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Showing content with the highest reputation on 02/21/2018 in all areas

  1. 7 points
    Long Play IPA, 3 weeks ferment, 4 weeks condition, 1rst of 3 days in fridge. This was the last bottle of 11, had some trub when bottled, some seems like it vanished. Designed my own label for first batch, used my dog Buster for label.
  2. 5 points
    yeast are living things. living things act weird from time to time. no 2 fermentations will be identical for this reason. i double pitched us04 that was expired, thinking i needed to boost cell count. big mistake. it was still very very viable and the fermentation was a gushing volcano for over a day plus. i've seen us04 behave like saison yeast.. slow, dainty eater with a very small krausen head. same yeast. ive had rafts of yeast on some batches at bottling, that were absent on others. you can predict the flavor outcome based on temperatures and expected ester development. you cant predict how vigorously the yeast will feed. that's one of the things i find fascinating about yeast.
  3. 3 points
    No. You should wait 21 days and then bottle (or cold crash if you'd like). Taking a taste every week simply wastes beer.
  4. 2 points
    Brewing takes time and patience. It is difficult but rewarding in the end. Wait until it is time to bottle and then taste what you have done.
  5. 2 points
    So I'm finally tasting this batch, and uh, yeah, it's a pretty doggone tasty beer! Worth all the hype, lol!
  6. 2 points
    No, you probably had it just right. If you have Krausen on top of the wort then you have fermentation. If you have an active fermentation then you can not possibly have it too cold. Yeast won't ferment your wort if they are too cold. @RickBeer is saying you are probably getting near the end of when you need to worry so much about temperature. He is suggesting that you need to worry about the temperature of the wort and not the ambient. I actually measure both, it is how my chamber is set up (see https://www.homebrewersassociation.org/pimp-my-system/son-of-a-fermentation-chiller/). I give my beers 96 hours of fermentation and then I start to gradually raise the temperature in my chamber by a degree or 2 per day until I get to 68. In my case in the winter, I need to use seed mat heating pads to accomplish this feat. This raise in temperature lets the yeast finish their cleanup before they fall out of suspension.
  7. 2 points
    Funny how after so many brews, the same recipe, yeast, etc, each is so individual. Kind of like children - same parents, same DNA, but yet different. My Churchill's which I started Sunday has the strangest fermentation I've seen. Big and foamy like a bubble bath. I'm not worried that the beer will be bad, just a comment on how brewing is only part science, part art and partly unknown.
  8. 2 points
    They were like $1 something for the box. Good deal.
  9. 2 points
    I do need a vacation.....hmmmmm
  10. 2 points
    I put my LBK in a cubbyhole that happens to maintain 62 ambient. I was really worried I didn't have it warm enough until I got through my first batch. Little did I know I was doing exactly the right thing. Sometimes it's better to be lucky than smart.
  11. 1 point
    Hey gents, just wanted to introduce myself and share what I have experienced so far. My name is Jesse and I received my Mr.Beer Kit from Santa this past Christmas. - I knew we were going to be moving at the end of January, beginning of February so I did not want to start right away. I Started my first batch ( Classic American Light) February 13. - I am sure I am not the first, but even after reading, re-reading, and reading instructions again, I felt like I was messing up every step along the way. - The spigot, I do believe has given me the most problems, I had to retest it for leaks 3 different times because I just couldn't seem to get it tight enough. - Not sure if it matters, but I feel like I let my wort sit for too long before adding it to my LBK. It looked like it was starting to clump up, but spread back out after mixing it again. - I do think I messed up by not having refrigerated water to top off the LBK. I just used the cold water out of the faucet. - After adding everything and screwing on the lid, the stick on thermometer it came with took a few hours to turn into a check mark. I bought a 2nd thermometer to set in the box with the LBK which has been right at 70 the whole time. - 2 days later, my spigot seems to be properly holding, temperature is holding at 70, but for some reason I still feel like I've done something wrong. Probably just Newbie Jitters. I'll be sure to keep everyone updated, it looks like March 6 is my bottling date. Please share any suggestions
  12. 1 point
    Even the haziest trub bottle will settle out eventually. Especially once you refrigerate them.
  13. 1 point
  14. 1 point
  15. 1 point
    That was an inspired dry-hop combo, Creeps -- the citrusy aroma is nice, and the hop-forward flavor is right up front. I really like it!🍻
  16. 1 point
    YES THAT IS IT I knew i wasnt crazy
  17. 1 point
    If you want to recap them, and they are not carbonated enough to overflow, you could take the caps off and remove the ring with wire cutters. Then replace the cap. If they have been going already 4 weeks, they probably has used up all the carbonation sugar so you could drop another cube in and retighten and see what happens. Maybe try it with one first and see if the bottle hardens in a week, then if it is good, do the others.
  18. 1 point
    Same here , 4 dots per per 740ml bottle for the last 12-13 batches,
  19. 1 point
    Hey! You listened to me! Yay. If it tastes as good as it looks, then im jealous of your taste buds right now!
  20. 1 point
  21. 1 point
    My business trip is the AHA NHC.
  22. 1 point
    No promises or anything. I will have to check my funds to see if I can afford it. Chances are slim, but I'll see what I can do.
  23. 1 point
    I don't know, @kedogn -- this turned out pretty good. This reminds me of a light, somewhat citrusy, sessionable wit with the wheat yeast defining the character of the beer. AG Dampfbier Weyermann Barke Pilsner, 2.3 lb. Weyermann Light Munich, 1 lb. Weyermann Vienna, 0.5 lb. CaraBelge, 0.25 lb. Hallertau Mittelfruh, 0.75 oz., 45 min. Hallertau Mittelfruh, 0.25 oz., 5 min. Danstar Munich Classic Wheat yeast Day 11 dry-hop with Mandarina Bavaria + Hallertau Blanc OG 1.050 SRM 5 IBU 15 ABV 5.5%
  24. 1 point
    ✈️ 🍻 🛏 🥞 🍻 🧟‍♂️ 🍺 🛏 ✈️
  25. 1 point
    Don't worry about it too much yet. About the only thing I DIDN'T get wrong with my first two batches was sanitation. I fermented way too warm, didn't ferment long enough, didn't condition long enough, over-carbonated, etc., etc. I still had drinkable beer. It wasn't great, far from it, but it was drinkable. It was only after finding this forum that I learned everything I'd done wrong. Now I'm making beers that I share with family and friends with pride.
  26. 1 point
    Amberosia Tripel calls for one cup of granulated sugar.
  27. 1 point
    Live and learn. Until joining the forum and being a clueless newb, I didn't know that the high krausen generated that much heat diff over ambient. Lol, ignorance is bliss short-lived. So I'm two batches in and nothing to be done but correct for the upcoming third. I'll definitely have to look at getting a small fridge or freezer with an inkbird before long. However, my next batch the lbk will go in my cooler with an ice bottle and temp probe. Ambient is 68 in the upstairs, so shouldn't take too much to drop it 3-4 degrees.
  28. 1 point
    Welcome to the hobby. Read, read and read some more. My first batch was, well, drinkable beer not great. Second batch outstanding. There is a learning curve and second guessing yourself is normal. In the end, relax and enjoy your hobby and your beer. Oh yeah, read some more.
  29. 1 point
    I might actually get to brew on Sunday, since I've finally ordered some Mr. Beer recipes. Of course I missed the 20% off sale, but who cares? Now it's on to deciding which one it'll be: the WDA, Chromos, Yule, or the NWPA with El Dorado?
  30. 1 point
    Approx 36 hours from brew day. Saturday morning ill brew and then in the late morning/afternoon ill brew again!!! seraph serum saison Paul’s pantry pale @Big Sarge this is the one!
  31. 1 point
    Welcome! I think i can say for all of us (Since we all have been where you are)..... Its your first batch... at best it will be meh.. drinkable. As you learn and improve on how you do the process, it will get better. Patience is key. Read, read, read, take notes, ask questions, we are here to help, then read, read, read again. Also.. i would nudge that temp down to about 65*F for better results.
  32. 1 point
    My package arrived from Mr. Beer today. A day early I might add. Got a bottle capper, 144 caps, bottle cleaning brush, hydrometer, proper temperature strip, a muslin bag, and some extra sanitizer. I wasn't able to get an initial hydrometer reading of my beer since I didn't have one yet, but I just pulled a sample a minute ago and it is very close to what QBrew says my final gravity should be. I drank the sample too and it was pretty darn good! You can taste the bitterness from the .75oz of willamette that I boiled for 30 min and the .25oz I added at flameout. It has a nice subtle floral aftertaste that goes pretty well with the can of American Light + 1LB of Briess Amber DME. It's like a light beer version of a pale ale. I think it's ready to go into bottles whenever I'm ready!
  33. 1 point
    There won't be any "hop tea", because you're putting the BAG in the boiling water, NOT the hops. Then, remove the bag, open it, put in the hops, and place them gently in the LBK. You can remove the hop bags at bottling time, but there is no reason to. If you cold crash and tilt the LBK when you do so, you'll get all the liquid out.
  34. 1 point
    1 cube/12oz bottle. 2 cubes/16oz or 500ml bottle. Simple as can be.
  35. 1 point
    Update: I got anxious and tried one of my Rye IPAs (12 ounce in glass) carbed with a small Domino dot....it's great! 4th batch of Mr. Beer recipes, and this is the first one that I think is perfect! Tastes really good, and the carbonation is exactly how I like it... Thanks everyone for their suggestions and advice Dave
  36. 1 point
    Right. The "deluxe" system includes the 1/2 liter 16.9 oz bottles. Mr. Beer has never sold 12 oz PET bottles. You need to get straight what bottles you are using, and exactly how much sugar you are using. Saying "1 cube" when Domino makes two sizes is not good enough, go read the box and get the right numbers. Using 1/2 teaspoon of sugar in a 16.9 oz bottle will result in serious undercarbonating.
  37. 1 point
    Hell, if it weren't for drunk posting I might not go online at all.
  38. 1 point
    Bottles can be 70 or higher. Bottles don't ferment MiniYoda... Consistent temps on bottle conditioning are not that crucial - but once you get below the mid 60s it's going to take a lot longer (50%+ longer than at 70 or higher). Of course make sure you're putting the right amount of sugar in the bottle before bottling... I am often surprised when people say their house is at 62. My basement is 62, but my upstairs living area is 70.
  39. 1 point
    Second that...I only did one Mr. Beer batch before I realized that the pouring the hop-sack was a bad idea.
  40. 1 point
    Yeah. Although I do find my hop sacks generally float and I get them out with sanitized tongs right before bottling. Oh, also I use sanitized tong to move the hop sacks from the wort concentrate to the LBK before pouring it into the LBK. Saves much mess you get if they should plop in - or bounce out or even hang over the rim :-/. (See Rick on dropping hop sacks from great heights. Wet sugary sticky ones are worse.)
  41. 1 point
    No, you cannot. When they get wet, the hops swell up. You want to sanitize the sack, add the hops, and put it in the LBK. Many simply boil water, remove pot (or cup from microwave) and drop in the sack, then remove it with tongs and lay it on a sanitized plate (again, boiling water put in the plate works). Yes, the beer will be disturbed. Open lid, gently lower into LBK. Don't drop it from 5 feet :). Follow the recipe. If you want it in less time, add it closer to the end. Do not remove it during fermentation until you are bottling.
  42. 1 point
    If you go with three LBK's then you have one coming up every week on a three week fermentation schedule. Many will condition in 3 weeks as well, some even faster, so you can have something new pretty much every week if you plan your brew schedule accordingly.
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