Mr Beer - Read all about it and ask questions - Page 179

**bovineblitz** · 06-02-2010, 04:07 AM

Quote:

Originally Posted by Chris6

Just a question, I've been using glass brown bottles for a while, but i would like to use some plastic bottles for some cases. My school is strict on beer but I want to leave beer in my fridge. Could I use like a pepsi bottle or soda bottle just so I can hide them? Or do I need a specific bottle?

Any bottle that contained soda will work just fine. Make sure you rinse it out really well because it can be tough to get soda flavors out.

Justibone · 06-02-2010, 12:00 PM

Quote:

Originally Posted by Chris6

Just a question, I've been using glass brown bottles for a while, but i would like to use some plastic bottles for some cases. My school is strict on beer but I want to leave beer in my fridge. Could I use like a pepsi bottle or soda bottle just so I can hide them? Or do I need a specific bottle?

You can use those bottles. I've used 2 liters before, and the main issue was drinking all that beer before it went flat! (Reopening and closing the beer multiple times will cause the carbonation to dissipate.) Don't use root beer -- the flavor is supposedly really difficult to get out and it can affect your beer. If you make a lighter beer it might look a lot like carbonated ice tea, and a stout would look like cola... you'll have to experiment to find out what works.

The problem with clear and green bottles is that the beer can skunk in light.

**Bmorebrew** · 06-02-2010, 12:03 PM

I use them all the time - 1 liter bottles are great, even 2 liter bottles for when I'm bringing beer to a party. As long as you plan on drinking it all right then there should be no problem, these things were designed for pressure.

HatchetJack · 06-02-2010, 02:15 PM

I try to bottle at least one 2 liter sprite bottle per MB batch. I brought 4 of them on vacation and no problem staying carbed till the next day after being opened. Also, those little feet/stands act as wells capturing the yeast ect..

Chris6 · 06-18-2010, 02:26 PM

Allright that sounds good, now I have another question. I want to start making some difficult batches. One of my favorite beers is Hefeweizen, I've tried one from Cape Cod Brewery, It had a very nice Clove and Banana taste, a very good beer.

I wanted to try to make that. The Mr. Beer does have a recipe that's similar(Hefe or Belgium Blanc). How would I incorporate the clove and banana into the recipe? Would I add it when I am creating the wort? Or just throw it in the fermenter?

Thanks

**frazier** · 06-18-2010, 02:40 PM

The clove and banana flavors are a byproduct of the yeast at particular fermentation temperatures. I would recommend finding a 5-gallon recipe here that sounds good - or try to google an extract-based clone of the beer you like. Then scale it down by a factor of 0.4, and order the stuff you need, including decent yeast. Not only can you easily improve upon the MrBeer kits this way, but you'll save money and start practicing for doing full batches.

Chris6 · 06-18-2010, 03:09 PM

I mean I know cloves, bananas, and orange peels are sometimes added, but i did check and they are produced from a special type of German yeast. Interesting. I know in the Mr. Beer recipes they always tell to add the cloves and orange peels, must be because that crappy yeast isn't doing much.

FromZwolle · 06-18-2010, 03:14 PM

Quote:

Originally Posted by Chris6

I mean I know cloves, bananas, and orange peels are sometimes added, but i did check and they are produced from a special type of German yeast. Interesting. I know in the Mr. Beer recipes they always tell to add the cloves and orange peels, must be because that crappy yeast isn't doing much.

they give you a neutral, broad spectrum yeast that doesn't give any flavors off. you'll need to get yeast elsewhere if you want a more authentic taste.

Chris6 · 06-18-2010, 03:32 PM

Quote:

Originally Posted by frazier

Then scale it down by a factor of 0.4, and order the stuff you need, including decent yeast. Not only can you easily improve upon the MrBeer kits this way, but you'll save money and start practicing for doing full batches.

I like this idea, I found a couple good recipes at midwest supplies If I were to cut a 5 gallon in half would it work? I wouldn't want to have that little bit left. And if I did cut it in half would one packet of yeast still work?

6 lb. Wheat liquid malt extract,
1 lb. of Light DME,
8 oz. Carapils specialty grains,
1 oz. Tettnang hops,
yeast(many choices),

**rniles** · 06-18-2010, 04:00 PM

This is my favourite hefe recipe for a Mr. Beer sized batch. 2.4 gallons is the bottom of the Q at the 8.4 Quart line. Any good wheat LME would do, I use Breiss. Ferment at 62 degrees.

Recipe: Weizer Than Before (Hefe #3)
Brewer: Robert Niles
Style: Weizen/Weissbier
TYPE: Extract
Taste: (46.0) Extremely good. Very pleased. Clove/bananna perfect.

Recipe Specifications
--------------------------
Batch Size: 2.40 gal
Boil Size: 3.53 gal
Estimated OG: 1.052 SG
Estimated Color: 5.2 SRM
Estimated IBU: 13.2 IBU
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.30 lb LME Wheat Bavarian (Briess) (4.0 SRM) Extract 95.38 %
0.16 lb Munich 10L (Briess) (10.0 SRM) Grain 4.62 %
0.30 oz Hallertauer [4.80 %] (60 min) Hops 11.0 IBU
0.10 oz Hallertauer [4.80 %] (20 min) Hops 2.2 IBU
1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) Yeast-Wheat

Notes:
------
Crush and steep Munich 10L in 3.5 cups at 150 deg for 20 mintues
Bring 6 qts H2O and 1.3 of LME to a boil adding steeped wort. At hot break add .3 oz of hops for 60 mins At 20 mins add .1oz of hops
At 5 mins add remaining LME.
Cool to pitching temp and fill keg to 2.4 gallons.
Ferment @ 62 deg