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CaliforniaKulak

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About CaliforniaKulak

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    Newbie Brewer
  1. Do you think that I overcarbonated?
  2. Well I just bottled my second batch and may have run into a problem. The batch was 3.5 lbs of LME with .25 lbs stepped crystal 40 and 2 oz of cascade hops. Well I used a whole 11 oz packet of Nottingham yeast and the trub was huge. I tranfered the beer to a second Mr. Beer keg for bottling and put in 1/3 cup corn sugar. I only ended up with about 20 beers from the batch because of the trub. Are the beers going to be over carbonated? What should I do?
  3. Thanks for the help. I boiled one ounce of the hops for an hour, 1/2 ounce for 20 minutes and the other 1/2 ounce for about 5 minutes.
  4. No and no. I was just thinking that someone would know an estimate for the abv with that much fermentables.
  5. I used 2 1/2 cans of 1.4 pound LME for a total of 3.5 pounds of LME. I also steeped about 1/4 pound of Crystal 40. Can anyone tell me about what abv that I will end up? Also, I used 2 oz of cascade hops, is that enough?
  6. I am starting my second batch of beer and have two questions. (1) Do I follow the instructions on the Nottingham yeast dry yeast that I bought or could I just pitch all 11 grams into the Mr. Beer keg? (2) I bought 3 cans of 1.4 pound LME and was wondering how many I should use. I want to make a beer that is about 5 or 6% alcohol.
  7. Well, my first batch of beer is ready to be bottled and I have a couple of questions. (1) Do I need to sanative my measuring spoons? If so do I wait for them to dry before dipping them into my sugar bowl of not? (2) Is it ok if the bottles are a little emptier than the instructions call for? My fermenter is at the 8 and not the requested 8.5 mark.
  8. I am brewing my first batch of beer and I am suddenly worried that I pitched the yeast into too hot of a wort. After mixing all of the liquids I checked the temp of the wort and it was 85 degrees. I then waited about 5 minutes to pitch the yeast. Is 85 hot enough to kill the yeast or should I stop worrying?
  9. Do you think that I should let it ferment for a bit longer because of the low temps?
  10. Hello everyone. I just got my Mr. Beer kit and am very excited. I started my first batch on Saturday and just noticed that my house is between 64 and 66 degrees at all times. It looks like there are bubbles in the fermenter but I am concerned about the temp. What, if anything, should I do?
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