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Everything posted by Nickfixit

  1. Yay - "Pinetop the Elevated Beer. …...You have to be high to get it" No - wait a minute - that does not sound right. lol.
  2. Next is he Pennsylvania Lager Mr B recipe after I bottle the Belgian Ale.
  3. Got partial mash grains for Mr B Pennsylvania lager but first I have a Belgian Ale to make, to use up saved Forbidden Fruit yeast.
  4. Last time I did this is worked out OK, but I did not read those instructions. As a result I added REAL CLEAN trub plus yeast to the new brew. THe new brew actuallybenefitted from some flavors left from the old.
  5. Or you could get 1 or 2 of the 1 gall all grain BIAB kits. or if you have a local home brew store I am sure they would love to help you - even the online ones if you give them a call. I would expect most of the MR Beer ones would be good - but as he says - no harm in asking.
  6. What I think I got from the Mr Beer staff on the Facebook page is that the Mr Beer yeast was formulated specifically for quick fermentation and that they had tested recipes using the 14 day formula before they rewrote the instructions. However they also said - if you have a different process that works - it is probably good to keep using it. But their "standard" instructions are 2 weeks. Temperature will also have an impact. I think Mr Beer forum brewers tend to brew in the 60's, and that might take longer than if you follow the Mr Beer instructions which say to brew a bit warmer but it will depend on the yeast. Not all say 14 days though e.g. Hidden Lake Amber Ale "Put your fermenter in a location with a consistent temperature between 68° and 78° F (20°-25° C), and out of direct sunlight. Ferment for 21 days." Unclear if they will change this. They do seem to be having a lot of good sales recently so maybe that is an attempt tp move more product. I know I took advantage of it - but how much can you buy - lol.
  7. Mine carb at ~ 62-64 deg. It takes 3 weeks or so - sometimes less - depends on the yeast. But I have a big varied pipeline (up to a year old) and rarely drink beer less than 1-2 months old. Mine that do not carb I can see bubbles on the beer surface usually, I can usually fix that by adding another sugar dot and replacing the cap (quickly) with a new one (ring removed). I keep spares for this.
  8. Rather than create a new topic I am posting here since this is hop related. Josh Ratcliff posted this on Mr. B. Facebook so here it is in case you do not monitor that. It is quite relevant if you like hop forward beers like East Coast IPAs. https://scottjanish.com/examination-of-studies-hopping-methods-and-concepts-for-achieving-maximum-hop-aroma-and-flavor/?fbclid=IwAR0JFx2eJdcpwZi5kHLE7oI4NT_l1RNFDKiarkR1ZUEEcvM5uHRm-d25ju8
  9. Another interesting brewing thing - Mr Beer's latest Low carb recipes using Beano - 2 tabs per LBK. I never heard of this before. I guess it breaks down the unfermentables in the HME to enable them to ferment, as they manage to get 4% ABV out of just an HME can. It would make a beer that is very low on mouthfeel and body I guess, and low on maltiness. One recipe also uses steeped oats (no barley) . Does Beano also work on the oat starch - or is this still a potential target for infection? What will it do to Booster? (Looking for analysis before and after enzyme action breakdown.) Anyone tried this?
  10. I agree it will be very toffee malty. If you like that it is OK. The US-05 will give cleanest driest beer and go down to mid 50's for fermentation. Otherwise use the standard recipe/yeast and see what you think. Then you will know which direction you will want to go. You can run the Mr B yeast at 65 if you want but not much lower. I ferment most thigns at 65 these days unless lagers or saisons.
  11. If you brew the can in 1 gallon of water, you will get ~ 6-6.5%? beer. Will it be too hoppy? will it be too malty? That will depend on your subjective taste. Note that there are some Mr Beer recipes that use 2 HME short cans. So you could look to those as models. So yes you can get an acceptable drink doing that - but acceptability depends on YOU. e.g. https://www.mrbeer.com/munich-malt-monster-recipe https://www.mrbeer.com/surly-dog-ipa-recipe https://www.mrbeer.com/double-black-diamond-recipe-now-with-palisade-hops You could make 1 gal of these by halving the other additions. Look for recipes that are in the price range of $45-55 for ideas.
  12. Yep. Even the non craft (standard) ones should be quite drinkable when prepared with no additions (other than the booster or LME that it comes with which will give you a beer of around 4.5% ) although I found most to my taste needed a touch of hops extra. But that is just me and I am not one for really bitter hoppy beers. An addition of 0.5 oz of your favorite (or style matching) hop at flameout or later makes all the difference. When you buy from Mr B you get the booster or LME anyway. If you buy from other sources on the Internet, it may be cheaper, but packaged with nothing other than the 3..5% can and sanitizer. I found the Amber too malty for me - but making Rocket's Red Glare, the added Wheat LME and Cascade hops made it so I really like it.
  13. About yeast per brew.............. Cooper's 6 gal kits come with a 7g packet of yeast. Safale packets are 11g. Mr B yeast packets are 5g. You can figure what you need using online calculator if you want but it seems fairly flexible, as it depends on viability from age of yeast, how it as been treated since packaging etc.. and generalizations for other things like strength of brew (need more if stronger), and brew temperature (need more if lower) and how much ester content you want (need more if less).
  14. The recipe says you get Golden not Smooth? But if you have Smooth and added 2, an LME and a DME, it will be REALLY MALTY. If you like that it will be nice. I just made the Rocket's Red Glare, which I really like as it has Cascade hops in too making more of a balance taste - not hoppy but citrus.(Also with Golden LME)
  15. They should keep just fine - just keep them dark, and cool. You may lose some hoppiness with age and you may gain some complexity. I have not had any complaint about beers I have kept over 12-18 months but I do not generally keep them that long just a few.
  16. If you do not put the sugar or something else in that will ferment, the ABV will be off from the recipe intentions. The cup will add maybe 1%. So if you just are OK with 6.5% then leave it out. If you want it more caramelly and malty and 7.4% add more malt extract e.g. Smooth from Mr B or Sparkling Amber from Briess (maybe 8 oz). You could also add Belgian Candy sugar, the dark will give some good flavors - maybe again about 8 oz. https://beerandbrewing.com/brewing-with-candi-sugar But bear in mind you are adding ABV and flavor so you have to pick what you want for each - and add the appropriate ingredients.
  17. Don't limit yourself - try it. It may turn out tp be a disaster lol. But maybe not……. Would Mr. Beer sell booster if it was horrible for everyone?
  18. 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/
  19. Wheat DME? depends how much ABV I want to add. Usually 4-8 oz. For approx. 0.5 to 1% add. Steeping I usually put them in for 30 min at between 150 and 165 (stovetop regulation is not exact.) BUt you also have to put in some regular barley that has enzymes and if a lot of wheat, maybe some rice hulls to help rinsing - especially if you add flaked oats too - it can get gooey. So for wheat beer, I might use 4 oz Flaked wheat and 4 oz Pilsner grains and maybe 2 oz quick oats (breakfast cereal - no additives - just oats) or flaked oats. For my next Hoegaarden clone attempt I will use 4 oz Flaked wheat, 4 oz Pilsner, 2 oz Belgian Aromatic - next week For next Mandarin Wheat I will use 4 oz Flaked Wheat, 4oz 2 row, 2 oz inst oatmeal - the week after Talking of Hoegaarden, My best attempt before used Forbidden Fruit yeast not WLP400. This time I will use WLP720 Mead yeast which is claimed as equivalent by this link http://homebrewforums.net/discussion/648/wyeast-white-labs-yeast-substitution-list/p1 I may have to warm it up a bit as my basement sits at 62-64.deg and this likes (marked on the yeast) 68-78 for Wheat/Belgian brews.
  20. For similar reasons, I am tempted towards adding wheat DME to almost everything. It also adds head retention and a softness to the brew.
  21. That was kinda my thought too, but they do specify different ranges in some recipes. What might work would be a "Default Temp Range" and a "Better" temp range both given.
  22. It is on the list and in the spreadsheet. I just brewed Rocket's Red Glare, and easy brew.
  23. In that case, the American Lager may provide a better base as you suggest, maybe it depends how bitter you like it though. Does this look good? Kentucky Common: American Lager HME, PM 8 oz 6 row, 4 oz Flaked corn, 1 oz Cara 60, 1 oz Carafa II, 1 oz Victory. Hops - 0.25 oz ea Mt Hood and Cluster, 10 min boil. Safale F-97 yeast. Then I get 1.045 Final Gravity 1.009 ABV 4.76% IBU 29.42 SRM 12.48 Mash pH
  24. Yeah, I looked at the American Lager but the IBUs are so high already (17) that I can't put much hops in without over bittering it beyond 19 I figure. So I picked a lower IBU HME to let me get more Fuggles and Goldings character (I used Brewer's Friend calc.) I don't see Kentucky Common in the Archives but of course it might be called something totally different. Target: IBU 19 SRM 12-14 ABV 4.5 - 5% Cheat sheet ABV SRM IBUs American light 3.50 2 11 Canadian Blonde 3.50 2 13 Aztec 3.50 2 13 American Lager 3.50 3 17 Bavarian Weissbier 3.50 3 19 Oktoberfest Lager 3.50 10 21 Bohemian Czech Pilsner 3.50 2 27 American Ale 3.50 3 36 American Porter 3.50 18 41 St Patricks Stout 3.50 40 50
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