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Everything posted by Nickfixit

  1. Nickfixit

    Bottles Overflowing

    I use sugar dots/Mr B carb pills. These are premeasured. I still get gusher sometimes with dark beers especially even after 3 weeks in LBK, even using dots. So I have had to add less. If I see bubbles in the bottle while carbing agree - there is a leak, so I change the cap to a new one and add another sugar dot.
  2. Nickfixit

    ATTN. MR BEER STAFF Australian Sparkling Ale

    I brewed the Cooper's as 6 gal, split into 3 LBKS. using booster instead of dextrose, and adding different Pride of Ringwood Hop treatments after looking at the Coopers AU recipes. It is a very fruity drink. The 2 different hop treatments were not much different in outcome. Original recipe called for HME + 1.5kg LME + 500g DME + 300g Dextrose in 22.5L. Coopers adapts their volumes also in the recipes for different outcomes. In 6 gal is it different from the Seasonal though. So I translated to using DME only and Booster. Cooper's Sparkling Ale #1 Cooper original recipe - 1/3 can HME + add 566g (20oz) light malt and 100g (4 oz) dextrose ( or 150g (5.3 oz) booster) Cooper's Sparkling Ale #2 - original + 0.5 oz hop aroma 5 min boil Pride of Ringwood leave hops in. Cooper's Sparkling Ale #3 -original + 0.5 oz hop 30 min steep tea Pride of Ringwood https://www.aussiebrewmakers.com.au/libraries/resources/Pale Ale Recipes/Coopers Sparkling Ale.pdf find these handy also, when looking at Cooper's brews: https://us.diybeer.com/brewing-info/recipes https://community.diybeer.com/ With 3 LBKs, it works out reasonably, although I try to get the Cooper's HMEs on sale making it quite cheap. However the recipe (23L) online is different from the refill kit that only contains 1.5kG of DME as additional fermentable. So you can use what you want I guess. It still works out to < $50 for 3 LBKs if you only buy the Brew can from Coopers.
  3. Nickfixit

    Apricot Amber Ale

    I used dried apricots, scaled in boiling water and whizzed in a blender to puree.. 1/2 lb got a good flavor in an LBK. I added after 1 week of fermentation. You can figure the equivalent sugar by the sugar content in label so you can adjust other fermentables to suit. I did get lots of bits in the beer though despite bagging it. But they tasted good.
  4. Nickfixit

    Metallic Grass like taste, need help

    All true. Great advice, but letting folks experiment to learn is good. Maybe they will discover something new, or if it turns out bad, reinforce their confidence in the advice - but some people like to make their own mistakes.
  5. Nickfixit

    Yeast in bottles

    Unless you are making the wheat beer which traditionally gets the yeast dregs swirled and poured into the glass.
  6. Nickfixit

    bread yeast experiment?

    For burning money - I can help, Just send it to me and trust that I burn it - Still we have several opinions. 1 - you can't get a traditional beer taste with bread yeast so it is a waste of time and money to try. 2. - if you do try don't use Fleischman's 3. - Some other brand yeast *Mills(maybe HodgsonsMill) gave an acceptable (to 1 person anyway) result 4. - Can try it and save $ using a simple extract brew. 5. - Some brewers are always curious to try new things. My conclusion - Most beer drinkers will not like beer brewed with Fleischman's yeast We do not know what beer brewed with HidgsoneMilltaste like We do not know that whatever the outcome TimelordJason may find this is his most favorite beer in the whole world. So I would say give it a try with HodgsonsMill and see. I doubt it will be undrinkable it just may taste strange. So probably does Kombucha. But then.....you can always pretend it is a new kind of beverage. Or like this http://brewingtv.com/episodes/2010/11/17/brewing-tv-episode-24-sahti-throwdown.html
  7. Nickfixit

    bread yeast experiment?

    Why not? ...... it is you that has to drink it........ It will definitely be beer but google to see best temperature for it. I looked and found this comment: Warning: Do Not use Fleishmanns or any other major brand of bread yeast. Ive conducted many experiments in years past when brewing supply runs were day trips across los angeles. Even "organic yeast" grown in mollasses. I may have gotten perfect fermentation profiles out of ' em, but they would always leave an annoying (usually annoyin) taste means a single chemical. I actally found a brand at Albertsons for "whole grain bread" from something -Mills . Really english ale character. Floctuated really strong .sticky yeast. Maybe this one - you can buy it online. https://www.hodgsonmill.com/products/active-dry-yeast
  8. Nickfixit

    Lower than expected Final Gravity twice now

    Um - am I confused? The hydrometer reading with distilled water should be 1.000 but instead reads 1.005. The error is +.005 so you would need to subtract 0.005 to get correct reading - no? So the when FG reads 1.015 on your hydrometer it is really 1.010?
  9. Nickfixit

    Kolsch recipe using Czech Pilsner?

    Um.... is the trub green because it has hops in it? Pellets are really finely ground up. If the beer turns out green you have to find some Irish friends. Yeah , I would not worry. I expect it is just the hop bits. I usually bag my hops so do not have green trub.
  10. Nickfixit

    Really odd question

    LOL, I was taken seriously here, I figured you all would catch on to the idea of "just drinking another until they taste good" lol. Maybe I could have said it better......
  11. Nickfixit

    Really odd question

    The answer is you just use them all, if when you open one, the beer tastes off, chug it quickly and try another. Eventually you will find one you consider good enough - then mark the bottle with a marker. Silver sharpie is good.
  12. Nickfixit

    Metallic Grass like taste, need help

    You have any problem with apricot bits or do they settle out?
  13. Nickfixit

    Metallic Grass like taste, need help

    Did you blend up the apricots? put them whole in a bag? or what?
  14. Nickfixit

    2018 Churchills Challenge

    I thought about it but I already have a queue of dark beer HME (ST Pats Stout, Baltic Porter and Cooper's Dark Ale). So I went for the lighter BOGO ones which I was out of.
  15. Nickfixit

    An experimental comparison

    Experiments are good. I tried a test last year with/without yeast nutrient. Seems to me the fermentation of the nutrient beer was a little stronger and longer (based on look of bubbles) and the beer tasted a little cleaner at bottling. I made CAL with 1/2pound Golden Light DME and 0.5 oz Citra. +/- Servomyces nutrient. So the flavors were fairly light. I took advantage of the current BOGO offer (CAL and American Lager) so I might just make these again - good summer beer.
  16. Nickfixit

    Metallic Grass like taste, need help

    I have been using the Mr Beer since 2013 and have never used a secondary. The beer is usually pretty clear. (Not crystal like filtered beer, see the beer pics I have posted) but it depends more on the yeast I think. I store my beer at mid 60's in basement. The carbonation takes a little longer than at 70 deg but it still gets there. I think it may depend how long you want to wait before drinking it. For me it also depends a bit on the yeast. Yeasts that are highly flocculent give me much clearer beer. I can see if you are wanting to force carbonate and drink within a couple weeks, then you may want to accelerate the clearing process. I can see if you want to bulk prime before bottling a secondary container would be needed to avoid mixing trub in. So there may be good reasons to use a secondary depending on one's process. I like things easy with minimal cleanup so I use just the LBK.
  17. Nickfixit

    Looking for a Christmas beer recipe

    I disagree with the idea of not entering MR Beer based brews into competitions if you want to (It will use ingredients anyone can get) - if it was that easy to make best of class brews using Mr. Beer, there might be more of them in the competitions. Mr. Beer makes it easy to make drinkable beer, sometimes good beer but probably not often competition rating beer. (I am not intending this as a put down of the MR B brews and I intend to continue using them.) That said, having a beer judge comment on the beer is very useful in assessing the merit of the recipe and process. Also in combating/confirming the assertion that one (or someone :-D) cannot make really good brews using Mr. Beer ingredients and method. If one can get the review outside of a competition fine, but maybe it is not that easy unless you have a beer judge buddy. Just because someone else has made the HME, does not always mean you will get a good beer out of it. (As mentioned in this forum - lol). Even Mr Beer recognizes the limitations of beer made from extract, and sells augmenting grains and other ingredients. So to score well in a competition is an achievement to strive for.
  18. Nickfixit

    how to handle a true lager?

    John Palmer says (quoting a familiar saying) "Lager": I do not think this word means what you think it means Check this out. https://www.homebrewing.org/Lagering--Chapter-1-Common-Misconceptions_ep_58-1.html * I have only one issue with this. He says traditionally lagering was done in deep caverns. Deep caverns adopt the subterranean temperature of the earth's crust and generally that is around 45-50 deg F. So much for lagering at 35 deg F. (Unless this was in their outhouses back in the days of no central heating. Or in winter with a fair amount of air exchange into the cave.) However, that does not mean that 35 deg lagering is bad just maybe not what was originally experienced. * So my take is that for an old fashioned beer, lager it at fermentation temps - otherwise do whatever you like :-D Of course it could be that the caves used to have 2 areas, closer to the surface for most activity i.e. brewing, and lower down/farther in for cellaring. That would make the cellaring/lagering happen at a lower temp probably, but still not 35. * Anyway that is my interpretation. * Another good read https://www.pastemagazine.com/articles/2016/06/lets-talk-beer-styles-pilsner.html Stranger than fiction.... https://www.smithsonianmag.com/smart-news/did-lager-beer-originate-south-america-180964962/ *
  19. Nickfixit

    An experimental comparison

    Can't wait for the results! can we also get reviews at intervals into cellaring? like every 2 weeks or maybe if in PET every 3 weeks so you have enough bottles over time.
  20. Nickfixit


    I remember some instructions suggesting to carbonate 4 dots per 1L and 3 dots per 750. I found that often Waaay too much. I had some funny shape bottles but none broke. Here is the Mr Beer chart. Cooper's drops are 4.2 gm same as 1 tsp. Sugar dots (198/lb are 2.28gm. So closest to this chart is 1/2 L - 1 dot (2.28) 2 dots (4.56g) vs. 4.2 gm (1 tsp) 3/4 L - 3 dots (6.84g) 4 dots(9.12gm) vs. 8.4gm (2 tsp) 1L - 4 dots( 9.12gm) 5 dots(11.4gm) vs. 10.5gm (2.5 tsp) So for12 oz and 1/2L I will use 1 dot, 3/4L I will use 1 or 2 (rarely 3 dots) and 1L I will use 2 or 3 dots (rarely 4 dots)
  21. Nickfixit

    Metallic Grass like taste, need help

    MrB Josh's point about the milling was not brought up again. If you are getting the kits from the same place and they mill all the grains there, maybe it is too fine. Or are the problem kits all from different places? So you can analyze - knowing Mr B kit works, and assuming you use the LBK for them what I get is this It has to be the ingredients in the kits you get. Either there is one common bad one or there is some bad process. The implication is that you get the bad tasting kits from the same vendor. If so test this with a different vendor who makes a kit for similar beers. If the bad tasting kits are from a range of vendors, all I can think it can be somehow is your process difference, so I would try as close a process to the Mr B as possible. Or try making a Mr B kit using exactly the same kit /process you make the non Mr B kits kits with.
  22. Nickfixit


    Me too, especially dark beers - or those in low carb beer style - 1/2 a dot per 12 oz. For the stronger beers I use 1 sugar dot/750 ml. Same for darker beers generally. 2 dot/1L.
  23. Nickfixit

    Kolsch recipe using Czech Pilsner?

    Using booster can be good if you are concerned about color and it can also give more body and head retention than DME sometimes. It will also make the beer less malty flavored and a bit drier tasting. So you can use it to - add body and ABV without changing beer color or taste, - make it lighter and drier but still get some body by using instead of DME/LME. So it depends if you want the original relatively light beer at 4.2% or want to boost it a bit or make it either way but less malty. On Kolsch I read: **Kolsch Style Ale. Kolsch is a German style Ale traditionally brewed in the Cologne region of Germany. This beer is brewed with Malteurope 2-row barley(barley grown and malted in Montana!!), malted white wheat, and noble hops. It is fermented at a lower temperature (for an ale) and lightly hopped to create a very delicately balanced beer. **Golden, top-fermented style native to Köln, Germany. The style has a very narrow profile and many beers that consider themselves to be Kölsch-beers are not. Generally they have a moderate bitterness, but fairly prominent hop flavour (typically Spalt, Tettnang, or Hallertau). They have high effervescence, medium esters, but a rounded, stylish character derived from lagering. Many Kölsch-beers are brewed using additional wheat-malt to create a smoother sweeter taste. ** https://www.craftbeer.com/styles/german-style-kolsch This link indicates color 3-6 SRM, bitterness 18-28 IBUs ABV 4.8 to 5.2. and a very light maltiness with soft finish from wheat and ferment with ale yeast. The Pils HME is 2 SRM, 27 IBUs, ABV 5% with 2 booster pouches. So to brew to style, it needs a bit more color. So I would use 8 oz of the Pils DME and one booster pack. I would also do the PM with 4 oz 2 row and 4 oz flaked wheat or oats. That will give you the smoothness. Or if you want it lighter on ABV. leave out the DME. That is my 2c.
  24. Nickfixit

    Honey and priming sugar

    Totally with that 1 small dot (198 per lb. box) for most beers. That is what I use in 12oz. I usually use 2 dots in 500 and 750 ml (rarely 3) and 2 or 3 dots in 1L bottles. For beers styles needing lower carb I have gone to 1/2 dot. Sugar dots make life easy.
  25. Nickfixit

    QBrew Error on Mr. Beer Products

    Mostly I have been usingthe Brewer's Friend recipe calculator and faking the Mr Beer stuff. I had DL QBREW before but it seemed the Mr B data was out dated. I downloaded qbrew and the data file again today and it still seems to be outdated. It sure would be nice if selecting a Mr Beer extract populated the weight and hop fields too. but. Hmm. What can I say, I am just lazy. Is there an updated Mr B data file that has all the current stuff in it? Link please.