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Posts posted by iceberg

  1. Easiest thing is a fermentation chamber. However I live in GA and 2  20 oz bottles in a cooler rotated out twice a day works pretty well here. Though YMMV I used Nottingham once and it took 3 bottles twice a day for 4 days. I use one of these http://www.acurite.com/thermometer-with-wired-probe.html to monitor the temp of the wort by taping the probe below the wort line with a paper towel(folded) between the probe and the tape. Opening the cooler to check the temp, changes the temp.

    Yup.. this is the exact setup I use also.  Works great.  Just have to find the frozen bottle ratio that works for what temp you are fermenting for.

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  2. I completely agree.  When I first started ordering things I had a few issues.  I have had contact with Judy R. and Debi M.  Both of which where extremely helpful and just caring for the situation.  I have said it before and I will say it again but that is definitely one of the biggest reasons I still go with mr. beer for parts and quality of service. :)

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  3. I got my LBK on my birthday last month. I ruined my first batch (temp problems). My second batch is fermenting like it should. I am about a week into the fermentation and I am going to wait an additional week. The, I will bottle my very first homemade batch. I am super excited! I've never done this before.

    Welcome aboard. and happy birthday.. Like RickBeer said (yes again :P lol).. always as a rule of thumb here is 3 weeks fermenting.. 4 week bottle conditioning (in room temp). and put in the fridge only what you are going to drink a few days prior to drinking it.  Leave the rest to condition until you are ready to drink it.  Being patient it key i think to achieving a great batch of brew.  Check out all the info on these forums.  Allot of good thinks to read on a daily basis.  

  4. You have to find the right combo of frozen water bottles that works for you.  If its too cold than use a smaller water bottle.. or just fill the bottle half way full of water.  Once it get finding the correct bottles to the correct temp you want then just remember those setting..right now its just trial and error..  64 is fine also.. the temp will go back up on its own. I wouldnt add a warm bottle to it.

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  5. exactly what RickBeer says (man you always got the good answers ^_^ ) .. warm water is the is the hottest I go on the LBK and make sure you are not scrubbing it with something rough and harsh.  Use a soft cloth to clean it out nothing like a scrubbing pad.  You do not want to leave scratches on the inside. One thing we always love about mr.beer is the fantastic customer service they have.  Even when the user (us) do something we should not have they make us not feel stupid and help solve the problem and that creates a positive learning experience. 

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  6. I wouldn't spend a ton on money on a cooler either as 45 bucks is allot.. I got mine for 28 bucks at walmart. To me thats a good price for a great investment. 68 degrees is perfect for what you are brewing.  Yah.. dont have the bottles touch.  It will cool just fine on the sides.  I changed mine out twice a day.  Sometime in the morning and before I went to bed.

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  7. Josh do you think the Keg will fit in this cooler?

    I can't find the dimensions of the Keg...



    Thank you!

    Take the measurements on the LBK and find one that will give you enough room to add frozen bottles to the inside corners of the cooler (without touching the keg).  you need to see what will work for you in terms of how many frozen water bottles to effectively cool the air inside the cooler. which will cool your LBK.  I use a 1L bottle along with a 16oz bottle.  It all depends on your desired temp you are trying to reach.  Remember when you fill your bottles of water to leave 2-3 inches of space on top because the the water will expand when it freezes and you don't want them to break or start leaking out when it starts to thaw.

  8. Been reading the forums since I filled my LBK and placed it in a 21 day timeout.  I am bottling this weekend and have a couple of questions to determine how to best proceed.


    1)  What is the preferred method to sanitize the glass bottles?  Are there any secret tips and hints to make bottling successful?


    2)  How many ounces of beer should I expect when bottling?  I want to make sure I have everything cleaned, sanitized, and ready before I start the bottling process.


    Thanks for all the useful information on these forums!

    there is a bottling calculator here to help with your bottle needs. http://www.thescrewybrewer.com/p/brewing-tools-formulas.html#bpc

    I soak my bottling in a bucket of star san sanitizer also... find out what works best for you and the space and tools that you have on hand.  have fun..

  9. I sampled some a few days ago and it was AMAZING! Mid-high bitterness carried by a nice, almost caramel-like, malt backbone. The hops are citrusy, a bit piney, and clean. The brown sugar addition gives it a subtle sweetness that balances perfectly with the hop bitterness and isn't cloying at all.  It gives it a nice alcohol kick, too. But be careful, because you wouldn't know it was almost 8% by tasting it.  ;)

    and you are saying all this good stuff about it because of your unbiased opinion.. correct :P   j/k.. ya it does look pretty good.

    • Like 2

  10. I guess this rule of thumb is more about personal preference.  I usually put mine in the fridge for just 2 days.  And pull it out for 5-10 min right before i drink it.  Test out your own theory and see what works for you.

  11. Cool. Thank you. I had a feeling it wasn't anything specific, as no one usually mentions the amount of water. Bottling supplies will be here Tuesday, and Bottling Day will Saturday. So excited!

    I do not think there is a wrong or right amount for this.  You just want to use enough water to dissolve the sugar.  Some use less some use more. 1 cup works for me so I stick with that.

  12. I'm brewing the American Light that came with the kit. Not sure what temp it is to be at now, but I assume it is a lager.


    Where can I find out more about the temperature? Is there a guide book or chart?


    Iceberg, what brand of gauge do you have? I looked on Amazon and could only find the kind that read weather temps - didn't look like they had the sensor connected like yours? Would a temperature gauge for meat work? I have a digital one for my grill that has an iPhone app with it.



    My pictures were just about the example of the temp and cooler.  I was doing a lager (which ferments at a much lower temperature).  So your temp range would be different depends on what type of beer and yeast you are making.  I got a ACURITE THERMOMETER with wired Temperature Probe. model # 00891w3 . I found it at walmart for around 10 bucks I think.  Works great for the job.  If you are brewing the blue can American Light then the yeast it came with would be a basic dry ale yeast.  It will ferment at the recommended temp of 68-76.  I usually keep my temps on the lower end of the spectrum because the gauge will not be 100% exact since it is not touching the liquid itself.  So you give it a few degrees for error.

  13. From the time you pitch the yeast till you bottle the beer.  I check my temps a few times a day.  Once you get your pattern down on what works to keep the temp up or down it will be easier to check.  Like khawk said when its fermenting it will raise the temps a few degrees more because the yeast is doing its magic and that creates heat.

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