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  1. Today
  2. My all-grain English Pale Ale 1-gallon Kit I brewed in March is ready. And the results of the first bottle are: Success! Wow, I can't believe I'm doing this. First goodness with the MRB 1776 and now Success with the no-name brand EPA. This beer is very pale, smooooth, hoppy, and well-carbonated. I'm a happy brewer right now. Thank you to all of you that helped out when I was doing this batch - @RickBeer, @Jdub, @BDawg62, @Nickfixit, @Shrike, @Bonsai & Brew, @D Kristof, and @StretchNM (that's me). Yes, I went through the old thread to find everybody who gave advice and encouragement. Thank you. Despite the sloppy instructions that came with the Kit, we made it work. Pretty dang cool. I would definitely brew this beer again. And again. I guess I'm going to have to break out my pilsner glass for this brew. I know, my logo and labeling needs work. But that's about as professional as I need to be ((( )))
  3. Last week
  4. That was kinda my thought too, but they do specify different ranges in some recipes. What might work would be a "Default Temp Range" and a "Better" temp range both given.
  5. It is on the list and in the spreadsheet. I just brewed Rocket's Red Glare, and easy brew.
  6. Beyond a few true lager recipes, Mr. Beer isn't going to have recipes specifying temp ranges that require additional equipment. They do sell some additional equipment, but no beginning brewer is going to do that.
  7. In that case, the American Lager may provide a better base as you suggest, maybe it depends how bitter you like it though. Does this look good? Kentucky Common: American Lager HME, PM 8 oz 6 row, 4 oz Flaked corn, 1 oz Cara 60, 1 oz Carafa II, 1 oz Victory. Hops - 0.25 oz ea Mt Hood and Cluster, 10 min boil. Safale F-97 yeast. Then I get 1.045 Final Gravity 1.009 ABV 4.76% IBU 29.42 SRM 12.48 Mash pH
  8. Feel free to bitter this style up to 30 IBUs, per the BJCP. That might actually improve this beer from "good" to "very good" (looking at the scoresheets that I just received back from a local comp.) 🍻
  9. Yeah, I looked at the American Lager but the IBUs are so high already (17) that I can't put much hops in without over bittering it beyond 19 I figure. So I picked a lower IBU HME to let me get more Fuggles and Goldings character (I used Brewer's Friend calc.) I don't see Kentucky Common in the Archives but of course it might be called something totally different. Target: IBU 19 SRM 12-14 ABV 4.5 - 5% Cheat sheet ABV SRM IBUs American light 3.50 2 11 Canadian Blonde 3.50 2 13 Aztec 3.50 2 13 American Lager 3.50 3 17 Bavarian Weissbier 3.50 3 19 Oktoberfest Lager 3.50 10 21 Bohemian Czech Pilsner 3.50 2 27 American Ale 3.50 3 36 American Porter 3.50 18 41 St Patricks Stout 3.50 40 50
  10. I might start by partial-mashing the American Lager HME with 0.5 lb 6-row, 0.25 flaked corn, and the Victory/Crystal. For bittering, I'll need Qbrew to estimate IBUs, but I need to check Mr. Beer's recipe archive to see if they already have a Kentucky Common recipe.
  11. I did, I wrote to customer service 😎. They would be right - it will be beer, but it could be better beer. However, I think if they specify some other temp range that requires other than just sitting the LBK in the kitchen, they will discourage sales.
  12. @Nickfixit, you don't dare question those temperatures. They're playing the "we only claimed it would be beer" game. Disappointing.
  13. If you were going to build this on a MR Beer HME - what would you suggest? I was thinking American Light or Canadian Blonde would take more IBU additions for the character Cluster/Mt Hood Hop additions and the PM grains. So maybe the American Light plus a pack of Smooth LME (Victory and Crystal sub.), 1 oz 6 row + 4 oz Flaked Corn + 1.5 oz Carafa -II PM, then the hops. 0.5 oz Cluster 15 min and 0.25 oz Mt Hood 5 min (and take them out? or not?) gets pretty close, ABV 4.83, IBUs 19.3, SRM 13.2. But I am not sure how the flavor will be.
  14. 👍 bonsai gets me. That’s a very rare thing
  15. Talking of fermentation temps , I was looking at the "Craft Week" Recipes Mr. B has this week, and noticed that all of them say ferment between 70 and76 deg. Seems a little warm for some of them. I am thinking it is just a boilerplate number not catered to the recipe/yeasts - which is a bit disappointing. I am especially intrigued by the Pennsylvania Lager, but I am thinking even for S-04, 70-76 may be a bit high especially as Fermentis says "ideally 15-20°C (59-68°F)." And this is the Wort temp not ambient. I think I will just keep it at my cellar temp of 62-64 ambient.
  16. I think what @Creeps McLane was trying to convey is that my recipe is a Kentucky Common, which would be correct. The BJCP describes the overall impression of this style as a darker version of cream ale. As I've gotten a bit lazy with my recipe naming of late, that description just kind of stuck.🍻
  17. As Rickbeer suggested keep your temperatures at the low end and add both later. Adding it while the malt sugars are fermenting will only encourage a bulimic feeding frenzy resulting in the fruit flavors and aromas being lost.
  18. Who is Kanye? and where is my old geezer cane?
  19. I don't have one of them, so I can't help. But if you e-mail MRB customer service I'm sure they'll help you.
  20. "I want a good girl, she want a gentleman, we saying the same thing like a synonym" - kayne west off of "This Way" by Dilated People. Such a good song. Back when Kayne was in his prime. Sorry, that's what this made me think of.
  21. Toast, but I've not heard of a Dark Cream Ale being popular in the Bluegrass State. What we are trying formulate is a Kentucky Common. https://homebrewacademy.com/kentucky-common/
  22. Not to take over a thread I have not ordered one of these fermenter's yet I was wondering what is the whole size where the spout goes. Can it be replaced with a diff spout.
  23. Thanks for the temperature suggestion. The recipe that I posted above says to add both cans in the beginning, but Mr. Beer has since modified it to be one at the beginning and the other a week later. Thoughts?
  24. Haven't looked at the recipe. but don't add the fruit at the beginning. Ferment at 62 (you can see the range if you Google S-04), because WHEN you add the fruit it will be very active. A week in, puree the fruit in a sanitized blender, remove the lid carefully, gently pour in, and replace the lid. It will then kick into high gear again.
  25. Hi all I am going to make this recipe tomorrow - https://www.mrbeer.com/rapturous-raspberry-recipe It seems pretty straightforward, however, I have a question about the fermenting temperature. The recipe calls for Safale S-04 yeast and a temperature of between 59 and 68 degrees. This is a pretty big range. Since I have a temperature controller on my fermenting fridge, I am able to keep a consistent temperature. Can anybody provide any advice on where I should try to keep the temperature? thanks in advance!
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