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Posts posted by Lukon

  1. On 6/14/2019 at 11:10 PM, Shrike said:

    I'm not sure what you mean by that, can you elaborate?


    In my experience sweeter wines, beers, and mixed drinks seem to create more of a hangover the next morning...

  2. I’ve got a batch of Cerveza in the LBK, and I was thinking of putting three blanched peppers into one of the 1 gallon mini-kegs when kegging to simulate the chili spiced style Cerveza. I don’t want to add lime zest per the Fresco Chili Lime Beer recipe, and I don’t want The chilies in the fermenter, because I only want to spice half the batch. Will this work okay, or do the chili’s need to go into the boil?

  3. My understanding is that yeast needs to use an enzyme to break table sugar into simpler sugars before it can metabolize it, and that this contributes to the cider twang often found in home brews where sugar is used. I hear that yeast can clean this up some given time. My question is, is it better to just use dextrose instead of table sugar, even for priming?

  4. Update:


    The beer was in mini-kegs for four weeks so I cracked a keg yesterday which I had put in the fridge 3 days before. The color and clarity were perfect, and it same out with a nice head. The head doesn’t last long, and there is a little apple twang - not bad though. Beer is definitely drinkable, my buddy likes it ALOT.  It is stronger than expected ABV wise, and surprisingly doesn’t give a hangover. I’m guessing the no hangover effect and poor head retention are due to a lack of nonfermentable sugars.  I just pour smaller helpings more frequently to keep it from going flat. Second keg sat an extra week; we’ll see if it tastes better.

  5. 15 hours ago, Nickfixit said:

    I have stored them  them at ~ 62 (basement floor)  and the dark ones have survived (opened with vodka, and unopened) for a couple of years beyond the date on the can. So you do not have to refrigerate, I think,  if they can stay cool.  Lighter malts may darken up but they should still ferment. See my post on making 3 dark ales in LBKs using up old malts. (That was a Cooper's Dark Ale can. BTW that is a very nice HME. Even standard recipe it come out like a Mild Ale.) 


    The LBK size is why I use 3. - 2 gal each 🙂


    ‘Thanks. That’s almost exactly what I want to do. My fridge only fits 2 LBKs, and I like having control over temperature.

    • Like 2

  6. On 4/18/2019 at 3:30 AM, Cato said:

    I do that to my jars of LME. Use what I need, pour a little vodka to cover the top layer, put the top back on, and back into the fridge.

    For your HME, I'd use a clean/sanitized resealable jar and do the same. Should be good to go and easily last your time frame.


    Thanks. So you’d maybe transfer it into a mason jar or Tupperware?

    Ever tried freezing it?

  7. Thanks guys for all the help and advice; you’ve improved my understanding significantly. 


    I’ve settled on two options:


    #1 Big Batch


    Turns out a 7 gallon Aquatainer makes an excellent fermenter and will fit nicely in my mini fridge. Aussies are using them for Coopers 6 gallon batches and raving about them. -problem solved.


    #2 Tinkering


    I like the idea of iterating my process and tinkering a bit with each iteration. I’ve got two LBKs, and that’s enough for now. I’ve read some stuff here about storing opened cans of HME and the vodka trick.


    Any more pointers about storing opened cans HME?

    How long will it keep refrigerated with a film of vodka on top?

    Has anyone tried freezing it?

  8. Can I split a six gallon Coopers recipe among two LBKs putting two gallons in each then add a gallon of clean water to each at kegging/conditioning to maintain the original flavor profile? How differently will the yeast behave in the more condensed wort? My mini fridge only holds two LBKs, though I think I can get a six gallon bucket in it with a low profile airlock setup. Will a six gallon bucket be sufficient and offer a little headspace and trub space?

  9. Yes, as far as I know, the stainless mini kegs are designed for high psi, even forced carbonation. I haven’t got that far with them yet. I’ve only got two, and my first Mr Beer batch is only 1 week into primary fermentation.  I read a bunch of the reviews on Amazon, and people are carbonating in them.

    • Thanks 1

  10. Amazon has nice stainless 1 gallon mini-kegs for $28; that’s what I’m using. Also, I think 2 liter soda bottles will work for a few batches, when I run out of kegs. My nephew has one of those fancy 1 gallon copper pressurized growlers with a CO2 cartridge. We’ll just pour a couple soda bottles into it when the beer is already carbonated and conditioned and he’ll be set.


    I’m a returning noob myself. Where in SoCal are you?

    I’m in Laguna.

  11. 5 hours ago, Jdub said:

    BS3 is amazing. i use it all of the time and getting much better at it. haven't run a MRB recipe through it yet, although i'm sure someone on this forum knows. BS forum is also very good. there are some guys on it that know it inside and out.


    Thanks for the tip on the BeerSmith Forum. I hopped on and posted my issue along with my analysis and workaround in their support section; we’ll see if I’m on the right track, or if they can steer me in the right direction.

    • Like 1


    I entered my recipe for Grand Bohemian Czech Pilsner, with my small extract equipment profile, made sure extract was selected under recipe, and took Mr Beer’s IBU: 27 - multiplied it by 2 and divided by 1.87 


    I’m getting a predicted: ABV: 4.86%. IBU: 24.6


    This is brewing 2.2 gallons and sacrificing .2 gallons to the fermenter and trub - 2 gallons to keg

    Recipe is 1 can HME and a pound of Pale DME

    2.27 oz table sugar to keg and carbonate


    This seems close


    If I brewed 2 gallons straight up, the numbers should be almost dead on Mr Beer published numbers with the only variation left being the DME numbers.


    So it looks like they assumed a 1 pound can of extract for the HME and doubled the published IBU to make the numbers work for a 2 gallon batch.  

    • Like 1

  13. 2 hours ago, Jdub said:

    BS3 is amazing. i use it all of the time and getting much better at it. haven't run a MRB recipe through it yet, although i'm sure someone on this forum knows. BS forum is also very good. there are some guys on it that know it inside and out.


    I like it so far. I’m still dialing it in for Mr. Beer HMEs. I think the discrepancy with the ABV was that their file had 78% efficiency for the fermentation; I had 75%, and I think it’s even a hair less than that. So that’s addressed...

    • Like 1

  14. I dug out my old laptop and downloaded Qbrew and the newer database. I found it serviceable but I had to work around a lot. I `decided to pony up the $7.99 for BeerSmith 3 on my iPad.  Much easier to use. Obviously there’s a lot of extra stuff that a novice brewer like me doesn’t need, but I definitely feel like I won’t outgrow it.  I found some good OLD information on entering Mr Beer HMEs and scaling my equipment better and bumped those.


    I saw references to databases of Mr Beer Products for BeerSmith 2 on PC...

    Is there anything out there for BeerSmith 3.0 on iPad that will save me the trouble (not that much) of entering the various Mr Beer products as I use them? Is anyone using BeerSmith 3,0 on iPad?


    OMG, I just found Coopers Extracts and Mr Beer extracts under add-ons...

    Problem solved, or not - they seem to be scaled wrong or something. I’m getting way different numbers than when I entered the data manually. Seems if I leave it at 1 lb, the IBU is right, but the ABV is way off, and if I put the correct weight of 1.87 lb the ABV is about right, but the IBU is way off.


    Okay, in the case of Classic American Light, the IBUs were way off in the data; I can’t speak for the other extracts. Seems they forgot to divide by 1.87; I fixed that data point and the IBUs are inline at the proper quantity of HME. The ABV Is a bit higher than my old data, but only by .2% or so - I’m guessing that’s the carbonization sugar or something. I guess I’ll have to check each ingredient by the numbers as I go.


    [edit] BeerSmith calls for gal/lbs on the IBU number, so you take the number at Mr Beer multiply by 2 then divide by 1.87 - if you put this number in, you get pretty good looking numbers.


    [edit] Caveat - I know next to nothing about brewing; I’m just reverse engineering numbers, so an actual brewer can jump in anytime

  15. That’s pretty much what I figured, and that would be fine with me. My concern is the temperature, and that I will get a nasty cider flavor. I’m contemplating just tossing it and starting again. I’ve got the Czech Pilsner and Pale DME ready to go.


    The good news is, I just picked up a used Frigidaire for $50 that’ll hold two LBKs, and I ordered the temp controller on Amazon just now.


    RickBeer seems to really know his stuff, so I’ll be following his advice regarding temps and brew times.  I’m still curious about the yeast.  If I use Mr. Beer yeast or US-05 at 65 degrees, will it taste the same either way?


    Also, does anybody know what hose size (OD) fits in the spigot of the LBK for transferring to my mini-kegs?

  16. I hear you. It was not my choice to add the sugar on day two. It was only then that I grew suspicious that something was missing, so I called in and was advised to do so to try and save the batch. I thought I read somewhere here that an extra week of primary fermentation helped clean up the beer some. I guess you’re saying that is not so.


    Do you think I should consider just a half pound if DME with the Czech Pilsner?

  17. Ordered my Mr. Beer kit on Amazon; it was supposed to be Mexican Cerveza, but I received Classic American Light. No problem right? I follow the directions exactly, “...if there are booster packs, add them at this time...” There were not. I was suspicious after reviewing the refill packages on This site, so I called in. Thanks guys for the help. 


    So the next day,, I boil a cup of sugar in a cup of water, let it cool and add it. I’m good with that, as I kind of like a drier beer in the summer. Then I discover these forums...


    My temps were too high 70-72 ambient.


    Should I let it ferment four weeks instead of three before cold crashing, then condition it even longer, or should I just toss it and start again? I’m expecting cider.  Needless to say, I’m getting a mini-fridge and temp controller setup together. 


    I’ll be carbonating and conditioning in 1 gallon stainless mini-kegs, which are in limited supply, so I may not wish to waste the space on crappy beer.  Also, should I move to US-05 yeast for the next batch - the Grand Bohemian Czech Pilsner, also from Amazon with no booster - I bought a pound of Pale DME at the local brew shop; should I add the whole pound or half plus some sugar? I know that’s subjective, but give me your opinions.


    I brewed three or four decent five gallon batches back in the early nineties, so its not my first rodeo, but things were quite different then, cooler for one. The one bit of good news is that I think my sanitizing was quite good 😉

  18. Wanting to use.a Large Coopers can of HME and use a third at a time, so I can go through my process three times to refine it and gain experience, as well as make modifications. I seem to recall a couple of comments in various threads about storing opened cans of HME - something about pouring a layer of vodka over it... I’ve tried searching to no avail.  Do you then refrigerate it? Can you freeze it? Can I save it for the six weeks required?

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