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rodneypierce · 12-06-2010, 02:36 PM

Quote:

Originally Posted by Tombstone0

Did you modify the lids on your Mr. Beer kegs?
If not your airlocks will be kind of pointless.

and no I did not, so the air locks are completely pointless at this point. I realized that when there was no bubbles yesterday morning, but when i opened up the lids, it was going crazy in there. I will modify the lids before the next batch. Now I just need to find out how to seal them. Call me crazy, but I think these air locks are better then just letting it seap out of the lid...

Justibone · 12-06-2010, 03:14 PM

The more active the yeast are, the higher they push their own temps. You should consider at some point how you want to control your fermentation temperatures (basement, water bath, fermentation chamber, etc.), or just stick strictly to beers that taste good when brewed hot -- like hefeweizen.

rodneypierce · 12-06-2010, 03:42 PM

Quote:

Originally Posted by Justibone

The more active the yeast are, the higher they push their own temps. You should consider at some point how you want to control your fermentation temperatures (basement, water bath, fermentation chamber, etc.), or just stick strictly to beers that taste good when brewed hot -- like hefeweizen.

my basement is about 64. :-) perfectly viable option.

Justibone · 12-06-2010, 05:40 PM

Add 5-7 degrees, and that's your true fermentation range. At 64F, you're good.

dbearnst · 12-06-2010, 09:15 PM

Please tell me how much corn sugar to use per liter with my Mr Beer?

Justibone · 12-06-2010, 10:00 PM

Most people work with gallons on this board.

That being said:
http://www.calculateme.com/Volume/Liters/ToGallons.htm

1L = .26417 gallons

Then, typing into my trusty carbonation calculator...

http://hbd.org/cgi-bin/recipator/recipator/carbonation.html

I get ~.24 oz per liter of corn sugar, to obtain 2.5 volumes of carbonation at 72F bottling temperature. (That's 6.8 grams of sugar.)

2.5 volumes is a pretty safe carbonation level that's within style (or close) for pretty much every type of beer. Play with the calculator - you can learn a lot doing that.

dbearnst · 12-07-2010, 01:03 AM

Thanks. I just got started and I want to do this right.

Justibone · 12-07-2010, 10:43 AM

No prob!

Keep in mind, every batch will get better as long as you improve 1) sanitation, 2) fermentation temperature and 3) technique, in that order.

rodneypierce · 12-09-2010, 02:35 AM

well, just checked the gravity of my Bavarian Hefe tonight. Its right at 1.013 (FG should be at 1.012 according to AHS). Figure i will check it again here tomorrow and friday to see if fermentation is over. Then let set one more week, and its on to the bottles :-)

**TonyR** · 12-09-2010, 10:16 AM

For fermentation temp control, I used to stick my MrBeer kegs in a camping cooler, fill up part way with water, and use frozen bottles of water to keep the temps down. If you have the stick on fermometers, be careful not to keep them soaking in water or they will be ruined.

Keep reading this site, but a great site dedicated to MrBeer is http://www.mrbeerfans.com.