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Found 5 results

  1. Hi I got this in my mail, while I would love to go, I can't but figured I would post in case anyone else wanted to. https://byo.com/byo-boot-camps Cheers
  2. Hi all, I grabbed a cheap Oktoberfest kit online recently, but I definitely want to add a malt extract to it. In my first few attempts, all of my beers, no matter the style, have had the same sort of weak and "generic" taste to them. I did add a DME to my last batch of Canadian Blonde ale, and while it was noticeably better, it was still there. So my primary goal is to attain a full-bodied flavor and avoid that weak taste, and along with giving the beer plenty of fermentation time and keeping it the right temperature, I think the malt extract will be a big help again. Since I am making an Oktoberfest, I am guessing that the "Smooth" extract is the one that would best suit that style - is that correct? My only other question is if there is a strong preference for using DME over LME. The DME was a bit of a pain for a beginner like me, and I hear that the only thing different about the LME is that it might make the beer a tad darker - which I think I want anyway for this one. Unfortunately I am paying twice as much in shipping as I am for the actual LME packet, but I don't think there's any avoiding it. I essentially got the rest of the kit for free, so oh well. Thanks for your help in advance!
  3. Hey everyone! I'm a new brewer in the Dallas, TX area! I have two LBKs. On Saturday evening, I began a brew of Aztec Mexican Cerveza. I used tap water for this brew, and without thinking about it, I refrigerated water in containers that were not sterilized, however I did sterilize all the utensils. On Sunday morning, I noticed that bubbles were rising, and the wort was producing a thick head of foam in the keg. By Sunday evening, it was a huge head, and I'm guessing that was high krausen. Monday it was about the same, and today it has almost completely subsided. I have not seen any sediment in this keg over the past several days. There are also no bubbles rising now. On Tuesday evening, I started a second brew of Aztec Mexican Cerveza in my second LBK. With this brew, I used tap water for the 4 cups for boiling, and bottled spring water that I refrigerated to fill the LBK before and after adding the wort. I didn't have time to check the keg this morning before leaving for work, but this evening I checked it and there is a head of foam, but it is not very big. However there are a lot of small bubbles coming up through the wort, almost roiling. There is also a large amount of sediment in this keg. I would imagine that both of them are fermenting, but could the lack of sediment in the first keg have anything to do with using tap water vs. bottled? Also, in the basic instructions, it says to allow 3 weeks for fermentation, but on the LME cans, it states 2 weeks for fermentation. I want to add lime juice and raspberries (canned and frozen) to both kegs for the final week of fermentation. Should I be aiming for a 3 week total fermentation before bottling or 2 week total fermentation before bottling? So should I add fruit at 1 week or 2 weeks?
  4. I am new to home brewing, but have taken to it like a fly to sh*t.... I just can't get enough of watching brewing videos, reading posts and instructions...etc.. So I am still in the "educating" phase. I have my first batch of the "Classic American Light" fermenting right now, and would like to add some flavoring via, fresh blueberries, lemon zest, and Pomegranite juice and maybe some other spices. From what I have found so far, I should add 1lb of fruit p/gal of wort shortly after the fermenting has subsided, so about a week in to the process. Does anyone have any suggestions as to refute or substantiate this experimental information? thank you very much for the input.
  5. Hello guys, I'm fermenting my second batch of beer (Oktoberfest with LME/DME) and 2.5 weeks into the fermentation process. I just sampled the Ocktoberfest in the fermenter, and have a few questions. I was surprised the beer was smooth, and almost "light' in its flavor. I expected a darker beer to have much more bitterness, and a bold, full-flavor. My beer tastes like a light beer, with a wheat smoothness. Is this normal? Will the flavor change during the conditioning process? I have been holding fermenter around 68*, and I used spring water. I appreciate everybody's advice. Thanks Zane