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Everything posted by DEFbrewer

  1. I thought Mr B sanitizer was One Step. Yes I think so. I read it on the forum somewhere. Still Star San has really upped my game when it comes to sanitizing brew equipment. I use it on clean bottles, LBKs, brew day utenciles and I use it on the spigot after getting my FG sample before cold crasing and before bottling.
  2. That Voodoo that you do is very good. If you carb/ cond it for 12 weeks I have found that it turns out great. Brew on!
  3. That’s what really counts.. You made it and you can drink it. Congratulations your a brewer!
  4. @StretchNM the MB refills that don't give a Carb/Condition time, I Carb/Condition for a total of 8 weeks. But I have a bit of a pipeline worked up so I can do that. I used to do a minumum of 6 weeks and switched to 8 weeks for recipes that don't have a recommendation time for Carb/Conditioning. Mid 60's you might want to Carb/Cond. longer than let's say 72 degrees. Some of my first recipes I made hade that cidery or twangy taste. It wasn't the extract or recipe it was some little process I didn't do in cleaning or sanitizing.
  5. Hi StretchNM. Welcome to the forum. Let's see if i can help you. Basic rules are, ferment for 3 weeks (This length of time lets the yeast do all thier work), Condition for 3 weeks (Preferably at 72 degrees or so, to let the remaining yeast in the bottle, carbonate fully) Conditioning , 1-10 weeks @ 72 degrees or so. (Time varies depending upon recipe. This lets the yeast clean up the brew) After these three steps, put some bottles in the frig for three days min to let the carbination "soak" into the beer. Your winey or soury after taste could be from several things. Maybe your fermenter, brewing utenciles or bottles and caps weren't cleaned properly. Or fermentation temps went to high. If you would like to condition them more just take them out of the frig and let them sit at 72 degrees or so for a few more weeks and maybe the bad after taste will subside. Hope this helps. Lots of good info on this site. be sure to go to @RickBeer page to get all kinds of beginner info.
  6. I'm like the tootsie pop owl in the 70's commercial. I don't let them sit much longer than the suggested conditioning time. I heard from the forum, here, that the yeast continue conditioning the brew as it sits in the bottle. So mouthfeel has a lot to do with it. Start with the recommended conditioning time. If the taste isn't yet right, condition another 2 weeks, and so on. Glass bottles and oxygen barrier PET bottles will let the brew remain good for a year or more, PET bottles up to a year i think.
  7. I was intrigued with your question @epete28 . I started searching the forum and found some info that seemed sound. The no rinse cleanser is oxygen based. Sounds like the solution is activated when mixed with water and I would assume at some point in the near future ( day or two maybe) the reaction finishes. Now if you choose Starsan the reaction starts upon contact with an unsanitized surface. Starsan lasts for weeks because of this. I would use no rinse cleanser for 1 brewing session only.
  8. Tim, Seems my wife and I misunderstood the promotion.Your Right! I am not looking to GET anything more than what is fair, and I did.
  9. @MRB Tim , Thanks for the Call, I could not answer at that time. My wifes misunderstanding started when the original promotion ad said free perfect plastic pint.By the time that the LAST CALL promotional ad was up my wife had already ordered 2 American recipes. She doesn't have a pick of the original promotional ad. I know first hand that your customer service is the best I've seen.
  10. My wife ,opened an account to surprise me with a gift and participated in the recent Mr Beer promotional giveaway of perfect plastic pint. Before ordering she searched the Mr beer Website and found that the perfect plastic pint was a set of four. So she placed 2 American recipe orders and expected 2 sets of perfect plastic pint. She received 2 pint glasses not two sets as sold on the website. Very unexpected and i am displeased with this promotion.
  11. Each one of those cans with booster will produce a brew of about 4.5-4.7 ABV. After the 3 week Carbonation period, 1-3 weeks should be good. Good rule of @RickBeer is 3-4. 3 weeks fermentation and 4 weeks Carb/Cond. It works well for the lower ABV brews. Brew on!
  12. Let's say that the can of Coopers HME you are adding is 3.3 lbs, plus 3 pounds DME should bring you to an ABV of somewhere around 6%, for 4 Gallons.
  13. I do like the ease of use of the LBK. The size fits into a cooler nicely if need be. You can also fit one into a mini fridge. or 4 or more into a full size fridge. Brewing a variety of brews at once is a plus also. I'm coming up on my first year brewing in June, and I am on my 31st through 34th batches now. I don't think i'll brew any other method than the LBK. I have 8 LBK's i use in rotation now, while 4 are cold crashing I start 4 more. Brew on!
  14. This is from a post of MRB Josh R some time ago. Have fun with the database. Lots of good info there. Brew on! Here is a yeast strain database I put together for our Customer Service Reps. Feel free to share it if you wish. The yeasts in green are ones we carry. Yeast Database
  15. So it could be a fiendishly hopped Irish American Stout IPA that is a rich, dark brew with a fiery amber color and displaying a blend of floral spice and stonefruit and chocolate aromas with intense mouthfeel and roasted bitter character and dry finish. Not even MrB has attempted this. Good luck and keep good notes for us. Brew on!
  16. Its ok to put the carbo drops in first, at least that's what I do. You may find your trub bottle will be over carbonated due to extra yeast and carbo drops. Brew on!
  17. Sounds like you did fine. you will get 11 PET bottles +/- 1/2 bottle each batch. That last bottle, make sure you lable it a trub bottle, because it won't taste the same as the others, because of the yeast.
  18. Here is a link on Hydrometer instructions. You may have inadvertently added air bubbles to the test tube under the hydrometer and lifted it up some when you poured the wort into the test tube with the hydrometer already inside. Not to worry though, as long as you followed the recipe and scraped and squeezed every bit of extract into the wort you can use the OG on the MB website. Follow the above instructions when you take your FG before bottling. Brew on!
  19. Just try to keep the splashing to a minimum. Oxygenating the brew at this point will not do good things for it. Keep your bottles tilted and let your brew fill down the side of the bottles as much as possible. If you can get a bottling wand it will simplify things. Brew on!
  20. I store all my yeast and any hops, as soon as I receive them from Mr Beer, in my refrigerator. A few hours before I use them, I get them out of the frig, so they can get up to room temp. Crazy things can go on in my life that can keep me from starting a brew. I like to err on the side of caution and freshness.
  21. Make sure you go to this post and be sure to read all the links at the bottom. Welcome to your new hobby.
  22. Try this one maybe.... https://www.mrbeer.com/brown-bag-special . If your up to a challenge. Or maybe this one.. https://www.mrbeer.com/chug-a-lugger-recipe . Easy to make.
  23. You may or may not see high krausen in the LBK in the first 2-5 days. The "stink" you smell should be CO2 being excreted from the active yeast. I have seen "scum" on my batches for a day or two when my temps were to low. When the temps got up past 64 degrees the bubbling and high krausen was quite visable. This is according to Mr Beer...."After approximately 24 hours, you will be able to see the fermentation process happening by shining a flashlight into the keg. You'll see the yeast in action in the wort. The liquid will be opaque and milky, you will see bubbles rising in the liquid, and there will be bubbles on the surface." Hope this helps... Welcome to your new Hobby....
  24. You can use 2 sugar cubes per 740ml plastic bottle and probably get better results than using the carb drops.
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