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jumiller78

Blueberry

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follow the instructions?
allow to ferment for 3 weeks?
drink after 4 weeks in the bottle?
sanitize all the equipment before use?
not sure what your looking for here.

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Guest System Admin

"jumiller78" post=310066 said:

Just ordered the blueberry beer. Any helpful suggestions for a newby??

You mean Blue Patriot??

STEP 1: SANITIZING
Follow the steps outlined in your MR.BEER® BEER KIT INSTRUCTIONS. (You can find a copy of these instructions to download by clicking on the "Kits" tab of the website.)

NOTE: BE SURE TO SANITIZE EVERYTHING THAT WILL COME INTO CONTACT WITH YOUR BEER.


STEP 2: BREWING
Brewing beer is the process of combining a starch source (in our case a hopped malt extract) with yeast. Once combined the yeast eats the sugars in the starch, producing alcohol and carbon dioxide (CO2). This process is called fermentation. Now we're talkin'!

In your sanitized blender, purée the blueberries with their juice, and set aside to add later (step 6)
Remove the yeast packet from under the lid of the can of the Patriot Lager hopped malt extract (HME), then place the unopened can in hot tap water. a
Using the sanitized measuring cup, pour 4 cups of water into your clean 3-quart pot then SLOWLY sprinkle in the pouch of Booster™ while continually stirring to avoid clumping.
Bring this to a boil, and then remove from heat. Pour the HME into the hot water and stir until thoroughly mixed. b This mixture of unfermented beer is called wort.
Fill keg with cold tap water to the 4-quart mark on the back. c
Pour the wort into the keg, and then bring the volume of the keg to the 8.5-quart mark by adding more cold water. Add your pureed blueberries, stir vigorously to mix well.
Sprinkle the yeast packet into the keg, then stir vigorously and screw the lid onto the keg. d
Put your keg in a location with a consistent temperature between 68°and 76° F and out of direct sunlight. e Ferment for 7-14 days.

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 rising bubbles in the liquid, and there will be bubbles on the surface. Cool, eh!?

YOU'RE BREWIN'!


WARNING: DUE TO THE LARGE AMOUNT OF FRUIT, YOUR KEG MAY OVERFLOW OR EXPLODE! AS A PRECAUTION, PLACE YOUR KEG ON A LIPPED COOKIE SHEET OR IN A COVERED STORAGE CONTAINER (LIKE AN ICE CHEST) TO CATCH ANY OVERFLOW. IF YOUR KEG DOES OVERFLOW, MAKE SURE TO IMMEDIATELY OPEN THE LID AND WIPE AWAY ANY BLOCKAGE FROM THE LID AREA WITH A PAPER TOWEL DIPPED IN SANITIZER SOLUTION.

Footnotes

a-Hot water will help the syrupy-like malt inside the can pour more easily.
b-The particles you may see in the wort are hops.
c-Between 40° and 60°F. Tap water, bottled spring water or charcoal-filtered tap water all work great. Don't use water that has been treated by reverse osmosis or a water softener. The yeast requires some minerals to properly ferment your beer.
d-This is called pitching the yeast and begins the fermentation process. The oxygen you create when stirring is giving the yeast what it needs to begin fermenting.
e-It is extremely important that you maintain a steady temperature between 68°and 76°F. Too cold-the yeast will go dormant. Too warm-the yeast will product off-flavors.

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Welcome aboard The Obsession jumiller78! If you're like the rest of us here you'll soon be awash in a sea of beer and setting sail on many great brewing adventures. There's lot's of information here and plenty of hands to help you get under way. You'll soon be producing some memorable beers and having a lot of fun too in the days ahead.

Navigate on over to our Advanced Brewing Techniques area of the forum and read over the

option=com_kunena&Itemid=124&func=view&catid=18&id=202417" target="_blank" title="http://community.mrbeer.com/index.php?

option=com_kunena&Itemid=124&func=view&catid=18&id=202417">'4 Things Every Brewer Should Know About Yeast'

sticky. Yeast is a living cell, keep them healthy and they'll ferment you up some awesome tasting beers.

Set your course and sail on over to our New Brewers and FAQs area of the forum and read over the 'Malt To Adjunct Ratios' sticky.

Remember for the best tasting beer you'll want no less than 66% of the alcohol to come from malts and no more than 33% of the alcohol to come from sugars or other adjuncts.

Use a thermometer to test your wort and make sure it's between 65-72F before pitching your yeast and remember there are 3 teaspoons in 1 tablespoon.

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Guest System Admin

Agreed with what is stated above.

Welcome to the obsession!

:cheers:

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Add a can with wort

Add another after primary (one week - ten days)

Ferment a total of 3 weeks

Then your still going to need to add some extract (check grocery stores) if you really want to taste the blueberry flavor.

This is how I did it.

:chug:

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