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MRB Tim last won the day on December 1 2017

MRB Tim had the most liked content!

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About MRB Tim

  • Rank
    Mr Beer Team
  • Birthday 09/24/1986

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    Tucson, AZ
  • Interests
    BEER, guitar, tattoos, bad horror movies

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  1. Hi. Can someone tell me what the difference is between the carbonation process and the conditioning process.

  2. Hi @rayray, sorry your equipment is giving you trouble! If @RickBeer's advice. doesn't work, please just DM me here and we'll get you set up with replacements.
  3. Unfortunately, we don't have that information yet
  4. I would call that a pretty typical FG. You're almost definitely not going to see any more attenuation at 18 days (maaaaaaybe if you repitch, depending on the circumstances) regardless of where the gravity is. I'd just crash it, if it was me.
  5. Sorry to hear that! We do make every effort at quality control, but unfortunately every now and then a defective unit gets out. If you could please DM me your shipping information, I'll be happy to replace the fermenter and the beer.
  6. I know of no benefit to leaving it on the trub longer, I say the sooner the better.
  7. Hi @Njaim, and welcome! Please let us know if the beer still isn't tasting very good after you've given it more time, and we'll be happy to help find out what went wrong, and send out a replacement if necessary.
  8. Great question! You'll add sugar to the bottles no matter what goes in the beer or cider. If there's fermentable sugar left, it isn't ready to bottle, so you'll always need more for carbonation. I use the same priming sugar guidelines for sugar and beer.
  9. Sorry to hear that! If this was caused by a manufacturing defect, we'd be happy to send out a replacement. Like @RickBeer pointed out, though, there may have been a few other reasons why that happened that wouldn't necessarily require a replacement. If you like your bucket, that's cool with us! (we use them sometimes ourselves). But, you paid for a working LBK so we'd like to make sure you have one.
  10. Coopers has goings-on in a surprising number of places already, actually.
  11. A pic would be helpful, but I'd just keep in mind that normal fermentation can get pretty funky-lookin' .
  12. I'm not sure why that decision was made, but I suspect it's a regulatory requirement in one of the countries our products are sold in.
  13. .The funny thing is, that's the info for the extract itself, not the beer. ¯\_(ツ)_/¯
  14. 1 gallon/3.78541 liters/8 pints/128 oz