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Everything posted by JoshR

  1. I know, right? lol. initially I was skeptical because I don't normally like sweet beers, and I assumed this was sweet from the name. While it does have some sweetness, like I said, it's not overpowering at all and balances very well with the bitterness of the hops. I was pleasantly suprised by this one and I'm sure you will be, too. Even if you're not really into IPAs, I still think this beer should be given a chance. It has an amazing maltiness that carries the hops very well with no bitter aftertaste. This is currently one of my favorite beers, and not because I work for Mr. Beer. lol.
  2. Yeah, I'd bring it down to somewhere around 65-68 to prevent any off-flavors from the yeast.
  3. Yes, drinking while brewing is an unwritten law that all must obey lest they anger the beer gods and end up brewing terrible beer for the rest of their life. But if you're brewing all-grain, you may want to pace yourself otherwise you'll be drunk by the time your boil even starts. lol.
  4. No, because you have to rinse it. Once you rinse it, it's no longer sanitized (unless you're rinsing with boiling water). Bleach is great for cleaning, but not sanitizing.
  5. Saisons are the perfect summer beer. They are traditionally bright, floral, fruity, and spicy with a high carbonation. We have a couple recipes available at Mr. Beer, but there are also many other recipes available online. Here's what we have: http://www.mrbeer.com/raveon-saison-recipe(WARNING: This is a BIG beer! At 10% alcohol, it's a lot easier to drink than it seems, so be careful!) http://www.mrbeer.com/biere-de-saison-2013-summer-seasonal(This one's a bit tamer and easier for beginners.) We also carry a great saison yeast in case you want to experiment with your own saison (it's a pretty "loose" style with a lot of variations). http://www.mrbeer.com/belle-saison-dry-brewing-yeast Cheers!
  6. We have a couple of products that may help you with your bottling/sanitizing. I use all of these products and they make things so much easier. http://www.mrbeer.com/stainless-steel-bottle-washer(there's also an adapter available) http://www.mrbeer.com/nylon-bottle-brush http://www.mrbeer.com/bottle-drainer-tree Also, +1 on the vinator and Fast Rack that swenocha posted. I use those, too. My only issue with the Fast Rack is that it only fits 12oz glass bottles.
  7. No, you'll probably be fine. There's a slight chance of infection, but it's VERY slight. I wouldn't worry about it too much.
  8. No, it won't effect your beer. Just be sure you have enough headspace for any foam that may rise. The Krausen Kollar is intended to help carry the foam and give it headspace so it doesn't foam over. As long as you aren't over-filling your fermenter, or making any really high gravity or highly hopped beers, you should be fine. Cheers! P.S. I believe that was me that you spoke to on the phone.
  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.
  10. Cooper's Gold is a very good all-purpose yeast. As Rick said, it's very "robust". I wouldn't be surprised if you got more than 20 batches out of it, which is uncommon for most other yeasts, with the exception of maybe S-05. The fact that the Cooper's Gold is so successful, even for beginners, is the reason we include them in our kits. It's very reliable and consistent.
  11. I actually prefer cool, slow ferments to warm, fast ones. 52 degrees may be a bit too cold for that yeast, though. I'd try to raise the temps up by placing the keg in a box with a towel over it (just don't block the lid. That's where the co2 escapes), or putting it in a warmer area of the house. You also want to avoid any drastic changes in temps during fermentation. Consistency in temperature is key. You can let it go for longer, but a disadvatage to this is that by leaving it on the sediment for extended periods, you could encourage some off-flavors in the final product.
  12. It sounds like all is going well. Most of the vigorous activity happens within the first few days, hence the frothy bubbles. Since apple cider has no hops or as much proteins as beer, you won't see a lot of foaming during the fermentation. But believe me, it's still happening. Especially if you're noticing any differences in aroma as the days go by. Just be patient, continue on course, and you'll be fine.
  13. I got started on Mr. Beer, too. Many years ago. Well, Cooper's was my first batch, then I picked up a Mr. Beer kit. Who would have known that I'd eventually be working for them as a Brewmaster/CSR? lol. Even though I can now brew all-grain batches, I still use my LBKs for quick batches of beer when I don't have an 8 hour day to spare for an all-grain batch. It's excellent to see brewing veterans that have long since moved beyond the LBKs still participating in our forums and helping others. It makes me proud to be part of this community.
  14. I personally prefer slower, cooler fermentation temps (64-68) to faster, warmer (69-75) ones. Warmer temps tend to create unwanted off-flavors. But regardless of the temp, as noted above, consistency is key. Choose a temp and stick with it. Any dramatic variations in temperature can stress the yeast causing off-flavors or even stuck ferments.
  15. The boosters are mainly comprised of corn syrup solids (dextrose/maltodextrin) and if still sealed, they can last for up to 5 years.
  16. Yum! I'm not one for fruit beers, but I do love apricot ales. You should share these recipes so others can brew them.
  17. I'm pretty sure that's untrue. First of all, let me review for the record what distilled water is — it’s water that has been turned into steam so its impurities are left behind. The steam is then condensed to make pure water. The process of distillation kills and removes virtually all bacteria, viruses, heavy metals, and other organic and inorganic contaminants. Once distilled, the water is as pure as water can reasonably be. Purporters of this myth believe that all the beneficial minerals have been removed from the water, and thus a person's diet. While we do need water and certain essential minerals in order to stay alive and healthy, those vital minerals do not come solely from water. Most of the essential vitamins and nutrients that our bodies need come from eating vegetables, fruits, dairy, fish, and meats. Less than five percent of the vitamins we need to consume for our bodies to remain healthy are actually are found in drinking water. While it’s true that distillation removes minerals as well as various contaminants from water, we don't know that the human body can readily absorb minerals from water. We get our minerals from food, not water. Distilled water not only isn't dangerous, it’s the purest form of water.
  18. Rick's correct. You won't notice much difference in flavor between sugars since they are only carbing your beer. If you were fermenting with different sugars, that's another subject. But carbing with different sugars won't make much difference.
  19. Thanks for sharing! This looks like a great recipe!
  20. Being almost 70 oz short, you might have some pretty concentrated beer. It is a pretty large amount to be short. It may have been an error in your measuring. That's my guess.
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