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Found 9 results

  1. Hey everyone! I'm a new brewer in the Dallas, TX area! I have two LBKs. On Saturday evening, I began a brew of Aztec Mexican Cerveza. I used tap water for this brew, and without thinking about it, I refrigerated water in containers that were not sterilized, however I did sterilize all the utensils. On Sunday morning, I noticed that bubbles were rising, and the wort was producing a thick head of foam in the keg. By Sunday evening, it was a huge head, and I'm guessing that was high krausen. Monday it was about the same, and today it has almost completely subsided. I have not seen any sediment in this keg over the past several days. There are also no bubbles rising now. On Tuesday evening, I started a second brew of Aztec Mexican Cerveza in my second LBK. With this brew, I used tap water for the 4 cups for boiling, and bottled spring water that I refrigerated to fill the LBK before and after adding the wort. I didn't have time to check the keg this morning before leaving for work, but this evening I checked it and there is a head of foam, but it is not very big. However there are a lot of small bubbles coming up through the wort, almost roiling. There is also a large amount of sediment in this keg. I would imagine that both of them are fermenting, but could the lack of sediment in the first keg have anything to do with using tap water vs. bottled? Also, in the basic instructions, it says to allow 3 weeks for fermentation, but on the LME cans, it states 2 weeks for fermentation. I want to add lime juice and raspberries (canned and frozen) to both kegs for the final week of fermentation. Should I be aiming for a 3 week total fermentation before bottling or 2 week total fermentation before bottling? So should I add fruit at 1 week or 2 weeks?
  2. Hello Daughter bought me the smaller starter kit! Want to have a kick a_ _ first brew. What are the top 3 things (besides following directions) that you would tell a rookie in the league that I need to do for success! Thanks Dog33@PUB33
  3. My first batch came out great, so thinking I am now hot stuff, I'm brewing a Diablo IPA for the second batch. One of my first tours through the forums, I saw several posts talking about how the Mr. Beer recommendations on priming sugar seemed a little heavy and and preferring hoppy beer, I thought my Classic Light first batch was a touch sweet for my own tastes, so I went about half the recommended priming sugar when I bottled. The bottles never really got hard, and after 3 weeks of conditioning, it was still tasty but undercarbonated. My humbled newbie question is this: can I add the remaining recommended sugar to the 3 1/2 week carbonating bottles, let them sit in the beer cave for another 3 weeks, and have great salvaged carbonated IPA, or is this like opening the lid of the fermenter, letting invisible critters in and removing all the carbonation work my poor hungry yeasts accomplished when I tried to starve them with half the sugar? It isn't flat, but it isn't something I want to serve anyone else. Thanks in advance for the help and ideas!
  4. After three weeks fermenting I have my Belgian spiced ale from the sale in bottles. I also brewed the st. Patrick's Irish stout that's in my fermentor now. Just checking in plus the CAL was tastier after conditioning.
  5. So, I've got three LBKs . After bottling my latest batches I cleaned them out thoroughly with cold water, an unscented hand soap, and a soft wash cloth. Today, as I was organizing my brewing equipment, I got my nose right into each of the LBKs and found that they all smelled strongly of...well...beer, of course. I doubt that there is anything that I can do to completely eliminate the residual scents of my previous batches. As I have two recipes being shipped soon (Camilla's Folly and That Voodoo) I wondered how my fellow brewers deal with the very real possibility of introducing off flavors from previous batches into their current recipes. Do any of you guys who maintain a regular pipeline brew only certain brews in specified LBKs? Does it matter? Is there any advantage to brewing similar brews in the same LBK (example porters in a LBK designated for only porters) such as a more complex flavor over time? Best, Zoot
  6. I am new to home brewing, but have taken to it like a fly to sh*t.... I just can't get enough of watching brewing videos, reading posts and instructions...etc.. So I am still in the "educating" phase. I have my first batch of the "Classic American Light" fermenting right now, and would like to add some flavoring via, fresh blueberries, lemon zest, and Pomegranite juice and maybe some other spices. From what I have found so far, I should add 1lb of fruit p/gal of wort shortly after the fermenting has subsided, so about a week in to the process. Does anyone have any suggestions as to refute or substantiate this experimental information? thank you very much for the input.
  7. Hi everyone, It would seem that a lot of people started off by getting a LBK for christmas from their wife, this is the case for me. I enjoy beer and the idea of making my own seems fun and enjoyable. First batch was the clasic light beer. I think with my first batch I didn't read enough and do enough homework before attempting to brew. I was very careful with sanitizing everything but I think my wort was to warm when I added my yeast. According to directions I let it ferment for 2 weeks and then carbonate for 2 weeks. Also, I thought I was using the perfect room but I think it may have been a little cold - I didn't have a thermomter yet. It tasted yeasty when I sampled before bottling but I didn't know what to expect so I bottled it all. I decided to use 12 oz bottles - got the capper and everything, after two weeks there was carbination, but still tasted pretty yeasty and bitter. From further reading it seems that conditioning it longer should help, I'm about 4 weeks now but haven't tasted any yet. Also I didn't realize that when I moved the LBK that some of the trub would redstribute I think some bottles have more than others, as I've seen it settle in the 12 oz bottles. Now that I tell you my experience with not being as knowledable as I should have been with my first batch, I'm seeking some advice for my second batch to hopefully have a better out come. I was much more careful when adding the hot wort to the LBK I used 1 galon of refriderated cold spring water in the LBK and then another gallon of refriderated after wort was added, I now have my stick on temp gauge and I think it's been about 72 degrees, has not gone into the red zone while fermenting, as I've checked it every few days to make sure. I tasted the Irish Stout at two weeks - as per directions stated you could bottle after two, it tasted like a dark stout, was flat - as expected - but was still really yeasty - I decided not to bottle and give it more time. That's when I really started diving into the forum reading up on first time brewing and peoples first time brewing. If you've made it this far, I appreciate you taking the time to read about my experience so far. I'm looking for the best advice to avoid this yeasty taste - if I'm doing something wrong, and avoiding the trub getting into the bottles. I'll be 3 weeks of fermenting come Thursday 2/12/15. I've read about batch priming in larger containers and adding extra sugar if you intend to re bottle it into 12 oz bottles. Cold snapping the yeast. Also about letting the LBK sit out for a couple of hours before bottling to allow everything to settle again. Even using a ramp system of some sort to keep the trub from the spout - until the very end, and then to be careful. Any advice you could offer would be greatly appreciated so that I can enjoy some Irish Stout and other future brews.
  8. Hi everybody, I am going to brew the Noche de Luna recipe, I was just wondering if you have any suggestions on temp or using a different yest instead of the Mr.beer one provided with the aztec refill. Thanks to whomever would like to add his "voice" to the conversation!
  9. So I got the kit on December 25th, I've had it brewing/fermenting for the aloted time (plus sum, was suppose to be good by Jan. 7th.) I am curious, Do I need bottles? Can you not just add it to the brewing keg? I am not sure what I am able to do if I do not have any bottles since the kit I got did not include any. Am I stuck until I get bottles or am I able to drink it by just adding it to a cup and adding 1 cube and enjoying that way?
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