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sambeerindia

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Everything posted by sambeerindia

  1. Hi Rick, I don't have the measuring spoons from Mr Beer. They don't ship to India so it's not an option. My bottles are 400 ml (13.52 oz) each, so I would have to figure out some entirely new process in case I need less/more than exactly 1 teaspoon or 1/2 teaspoon for that bottle size. The top-up to 100 ml mark is to not have to worry about how much water I lost in the boil, so I top up the volume to 100 ml and then I follow the simple rule of 5 ml per bottle, since I know I make 20 bottles with my LBK batch. It's a tedious process, yes, but the BORG advised me in a separate thread to not batch prime directly in my LBK. And as I mentioned in the other thread, racking from LBK to bottling bucket is not an option either at this time. Hence this somewhat long-drawn process. Good tips on stirring the sugar water constantly while boiling and ensuring top-notch syringe santization. Thanks! /Sam
  2. Hi Photon, awesome tip, thanks. I saw a syringe with 60 ml capacity and joked to the pharmacist that it looked so large, it was probably for injecting horses! I will get the big one today on the way home /Sam
  3. Buddy, I'm doing my 2nd batch now and just put it for cold crash this morning. It's supposed to firm up the trub in the fermentor and that means less of it in the bottles. If you get any taste/texture benefits as a result, good.. First batch was a pain with so much trub, I'm giving this a go now. Best way to find out! /Sam
  4. Updates on my Azteca Mexican Cerveza - 19 and a half days after pitching, I have put my AMC into the fridge for cold crash. I sampled the beer at 14 days and it had a very slight heavy alcohol taste still. OK if I bottle after 1.5 days of cold crash or is that too less? It's mainly about convenience - Saturday evening would suit me better than Sunday evening. For priming, I have got some syringes and have decided to do it the following way. Your feedback is much appreciated. I will need approx 43 grams of sugar as per the online calculators. With the specific bottles I use, I got 20 bottles the last time round. I plan to boil 43 grams of sugar, starting with 100 ml of water. Separately, I will boil some extra 50 ml plain water. After the sugar solution is boiled for 10 mins, I will put it into a graduated beaker and top it up to 100 ml mark with the plain boiled water. Then, into each bottle, I will pour 5 ml of solution from the syringe, followed by bottling from the LBK. Sound OK? Any practical problems when I try to draw the sugar for the last bottle, etc? Should I use maybe 10% extra sugar and 10%extra water, and leave some unused sugar solution? /Sam
  5. Russki, awesome info. Thanks for that! When was the 1st edition written? /Sam
  6. haerbob, I can go with that. Palmer prolly never used the MB LBK /Thanks folks for the spirited discussions and experience sharing.
  7. Hi folks, hate to prolong this thread seeing how this thread is progressing but here's the reason for my original question and continuing dilemma. To quote From Palmer- 2b. If you don't have a bottling bucket, open the fermenter and gently pour the priming solution into the beer. Stir the beer gently with a sanitized spoon, trying to mix it in evenly while being careful not to stir up the sediment too much. Wait a half hour for the sediment to settle back down and to allow more diffusion of the priming solution to take place. Use a bottle filler attachment with the siphon to make the filling easier. So still confused, am I. Repeat my question again, I shall.. /Sam
  8. All right Borgs, the future is clear... Bottle priming it is.. Thanks for the enlightening discussion.... I do know some of the reasons behind the inconsistent carb last time round, which I can surely improve this time... /Sam
  9. Hi Jim, Dave, sorry to keep coming back to this. I get your message but I'm still trying to understand this better. Wouldn't the bottle trub be reduced, if I add the sugar solution and then cold crash and bottle after 2 days? Or am I missing something and the sugar will be fermented partially/fully even during the cold crash, hence negating the whole carbonation exercise? /Sam
  10. Wow... opinion is clearly in favour of NOT doing batch priming... I had read in Palmer that using bottling bucket was the recommended way but he did mention the alternative of adding sugar solution into primary and gently stirring it. Any explanation why this is sure to end in tears? My bottle priming in the last batch wasn't really that great. There was lots of inconsistency across the bottles in the level of carbonation. :pound: /Sam
  11. Suuweeeeetttt... :cheers: Can't wait to brew my 3rd - it's the MB Octoberfest and I'm going to steep my home-roasted Amber malt into the HME can. /Sameer
  12. Hi all, my second batch - MB Mexican Cerveza - is fermenting nicely. I did the 2-week taste test and it seems promising. A hint of heavy alcohol is present but should meld with 1 more week in the LBK still to go. I will be doing bottle conditioning and plan to add batch priming sugar into the LBK. Question - will it make sense if I add priming sugar, stir it into the LBK and immediately put it into the fridge for Cold Crash? I was considering this mainly to avoid getting too much trub into the bottles. Or should I stick to tried and tested cold crash followed by adding sugar into LBK, gentle stir, 15-20 mins of settling time followed by bottling. I should clarify - racking into a bottling bucket is not an option. It has to be straight from the LBK. /Sam
  13. The question I have is if higher temperatures will cause the heavy alcohols to be formed even after bottling? Many of the Borg have mentioned that at that stage the amount of fermentation is so small that there should not be any significant change in the flavor due to higher temperatures. /Sam
  14. Hi again, I seem to have missed out on one thing. To toast my own amber malt for the Mr Beer Oktoberfest, how much malt should I toast and steep? Suggestions please.. /Sameer
  15. Thanks all, great advice and I'm clear now as to how I want to proceed. /Sam
  16. Thanks WingsFan.. Would it be OK if I didn't do any hops? The Mr Beer extract is hopped anyway, isn't it? /Sam
  17. Hi all, I have a MB Oktoberfest HME can. This would be my 3rd brew and I would like to customize it just to introduce 1 new element of learning. I have some basic 6-row malt. I would like to maybe toast this and steep it into my Oktoberfest. Questions I have - What kind of toasting would suit the Oktoberfest? How much should I be toasting so it's a good blend with the Oktoberfest HME? Please note I don't have access to any other ingredients currently. All I have is some Magnum 12.5 a/a hops. /Sam
  18. Try putting ur keg into a few gallons of water and you will be amazed at the difference. It's 40*C here now and I add 1x600ml bottle into my icebox twice a day and I can hold 17-19*C for 98% of the time... I seal my spigot with an aluminum foil so the wayer can't enter the keg. /Sam
  19. Thanks haerbob, it's a timely reminder to be patient. My first batch didn't turn out so great but is definitely improving with the cold conditioning. It helps that the doctor has asked me to be off cold drinks due to a cough, so the beer just lies around :-) /Sam
  20. Pitched my Mr Beer Mexican Cerveza on Saturday night. I made some changes w.r.t the 1st batch, which was done only as per Mr Beer instructions - 1. Cooled the wort after boil to rapidly cool it down 2. Used a thermometer to check temp of wort before pitching 3. Re-hydrated my MR Beer yeast before pitching 4. Temperature is still swinging since I have manual swamp cooler control only, but the highest I'm letting it go is 20C or 68 F. 1st batch swings were towards the higher side, when 22 or 23 was touched at times. Pitched and put away my LBK at 9:30 PM on Saturday night. Shone a flashlight into LBK at 7:00 AM on Suday - saw a few puddles of muck - Krausen!! Since then, I have so much foam in the LBK. This is very strong fermentation compared to the 1st one. Will taste 1 week into the fermentation to see if I still get a strong alcohol smell and taste like with the 1st batch. Hope not!! All in all, I felt a difference between the 1st batch and 2nd in terms of my preparedness. Hope the result also reflects that! /Sam
  21. Hi Brewbirds & Christ872, I don't use a slap-on thermometer. MR Beer would not ship it to me in India!! I use an improvised meat thermometer where the probe reads the 1.5-2 inches of water into which my LBK is immersed. So would it be a correct assumption for a NooB, that I should be aiming for a temperature reading at the lower end of the range of 66-70, since the inside temp will definitely be higher by a few degrees? /Sam
  22. Hi all, I have a setup for temperature control where I use a styrofoam icebox, filled with only about 1.5-2 inches of water, to store my LBK as well as my bottles later for priming and conditioning. (See attached picture). However, I have been thinking about the correct way to measure the temperature. I use a meat thermometer for this purpose. I have drilled a small hole near the top of the icebox and the meat probe goes mostly inside the icebox. It then reads the temperature of the air inside the icebox. Once I cap the lid, by swapping frozen ice bottles twice a day, I'm able to keep the temp swinging between 18C & 21/22C at most (64 & 70F). What would be the pros and cons of reading it this way? Could my readings be all messed up this way and lead to poor temperature control? This is critical for me as the Indian Summer is underway now and the temp went upto 41C (105F) yesterday. Am I reading the correct aspect, the air at the top? Should I be measuring the water instead? Or something totally else is recommended? Help from the experts is requested. /Sameer
  23. So a little follow-up here, nearly 3 weeks later. Quick recap: 3.5 weeks into bottling, I went away on my trip for 2 weeks and the daytime temps rose a lot... My son was adding water to cool down the icebox via evaporation. He told me that one time the temp went upto 29C ( so that's 82F!!). But mostly it would have stayed around 77-78F or slightly lower. Yesterday I decided to vent one bottle slightly before refrigerating it, as all my bottles have been too high on carbonation. I could smell that the bottle had a very strong alcoholic smell as some of the CO2 escaped. This strong alcoholic smell and taste has been the case right from my sample tasting during fermentation including the 2-3 tastings I have done at various stages after bottling. I had been hoping that the long conditioning would cause this to mellow out, but does not look like this has happened. Is it because of the higher temps in the last 1.5-2 weeks? 1. What would have gone wrong? 2. What can I do now to improve the beer? Regards, Sam
  24. How about the part of having only one 2-gallon fermenter? The kit contents are intended to make 5 gallons. Can the remaining extract be stored for later use? If so, what is the recommended method of storage? /Sam
  25. How about the part of having only one 2-gallon fermenter? The kit contents are intended to make 5 gallons. Can the remaining extract be stored for later use? If so, what is the recommended method of storage? /Sam
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