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  1. Today
  2. Ashley says they have tested the recipes to validate their published process. They do ongoing quality control of the product - fermenting it in the office in Tucson.
  3. Yesterday
  4. I misunderstood - I thought it was odd to boil or sanitize the vanilla (guess my brain had a disconnect). Yea - clean the measuring spoon, and all is good.🙄
  5. As long as it's sanitizer with a shelf life like StarSan. Mr. Beer sanitizer should not be stored for more than one week in a bottle. I wouldn't worry about a freshly washed measuring spoon, and you do not sanitize the vanilla.
  6. This is where a spray bottle of sanitizer comes in handy 🙂
  7. Ya I think all the new brewers are on FB. Mrb is recommending fermenting in the low 70’s which goes against what I learned about mrb kits early on. I guess proof is in the results. Brewers seem to be happy with their beer.
  8. I think the new brewers are on Facebook, based on the posts there are a lot which is good for Mr. B. 😄 Does that mean we are old brewers here? Well I know I am lol.
  9. I thought it was obvious you were talking about sanitizing the spoon. If nothing else, at least there is activity in the New Brewer thread.😊
  10. Last week
  11. See, are we talking about the “tablespoon” of vanilla, or the “tablespoon” itself. Im guessing any food product sold on the shelf should be “food grade” and free of bacteria. The tablespoon itself on the other hand, i would sanitize.
  12. Are you adding vanilla extract? If so, I would expect that it is fine (usually is in an alcohol base). A measuring spoon well washed in hot water or from the dishwasher should be OK. I would open the lid minimally, just enough to slip the spoon in, then close right away. The risk of infection is low. If you are worried, boil as Creeps McLane suggested, but boiling such a small volume might prove difficult. Microwaving boiling such a small volume might turn it into a very viscus goop. Another approach might be to dilute the vanilla in a cup of water and boil that.
  13. Id just stick it in boiling water for a minute or five. Then wait for it to cool obviously eh?
  14. Hi gang I made a recipe that calls for the addition of 2 tbsp of vanilla after fermenting for 7 days. Can I boil the tablespoon to sterilize it? Or do I have to mix up an extremely small batch of starsan? Is there another method for sterilizing a single utensil?
  15. all's fine, i have fermentation! thanks for all the advice.
  16. what @Shrike is saying is correct. porter is an ale, and if you have an inkbird, i would turn the temp down a bit.
  17. I just finished making the brew - I have the inkbird set to 70 for fermentation. The temperature currently reads 81, so the fridge has its work cut out! does that sound ok?
  18. Don't go by how long you have stored the yeast (assuming that was what you meant by "a year old"), use the packet date code. You can check the Mr Beer yeast by the packaging date code on the packet day and year, formatted DDDYY. My last Churchill NB Ale end of life can had a 2016 dated yeast. I did substitute a different yeast (London ESB). I did throw the can yeast in the boil. However, you have to figure that Mr Beer would package yeast that would still be viable enough by the HME best-by date. You also have to consider though if it has a viable low number of yeast cells, then it will be in growth phase longer and will make much more flavoring which may not be what you want. As mentioned above, if you do use the can yeast and get no action in a day or 2 you can put a newer yeast in as well.
  19. that's the info i needed. i've made 4 batches of mrb extract, and a few using extract and grain. i still use an ice chest and frozen bottles for temp control. i've been very happy with the beer so far. thanks So much for your input....i hope the yeast works... i'll know tomorrow.
  20. this is a porter - I am too new to homebrewing to understand the yeast differences
  21. I think you're confusing fermentation time with conditioning time. oops - you are correct - I meant conditioning time
  22. I ferment my beers for 18 days typically at 64-65F temperature controlled. I'll either bottle at 18 days or cold crash for an additional 3 days then bottle. Temp control is very important. I use a mini fridge and ink bird now, but when I started out I used a frozen pint of bottled water in a cooler with an LBK to maintain a 64F temp. With an LBK you'd want to tape a kitchen sponge to the flat end of the keg and put a temp probe below the waterline to get an accurate reading of the wort temp and not ambient temp as the two can differ considerably during the first 3-5 days of krausen, when the yeast is most active.
  23. the mrb instructions for the wda say to ferment for 10 - 14 days, how long did you ferment your batches for? and what do you believe the optimal temp should be? i brewed today and used the supplied yeast.
  24. MRB has greatly revised a lot of their conditioning times to much shorter periods. IMNSHO it's simply an effort to appeal to newer brewers. I still condition my beers for the "old" times. And I don't ferment any ales (except for ones using Saison yeast) at a temp above 67F.
  25. I think you're confusing fermentation time with conditioning time.
  26. for mrb hme's, i would stick with 65-70 deg and the 3 weeks fermentation method. i guess time in bottles conditioning depends on the recipe. Some of them suggest 6-12 mos, some say a few weeks.
  27. I am confused about the recipes. I printed out the older one before Mr. Beer updated them and now I see 3 different temperature ranges: old recipe - between 65 and 70 new recipe - between 70 and 78 what hotrod said - between 64 and 67 I guess 70 would be the closest to overlap all of them? Also, the fermentation time varies greatly between the new and old recipes. The old one says at least 6 months, but the new one says 2 weeks. That is quite a difference!
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