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RickBeer last won the day on January 22

RickBeer had the most liked content!

About RickBeer

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    Brewing Guru

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    Ann Arbor, Michigan (GO BLUE!)
  • Interests
    Brewing 5 gallon extract recipes, skiing, my family, U of Michigan.

    I enjoy answering questions on forums and paying it forward. Please ask on the forum - not in PMs.

    Also, I don't accept Friend requests, they really serve no purpose on the forum. If you participate on the forum, consider yourself a friend :).

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  1. RickBeer

    Sacked Hops in Fermenter

    It's fine to leave them in. Just make sure you transfer them carefully, use sanitized tongs if you can't pour the sack in.
  2. RickBeer

    Sacked Hops in Fermenter

    Once a batch is cooled, feel free to strain the snot out of it as long as you use a sanitized strainer. Aeration, prior to fermentation, is a good thing.
  3. RickBeer

    Full Mash Kit Instructions Faulty

    CO2 is being produced, which vents out the LBK via the notches in the threads for the cap. Nothing goes in.
  4. RickBeer

    Sacked Hops in Fermenter

    The all grain batch, if you cool it, then pour it through a sanitized strainer into the LBK will have almost no hops. Or, cold crash the LBK at the end of fermentation. Having hops go commando is done regularly by people.
  5. RickBeer

    Full Mash Kit Instructions Faulty

    Basically, it depends. Normally yes. Check the yeast of the already brewing beer to see what it's optimum temperature range is (easily found via Googling to the manufacturer's site). In your case, it's Mr. Beer yeast. As long as you maintain that temp range in the wort, you're fine. The only time you'd have a problem is when you add the frozen water bottles to the cooler, or use a temp controller with a fridge, and to maintain the temp in the newer batch when it's at peak fermentation it lowers the temp of the older batch and puts the yeast to sleep. I've brewed as many as 3 different batches at once in my fermentation fridge. I generally wait a week, then add the next one. I put the newest one down low, because heat rises. I set the temp controller on 65, which is basically a 64 - 66 degree range. That usually lowers the upper ones to around 61 / 62 during peak fermentation, then the temp slowly rises as the fermentation in the new batch slows down. If one yeast was a very high temp yeast where you wanted it to throw off esters, then it would make the regular batch have issues due to the high temps. Click on the "reveal hidden contents".
  6. RickBeer

    Full Mash Kit Instructions Faulty

    Hint - it's not a wheat, because you're using 2-Row BARLEY... 😉 It's not a lager, because you're using S-04 yeast, which is an ale yeast... 😕 If it's just 1.5 pounds of barley and Goldings hops, uses S-04 which is an English ale yeast, it's likely a _________
  7. RickBeer

    Full Mash Kit Instructions Faulty

    The calculator has a pre-set boil off rate. YOU NEED TO DETERMINE YOUR BOIL OFF RATE. When I put 3.5 gallons in my 5 gallon pot, and boil for an hour, I don't boil off more than 3/4 of a gallon. Therefore, you're not going to boil off 1.25 gallons. BDawg62 boils aggressively. My stove won't boil 3.5 gallons aggressively, so I lose less. Go put 2 gallons of water in your pot, bring it to a rolling boil. Set timer for an hour, then let it cool (to make it safe). Then, measure. That amount that you lose, divided by 2 (2 gallons), is your boil off rate per gallon. Why does it matter? Simple - let's say you end up with 1.5 gallons of wort, and you can only fit just under 1 gallon of wort in your fermenter. That is different than if you end up 1 gallon of wort and can only fit just under 1 gallon of wort in your fermenter. What does it matter? Do you like weak, low ABV beer? The mash converts starch to sugar. 😉
  8. RickBeer

    Full Mash Kit Instructions Faulty

    The calculator will calculate at the bottom a strike temp. This is the water temp that you need, with the 70 degree grains, to get to 153. I question that you have only 1 pound of grain. That is insufficient to make beer. You can't take the boil off rate and just use it. 1 gallon of water doesn't boil off 1 1/2 gallons of water... Put a gallon in the pot you will use. Boil for 1 hour. Measure what's left, that's your boil off rate per gallon of water, roughly. I'd suggest your recipe is crap, and question whether it's worth even making. Perhaps you want to contact the company and ask them. You are trying to turn a crappy process into making beer, and we're trying to fix it, and we don't know what you have in front of you. No, you don't sparge a pound of grain with 1.25 gallons of water. No, you don't boil 2.25 gallons and get 1 gallon. No, you don't add 170 degree water to grains and get 153. Not pointing at you - you're working with crap and trying to figure it out. You may want to better understand the BIAB process - https://biabbrewing.com/
  9. RickBeer

    Full Mash Kit Instructions Faulty

    If you use the calculator I linked to, it tells you what temp to heat the water to so that when mixed with the grain temp (you take that too), it yields the right temp.
  10. RickBeer

    Full Mash Kit Instructions Faulty

    In general those are crappy instructions and wrong temps. Without a sack you're going to have a mess. Buy a paint strainer bag at Home Depot, two for a few bucks, and use one. Rinse it out at the end and use it over and over. You generally want to remove grains from flame for the mash, and most people mash around 152. Going up to 160 would be a very different result, as would going down to 145. No idea why they have step 3 at all. Sparging water should not exceed 170. Grains absorb water. The boil will evaporate water. But no, not a gallon or more out of a gallon. There are calculators you can use to figure this out. http://www.biabcalculator.com/
  11. RickBeer

    Infection Leading to Sour Aftertaste?

    Remove the bottles from the cooler. Once bottled, you want 70 or higher.
  12. RickBeer

    Infection Leading to Sour Aftertaste?

    Yeast rafts. Also, don't open LBK to take pictures of wort during fermentation. 3-4. 3 weeks fermentation, with temp of wort around 65. 4 weeks in bottles, temps of 70 or higher. Then refrigerate only what you're ready to drink for 3 days or more, leaving the rest to continue to condition.
  13. RickBeer

    carbo drops vs sugar

    Actually, the recommendation is 3-4. 3 weeks fermenting with wort temps at 65, 4 weeks carbonating and conditioning at 70 or higher. Then 3 days or more in the frig. If you go less than 4 weeks, or less than 3 days, you won't have the same level of carbonation. The 3 days is needed for the CO2 to absorb back into the beer.
  14. RickBeer

    LME Softpack versus Brewmax Booster

    Have you read the descriptions of the two products on the Mr. Beer site? Answers all your questions. https://www.mrbeer.com/brewmax-lme-softpack-golden https://www.mrbeer.com/mrbeer-booster-1410
  15. RickBeer

    Carbonation versus Conditioning

    Sanitizing your LBK before putting it away is fine, but unnecessary. If you're not re-sanitizing it on brew day, that is not ok. You must sanitize all equipment just before using it. One Step is NOT superior to Star San, it's different. Both are no-rinse sanitizers. Star San works faster. Star San stores longer. But it is not better at sanitizing.