Newest Threads

**Hellosluggo** · 11-08-2012, 02:28 AM

While looking through the upcoming Black Friday ads, I spy with my little eye Mr. Beer at Sears for $35. Dunno if that's a deal or not, but I figgered you guys might wanna know.

Teensy tiny ad right in the middle of this page:
http://www.theblackfriday.com/ads/sears/sears-black-friday-ad57.shtml

cbmikey · 11-08-2012, 04:31 PM

Quote:

Originally Posted by Hellosluggo

While looking through the upcoming Black Friday ads, I spy with my little eye Mr. Beer at Sears for $35. Dunno if that's a deal or not, but I figgered you guys might wanna know.

Teensy tiny ad right in the middle of this page:
http://www.theblackfriday.com/ads/sears/sears-black-friday-ad57.shtml

That's OK, but the 2-pack refill for $20 is a lot better.

azmark · 11-09-2012, 03:33 PM

Quote:

Originally Posted by Hellosluggo

While looking through the upcoming Black Friday ads, I spy with my little eye Mr. Beer at Sears for $35. Dunno if that's a deal or not, but I figgered you guys might wanna know.

Teensy tiny ad right in the middle of this page:
http://www.theblackfriday.com/ads/sears/sears-black-friday-ad57.shtml

The pic shows the old extract. My guess they would have to be over a year old....good deal if it's the new kits,,,pretty bad deal if the old extract.

**defalcos** · 11-09-2012, 03:54 PM

Quote:

Originally Posted by Kealia

Interesting, but i'm not risking my health on Wikipedia information

Not trying to be a PITA here, really. I've also read that things with a water activity level of less than 0.93 are not susceptible as the spores can't grow in that environment. Extract is down near 0.60 based on what I have read.

I spent a LOT of time reading on this last night and it seems that the spores can SURVIVE in extract but not create toxins. The spores *can* survive heat (depending on the length of the boil I surmise) but those spores *shouldn't* hurt you.

I guess this is just an area where I'm not willing to risk it - but that is my choice and I just don't feel comfortable telling anybody else to risk it. But, maybe that's just me....maybe it really is just simple science that I don't fully understand and therefore don't want to take what I perceive as a risk.

In any case, I think we've covered this topic now. Back to real beer stuff!

I wrote to the folks at Munton's, one of the largest manufacturers of malt extract in the world. I inquired about swollen cans of malt extract. Here's his response (BTW The technical term of the browning effect is Maillard Reaction):
"Hello Scott, the Maillard reaction is definitely dependent on Time and Temperature and does give off CO2 as part of that reaction and is capable of producing enough pressure to expand the ends of the cans. This reaction will continue, all be it very slowly, at ambient temperature but is vastly accelerated if stored above 30°C, so if cans are left in direct sunlight for instance. This is not a microbial reaction but a natural phenomenon involving the natural carbohydrates and proteins within the malt extract. It is possible that Osmophyllic yeasts could cause fermentation but very unlikely due to the way we pasteurise the extract on canning. The Chlostridium Botulinum bacteria is associated with Fish, Animals and Birds and is extremely unlikely to be found in Barley Malt Extract. Regards Graham

Graham Sutton
NPD Technologist"

Kealia · 11-09-2012, 06:12 PM

Great input, thanks for reaching out to Munton's and for sharing the response you received.

cooltouch · 11-09-2012, 08:54 PM

Quote:

Originally Posted by defalcos

Considering that hopped malt extract will result in a pH in the upper 4's to low 5's when diluted to normal beer densities, consider how low the pH is 80 - 85% solids form. No botulism.

On this topic, it reminds me of stuff I've read before regarding the habit in olden times of drinking beer instead of water because of its purity. This is discussed at some length in the rather tongue-in-cheek humorous "documentary" on beer, called "How Beer Saved the World." If you have a Netflix instant account, you can watch it here:

http://movies.netflix.com/WiMovie/How_Beer_Saved_the_World/70222666?trkid=2361637

Many folks still observe this simple practice when traveling to foreign lands: namely, stay with the beer, leave the water for the native flora and fauna.

JKaranka · 11-15-2012, 05:38 PM

The cask looks nice and handy! Pity the basic kits are going for £42 in the UK (66USD) as casks aren't cheap.

**GeorgiaTiger** · 11-24-2012, 01:56 AM

Just got a Mr Beer thanks to the wife. I have a very newb question. Already got this first batch going and am wondering about taking the lid off to peek in. Will this be a bad thing? Don't want to do anything to spoil my first batch.

**MikeBergan** · 11-24-2012, 02:14 AM

Quote:

Originally Posted by GeorgiaTiger

Just got a Mr Beer thanks to the wife. I have a very newb question. Already got this first batch going and am wondering about taking the lid off to peek in. Will this be a bad thing? Don't want to do anything to spoil my first batch.

I have to STRONGLY recommend NOT opening the lid!!!
You would risk goofing up the fermentation process, AND maybe allowing various microbes/germs/foreign materials to get in and contaminate your brew.

Leave it closed and use a good flashlight to shine in and see what's going on.

**GeorgiaTiger** · 11-24-2012, 02:20 AM

Thanks. Just finished getting set up and poured the yeast in and closed the lid at 8 pm. Just shined a light in the side and she is already bubbling good. Got a foam layer on top already. Good, right?