. 8 points
    JoshR

    How does Mr. Beer create new recipies?

    Don't worry, guys. There's another hazy on the way. Stay tuned....
  15. 8 points
    Question - Do you think about brewing beer more than you think about sex? If so you are addicted. If not, you are not quite there yet.
  16. 8 points
    Creeps McLane

    What Now ?

    When I go out and I order a beer I always ask for a glass. Most places give you one no matter what. Not a single homebrew goes in my belly without first going in a glass. I bottle from a keg so i have no sediment and i still pour that baby out. I really like the english style pub glasses but i most frequently use a snifter. I like tulips also. God i just love beer. So much 😭 im getting emotional...
  17. 8 points
    zorak1066

    New Brewer

    re new brewer jitters... most if not all of us have been there. really want to get it right. you want to enjoy the hobby but you dont want to make mistakes. some of us obsess like first time parents on our first beers. we rush to the fermenter every 5 minutes and freak out at everything we see. common freak outs: omg it's not doing anything! i mean i pitched the yeast 2 hours ago and it's just sitting there! i mustve killed the yeast! - lol. that was me. yeast can take a day or 2 to get started. it's not uncommon for yeast to start off slow, especially if you didnt give them any o2 at the start. or if they arent happy with the temps. omg i see foam! it must be an infection! - foam on top is krausen. krausen is an old german word for 'hey! i'm making beer!' or something. foam on top = good. omg there's a layer of sludge on the bottom! i mustve killed the yeast! - sludge on bottom is 'trub', another old german word that means 'see i told you i was making beer'.. or something. omg i used whirlfloc and now it looks like my fermenter is full of sea weed! - me again. whirlfloc is made from sea weed or irish moss more correctly. when it first expands to trap proteins and such before it settles out, it can look pretty gross. omg i took a sample from the spigot and it tastes like bread! it must be an infection! - no. you are sampling trub. trub is yeast poop, lazy or dead yeast cells, fats, proteins, etc. prop up the spigot end a little with a couple cd cases and trub will settle out behind the spigot. not where it can flow out. omg i dropped a piece of label from a can in my wort! - it happens. you will likely be fine. if you want you can either remove the labels ahead of time on brew day or just give the can a quick dunk in sanitizer before you open it. i never worried about it. just use a sanitized spoon to fish the label out. etc. once yeast get going they are very tough and will aggressively defend their turf against intruders like bacteria, mold, other yeasts. you can still get these infections but healthy yeast that are happy will likely keep these things away. use proper sanitation and care and youre golden. so relax. ask questions. try to not panic. be orderly and take care while brewing. limit distractions. keep the dog and cat out of your brewing area. keep the kids out. follow instructions.. take your time. wait til youre done with brew day THEN have a beer. -z-
  18. 8 points
    Creeps McLane

    Strong cider taste

    How to avoid acetaldehyde aka cider taste: 1- pitch at your fermenting temp 2- maintain a consistent fermentation temp in the lower range for your yeast. In general, dont stress your yeast 3- pitch enough yeast 4- use a higher temped yeast ie K-97 or belle sasion. ways to mask acetaldehyde: 1- brew a maltier style like an amber or stout 2-brew a beer that favors esters produced by stressed yeast ie saisons, wheats 3- add fruit 4- whatever you think your target conditioning time is, double it Brewing beer is like cooking. You need to look at what you’re working with to decide the outcome. Im trying to think of a perfect analogy but all I can come up with is hamburger vs sweet italian sausage in my spaghetti. This is my suggestion for all of you who dont have an ideal way to control your fermentation temps. Don’t. Let the yeast do its thing. I dont temp control anything but my lagers and saisons. Heres my recipe for yall to try: 1 northwest pale ale HME 1/2 cup of honey dissolved before adding the HME (optional) 1/2 oz of amarillo or falconers flight at flame out 1 packet of danstar belle saison yeast pitch yeast anywhere between 65-75 ferment at ambient temps not to reach below 63 degrees and not to exceed 77 Bottle after three weeks with 1/2 the MRB suggested sugar amount condition for 6 weeks i guarentee a solid beer. HME is sweet by nature. The honey and saison yeast will help dry it out the higher you ferment, the more wonderful the esters will be. saison yeast is a beast thus 1/2 the sugar for bottling youll be left with wonderful pepper and fruity esters paired with the citrus of the hop aroma all working together to kick any cidery taste in the ass. Someone delete my profile if this is incorrect. If im gonna be honest and draw upon past experiences then i have to mention @Bonsai & Brew. I was lucky enough to try some of his beers and what i noticed was he’s really good at working with his weakness as an advantage. Dampfbier, wonderful with the HME residual sweetness. Lox Stock, wonderful at covering up any possible off flavors. Take the characteristics of MRBs products and work them in your favor or know what you have to do to change it. I think any MRB recipe can be made so much better by adding a little honey to dry it out a little. Im not a big fan of their yeast. Throw it away and use something from fermentis or danstar. Yeast nutrient is amazing. Shorter lag times and all the nutrients your yeast craves (dry yeast already has nutrients) but shorter lag times mean you beer is ready to bottle a day or two earlier. Partial mashes are great but if youre not ready for that than just skip it for now. Later youll be glad you made added them though. Something to work towards. So before you run out and buy a temp controller and a mini fridge, try different yeasts. I use safale US-05 often and could care less if my beer reaches 68 during peak. Have fun, stop stressing. Youre making beer! God damn if that isnt an amazing thing! MRB makes it so easy. Stop making it hard!
  19. 8 points
    DrMJG

    I shocked myself !

    Ah, tasted a sample of my extra strong Lenten beer (based on. a recipe for the Mr. Beer "German Doppelbock").. I added Mt. Hood Hops, 2 LME Robust, and a "few" boosters.) It was my first time building off a Mr. Beer extract beyond the base recipe. After 6 months of conditioning, at a cool temp in a dark place The brew, which I am calling Parsifaltor, (so called because I was trying to create a err similar to Salvator and the fact that I sang Wagner opera professionally) is smooth, malty, dark, with a slightly sweet aftertaste! And, as to the strength, it settled in. at 11% (thus the "-ator" addition to the name). Following the type, the higher ABV sort of sneaks up on one and no driving will happen after consumption! While I hoped it would be ok, it surpassed all my expectations. A great deal of the success of this quaff is due to the suggestions, recommendations, and warnings from this group! Thanks to all. Pros't!
  20. 8 points
    Bonsai & Brew

    Return of Winter Dark Ale!

    Are you kidding me? It took almost a year for me to overcome the distraught feelings and pain suffered after the discontinuation of WDA was announced! Now Mr. Beer is toying with our emotions by offering a limited release! https://www.mrbeer.com/winter-dark-ale-craft-refill ps added to cart
  21. 7 points
    What a load of crap! I am actually privy to the process of how new recipes are created: Step 1 - @MRB Josh R sits in the janitorial closet, in the dark, and thinks. This takes a great deal of effort, and causes him to profusely sweat, so he's not in the closet for quiet, but to keep his sweat stink away from others. Here is a picture of him thinking about new recipes: Step 2 - When he doesn't come up with enough recipes, he gets punished. You'll see a picture of the punishment that @MRB Rick imposes on @MRB Josh R below, showing Josh and @MRB Tim being punished for lack of creativity. Step 3 - Finally, our heroes go in the warehouse and see what they have excess of, and then create recipes. Here they are chasing a helpless warehouse employee: Step 4 - Recipes are completed, typed into the website and published.
  22. 7 points
    BDawg62

    First attempt starting tonight

    If only it were as simple as you state to make good beer. You didn't mention anything about maintaining a good temperature. Nor did you mention making sure that the wort you are pitching into is both aerated and the correct temperature for pitching yeast. Yes, you can just follow the directions and make mediocre beer and then get discouraged and quit the hobby. Or you can take a week to read and get as much useful information before beginning a hobby that can last a lifetime. I think I would rather do the latter at the cost on 1 week of time.
  23. 7 points
    Shrike

    First attempt starting tonight

    Just reading up on proper temperature control could make the difference between an end product that discourages you and one that makes you go "Wow, I made tasty beer in my kitchen!" Oh, and welcome to a great hobby!
  24. 7 points
    I have been a brewer and Mr. Beer customer for a relatively short time compared to most here. My favorite brew so far has been the Hacked Root Beer. My first batch was AMAZING! But sadly, the next two were not. I did not understand what I did wrong in subsequent brews, nor could the friendly folks HERE track down my issue. As suggested by a regular poster here, I turned to customer support. Created a ticket and waited. It took a while for the first reply and I responded. After that... nothing. I replied twice more, but still no activity from a rep. I got impatient and created a NEW ticket to complain about the first. Again, no activity. Convinced I was being ignored, I angrily closed out BOTH tickets and answered the resulting survey with just exactly how I felt. Well, turns out I was NOT being ignored. There apparently was some sort of glitchy snafu in the ticketing system and my emails were not being seen. Shortly after my tantrum, I was contacted by Rick Zich, who explained the situation, apologized and assured me my original rep would be handling this. And shortly after that, he was. Tim Falk emailed me, also apologized, offered a monetary credit to my account and sent me a replacement HRB refill... which arrived today. Now I guess it's time for ME to apologize. I was too willing to believe I was being ignored that it never crossed my mind that there could be technical reasons for this. I have never had an issue with Mr. Beer products, shipping, their website or any members of the forums in the past. There was no reason to believe I was having one now. Thank you Tim Falk and Rick Zich for understanding my frustration and handling this in such a professional manner. Your generosity and concern for this impatient old man will not be forgotten. Cheers, - Dean Rohs -
  25. 7 points
    RexB(eer)

    New Brewer and Member Here

    Just poured a glass of the Long Play! As a reminder, it fermented in a 70F closet (didn’t have my inkbird and mini fridge yet) for 18 days, cold crashed for 3 days, bottled for 21 days, then bottle was in fridge for 3 days before I poured it today. Pleasantly surprised. It wasn’t as hoppy as I like (I’m partial to very hoppy IPAs). The malt flavor was more than I like, but still not too malty at all (guessing it was probably due to the hops not being too overpowering like I like). It also seemed too carbonated at first, but not enough to ruin the mood. Overall happy with how it tasted. Can’t wait to compare them after I put a few more in the fridge on Sunday, which would be 4 weeks in bottle at that point. I’d give it a 7/10 - very decent! I’m looking forward to my next batch for sure! In a few minutes, I’m gonna start bottling my second batch of Long Play, and a batch of the Aztec, then will clean up the LBKs and start fermenting a batch of Diablo and a batch of Northwest Pale Ale!
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