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Old 01-20-2009, 07:59 PM   #1001
Irishman78
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Recent recipe purchases:

Voodoo Magic
2 Hellenbock

Anyone have any experience with these? Based on the ingredients, they look pretty darn good.

Question: Are there support groups for homebrew addictions???

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Primary #1: Oatmeal Tiger Stout
Primary #2: Rocket City Red
Secondary #1: Tuskaloosa IPA
Secondary #2: Alabama Pils
Mr. Beer Fermenter (4): All empty
Conditioning: Vulcan Butt Porter, Apfelwein
Refrigerating: Cherry Wheat Ale
Up Next: Apfelwein
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Old 01-21-2009, 01:08 AM   #1002
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hi there , it's me again , but this time i have a question about ingredients , there r a lot of LME and different brands , wich one you guys can recomend to a newby like me ?, i am looking for a Unhopped LME, i found a lot of namebrands like coopers , but there r some generic brands too , r those any good , or should i stick with the namebrands? thanks.

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Old 01-21-2009, 06:03 AM   #1003
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Freshness is the most important thing.
You'd be better asking questions like that in the relevant forum. "Ingredients"

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Old 01-21-2009, 03:53 PM   #1004
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Quote:
Originally Posted by kilo7delta View Post
I too received the Mr. Beer kit for Christmas this year and have got my first batch fermenting away right now. I'm using the High Country Canadian Draft extract and booster that came with the kit and so far have done it exactly like the directions specified, although I do plan on leaving it in the fermentation keg for 2 weeks rather than the 1 week specified in the directions. Rather than adding table sugar to each bottle I am planning on creating a solution of corn sugar and water in a 3-gallon cooler with a spigot at the bottom and then filling the bottles from there. Is there anything else that I can do to improve what I've already got going? I've already decided that future brews will be done in a more advanced way than the Mr. Beer directions call for, but I was just wondering if there's anything more that can be done to improve this first batch?
Same here. Mr. Beer for Xmas. My first batch was also the High Country Canadian Draft. I fermented for 10 days and it's been in bottles for 13 days. One more day and I'll be tasting it!! The guy at the brew store (and others here at the forum) told me that using regular table sugar would be a huge mistake - and sold me some corn sugar for priming. So I primed half of my bottles with the corn sugar (dextrose) and the other half with the table sugar (sucrose). We'll see.

Another question: Exactly what kind of beer is High Country Canadian Draft? I gave a bottle of the stuff to a much more experienced homebrew friend, and after telling me that it looked like water, asked me what kind of beer it was. I had no reply.
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Old 01-21-2009, 04:21 PM   #1005
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guys, if i can make a suggestion. before bottling, if you have room in your fridge, stick the whole fermenter in the fridge for a week, after it has been sitting for three @ 63-68*. it really makes a difference.

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Old 01-21-2009, 06:32 PM   #1006
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Just got lucky and found corn sugar at a local health store. Saves me the time and shipping costs of ordering via Internet.

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Primary #1: Oatmeal Tiger Stout
Primary #2: Rocket City Red
Secondary #1: Tuskaloosa IPA
Secondary #2: Alabama Pils
Mr. Beer Fermenter (4): All empty
Conditioning: Vulcan Butt Porter, Apfelwein
Refrigerating: Cherry Wheat Ale
Up Next: Apfelwein
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Old 01-23-2009, 03:53 AM   #1007
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I am reading conflicting opinions on what makes a Mr. Beer taste "cidery", so I want to ask the folks I have read a lot (Orfy, Shaffer, Revvy, brauhaus, etc. for advice.

I have purchased 2 lbs. of corn sugar, based on advice from this site. I have began purchasing refills from Mr. Beer that have UME's instead of Boosters, and I have decided to substitute a 2nd can of malt extract to replace the Booster for the refills I already have.

So, veterans, please advise someone who is desperate to conquer Mr. Beer and then upgrade to better equipment.

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Beer is proof that God loves us and wants us to be happy.


Primary #1: Oatmeal Tiger Stout
Primary #2: Rocket City Red
Secondary #1: Tuskaloosa IPA
Secondary #2: Alabama Pils
Mr. Beer Fermenter (4): All empty
Conditioning: Vulcan Butt Porter, Apfelwein
Refrigerating: Cherry Wheat Ale
Up Next: Apfelwein
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Old 01-23-2009, 05:30 AM   #1008
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That will do it. Add malt instead of sugar.
Some sugar is not bad for a recipe, some recipes are improved by it. But it must be in proportion.Until you get used to recipe formulation I'd stick with 1Lb max for a 5 gallon beer and 0.5Lb for 2.5 Gallon.
The easiest way is to buy bags of DME and use DME instead of the booster/sugar

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Old 01-24-2009, 03:44 AM   #1009
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Starting "2 Hellenbock" tomorrow, with ingredients as follows:

1 can Octoberfest Vienna Lager
1 can Pale Export UME
1 packet Mr. Beer yeast
2 packets Argentine Cascade Hops
2 cups honey

So...how long to ferment (Mr. Beer suggests 2 weeks minimum), and how long to carbonate/condition (Mr. Beer suggests 2 months minimum). Advice?

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Beer is proof that God loves us and wants us to be happy.


Primary #1: Oatmeal Tiger Stout
Primary #2: Rocket City Red
Secondary #1: Tuskaloosa IPA
Secondary #2: Alabama Pils
Mr. Beer Fermenter (4): All empty
Conditioning: Vulcan Butt Porter, Apfelwein
Refrigerating: Cherry Wheat Ale
Up Next: Apfelwein
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Old 01-24-2009, 07:32 PM   #1010
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I got some apfelwein going right now in my Mr. Beer and I have a small concern. I was moving it over in my closet the other day and I kind of squeezed it and it made a sound like it sucked in air. Kind of like when a squeeze-toy inflates again. Should I be worried about any kind of contamination?

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