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RickBeer last won the day on March 19

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

    Propping Up Your LBK - No Trubal

    You do both. Prop it up during fermentation, then keep it propped up during cold crashing. Then keep it propped up during bottling, until you're ready to get out the last bits before the nasty trub hits the spigot.
  2. RickBeer

    Propping Up Your LBK - No Trubal

    You read the link in my signature that tells you that 😉
  3. RickBeer

    Propping Up Your LBK - No Trubal

    Because the Mr. Beer system was designed to make 2.13 gallons of beer and fit into eight 1-liter bottles. Of course you can add water and LME. Then you'd need to figure out what hops to add otherwise you would lower the IBUs of the recipe. Or, you could brew enough batches that the unused bottles add up to another batch. #FirstWorldProblems
  4. RickBeer

    Propping Up Your LBK - No Trubal

    A Mr. Beer batch brews 2.13 gallons of beer. If you added an extra quart or two, you'd create a beer that is diluted in taste and ABV. It was designed to fill eight 1-liter bottles. It was then changed to be sixteen 1/2 liter bottles. Now it comes with eleven 740ml bottles (never came with twelve). All approximately the same capacity, given that you're supposed to leave space in the neck.
  5. It will darken the brew more than designed. If you mixed it in well, no harm. If you let it sit on the bottom while the water came to a boil, and it burnt, then you would have ruined your batch. You would know this by seeing LME stuck to the bottom of your pot after emptying it.
  6. RickBeer

    Something other than booster

    Booster doesn't impact flavor. LME and DME do.
  7. RickBeer

    Something other than booster

    FYI, you can edit posts to fix spelling errors... Your question was answered by Bonsai & Brew. On any recipe, you can add some LME or DME instead of booster, in addition to booster, or just because you want to. If you look at Mr. Beer's deluxe refills, they show you WHICH LME you would normally use. Note that you usually can not go wrong with Pale, others will alter the flavor more. With a standard can of Mr. Beer, I would never add more than a pound of LME, usually 1/2 pound. Rose's Rambling Red already has LME, and adds booster. Doubling the LME and knocking out the booster would have the same ABV impact, but would alter the flavor a bit more. LME and DME are interchangeable, just in slightly different quantities. DME is basically LME without the water in it. 1 pound of LME = 0.8 pounds of DME. 1 pound of DME = 1.25 pounds of LME.
  8. RickBeer

    Conditioning in a mini keg

    After verifying that you mini keg can handle natural carbonation, and whether your dispenser can, you would want to determine the proper amount of sugar to use to carbonate. You need to determine the level of CO2 you want. http://www.thescrewybrewer.com/p/brewing-tools-formulas.html has a great calculator. Using the carbonation drops would be a waste of money, save them for bottles. Use ordinary table sugar. You need to figure out how to fill the keg without aerating your beer, and how to add the sugar and get it mixed without aerating your beer. I transfer my Mr. Beer contents to a 2.5 liter slimline I got from Walmart, adding the sugar solution I made (see batch priming in my signature) first, gently stirring when filled halfway, then stirring every 8 bottles or so. I transfer from slimline to bottles a bottling wand, you'd need a bottling wand on a hose. Seems like a lot of work for 5 liters. Better make sure you understand how to sanitize the keg also.
  9. RickBeer

    Force carbonation

    Multiple sites explain it in detail. Here's one: http://brulosophy.com/methods/carbonation-methods/
  10. RickBeer

    Guiness Irish Wheat Clone

    I don't know what led you to believe that the Guinness Irish Wheat isn't pasteurized, or that it's carbonated in the bottle. Wheat beer with yeast in suspension is normal, but it doesn't tell you that it's alive.
  11. RickBeer

    New to brewing

    You are fermenting way, way too warm. If it's 76 in the room, then in the fermenter at peak fermentation you're into the 80s. Way too warm. No, your yeast didn't stop being active due to hot temps, it would have been more active. Ideally, you want to ferment with the wort (not air) temps in the mid 60s. As far as color and hoppiness, neither is affected by fermenting too warm.
  12. RickBeer

    Bottling question

    Ignore the bubbles. You can't tell fermentation with your naked eye. 3 weeks is perfect. Ignore the floaters too. After bottling, go 4 weeks at 70 or higher before refrigerating, for 3 days, what you're ready to drink.
  13. RickBeer

    ABV boost

    Regardless of record, I have a report here somewhere that shows the number of pizza delivery drivers by Big Ten school, and O_io leads the pack... 😀 If Harbaugh doesn't produce this season, he's gone. Patience has expired. There are no more excuses.
  14. RickBeer


    Never heard of it, so I looked it up. It is not beer. Beer has 4 ingredients - grain (most often malted barley), hops, yeast, and water. Tepache has pineapple, turbinado sugar, palm sugar, coriander, grains of paradise, long peppercorns, cubeb peppers and water. Or it has pineapple (peel and rind), piloncillo or brown sugar, powdered cinnamon. Or there may be other recipes. In short, it is a fermented pineapple liquor, not beer. No grain, no yeast, no hops. The only thing it has in common with beer is water.