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Showing content with the highest reputation since 07/16/2018 in all areas

  1. 12 points
    Brew #2 - MRB - 1776 Ale (ABV 4.2) Finally... a success! After losing to my first brew batch - MRB's American LAGER, I've got a winner. At least, to me it is! Not quite as carbonated as I'd like, and lacking in sustainable head, it's as sweet as I could have asked for. No sourness. No unpleasant aftertaste. Just a nice, sweet Ale. I can do this. I have one brew in the queue - an all-grain English Pale Ale. It should be just fine. We'll see. ON EDIT: Changed MRB's American Ale to MRB's American LAGER
  2. 12 points
    I just thought I'd chime in here on my experience in the past with brewing. It was about 40 years ago (yeah, I'm old) and I knew nothing about brewing. I bought a carboy and some extract and I don't remember what from a newly opened brewer supply store. I did not know a thing about beer brewing, but I knew I liked beer so I gave it a shot. I put all the stuff I bought into that carboy and thought, I'll have some beer in no time! Well, I made about every mistake that any newbie could. I knew nothing about sanitizing or temperature control or just about anything else that the you need to pay attention to. Needless to say after bottling and what I thought was a good amount of conditioning, I refrigerated the bottles and waited till the next day to try my new found hobby. My excited anticipation for a cold beer was instantly dashed upon tasting the absolute worst carbonated horse piss on earth. Gave me the case of the "I can't do this crap" and decided not to do it again. After all this time has passed and the creation of so many micro breweries and all kinds of beer recipes, I thought I'd give it one more shot. This forum has been the absolute best place for information and I really appreciate all you people that are so helpful and encouraging to keep one from giving up. I only wish this was here back when I first tried brewing, I probably wouldn't have quit then and taken so long to return to the craft. Thanks again for everyone's help in keeping it real.
  3. 11 points
    Found these at my door step! Doing the brown ale next with US-04. Not sure if I will brew the Long Play straight up or not yet... Been out of the game for years love getting back in it!!
  4. 11 points
    I tried in the UK in the 1960's using HME from Boot's drug store. (Yeah, I am no spring chicken either which is one reason I like 2 gal LBK that I can carry, instead of 5 gal monsters.) Dissolve malt and sugar yeast and wait. I also tried using grain and hops, what a pain. No info about sterilization/sanitation except wash thoroughly. I covered my plastic pail with a tea towel to keep dust out. I got alcoholic beverage for sure. It tasted beerish but not great. I gave one to a neighbor and he walked around his yard for an hour with a colander on his head (don't ask). I tried again in the USA in 1980's. I got some beer but not great again. When I found Mr. Beer 215 brews ago It was so easy and results were good enough that I continued.😀
  5. 10 points
    Hello again Mr Sweat, Your second (tested) replacement, along with the 2 free refills that I promised, are set to be delivered tomorrow. Please message me here for tracking information. I'm sorry that this was insufficient in making up the inconvenience of the wait to you. I apologize also that my communication was insufficient. Tyson was trying to offer a faster solution, not weasel out of sending a replacement, and I'm sorry we created the impression otherwise. Other than having your second replacement tested (which I did) and including $50 of free stuff (which I did), I failed to consider any other ways I could have made it right. I would offer you a refund for the initial kit, had you purchased it from us directly. You are quite correct that our service was poor in this case, and I apologize for however my personal failures negatively impacted your view of this company. I wish you the best of luck in your brewing endeavor, regardless of where you get your supplies.
  6. 9 points
    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 ((( )))
  7. 9 points
    Jdub, thank you very much, my brewing hobby is renewed. Best beer I've made to date by far, and experiencing citra hops to the max. Below is your shared Zombie clone recipe.
  8. 9 points
    Man this is such a wholesome thread. Just wanted to add my $0.02 on the twang issue. I don't think we've ever disputed that liquid extracts can tend to have a twang. Every method of brewing has its pros and cons, none is the "right" way to brew. The advantages of HME are that it's great for beginners to learn on, doesn't take much time, space, or equipment, and I think the smaller batch size is an advantage to a lot of brewers. The disadvantages, as I see them, are less control over some factors, darker color, and occasional twang. To my palette, some refills have more twang than others. I get more of it with Diablo than Long play, and more with Blonde than Weissbier. So, that's one factor to consider. Another is that doing a grain steep or hop boil can reduce it pretty drastically. I find that more important than temp or sanitation, in terms of the twang aspect. I would also just add that I've brewed hundreds of HME batches by now, and only had a few batches where twang was strong and unpleasant enough to impact my enjoyment of the beer. Given our policy of replacing bad batches and, I think, our flexibility, I find that to be a pretty low-risk proposition.
  9. 9 points
    I've been drinking beer I've brewed, so please humor me. Or ignore me. Either way. There isn't a question, just some observations (and anecdotes) as someone that's been brewing for less than a year and on a relatively small budget. I'm on my sixth batch of beer (all Mr. Beer extracts). I've done some experiments in meads and wines and a cider too, but essentially I just started beer #6 (and have ingredients for #7). Batch #6 is a Churchill Nut Brown Ale. I plan to add vanilla and cold-brew coffee to half of it just for fun. I'm not the hugest Brown Ale fan, but it was on sale last month. My first two batches had a lot of issues. The first one was undrinkable (an "American Lager"). I let it age for over 8 months and it never got better. I was slowly dumping a few out at a time (after tasting and gagging) to use the bottles, and finally gave up on it entirely. I've since bought a bottle capper and started saving my commercial beer bottles. The second batch was a Bavarian Weissbier where I wanted to add some hops in hopes of adding some citrus flavors... but I boiled the hops in water by themselves before adding the HME to the cooled hop-water, and it turns out "hop tea" beer isn't the best method. It tasted very tart at first. It was drinkable but not especially good. It got slightly better with age, but it never really stood out as tasty. I did drink them all eventually except for one, which I'm keeping just to see how it ages. My third batch was the Long Play IPA done straight up with only adding two booster packs for a higher ABV. I figured it may as well be strong since I'm not the hugest IPA fan (I'll do them, but not my first pick), but it came with the kit for my second little brown keg at a great Black Friday price. I brewed shortly after (beginning of December). My temperature control was pretty much spot on. I let it carbonate for two weeks, condition for an additional two. They were decent then. Since then, I've drank all of them but two of the 740ml bottles until about 3 months ago, when I finally bottled batch #5. Batch #4 ("Horses Ass Ale") decided to leak out into my fridge the night before bottling while I was cold crashing. The LBK (my first one) that I used for this had given me headaches with the spigot prior to both the brews I started in it, and then (for whatever reason) finally gave out, so at this point I just let it go and decided to not use it again. I bought a 3-gallon Fermonster carboy to replace it and plan to use it for batch #7. Batch #5 was another Bavarian Weissbier, with a Golden LME added. I've tasted it after many stages in aging, and it's been "decent" but has something of a "twang" (what I assume is the "extract twang" people speak of on these forums. A little dash of salt on top before drinking seems to help, but it may be in my head). ANYWAY.... I needed to free up space in the closest I'm using as my "brew area." Between all my one gallon carboys and extras for mead/wine, I needed just a little more room. Among the things sitting around, I had two of the Long Play IPAs (batch #3, bottled at the end of January) left as part of the things I wanted to clear out. I put them in the fridge for about 5 days. Today I planned to go out (and drink some tasty Hefes), but my girlfriend is on a new diet/exercise plan (not a "craze" diet thankfully) and wanted me to help her food prep since I'm always the one to man the cast iron skillet for chicken. So I decided to drink these instead. After conditioning (even in relatively high heat given I live in California) for about six months, these IPAs might be the best thing I've brewed! With age, they've become somehow more mellow and tasty than I even expected, especially for an IPA. The high ABV is a bonus. All of a sudden, I regret drinking all but two of them so soon. But these two were hands down the best thing I've tasted from my own beer brewing experience. Since they were in the fridge already... I also drank a couple from batch #5 (the Bavarian Weissbier, which has only been bottled a month), and again, it's pretty decent, but has a "twang" to it. The point being: giving my brews time to "mature" always seems to pay off. Though I understand that many IPAs (and wheats) are supposed to be good to go when they're still pretty "green," it seems that the mellowing that time brings really helps them stand out as pretty decent brews despite my lack of experience. This hobby is teaching me to SLOW IT DOWN. And being from the age of instant gratification, I really love it for that. And I love it because, well, I get to drink beer. I'm very excited to see how batches #6 and #7 turns out after being allowed to condition (with even better temperature control!) Thanks for humoring me.
  10. 8 points
    Thank you for all your comments on here. To address a few: 1) Security concerns on Facebook are real so don't join if you are concerned at all. It OK. 2) Facebook is a totally different group than the forum here. There is no need to join if you prefer to be here. 3) Every business goes through staffing changes and we have had many people throughout the years. Our former brewmasters include Eric Green who started one of the best craft breweries in Arizona, Dragoon Brewery, Gene Sandoval started Blackrock Brewing, Pat Butler joined Dragoon Brewing, Sam Diggens joined Sentinel Brewing, and most recently we had Josh move up to Pinetop Brewing Co. Then we have others like Tim, Tyson and Renae that were here for a time and then were able to continue to grow themselves (millennials change jobs 4 times between 21 and 32 according to LinkedIn study). We continue to bring in new people with or without experience. Right now we have two current agents with over 25 years experience in brewing not counting the additional 65 years of experience with the other people in the office. 4) It may appear that Mr. Beer participation is lagging in the forum, but instead the amount of searches that go on just show that people are finding the answers that they need. Similar to what many of you have said, they dont go that next step and further participate. With almost a half a million posts, they will find their answer. We have had to adjust our way of communicating and now had more people participating in our support chat on our website more than anything else. This too could possibly take away from participation here. 5) The homebrewing business has changed drastically over the past decade. Interest grew dramatically up to 2012 then slowed, then in 2015 reverse and many people lost interest. The craft beer craze that we all enjoy has some to blame as we all can go to one of many close by craft breweries and enjoy what we once could only brew. 6) With more people working, there is less time to brew. There is almost a perfect correlation to the unemployment rate to the interest in "how to brew" google searches. Most businesses go through this cycle and it will come back around with more interest developing again in short order. When that does happen we will have this forum, Facebook, our site and continue to look at all options where people want to be contacted. This forum is not going anywhere soon. We will continue to upgrade and maintain. We will continue to engage when needed and point new brewers here to get their answers. Please continue to be the warm and engaging group that you all are.
  11. 8 points
    To everyone on this awsome group. Been brewing for a year now 15 beers in the bank. I read more than post but it has helped me and I learn more every day keep it up. I am officially addicted lol. 1 week till bottling. Then back at it again
  12. 8 points
    After seven weeks, my first taste. I love the color it turned out. The taste is ‘ok’ not as carbonated as I expected/hoped. Although this first bottle was a partial bottle since the batch didn’t come out exactly even. I noticed there was some undissolved goop in the bottom that was the same color as the carbonation drops. So the other bottles may turn out even better. All in all, I figure a pretty decent outcome for my first try. Cheers!
  13. 8 points
    Ya gotta figure they are over compensating yeah? Maybe its about the size of their.... batches. Who knows? You have this kinda thing with all sorts of groups of people like car guys, motorcycle guys, hell even camera dudes (I once sold a ton of prints of a pic I took of Garth at the Opry that I took with a cheapo-depot camera and I was called a liar when I showed my camera - that was 18 years ago and it still makes me laugh). Equipment don't make the man or in this case, beer. I often refer to Manfish as "Home brewer's on steroids". We don't have fancy equipment, that's for sure. No stainless steel conicals anywhere in the brewery. Yes, we have bigger equipment than most home brewers do, that is true. All that really means that without the knowledge of what to do to fill those properly, we would end up with bigger batches of garbage brew. I've said it many times, here, in real life, on Facebook and anywhere I get the chance... "There would be no Manfish Brewing if it weren't for Mr. Beer." A 100% correct statement. I had *NEVER* thought about brewing my own beer, ever, until I got that fateful Christmas gift in 2009. People can say whatever they want about Mr. Beer, most people don't like facts anyways, it only confuses them. #PROST!
  14. 8 points
    Unless the area the beer sloshed into was infected with mad cow disease, turburculocious or had some @HoppySmile! drool on it, youll be ok. I move stuff around all the time. I have to move a fermenter tonight too. A little bump wont hurt. Actually, some times i give my carboys a little shake if the hop particles are caught on the ridges. Don’t tell anyone else on here ok?
  15. 8 points
    Congrats to all who placed!! Wish I had entered this year, but with my move, I just didn't have time (it also wouldn't have been fair...lol...). Great job on the saison, @Creeps McLane, it was fantastic and definitely the favorite! 🍻
  16. 8 points
    I can't believe 3 pages into this discussion and no one has posted this yet! Thanks for the memories @AnthonyC.
  17. 8 points
    Then let me add one last thing. You may be the best brewer in the world. You just don’t know it yet. Like @Gutterbunnie said (that should win the day everyday) is you just have to find what works for you. People talk about the high drop out rate on here all the time. For a Brewer who is doing everything right but your beer doesn’t taste like how you want it, that can be frustrating. Very frustrating. But you can’t give up. Ive made enough HME batches to learn I don’t prefer HME. I’ve brewed with enough LME to find that it wasn’t for me. I’m a freak for control and this isn’t a hobby that I’m ok with not putting the time into what I enjoy sitting down and enjoying on a daily basis. That’s me. I’ve had plenty of HME beers that @Bonsai & Brew sent me that blew me away. He’s f***ing good at working with what he has. I don’t have that. So I moved on. All I really wanted to say was this; don’t sell yourself short. Keep pushing. If something isn’t working, try something else. Look at @Nickfixit. He’s constantly tweaking and striving for the perfect balance in his beers. Don’t let one ingredient stop you from perfecting your beers. If you want to take the next step, ask questions. Be open to new ideas. This forum is filled with intelligent people who have been a newbie before. Partial mashes, hoppy beers, drying out your HMEs are a great start. But for me, the best thing I can say is to look at where you want to be in a year or five and start reaching for that level. Don’t sell yourself short! DONT SELL YOURSELF SHORT! Lastly, for years I’ve tried to stay relevant on this forum. I don’t really use HME anymore but I stay here to try to help others with my opinions though they very well may be wrong. Ask me anything and I’ll try to help. Freaking @kedogn is a professional Brewer, ask him. Sometimes a vet like @Screwy Brewer and @bpgreen will be on here. Listen to what they say. They’re amazing. This is what a forum is all about. this was supposed to be a quick post, I’m sorry. I was raised in a house full of women so I get emotional quickly, but God damn it I’m here for you.
  18. 8 points
    You cant draw any conclusions about the final flavor from a sample you tasted during fermentation. It will change so much in the next 5 weeks. It's your 1st batch so I know you're anxious, but try to leave it alone. Remember, every sample you pull will take away from your yield.
  19. 8 points
    If he is choosing to drink MichUltra over your homebrew it is time to cut him off. I have cut off two of my nephews after they brought a 12 of MichUltra to my Thanksgiving dinner knowing that I have all of the homebrew they could want. They don't even get it offered to them yet I offer to others who are there. My wife says that is mean spirited but I say there are unwritten laws that have been broken and they should be punished.
  20. 7 points
    HOME BREW RECIPE: Title: Alaskan Amber Clone Author: Web+ modifications Brew Method: All Grain Style Name: American Amber Ale Boil Time: 60 min Batch Size: 5 gallons (fermentor volume) Boil Size: 6.5 gallons Boil Gravity: 1.043 Efficiency: 70% (brew house) STATS: Original Gravity: 1.056 Final Gravity: 1.013 ABV (standard): 5.69% IBU (tinseth): 35.3 SRM (morey): 10.59 Mash pH: 5.62 FERMENTABLES: 9 lb - Pale 2-Row (80%) 1 lb - Caramel / Crystal 10L (8.9%) 0.5 lb - Caramel / Crystal 120L (4.4%) 0.5 lb - Carapils (Dextrine Malt) (4.4%) 4 oz - Rice Hulls (2.2%) HOPS: 1 oz - Cascade, Type: Pellet, AA: 7, Use: Boil for 60 min, IBU: 28.29 1 oz - Saaz, Type: Pellet, AA: 3.5, Use: Boil for 15 min, IBU: 7.02 MASH GUIDELINES: 1) Sparge, Temp: 150 F, Time: 60 min Starting Mash Thickness: 1.6 qt/lb YEAST: White Labs - German Ale/ Kölsch Yeast WLP029 Starter: Yes Form: Liquid Attenuation (avg): 75% Flocculation: Medium Optimum Temp: 65 - 69 F Fermentation Temp: 65 F Pitch Rate: 0.35 (M cells / ml / deg P)
  21. 7 points
    @MRB-Rick Thank you for your post. Knowing that our concerns are relevant to Mr. Beer and that you have addressed them is good for us all. Also the update to our perceived lack of participation in this forum is wonderful. Knowing that the questions that we have spent a lot of time answering are still providing help is awesome. Even though I no longer brew with Mr. Beer products, I use this forum to help those who like me are starting out their journey with Mr. Beer. I hope that somehow my answers and the answers of others here have kept some brewers in the hobby that would have left otherwise. Your post alone will make me continue to check this forum every day as I have always done. Prost, Dawg
  22. 7 points
    Very graceful fall on the sword, @MRB Tim. 😁 You did forgot to say "mea culpa" though... I'd echo that Mr. Beer Customer Service is superb. I'd vouch that you'd find few companies not only trying to help, but then apologizing that their efforts didn't meet your expectations.
  23. 7 points
    I had a Mr Beer system years ago before Cooper bought them and for whatever reason just stopped brewing. I just got a new kit for Christmas with an Irish Stout refill. I just started the stout and am interested to see how it turns out. I am curious if it has changed with Cooper. Right off I can see that the brewing process itself is a little easier than it was such as having just two lines marked 1 and 2 instead of measurements and the carbonation drops are definitely an improvement over having to measure out sugar. I'll be interested to see if the beer is any different than I remember.
  24. 7 points
    Speaking of which, Forum Friends, they are coming. Let's greet them warmly and help them...no matter how many times the questions have been asked and answered. 😜 We were all newbies once. I don't know if I'd even still be brewing if it weren't for the great advice I found here.
  25. 7 points
    First beer brew in years. Today was brew day! Diablo IPA with US-05
  26. 7 points
    Actually, you can get a lot more advanced. All beer is fermented. Mr. Beer's LBK is a fermenter. Regardless of how you make your wort (can of HME, LME/DME with steeping grains and hops, Brew In A Bag, or all grain brewing in a big pot over a burner, wort is wort. There are some features that make a Mr. Beer LBK "unique" over some other fermenters: 1) The fermenter is made of plastic. That means you must cool the wort to a temperature that will not damage the plastic before pouring it in. Given that all brewing requires the wort to be cooled to a proper pitching temperature (which varies by type of yeast used), that's not a big deal. However, if I had a big metal fermenter, I could choose to put hot wort in it and then cool it down overnight before pitching. Can't do that with a Mr. Beer LBK. And gradual cooling gives the chance for infection. 2) The fermenter has no "blow off" device. This means if you have a very active fermentation, it can overflow out the lid vents and make a mess. Fancy fermenters have a blow off device that during active fermentation can send overflow into a bucket and keep things tidy. Once active fermentation is over, you replace the tube with an airlock. No airlock or tube with Mr. Beer, but it's not needed. 3) Like any fermenter, the Mr. Beer LBK is limited to it's capacity. Basically that's around 2.5 or 2.6 gallons. And if you fill it to the 2.6 mark, you'll probably get overflow. I put in 2.5 gallons regularly, ferment at 65 or lower, and rarely get overflow. I used to regularly make a 5 gallon batch of extract beer, and split it evenly between two LBKs. I now do BIAB, and due to stove limitations I make one 2.5 gallon batch each time. 4) Because it's a plastic fermenter, it can be damaged, either by cleaning improperly (scrubbing) or by a beer that gets a bacterial infection. If an LBK gets a bacterial infection (rare), it's possible that it can't be cleaned well enough to be used again without transmitting that infection. Same goes for a bottling bucket, or anything else plastic. That's why good sanitation is important. Any beer you brew can be fermented in an LBK.
  27. 7 points
    Most of those guys don't brew decent beer either. They tend to deflect to their equipment because their product does not speak for itself. In my experience in my brew club the guys more interested in equipment and who's is better don't bring beer to share and when they do it usually isn't that good. Those of us who concentrate conversations on processes are the base that bring beers to share and surprise, it is usually good beer. We also as a club support anybody that brews with Mr. Beer and try to help them through any issues. It is how I started and even though a lot will not admit it, they started the same way too.
  28. 7 points
    Beer has 4 components - grain, hops, yeast, water. You can vary any of them, many ways, and get many results. The more you change at once, the less you understand about why you got what you got, and your ability to recreate it in the future. I'd recommend you restrict your yeast choices unless there is a strong reason to change, instead focusing on the difference in different steeping grains, and different hops. For example, make several batches of one refill, say CAL, and use different hops to dry hop. Teaches you in a neutral beer what differences those hops make. Or, make a batch using a packet of light LME vs. a packet of robust LME. See if you can tell the difference in a blind test. See if you can taste the flavors you get. Learn how to properly evaluate a beer. I've been brewing for over 6 years. Here is the extensive list of yeast that I have used in that time: - Original (pre-Cooper's) Mr. Beer Yeast - Cooper's Mr. Beer Yeast - S-05 - S-04 - Nottingham - Windsor - Whatever came with one can I bought of another HME - A lager yeast for the one batch of lager I made Here is a list of the different water treatments I have tried: - My well water I know I've harped on this theme, and I'll continue to, because I think it's the best way for someone to learn, and I try to learn in everything I do.
  29. 7 points
    Pull them from the fridge and let them sit at room temp for 3 weeks and they will carb just fine.
  30. 7 points
    Most of my recipes that I don't really like all that much sell very well, and all my pet favorites sit all-but-unnoticed, appreciated only by the true connoisseurs. I think I might just have bad taste.
  31. 7 points
    Alrighty then, I'll go with Mad Ludwig. I've probably brewed tastier recipes, but this one turned out great and started me down a path of learning classic German styles including Marzen, Vienna Lager, and Altbier. In brewing, getting inspired is half the fun so cheers🍻 to Mr. Beer and all their recipes that do just that!
  32. 6 points
    Some people say the number one rule in brewing is sanitation. I thinks its "know what youre doing, and why youre doing it" You technically don't know if your beer is done fermenting until you take a gravity reading. I would also add that you can do a fairly simple diacytel test at home to ensure the beer is ready to be packaged. If the beer is done at day 7 and also tastes good and passes the diacytel test, then its good to package. It will not harm it to go another week or even two. So, yes, another reading at day 14 is pointless. But remember, attenuation (average % of sugars a yeast will eat) is only an average. Two readings are needed to prove the yeast is done eating. Keep in mind some yeasts are notorious for stalling out at any point and may test the same for days before finishing the job. Im an honest man. I only kinda go by days fermenting. But Ive also been doing this for almost 6 years. Every beer ive ever made has produced a krausen of varying degrees. Some much more larger than others. I pitch yeast, ferment, krausen appers for days then it falls. when it falls, I raise the temp for a day or three until im ready to keg. Keep in mind I keg, It wont explode like bottles would if you aren't careful. I generally go no less than 14 days because I try to only do brewing things on the weekend. So 14 days fits right into my schedule. If I don't get to it, then ill go 21 days. Doesn't affect the beer in the slightest. Also remember that dry hopping kicks up another mini fermentation, so don't dry hop and then bottle immediately. Know what youre doing and why youre doing it. US-04 is usually a quick mover but if your krausen fell yesterday then its probably not ready. Temperature is a tool, and also a measurement in brewing. At 65 degrees things happen fast. At 35 they happen slow. At 75 they happen too fast for most ales. Don't cold crash until youre sure the beer is done because youll either a) get exploding bottles due to imcomplete fermentation or b) lock in undesirable flavors. Carb the beer for 4 weeks and then decide what you want to do from there. Cold storage will preserve flavors and keep beers fresh while keeping your stored bottles at 70 degrees will age them for the better or worse. Its been a long time since I posted any useful advice. That's why Im goin on a tangent
  33. 6 points
    Here are some excellent tips for brewing and getting the result you want. I do not adhere to these to - my misfortune - I am attention deficit so try very different things each time (usually) (Sometimes I make multiple brews with very slight differences but not often.) Still, this is a good read. Also note the fermentation temperatures! https://www.homebrewersassociation.org/how-to-brew/4-trappist-brewing-tips-from-spencer-trappist-brewery/
  34. 6 points
    I'm down to my last few bottles of Shameless Stout that's been conditioning since September. I know it almost sounds cliche among us but this beer has gotten so much better with time! A solid stout to try if anyone has been debating.
  35. 6 points
    Difference in new LBK is the spigot which also has a different size fitting hole ( :-/) but does come apart or cleaning ( 🙂 and the size of the top hole which makes cleaning easier. Mine though are also darker, making it very difficult to see the liquid levels - can't easily see liquid from outside or line from inside. Flashlight and tape markers help. I just (Sept) made a Diablo with the Mr B yeast. Good but I should have put some aroma hop in.
  36. 6 points
    Lol, I'm on another forum occasionally and for sure there is a segment of AG guys that are all about my equipment is superior to yours type of thing. Those guys are all about bigger and better, shinier more heavy duty bragging stuff. They pretty much dismiss small batch and extract brewers as not being "real brewers." The funny thing is in the same forum there's a tremendously expanding segment of small extract brewers AND a significant group of traditional 3 vessel system guys that are overhauling their system to make it simpler by going to BIAB. I think it's great that you can pick from so many levels to fit your preference, style, capacity, budget, whatever and still produce not only good beer but more importantly "your beer." Each batch you produce has your unique signature on it. That's what craftsmanship is all about, to me anyway.
  37. 6 points
    not only does mr beer make it easy... they are kind enough to provide us a support group. in my entire life i have NEVER stuck with anything for very long. i get bored. i get lazy. i walk away. ive never had any lasting hobby... or anything that gives me a modicum of pleasure.. until i discovered brewing.. and cheap wine making... and mead. where else can you experiment... get as complicated or simple as you want .. and drink your mistakes AND get buzzed while doing it? i just checked.. ive been brewing since 2012! time flies. i have never had a hobby this long.
  38. 6 points
    WOW... I cant believe I have been away for almost an entire year.... anyways.. I am finally getting to brew again. I am going to do the Octoberfest refill again (w/o booster) but this time I am using Safale US-05. I will continue to update this thread Hope everyone has been well this past year and had a good Thanksgiving!
  39. 6 points
    Following up on this post from a few weeks ago because I cracked open my first bottle from this questionable batch, and I’m happy to report that the beer (America. porter deluxe) was fantastic. The mold had been contained to the outside rim of the keg and didn’t affect the flavor.
  40. 6 points
    You have a great sense of timing, we just posted a new blog about that: https://www.mrbeer.com/blog/brew-beer-with-coffee/
  41. 6 points
    No, 11g in an LBK is not going to noticeably affect your beer. Yes, Mr. Beer supplies the proper amount of yeast for 2.13 gallons of beer. Yes, you can use an 11g packet of beer in an LBK. The answer isn't the amount of yeast, the answer is the amount of yeast cells. Unless you pull out a microscope and count yeast, you have no idea what number of cells are viable in the yeast you use. I suspect not one person on this forum does this. Most issues with yeast occur in a commercial brewery. Why? Because they have massive fermenters putting enormous weight (liquid wort) on top of a yeast cake, at the bottom of a tall fermenter that likely ends up in a cone. And most commercial breweries use yeast for multiple generations. If they are not careful, they can harvest weak cells that don't do well. With a Mr. Beer fermenter, there is a big surface with all the yeast spread out, and very little weight on it. That's why there's no issue. Here's one article on it - http://brulosophy.com/2016/11/07/yeast-pitch-rate-pt-5-underpitch-vs-overpitch-in-a-lager-exbeeriment-results/ There is a great book on yeast that is for those that are really, really, really into yeast (not me). Yeast: The Practical Guide to Beer Fermentation (Brewing Elements) by Chris White and Jamil Zainsheff Chris White owns White Labs, one of the main purveyors of liquid yeast. In fact, there is a whole series of books: Water: A Comprehensive Guide for Brewers (Brewing Elements) by John Palmer and Colin Kaminski Malt: A Practical Guide from Field to Brewhouse (Brewing Elements) by John Mallett For The Love of Hops: The Practical Guide to Aroma, Bitterness and the Culture of Hops (Brewing Elements) by Stan Hieronymus
  42. 6 points
    Mic Todd, So based on this skateboard analogy that you have spelled out it sounds as if it is a waste of time to give you any advice because you are just going to do what you want to anyway. I can respect that but I will also probably not be giving any advice to your questions since you are going to only listen to it if you think it is the right thing to do. Remember, those of us that help out a lot on this forum have made the mistakes, researched the hobby and or spent countless hours learning about the hobby from others. I have listened to hundreds of hours of podcasts and brewed nearly 100 batches of beer and mead. I have won many medals in beer competitions and am now also a BJCP beer judge. I don't brew Mr. Beer batches any longer, in fact I have converted to All Grain brewing. But I still take time on this forum to assist others who are just getting started in this hobby. I have seen countless post from users on this forum that have asked for advice and not taken it or have gone all mad scientist with their brewing. I have also seen many of them disappear from this forum. Maybe they just moved on or more likely they quit the hobby. So when @RickBeeror any of us who have been here for a period of time give advice that you may not like. Understand that we are trying to keep you form the members who have disappeared from the hobby. There is nothing personal in what some think are attacks. Dawg
  43. 6 points
    All Rick was trying to explain was, in general, if I may use your skateboard analogy, too often after falling off multiple times the enthusiast got discouraged. When the boards warped instead of trying to improve them by laminating, the skateboard enthusiast quit. None of his comments were intended to be taken personally. Not everyone perseveres.
  44. 6 points
    The whole point of dry hopping to get a hazy beer is to do it during active fermentation to get your hops to have a “bio transformation “. The idea is the interaction between the yeast and the hops turns certain hop oils into more desirable ones. You can pretty much only get the desired result from dry hopping during active fermentation
  45. 6 points
    I don't know...no one wants their Stout to be darker. Just sayin'
  46. 6 points
    Yeah, I can echo what others have said. Just don't give up. I just brewed up my 20th LBK batch last night, the Dead & Berried Mr Beer recipe. But i added a few things, and I substituted Safale BE134 for the Belle Saison (undecided if I'm a fan of that yeast). Really I believe it boils down to a matter or personal preference/tastes. I tried Safale US-05 on several batches: HME, partial mash, DME, LME & even all grain BIAB. Honestly, I don't like US-05 very much at all. There's some weird cabbage off flavor in my finished beer that I just can't quite describe. And I believe it's possibly my taste buds & olfactory senses, since so many others rave about it & I just don't care for it. So anyway. I've found that that I prefer 04 or even Nottingham. I've tried a few WLP (1272 is pretty good) and WYEAST (American wheat) which aren't bad at all. And I enjoy the WB-06 Wheat yeast (after cold conditioning a Bavarian Hefe a few months, awesome!). I would say this hobby is just as much about experimentation. And since it's 2 gallon batches, it's much easier to go that route & be OK with some not-so-great batches. Trial & error. Sure, I've had a few botched batches here & there (that I'm still drinking by the way) but overall I've had a lot more successes. Whether that's a Mr Beer HME/partial mash, an all extract using DME or LME, or an all grain BIAB. Find what you enjoy & keep doing it until you get it right the way you like it! Read up, borrow some homebrewing books from your local library such as from Papazzian, who if I can remember his quote, basically says you really have to work to screw up a home brew! Enjoy the process, take good notes, pay attention. But most of all, have fun. It's a hobby! Cheers
  47. 6 points
    I have been getting in to partial mash lately but not long enough to have a mature product. I have Let it Bee and Grass-cutter Lager conditioning - both tasted good at bottling. Dry River Rye is brewing at the moment. Next in line is Naughty Cream Ale and Foggy Days California Common. It is going to be an interesting pipeline.
  48. 6 points
  49. 6 points
    Kettles are cleaned, pumps and lines are cleaned, plate chiller is cleaned. Fermenters are dirty... well one of the three im using is clean. By sunday ill have 15 gallons brewed up. Two of which are competition beers. Im so excited!!!
  50. 6 points
    Just tasted the Diablo IPA that I brewed and conditioned for 4 weeks. Not bad, I'm interested in seeing what it taste like with a couple of more weeks of conditioning.
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