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About MrClean4000

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  1. I got the muscat grape juice from here http://www.thegrape.net/browse.cfm/4,8220.html and the saffron from here http://www.penzeys.com/cgi-bin/penzeys/p-penzeyssaffron.html gets pricey but it should be worth it. The muscat is enough for almost 3 batches of king's nectar if you want.
  2. Come to think of it my King's Nectar is 3 months in the bottle now. ahhh. I think I may open one this weekend to try it.
  3. Try the Dogfish Head Midas Touch beer. I believe the King's Nectar recipe is meant to mimic that brew somewhat closely. That should give you an idea if you will like King's Nectar or not. I have a batch of King's Nectar about 2 months in the bottle. I haven't tried any yet but I am looking forward to it.
  4. I opened the MB pet bottle and the carbonation was spot on. So, not quite sure why the glass bottles were not carbed correctly. packerduf - I think you will be fine with your corn sugar primed bottles. Who knows what happened to mine. Maybe I just happened to pick a bottle where I forgot to add priming sugar or some strange coincidence like that.
  5. I used corn sugar to prime. I used the Mr Beer sugar measure tool. The 3/4 tsp amount per bottle. I had used 3/4 tsp of regular table sugar in the past and thought the bottles were slightly over carbonated so I thought using the same amount of corn sugar would be just right. I can't imagine that you should use twice as much corn sugar as table sugar but maybe. Thoughts?
  6. Thanks FrozenInTime I bottled on Sept 14 so it has been long enough for carbonation. strange that the carbonation was low. I may have to try batch priming in the future. I have always been hesitant to clean and sanitize another keg to batch prime into but from this experience it would be worth it. I used all 12 oz glass bottles with the exception of one 1 liter Mr Beer bottle and that bottle is as hard as a rock so it will be the next one I open.
  7. Success! I just opened my first brew since all the infections haunted me late this summer. The Amber Pale Ale is a success and very tasty! However somehow it is under carbonated. It has about half the carbonation I would prefer. Not sure what happened there since I used the same amount of priming sugar I always did. regardless it is very good. Included here is a picture. not the best picture but it gives you the idea.
  8. Thanks all for your support in this thread. I am a stubborn one and willing to take patience for many things. This time around it has been worth it. I have two kegs of an amber pale ale which were my first batches after all the infections. I tasted these two kegs last night and the brew is great and NOT infected. Yipee! I am bottling both tonight and am very excited to be back in the drivers seat again brewing good beer. Since I changed a few tools and processes this time around I cannot pinpoint exactly what the infection problem was but I have a best guess. My infection problem started soon after I kept my kegs in a wood cabinet during the hot summer months and rotated frozen gallons of water in the cabinet to try and keep temps down. I think some type of mold or other infection got in the wood and found it's way into the kegs during fermentation. I changed from a rubber whisk to a metal spoon, used bottled water and no longer use the wood cabinet. That and paid attention to cleaning and sanitizing better than ever. All combined into great brew so I will keep repeating the same steps each time. I still have a concern about temperatures during the summer so I may just build a good supply of beer between now and next spring and take a break from brewing during the main summer months. Thanks again all for your support. I got through it. whew.
  9. I did brew up 2 batches using bottled water recently that I will be bottling this weekend. So far they seem fine and not infected. Last night I started another batch and used tap water again. If this latest batch gets infected then I will always use bottled water. I have been using PBW to clean the kegs and bottles and Star San for sanitizing. Gets a little time consuming and slightly more expensive because I'm going through a fair amount of PBW but I think it is worth it. More to come as I will do a final pre-bottling taste of my last two brews this weekend.
  10. update. Two kegs with an amber pale ale fermenting. Fermenting was 6 days in last night and I tasted both kegs. still a little sweet but no sign of infection. Looking good so far. I figure I will bottle the weekend of 9/11. that will be 16 days fermenting.
  11. Reply to some of the recent posts. SiriusDG - thanks for the comments and cooler suggestion. The use of the cabinet was my attempt to have a somewhat closed system to hold 4 kegs and some bottles and try and control the temperature. My "garage" is actually a garage with a wall where the garage door used to be so it is becoming a livable space. It is still hot but not dirty. I have a small house with kids and pets and no basement so finding a cool, undisturbed place to ferment has been my biggest challenge. I'm hoping the closet will work better. Possibly the cooler suggestion from SiriusDG will be good too. Once winter comes (I'm in Colorado) then controlling temps is much easier as I prefer my indoor temp around 68-70 degrees. Once I get the infection figured out I am also thinking about just going wild this winter and brewing up a storm. This way I can be stockpiled for next summer and then take June, July and August off from brewing so the hot inside temps are not as big of a factor. Thank you all for your support. more to come.
  12. oh yeah. spigots all cleaned very well. I always take the spigots apart and clean them each time. ran PBW through the spigots and ran StarSan through the spigots after they were reassembled. cleaned the lids well inside and out too. I'm hoping these two batches go well because I have 2 cans of the seasonal Brown waiting in the wings.
  13. I also did not use the same whisk but an all metal spoon with holes
  14. Update I was finally able to start 2 new batches in the hopes they will not be infected. I started both last night. The ingredients used were mostly a recommendation from my LHBS split the following ingredients between 2 MB kegs 6 lbs amber LME 1 oz cascade pellet hops bottled spring water safale us05 yeast boiled cascade hops for 1 hour. Added LME to boil for last 25 min or so. I had some extra Northern Brewer pellet hops around and boiled 1/4 oz for 30 min as an addition to one of the kegs. I've never done a batch without some type of HME before but I have high hopes. I cleaned both kegs with PBW for a day. then sanitized with StarSan. I was extremely careful about sanitization. I also changed the location of where I placed the fermenters from the wood cabinet in my garage to the air conditioned closet in my bedroom. That is the only room of the house not 80-90 degrees. I plan on tasting these brews during fermentation about 1 week in. I will give an update in this thread when I do.
  15. Dudley wrote: Maybe its in your water filter? I don't have a water filter. maybe I should start using one. ha. I appreciate your feedback though. It might be a bacteria somewhere. I just don't know from where. There are a few factors already discussed in this thread that I can change and see what happens including using bottled water. I will have time to start another batch this weekend. I will give it a week in the fermenter and take a taste and keep my fingers crossed. In the meantime I will have to visit the liquor store and purchase beer to satisfy my wanting of good beer. Now that I have tasted quality home brew I'm going to have to buy the more expensive stuff from the store but I can deal with that.
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