MRB Josh R

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MRB Josh R last won the day on July 13

MRB Josh R had the most liked content!


About MRB Josh R

  • Rank
    Mr.Beer Team
  • Birthday 10/14/1977

Profile Information

  • Gender
  • Location
    Tucson, AZ
  • Interests
    Brewing, bowling, camping, hiking, hunting, video games, winemaking, fermenting anything I can get my hands on. I also competitively race bicycles.

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  1. Email our customer service department at and we will see if we can send some replacements out to you. Be sure to include your full name and shipping address.
  2. We will be using the current spigots we are using now, but the kegs will be more custom fit for them. Also, there are plans to have the molding seam go AROUND the spigot hole instead of through it, but I cannot confirm at this time if the design has been adapted yet. I will try to have more info for you as soon as I can.
  3. Just so you guys know, we have switched to a new manufacturer for our kegs and these issues should be solved in the coming year as the new kegs are released.
  4. It's a "GMO-free" label.
  5. I don't recommend using sanitizer because it soaks the muslin sack leaving a larger ppm of sanitizer in your beer than you should want. Save your sanitizer and use boiling water instead.
  6. Carafa is a dehusked grain whose main purpose is to add color without a lot of flavor. It is preferable to any of the darker grains if that's what you're looking for. You can even get less flavor by doing an overnight cold steep instead and adding that to your boil. If you can't get Carafa, Blackprinz is basically the same thing, but from a different brand (Briess).
  7. Yeah, that should go without saying, but I will make the update.
  8. The FastFermenter is a great way to brew your beer AND harvest yeast. A few people, however, have been confused by the instructions included in the FastFermenter kit. These instructions are intended for unhopped malt extract and all-grain brewing. You will NOT boil your wort at all when using Mr. Beer refills in this fermenter. Remember, it's simply a fermenter and nothing about the brewing process changes, other than the fact that you can harvest your yeast and easily remove trub before bottling. Here are the updated instructions for brewing MR. Beer in this fermenter: Remove the yeast packet from under the lid of the can of Brewing Extract, then place the unopened can in hot tap water. Using the cleaned measuring cup, pour 4 cups of water into your 3-quart or larger pot. If Booster Pack is included, add slowly while stirring into cool water until dissolved. Bring water to a boil, and then remove from heat. Open the can of brewing extract and pour it into the boiled water. Stir until thoroughly mixed. This mixture is called “wort”. With the bottom valve all the way open, fill the fermenter with cold, refrigerated water to the 1-gallon mark. TIP: For best results, use bottled spring water or charcoal-filtered tap water between 40° - 60°F. Pour the hot wort into the fermenter, and then bring the total volume of the fermenter to the 2-gallon mark by adding more cold water. Mix vigorously with the spoon or whisk. Sprinkle the entire yeast packet into the fermenter (do NOT stir), then screw on the lid and attach the airlock. Fill the airlock with water up to the line. After 5 days, close the valve and remove the collection jar from fermenter. Discard the sediment (called “trub”) from the jar, then clean and sanitize the jar in boiling water for a few minutes and replace onto the fermenter. Open the valve allowing the jar to fill with beer and continue the fermentation period. Once you are ready to bottle, close the valve and remove the collection jar from fermenter. The contents of the jar, which will mostly be yeast, can be discarded or saved to ferment a future batch. If saved, put a lid on the jar and refrigerate right away until use. This yeast may be used for up to 4 weeks after refrigeration. After removing the jar, screw on the barbed hose adapter with 3.8” hose attached for bottling or kegging. You will use this hose to transfer your beer into bottles or kegs for carbonation. To reuse your harvested yeast, simply pitch into your next batch by pouring the contents from the collection jar into the fermenter when it calls for yeast. I hope this clears up any confusion about using Mr. Beer/Coopers products with the new 3G FastFermenter. But as usual, if anyone has any questions, post here, call us, email us, or reach out via our web chat. Cheers!
  9. I will try to throw one up tomorrow. I've been a bit busy lately with the store, I haven't had a lot of time to come on here as much as I used to, but I'm always still watching.
  10. SS growlers are fine to carbonate in as long as they have a tight-fitting cap. When bottling lagers, lager the beer AFTER carbonation. One of the primary reasons to lager is to clarify and brighten the beer. Lagering before-hand, then adding priming sugar defeats the purpose of lagering because the carbonation process promotes the suspension of yeast (though you can always lager it for a longer period of time in the bottle later). Carbonate, then lager in the bottle at 35F for 4-6 weeks after the beer is carbonated (carbonate at room temps). If you were using regular corny kegs and force-carbonating with Co2 tanks, then I would suggest lagering while the beer is uncarbonated. This is because you are adding pure Co2 to the beer later and don't have to worry about suspended yeast from adding extra sugar.
  11. As you can see from this post, by @hotrod3539, what you have is totally normal. His has a bit more Co2 off-gassing, but you can still clearly see the yeast "rafts".
  12. Definitely not infected. That's just yeast floating on top. Most infections will create a biofilm that is usually white and chalky. In early stages, it looks kinda like thin sheets of ice with jagged edge like this:
  13. Topic pinned and featured.
  14. It doesn't taste anything like tea (I don't like tea). It's more like a fancy soda.
  15. It's not always sour, just like not all beer tastes like Budweiser. It can also be very sweet and/or fruity. It all depends on how long you brew it, the type of tea used, how much sugar is added, and whether or not fruit or spices are added. Typically, the longer it is brewed, the more vinegary it gets. Shorter brew times will yield a sweeter tea with minimal to no sourness. I personally prefer mine more vinegary, but I've had some really good fruited ones that tasted like candy. Asian Pear Kombucha from Wonder Drink is amazing and has no sour flavor whatsoever.