pompeiisneaks

Recipes 

Also, this is a thread on generic howto on brewing an extract kit, the specifics around a Mr Beer can be found in other threads that discuss Mr Beer specifically, do a thread search and there will be loads of information on them. I know next to nothing about a Mr Beer, I've never used one.

__________________
~Phil
Fermenting: nada
Kegged: Aramis Pale Ale
Bottled: Nada
Drinking: All of the above :)

VolBrewR

Recipes 

Hello all. New to the forum and back into home brewing after a too long hiatus. I have a batch of Brewers Best Pale Ale fermenting, and plan to just let it ride in the primary for about three weeks. I would like to add some extra hops for a little extra aroma, and was wondering what time would be good for this, and if it would be a good idea with a single stage. Thanks to all who have posted good info on this board, it saved me a little worry when the fermentation "appeared" to take a little long to kick in.

pompeiisneaks

Recipes 

If you're planning on Dry Hopping, then after about the first 3 weeks, once you're sure fermentation is done and the yeast have really cleaned up, you can transfer the beer to a secondary and have the hops in the secondary vessel. The amount of time you keep it there is up to you, some do it for only a few days, others will keep it there for a week or more. Experimentation will tell you what you like best.

__________________
~Phil
Fermenting: nada
Kegged: Aramis Pale Ale
Bottled: Nada
Drinking: All of the above :)

unionrdr

Recipes 

__________________
Everything works if ya let it-Roady(meatloaf)

MSU_BREW

Recipes 

Hello everyone, I'm new to Homebrewing an to HBT. I just did my first brew day last week and I'm loving this great hobby already. I came here from reddit.com/r/homebrewing. We had a lot of beginners like myself asking questions on the basics of homebrewing with extract so I put together an album here: Homebrewing for Beginners.

Hope you find it useful if you have made it 15 pages into this thread!

Capn_Bill

Recipes 

Very nice write-up! The only thing I would add is to have a water spray bottle handy when your wort first comes to a boil - it's great for knocking down foam and preventing boilovers! Also, the pitching and fermenting temps will be yeast dependent - 75F could be too warm for some strains. Fermenting temps are as important as all the other steps.

__________________
Primary:
Secondary: Boddington's Clone 1 (London Ale III), Boddington's Clone 2 (S-04), Magic Hat #9 Clone
Bottled: Chocolate Covered BEAVR Nuts, Redemption Pale Ale, Houblonmonstre IPA
Kegged:

On Deck:

MSU_BREW

Recipes 

Thanks for the suggestions, I think I'll update it this weekend if I'm not brewing!

JohnRoss

Recipes 

No doubt someone will benefit from your project, thank you for your hard work putting it together. I only wish that you had not show cased Northern and Midwest. They are both fine companies. I have done Internet business with both of them.

My thought is that if a new brewer is able to do a search and find homebrewtalk.com on their own, they should also be able to find equipment and supplies on their own. If they haven't already.

JW

__________________
Beer. It's not just for breakfast any more.

beach_brewer

Recipes 

Noob question. If I wanted to transfer it straight to a 5 gallon keg would I still need to put in the sugar to carbonate it or is it legit to just hook up the CO2 lines. I don't want to bottle and I my wife surprised me with a nice bar (minus a kegerator but that will be remedied shortly).

CarnieBrew

Recipes 

You can 'keg condition' your beer in the same way as you would with bottles...i.e. add priming sugar and let it carb up in the keg naturally. Or you can 'force carb' it using co2. Plenty of info on the web for either method, for example post 3 here: http://homebrewandbeer.com/forum/viewtopic.php?f=17&t=1988