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  1. 22 likes
    (more pics to come) Hey guys! I'm VERY excited to announce that we will be opening our VERY FIRST brick and mortar homebrew supply store in our 24 year history!! This will hopefully expand to become a nationwide franchise. I will be managing the store (don't worry, I will still be on here, too) and it will have EVERYTHING any brewer needs - even all-grainers and wine makers. While the store itself will have a much larger inventory than our website, we do plan on selling everything we have in the store on the website eventually (other than bulk grains/malt). The questions I have for the community are as follows: What do you want to see in your local homebrew supply store? What does your current LHBS lack that you wish they had? What types of events and/or promotions would you like to see from your LHBS? While I have several years experience running homebrew stores, times and trends change so I would like to get some input from you guys so we can make this store the best we can. For those of you in the area, we will have our social media site up soon. Grand opening in April.
  2. 13 likes
    Well... after 2 months of waiting... popped open first bottle of first batch (Classic American Light) 3 weeks fermentation 4 weeks carb/condition 3 days in fridge.... perfectly carbonated, clear, and tasted like a lite beer! I am happy with my achievement and I could not have done it without the help of everyone here on this forum, so from the bottom of my heart, thank you guys! Cheers to you!
  3. 12 likes
    After 3 weeks fermenting and 4 weeks bottled, I chilled a couple bottles of my first ever batch. It was an American Classic Light and was damn good a bit malty had a nice head and light golden in color. It will be a hit with my son who will like that I used the LBK Mr. Beer kit he got me for Christmas. Anybody else tried this?
  4. 11 likes
    Tomorrow I'm brewing a Landbier dedicated to Jim Johnson. Last year, Jim and I were discussing a recipe for a competition he was going to enter but I never heard the results from the batch. This batch is a little different from the one he decided on but hey, it's a farmhouse ale, the is no real style. Using the Mangrove Jack M27 Belgian Ale yeast @HoppySmile! sent me a few months ago in a trade. A 1 liter starter is already cooking. Here's the recipe.
  5. 11 likes
    @Creeps McLane Moving into all grain is a big step for me. It is something I said I would never do because I didn't really believe I could ever do it. But here I am....a year an six into my life as a brewer and I just completed my first all grain session. And it wasn't a disaster! But this isn't because of any special talent. It's because i was blessed to find my way to this forum. Thank you for your support and help during this. And thank you to all my Mr. Beer peeps.. @MiniYoda @RickBeer.... @Bonsai & Brew @KaijuBrew @HoppySmile! @MRB Josh R @MRB Josh B @MRB Tim @AnthonyC (miss you brother brewer!) @Shrike @Big Sarge @Nickfixit ....and anyone I missed.....like @NwMaltHead!!!!! .. While I love both my wife and daughter deeply, they are not really committed to my growth as a brewer. (Although my wife has promised me she will learn to use a refractometer and do my gravity reading/testings.....) Brewing has given me a deep joy and, if I am not getting to deep or sentimental, has honestly brought a bit of meaning to my existence. I love brewing beer. I love the malts...the hops...the yeast...the process. And, still being honest, I have no doubt without the support of the people on this forum I would have given up, moved along, etc. Every single person who takes the time to read a post, like it, respond, give advice, ask a question.....thank you. I've never met any of you IRL (YET!) but I appreciate you all. And with that...I am out for the night!
  6. 10 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.
  7. 10 likes
    Great, now @MRB Josh R is gonna be pacing around the parking lot yelling at stuff for the rest of the day
  8. 10 likes
    I'm VERY excited to announce that we now have 11 new hop varieties available (more to come)!! We also got more Mosaic in!! Amarillo = 8 – 11% - Aroma Amarillo has a flowery, grapefruit-like aroma with some tropical notes and a medium bittering value. A great dual-purpose hop for pale ales and IPAs. Apollo = 15 – 21% - Bittering Super high alpha variety from the Hopsteiner breeding program released in 2006. High alpha acid makes it a great bittering hop. Exhibits some citrus and pine notes when used at end of boil. Great bittering hop for pale ales and IPAs Chinook = 12 – 14% - Dual-purpose The high alpha acid content in Chinook hops make them an excellent variety for bittering, but with a piney aroma with notes of grapefruit and spice, it is also a great aroma and flavoring hop. They have a similar fruitiness to other Northwest US hop varieties like Cascade and Centennial, but not as intense. Great for American pale ales and IPAs. Summit = 17 – 19% - Bittering Summit is a very high alpha hop predominantly used for bittering, but it can also be used for bright, citrus aromas and flavors if used late in the boil. With notes of tangerine, orange, and grapefruit, these hops are great for American pale ales and IPAs. Cluster = 5.5 – 8.5% - Dual-purpose Floral, earthy, and slightly fruity, Cluster is one of the oldest hop varieties grown in the US. This dual-purpose hop can be used in many beer styles, but it is most often used in stouts, porters, barleywines, and historical beers. Crystal = 3.5 – 5.5% - Aroma Crystal hops are a very versatile low alpha acid variety that is great in light ales and lagers such as blondes, golden ales, and pale ales, but it can also be used in stouts and porters. It has a combination of woody, green, and some floral notes with some herb and spice character. Ekuanot = 13 – 15.5% - Dual-purpose Formerly called “Equinox”, this very unique hop strain exhibits the flavors and aromas of melon, berry, citrus, pine, and fresh peppers. It’s great in any beer that calls for a pronounced hop flavor such as pale ales, IPAs, sours, and some wheat beers. El Dorado = 14 – 16% - Dual-purpose While the high alpha acid content of this strain makes it great for bittering, the bold, fruity aroma is what explains this hop strain’s recent growth in popularity, especially among IPA lovers. With notes of citrus, apricots, watermelon, and even “Jolly Rancher” candy, this is a very fruity hop for very fruity IPAs, pale ales, and wheat beers. German Bavaria Mandarina = 7 – 10% - Aroma German Bavaria Mandarina is a fairly new hop variety bred in 2012 at the Hop research Institute in Hull, Germany. When used for flavor and aroma, it exhibits strong citrus notes of tangerine, orange, and a hint of pineapple. Fruity and citrusy, it’s a great variety for American IPAs, saisons, sour, and wheat beers. Simcoe = 12 – 14% - Dual-purpose Simcoe is a high alpha bittering hop, but is also used for aroma and flavor. When used late in the boil, this strain exhibits notes of pine and citrus. Great in IPAs or any beer calling for intense hop flavors aromas, or bitterness. Used in pale ales and IPAs. Sorachi Ace = 10 – 16% - Bittering Originally created in Japan in the 1980s for Sapporo Breweries, this unique hop strain is popular for its aromas and flavors of lemon, lime, and dill. It works well in lagers and pale ales, but has also found some recent popularity in IPAs, sours, and farmhouse ales. Get yours HERE!
  9. 10 likes
    I'm finally chiming in after just looking around here the past couple weeks...................and holy heck there is a lot of info on this forum!! I recently built a bar in my cellar and figured I needed to make my own beer for when peeps come over. After doing a bunch of research and after receiving a bunch of Amazon gift cards for my birthday I came across this site and now I am hooked. I started with the Diablo IPA and just bottled it last night after a 3 week sit. About a week into it I couldn't take it and had to buy another Mr.Beer keg second hand and started the Pilsner that came in my kit which should be ready to bottle next week. Tonight or tomorrow ill get the Cerveza going after that next a Porter!! This is how it starts right hahaha I figure I'll keep it simple for a bit then maybe get into crazy brews. That's it for now I'm sure I will have a bunch questions. Thanks, Dan
  10. 9 likes
    My first brew! My son and I got to try our first brew today, Churchill's Nut Brown Ale. It turned out so good! We started some Aztec Cerveza today, too.
  11. 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.
  12. 9 likes
    First of all, welcome. Your Know-it-All son in law is wrong. Adding more yeast may change the taste because there would be less character from the yeast but it would in no way change the ABV of the beer. I have a couple of people in my family that have made comments about my beer. I deal with them in this manner. THEY GET NO MORE BEER.
  13. 9 likes
    Hey guys and gals! Our LBK kits have been completely overhauled with new packaging! We've also expanded our line of Starter and Complete kits so beginners will have more choices when starting out rather than being stuck with the just the Classic American Light as their first brew. While that is a great beer for beginners to brew, not everyone likes the lighter style. Now they can choose a kit that starts with the American Lager (one of our best selling refills) or one of our Craft Series refills. We will also be working on separate packaging for the recipes that will include instructions and ingredients all in one small package. There is a lot more to come. Stay tuned... Cheers! Check out the new kits here: http://www.mrbeer.com/kits
  14. 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.
  15. 8 likes
    This will probably never change. It was that way back when I started with MRB and people will always have their opinions. I admit, when I got the gift of a LBK I thought that it was to brewing what an Easy Bake Oven was to baking. However, as I like to say, "What the Mr. Beer kit did was it started a fire". I wouldn't be doing what I am doing today, or what I hope to be doing in the future, if it wasn't for that Little Brown Keg. I also like to point out that most of the people that like to complain about MRB are those that have never tried it themselves and to me, their opinions mean nothing because of that. #KeepHoppy&BrewOn!
  16. 8 likes
  17. 8 likes
    Mr. Beer Community Forum. Not kidding! I've learned more here than anywhere!
  18. 8 likes
    S-05 is my go to yeast, probably 80% of what I brew.
  19. 8 likes
    Definitely not a sad day for us! When we see our customers taking their brewing to the next level, that only fills our hearts with pride knowing we got you started! Keep in mind, most of the Collaboration Recipes we have done in the past were with breweries whose Brewmasters got started with Mr. Beer. If we can help spark future generations of brewers, then we have done our job. Not only that, but the word of mouth really helps as well. So don't worry, B&B, we won't get jealous! As long as you promise to tell your friends about us! lol
  20. 7 likes
    I am brewing my first batch of temp controlled brew via the ink bird temp controller and a fridgidaire mini fridge. Warming up for the brown bag special I plan to brew later this month which has a low brewing temp!
  21. 7 likes
    Finally i found a pic of me and josh discussing something very important im sure.
  22. 7 likes
    Wow, i cant believe i most this whole thread. To the best of my knowledge: 05 is not necessarily overkill. It is possible to get off flavors by over pitching and under pitching , however, i trust fermentis yeast more than i trust coopers. Sorry. I stopped using the MRB yeast early in my brewing. Any LHBS should have coopers yeast if you go that route, youll save on shipping that way. Or just use 2 packets for 4 lbks. 1/2 in each. I would also like to say that this is your experiment, your money, your decisions. You do whatever the hell you want to do that being said... CAL does kinda suck without major upgrades. Just read the description or each LME and youll know what each batch will taste like. I think in the end youll have 8 gallons of mediocre beer. Anyway. Ive done tons of experiments. Some made sense, some not so much. I was curious, so i brewed it. Screw you if you dont like it. Someone on this forum once said "if you dont brew it, who will" and ive taken that to heart. There might be 100s of us on this forum who benefit from this experiment when you report back. Or maybe just you. Either way, what you brew is up to you my friend
  23. 7 likes
    My brew buddy and I trade 12ers of misc beers quite frequently. Not too long ago I gave him a few of my Grass Cutter Lager beers. A MRB partial mash recipe that i brewed as a true lager, complete with a DR and slowing crashing down to 35 and then lagered in the secondary for 6 weeks. Anywho, he texted me the other day and he brought that beer up again today when i was over there. He said its a delicious beer, really tasty. Then i said to him, thanks, you know thats a Mr Beer brew right? This is my buddy who has never and will never make an extract batch. He doesnt believe in it. The point is, you can make brewing as hard or as easy as you want. In the end, you will always get beer. Now, i do believe the brew day to drinking day on an all grain batch is a lot shorter but some of my best beers have been with ingredients from MRB. As I advance slowly further into the brewing world I have no excuse to do anything but all grain since ive spent a bit of money for the equipment but I will never look down at any extract brewer. That is all my friends. Now drink a homebrew if you agree with me
  24. 7 likes
    The Millennium Falconers Flight Red is probably my favorite home brew so far -- dry, hoppy, bitter, beautiful!
  25. 7 likes
    Greetings from Denton, Texas: The Home of Happiness! Just brewed my first batch today--a deluxe Oktoberfest. Looking forward to trying it out. I've found the entire Homebrewing community to be super-welcoming and great sources of information. I got my kit as a birthday gift from my brother. I've been the resident "beer snob" for a long time so I guess he figured it was time to take the next step 😁 Anyway I've been lurking in the forums for a while and thought I'd say "hey". The Geek 🤓
  26. 7 likes
    It has arrived. Need to get some distilled water to calibrate before taking a gravity reading of my Irish red. Might as well compare the reading to my hydrometer to see if there is a difference. I'm brewing at my cousin's Saturday so I have another opportunity to compare readings.
  27. 7 likes
    Greetings and happy holidays, all. This is my first venture into the Mr Beer Forum. I have consulted it in the past, but felt more time was required experimenting with the process before I actually stepped into the inner realm. I am still in the novice stage and apologize in advance if my inquiry tests your patience. To date, I have brewed 45 batches and presently keep six LBKs in rotational operation. So far, so good. Starting out slowly, I have taken to the more involved recipes recently. Thus far, every batch has turned out to be a success and the reviews from family and friends (with the exception of a snobby son-in-law) have been positive. Favorites include the Diablo IPA, St Patrick's Irish Stout, Raspberry Wheat and Foggy Days California Common. Did I mention a certain snobby son-in-law that visited for the holidays? And how, in his opinion, Mr Beer wasn't "real" brewing -- it was just "beer from a kit". Grrrr. I have read similar sentiments regarding Mr Beer on various sites. For reasons unknown, certain people possess a negative jones about Mr Beer. Haters have to hate, right? Any road, young Mr Know-It-All advised me that if I added TWO packages of brewer's yeast to the recipes calling for a single package, that the beer would have more "kick" to it (his attitude was that I should have already known this fact). I took his comment under advisement. Is there any truth to this suggestion? Or is it better to pitch only the prescribed amount of yeast (one package) into a two gallon fermenter? In other words, would additional yeast yield a higher alcohol content? Or would it negatively impact the finished product? Allow me to say that I have thoroughly enjoyed the Mr Beer process. The LBKs are of perfect size to brew up a batch. I am fortunate to have access to pure well-water, which no doubt enhances the taste of the brew. Mr Beer's service has been terrific, and I look forward to many, many years of having fun, both brewing and learning about this fascinating craft. Thank you.
  28. 7 likes
    I got a little bit of guff for using Mr. Beer products as well. The criticism came from the local hobby beer store guy, and not from family. What he failed to see was that thanks to Mr. Beer, he WAS making money off of me! If I needed something in a pinch I would go to him. Also, thanks to Mr. Beer, I have expanded my brewing capabilities & capacity and again this means profit for him. Without Mr. Beer, and their forums (of course!) I would've never embarked on this incredibly rewarding hobby. There is always going to be that one critic of your Mr. Beer brews... He's usually the sober guy sucking down a Mich-Ultra... by himself! Keep brewing, Rick!! 😀👍🏽😉
  29. 7 likes
    New brewers usually start with the basic brew and enhance it as they feel comfortable and get into more complicated recipes. The best I can advise is to read the Mr Beer site ingredient descriptions and the recipe instructions and descriptions, and to read all of the references posted by Rick Beer. But this is the quick story: Booster contains fermentable and non fermentable sugars that will add alcohol (about 1.3% per pack) and mouthfeel & head retention to the brew. It is formulated to be similar to malt in effect on the brew but no flavor or color. This is useful with the Hopped malts extracts as they tend to be a bit dark and if you add malt extract, it will add color (and flavor). Simplest You can make the beer with just the Hopped extract can. Standard refills will then only give you 3.5% approx. beer. It will taste fairly light and will taste a bit more watery. This is the easiest brewing. If you add booster, it will up the alcohol and make it feel less watery. 4.5-5% beer. Craft refills will give you a better stronger beer. But Standard refills can make quite good beer without a lot of bother. Next simplest Now if you add a pack of Mr B malt (LME or DME) instead of booster, it will add alcohol (about 1%) and add flavor and color depending on the kind of malt. Read the malt descriptions. This is also easy. Using Liquid malt (LME) rather than dried malt (DME) is easier. Heat, mix, pour, ferment. There is nothing to stop you adding more than one malt pack or a malt pack and booster if you want - to get the desired flavor and texture. More complicated If these do not give you the taste or complexity you want, you can add hops. You can add these in a hop bag and put in a little or a lot. You can adjust bitterness by boiling them. in the pot with the unhopped malt. You can add flavor by adding the hops when fermentation start s or even later. Most complicated Mr Beer recipe The most complex is to do a partial mash which involves grains. You put the grains in hot water for about 30 minutes then strain the liquid and use it as the base for the brew before adding the Malt extract. Ultimate recipe. - all grain. Mr Beer does not currently do this but many on the forum do and can advise you. This is much more time consuming and messy so I would advise to start simple and see what it does then add complexity as you learn.
  30. 7 likes
    We maintain both websites and all ordering through the sites goes through us. Admittedly, we haven't maintained the Coopers site as well as the MRB site, but that will be changing in the coming year as we integrate both sites together. Mr. Beer is expanding from just sellers of 2 gallon HME kits. Eventually we will have everything you could need for homebrewing (including for all-grainers). It won't happen overnight, but that is the direction we have decided to go.
  31. 7 likes
    Sometimes it's not about saving money. That's not the reason most of us brew. I'm in my third year of growing them. I have Centennial and Cascade. Last year I got a couple pounds of each. This year I'm going to try to make a wet hopped IPA. Harvesting them isn't bad. Pruning scissors and a 5 gallon bucket make it relatively easy. @AnthonyC, I'd say go for it. I do like the suggestion of getting the, started inside and then moving them out. Good luck!
  32. 6 likes
    Again, I'll blame @HoppySmile! for bragging up the Innis & Gunn oak-aged beers, and all the homebrewers that have gone before while 'tinkering with the Winter Dark Ale.' In any case, this recipe used up my last WDA so I thought that I may as well go big.🍻 Rum, Smoke & Oak UK Dark Ale Winter Dark Ale Craft HME, best before Jan. 2017 Malting Co. of Ireland 2-row, 1.0 lb. Simpsons Chocolate malt, 0.13 lb. Chateau Special B, 0.13 lb. Weyermann CaraRed, 0.25 lb. Briess Smoked Cherrywood malt, 0.25 lb. Styrian Goldings, 0.25 oz. 20 min. Styrian Goldings, 0.5 oz. @ flame-out Rum-soaked light oak chips, added following primary fermentation Mangrove Jack's UK Dark Ale yeast Mash grains @ 154 F for 60 min. 'Batch sparge' @ 170 for 5 or 6 min. 35 min. boil. Add WDA @ f/o. OG TBD SRM 39 IBU 52 🍻
  33. 6 likes
    Just made a 5 gallon SMaSH Saison (single malt, single hop) using a single-step decoction mash. I'm calling it "Smashing Lemons Saison". 10 lbs Pilsner Malt 1 oz Lemondrop @ 60 mins 1 oz Lemondrop @ 15 mins 1 oz Lemondrop @ FL 1 oz Lemondrop Dry-hop for 4 days Zest of 2 lemons soaked in Everclear (added to the dry-hop) 1 Package of GigaYeast Saison #1 (GY018) - This is a French Saison yeast - drier and cleaner tasting than Belgian Saison yeasts 1 Whirlfloc tab 1 capsule of Servomyces yeast nutrient 1.051 OG 5% ABV 30 IBUs 3.5 SRM Fermenting at 66 F to keep it clean tasting. I want to minimize the esters so they are just in the background. This should be a crisp, dry, and sessionable summer saison. I'll keep you posted on how it comes out.
  34. 6 likes
    So I have learned from my first partial mash recipe! Learnings applied - let the grain bag get large and expansive and pluck the hop bag out and transfer it to the LBK before pouring the rest of the wort in. Lets hope this Naughty Cream Ale recipe improves as a result. We'll find out in a few months!
  35. 6 likes
    Introducing our newest Brewery Spotlight Edition* recipe from Funky Buddha Brewery in Florida, the Hop Stimulator!! *(formerly known as "Collaboration Recipes") This is a BIG double IPA (10% ABV) with a LOT of flavor and body. It was very difficult to source the Citra for this so it is a VERY limited recipe and when it's gone, it's gone for good. And to sweeten the deal, if you buy this recipe, you can get a complete equipment kit for only $20. That includes and LBK and a case of bottles. You're basically getting a free LBK out of the deal. So if you like big, juicy double IPAs, pick up yours HERE before they are gone!! Cheers! NOTE: This has a LOT of malt and hops in it so keep it on the cool side for those 1st few days of fermentation to prevent overflows. The LBK will work for this recipe, but the 2G upright fermenter is recommended.
  36. 6 likes
    Well, I'm a new guy here, so I should probably hold back my opinions, but I have to wonder: If you want to do five-gallon batches, why not just get a bucket? I did a lot of five-gallon batches 8-10 years ago and the main reason I quit, then returned with Mr. Beer, is that I wanted to streamline and simplify. If you want the complications of all the options and equipment, I'd just stretch to the five-gallon kits with buckets and carboys and hydrometers and auto-siphons, etc. It's a lot more work, but it sounds like that's what you're after. Jim
  37. 6 likes
    Home and on the long road to recovery.
  38. 6 likes
    A few thoughts on something Rick said about being a mad scientist - First, Rick is right. Going mad scientist too early is NOT a great idea. And it is isn't because being a mad scientist is bad. It is because it puts the focus on the wrong thing. Making good beer is not going to be dependent creativity, recipe building etc. Making good beer is going to be dependent on having rock solid skills in the essential techniques of brewing. It is about craftsmanship and skill...not recipes. In the beginning stages we need to absolutely master the basics. Setting up a proper system. Standardizing the process. Ensuring sanitation. Pitch temps. Fermentation temps. Bottling. Etc. We become good brewers by eliminating errors and learning to perform the brewing process the same time every time. This is what actually separates the highly skilled guys from the others. And I am talking professional brewers. The systems of brewing and the ability to make beer taste the way they want/expect every time. I was talking to a brewer from Stone once and I asked him, other than them, who were the best brewers around. He said Sierra Nevada. Why? Because their level of craftsmanship, skill and technique were second to none. When we go mad scientist we put our focus on "What hops should I use...how long should I boil....etc." But those are not the early questions. The early questions are...did I properly sanitize the LBK......is my pitch temp correct. The honest test of skill for an early brewer (and I put myself in that category) really isn't so much what does the beer taste like so much as could I brew this beer 7 times and have it taste the exact same each time. The quality of the steak cannot overcome the lack of technique with a bad cook....... Just some random thoughts.....
  39. 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!
  40. 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.
  41. 6 likes
    Glad to hear that bottling went good. Now come the best part drinkin it! Right now I'm making lasagna and havin a whispering Wheat Hefe. I let it ferment at 64-67 degrees the let bottle condition 15 days. Oh so good... and will get better if I can resist drinkin it all today. Nectar of the gods!!
  42. 6 likes
    Think of yeast as goldfish. There is a common myth that goldfish will grow to the size of their tank, then stop growing. Yeast are similar when it comes to their population in a volume of fermentable liquid (but unlike the fish, this is a fact and not a myth). It literally only takes 1 yeast cell to start the reproduction process. The yeast will continue to reproduce until they have reached a maximum population. This population is purely determined by the volume of liquid in the container. Once this population has been reached, the yeast will begin to ferment the sugar in the liquid. The time between the beginning of the reproduction phase and the fermentation phase is known as "lag time". During this lag time, the yeast can produce certain esters that will carry over into the flavor of the beer. This is why some people who brew Belgian ales, saisons, wheat beers, or any yeast-forward beer (where the yeast creates most of the flavor rather than hops, malt, etc) will under-pitch their batches, or add less yeast than required. This forces the yeast to reproduce and create these esters (such as the banana or clove flavors in a hefeweizen). But if you are brewing something a bit cleaner, such as a pale ale, or especially a lager, it's usually best to overpitch by adding extra yeast or by growing the yeast in a starter before adding to the beer. But neither underpitching or overpitching will affect the alcohol content or "kick" of the beer whatsoever. As Tim pointed out above, ABV is purely determined by the volume of fermentable sugar in a batch, not the yeast. Any yeast over the maximum population (again, determined by the volume of your batch) will simply die and precipitate into the sediment. The white yeast pack under the Bavarian Weissbier lid is a wheat yeast. The Gold packets are all basic Coopers ale yeasts, and the Gold packet under the lid of the Churchills is an English ale yeast. There is no need to rehydrate your dry yeast unless it is old and past the expiration date. Then you would hydrate it and add it to a small amount of wort to test its viability (if it foams up within an hour, it's good to go, but you still may need to make a starter or add yeast nutrient). Otherwise, I always just sprinkle it on. As for the critical reviews of our products, a lot of those people haven't checked back with us since the 2012 Coopers acquisition. If they only knew about the things we've been doing lately, they'd change their tune in a second. Welcome to the community, by the way! Cheers!
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    I would go further and say "It's not necessary to add DME/LME to ANY refill". But you will have to temper your expectations for the outcome. The standard refills straight up are weaker than most over the counter beers, at less than 4% ABV, and mostly will have fairly light aroma and body. To get in the OTC range of 4-5% you have to add a pack of malt or booster. For > 5%, add 2 packs. Flavor and bitterness varies quite a bit as indicated in the descriptions. Also while they are quite drinkable, I have not found (in my taste) you get that "fresh hop" aroma or taste unless you yourself add hops, while malty flavor and bitterness comes through just fine. That said, try them and see. Everybody's taste is different Then if you agree with my experience, you can add things to beef up the strength and flavor if you want.
  44. 6 likes
    Why do my glass bottles get hard so much faster than the PET?
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    Starting today, we are offering a permanent 5% discount to all of our customers that currently serve or have served in the US military. This is our way of thanking you for serving our country. To apply, you will need to submit an application including a photocopy of you military or veteran ID card (acceptable forms of ID below). The application can be found HERE. Eligibility for discount: 1. The discount is only for active, reserve, retired or disabled veterans and their immediate (mother, father, brother, sister, child) family members. 2. The discount is only available on in-stock and online purchases. To utilize the discount offline, please call our amazing Customer Service team at 1-800-852-4263. 3. The discount is only available on the day of purchase - customers cannot get discount on a previous purchases. Customers must have one of the valid IDs listed below for year round discount: U.S. Military Services privilege & Identification Card (Active Duty, Dependents, Retiree, Guard/Reserve) VFW Membership Card Veterans Advantage Membership Card Veterans Administration Identification Card American Legion Membership Card DD-214 Mr.Beer is dedicated to honoring the men and women in uniform through our business practices, employee recruitment efforts, and through charitable contributions. We offer to them this discount as thanks for their outstanding service to this nation. Cheers!
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    OMG!!!! OMG!!!! OMG!!!! OMG!!!! My all grain SMASH IPA. Holy $h1t it's good. Nice aroma and flavor. Nice color. Bit of a chill haze. Not as bitter as a traditional IPA but that because I FWH and started low at beginning of boil, adding more hops for later addition. Over all a nice crisp and drinkable beer for my first attempt at an all grain recioe. Next batch I need to up the late hop additions to increase the aroma and flavor and increase carbonation to bring out more head.
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    I'm sure most of you know our CSR, @MRB Tim. One of his favorite beers is Anchor Steam Lager so he wanted to clone it. While this beer didn't come out exactly like an Anchor Steam, it's still pretty damn close. We did a taste test during our employee "Thirsty Thursday" tastings, and everyone loved this beer (this is rare). It's a great representation of the California Common (aka, "steam beer") style. We substituted the traditional Northern Brewer hops with Hallertau due to availability, but both hops are very similar and, in this recipe, they are intended mostly for balance rather than flavor. But if you wish to go traditional, it won't hurt to use NB hops instead. Using a lager yeast at ale temps, this beer is easy to brew in the summer, but it can be enjoyed year-round. I highly recommend this recipe if you're a fan of California Common type lagers like Anchor Steam. Get yours here: Foggy Days California Common Cheers!
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    Still pretty basic but a little color does wonders.
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    So here is Oh Canada Eh! At 5 weeks and 3 days...sooo goood