Mr Beer - Read all about it and ask questions - Page 219

Monkey55 · 01-04-2011, 11:22 PM

Quote:

Originally Posted by IowaState

The bottles are saying they are thirsty and want to have beer in them. That or I'm going nuts.

Nope, you're not going nuts. They really do say that. In fact, the last bottle pleas the biggest because it doesn't want to be left alone.

E

IowaState · 01-04-2011, 11:51 PM

Once I get them bottled up I assume they are going to change their tune to "Drink meeeee drink meeeee". I will be happy to oblige that though.

HopfulAddiction · 01-05-2011, 12:52 AM

Anyone ever used raw sugar such as http://www.sugarintheraw.com/ for bottling? Sounds like refined table sugar can have a bad effect. Not sure if I want to spend the extra few bucks on dextrose until I decide brewing will be one of my things.

I have plenty of this around the house and it's a purer sugar than refined table sugar.

IowaState · 01-05-2011, 12:54 AM

I would like to know what brown sugar would be like.

sqrl · 01-05-2011, 05:29 AM

Just wanna throw down a quick comment to say the the Mr. Beer Kit is what indirectly started me down the path of research and got me to where I am today... Just ordered my kit but I would probably have never thought it possible with out seeing it at a local store.. LOL

Justibone · 01-05-2011, 10:39 AM

Quote:

Originally Posted by HopfulAddiction

Anyone ever used raw sugar such as http://www.sugarintheraw.com/ for bottling? Sounds like refined table sugar can have a bad effect. Not sure if I want to spend the extra few bucks on dextrose until I decide brewing will be one of my things.

I have plenty of this around the house and it's a purer sugar than refined table sugar.

Some guys have used stuff similar to that before. It adds a caramel flavor, IIRC.

There is no problem (for most palates) when you use a small amount of sugar for bottling. If 1/3 of the recipe is cane sugar, then the beer gets a "cidery" taste, and also the beer ends up *very* dry because there isn't much that the yeast can't eat in sugar-soup. The flavor of a beer is what the yeast leave behind, and they don't leave much behind when it comes to cane sugar.

Just go ahead and use cane sugar to bottle. It's not a big deal (for most people, in the beginning).

daveyeah · 01-05-2011, 03:35 PM

So I was in Bed Bath and Beyond, and they have about 6 or 7 Mr. Beer "refill" packs on clearance. I'm thinking of picking two of them up, and instead of using the "booster" stuff, pouring two cans of the same flavor in and doing a 3 gallon batch, hoping for decent brews to fill out the pipeline a little bit while waiting for more serious beers to be ready. I'm trying to avoid going to the LHBS for additional extract.

I figure 28 bucks for 9 gallons of easy mode beer can't be bad if the stuff is drinkable.

Any thoughts on this? And what can the "booster" packs be used for instead of as alcohol boosting fermentables? I'm hoping it can be used as priming sugar.

Justibone · 01-05-2011, 03:52 PM

Double cans = usually a better beer. Think of it as "Imperial" Mr. Beer.

Booster = dextrose, perfectly fine for bottling. (Boil it first, to avoid infection.)

I just don't care for pre-hopped extract, that's my beef with beer kits.

daveyeah · 01-05-2011, 03:57 PM

Quote:

Originally Posted by Justibone

Double cans = usually a better beer. Think of it as "Imperial" Mr. Beer.

Booster = dextrose, perfectly fine for bottling. (Boil it first, to avoid infection.)

I just don't care for pre-hopped extract, that's my beef with beer kits.

Thanks for the response!

PacoTX · 01-05-2011, 06:25 PM

So I'm about 10 days from bottling. I've already decided to use corn sugar for priming. My concern is the sediment at the bottom of the keg. Other that buying an Ale Pail, can anybody give me some advice?
Unfortunately I've placed the keg in my stairway closet on the floor and I'm sure I'm going to kick up the sediment at the bottom. Rookie mistake I know.