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  1. If I remember correctly there are 2 types of Oxyclean. One has a blue top which has the perfumes and other undesireables in it. The tub with the green top is teh one you want. There are no perfumes or dyes in it. Not sure what the lable says exactly though.
  2. I have read on other brewing websites that some guys are using their dishwashers to sanitize bottles. They just run the bottles through a cycle with out any detergent and use the heat from the drying phase to sanitize. Is this an acceptable method or something that should be avoided. What if you were to do it just prior to bottling allowing just enough time for them to cool off?
  3. Thanks for the replies. I was going to soak them in Oxyclean to get the labels off anyways. Now I'm thinking to give them a good rinse and scrub with some hot water and then an overnight soak in the Oxyclean to kill 2 birds with one stone. I'll get the labels off and get rid of the mold too. Sound like a plan?
  4. I just realized that some of the bottles that I had set aside for bottling day have some mold in them. They are just regular 12oz beer bottles from various brewers. I was going to soak them to get the labels off when I noticed the mold. I'm sure the safe thing to do would just toss them out. But time and money are issues with my beer ready to bottle and trying to stay on budget. Is there a way to save these bottles? I'm not sure if a soaking in bleach is a good idea or not or should I just boil them for a while. Any help on this would great. Thanks!
  5. Well I have to admit I am hooked. I find myself spending any free time reading all the forums here and other websites. I'm trying to educate myself as much as possible. I looked on here to see if there were any stores in the area that sells Mr. Beer products. I went into Younkers, a department store in the local mall, and found a premium Mr. Beer kit for $29.95. It was an offer I couldn't refuse. So now it's time to get a 2nd batch going and start to build up a steady supply of homebrew. Anybody know when the next seasonal beer will be available?
  6. I'm about a week behind you. Can't wait to get mine bottled either. Keep us posted on how it goes. Are you priming the bottles or trying to batch prime? Good Luck!
  7. I have been reading that alot of people choose to limit the amount of booster or eliminate it all together. I see the premium refills don't use booster at all while the standard recipes do. Is this due to the 2nd can of HME used? I see others adding honey to the recipe instead of booster. Is the booster basically "food" for the yeast? I'm planning on brewing the Golden Harp Ale next and wonder if I should limit or eliminate the booster. Or is the recipe that comes with the refill a good choice? I have an extra can of the West Coast Pale Ale that I thought I could use instead of booster. Good idea or not?
  8. Just the answers I was looking for. I will not be taking the lid off. Thanks guys.
  9. My beer has been in the LBK for only 4 days now but I'm wondering whats going on with it. I have it in a fairly dark room and it's very difficult to see through the sides of the LBK. Is it ok to remove the lid to see whats going with it? I realize the risk of contamination or disturbing the mix but I am new to this and would like to get a better understanding of what to look for.
  10. I have a question between what the difference is between carbonating and conditioning. Is it considered to be in the carbonating stage only while the yeast is giving off CO2 and then conditioning while the solids settle out? I was going with the 2-2-2 method but see that there are some better ways to go. So if I ferment for 3 weeks and then bottle and let it carbonate at room temperature when does the conditioning start? Would I be Ok to bottle and let it set for 4 weeks and then chill for a days before trying? I know that the longer it has as each stage the better the results but there has to a time to expect good product. I should mention this my first attempt and I brewing the standard West Coast Pale Ale. Thanks for any advice.
  11. Well so far so good. Everything seems to be going according to plan. My fermentation is at the correct temperature and out of any direct sunlight. Just have to sit back and try to figure out what to brew next. I take back most of the things I have said about my Mother In Law. This was a Christmas gift from her. I think she has created a monster though. I love this stuff!
  12. I did give it another good whisking after waiting 5 minutes after pitching the yeast. I'm fairly positive that everything is mixed together very well. I just checked the temperature on the LBK and it seems to have warmed up a few degrees and is between 67-68 degrees. I'm guessing the fermintation proccess will create some of it's own heat. So now I feel much better about this and can get some sleep now. Just got home from working 3rd shift. Good morning to some and good night to the rest of you.
  13. Thanks for the help. I'm sure there isn't much I can do wrong or have a question about that won't get answered right away. I'm really going to try and take my time and follow a set schedule for my first brew. The better it turns out the easier it will be to get the wife on board and order more supplies and equipment.
  14. I had a grade school teacher tell me that once and sure makes asking questions alot easier. So here it goes. I brewed my first ever batch of Mr. Beer today. The standard West Coast Pale Ale that comes with the kit. While following the instructions and watching the how to videos is it possible to mix your wort too vigorously? I used a whisk instead of a spoon to stir everything and it seemed to whip up alot of foam. When I put the yeast in it just sat on top of the foam and didn't seem to do much. Is this a problem? My other question is about temperature during fermentation. I live in a fairly cold climate and we try to keep our thermostat at 66 degrees. The reason being is that we heat with fuel oil and it gets a bit spendy to keep the house much warmer. Any dark closets or out of the way areas might not get that warm. The thermometer on the side of the LBK is about 64 degrees. Should I let it ferment longer or will it be ok in 2 weeks or so? See all easy answers for you guys. Thanks!
  15. Thanks for all of the timely responses. I'm sure I will have plenty of questions as I try new recipes and techniques. It's reassuring to know there is so much help out there.
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