JCummins87

Recipes 

The hops package says c-type tgats all an its 1.25oz

ericbw

Recipes 

Briess Porter extract has a mix of malts in it - base, Victory, Chocolate, Caramel 80, and Carapils. Pretty much what you would expect in a porter recipe (except for roasted barley, which I would have expected). So like Ogri said above, follow a recipe or database for the hopping schedule. Brewingwithbriess.com MIGHT have a recipe that uses that extract, but I don't see it. A porter recipe will have all the grains or extracts - assume that you already have that and just follow the hops. You have to scale them for the batch size, and that's where the calculators come in handy.

IronEagle

Recipes 

I bottled and put my bottles in the same room I used for fermenting. It runs about 60 to 65 is that too cool?

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"Knowledge is Power"

Primary: Oktoberfest
Secondary: None
Bottling: None
Future Plans: St Patricks

camp20

Recipes 

MB directions call out for 2 1/2 tsb per 1 L bottle
There is 8 1 L bottles so that is 3.33oz of sugar.

If I go here http://www.tastybrew.com/calculators/priming.html
they suggest I would only need around 2.5oz of sugar giver or take depending on the beer.

So why does MB say to add more sugar than if I brewed a non- MB batch?

Thanks

The_Professor

Recipes 

Did you enter 2.12 as the beer volume?

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1-77) - Gone
78) Classic American Pilsner - carbing
79) Ancient Egyptian Beer - carbing

Ogri

Recipes 

It is a bit on the cool side and, although your beer will carbonate eventually, it'll take much, MUCH, longer than it would at 70*f. Even at 70*f you're, on the whole, looking at about three weeks before putting some beers in the fridge for a few days to chill a bit and absorb more of the CO2 into solution before opening and enjoying.

David2mayes

Recipes 

I figured it would be a great way to get him into the whole thing, without him (or me) having to spend a bunch of coin.

S2005

Recipes 

So... I'm a bit worried...

MRB says to keep it between 67 and 75 degrees.

The other night, I got home and it was 78 in the closet that I'm keeping the LBK.

I then resorted to a "Swamp Cooler" as recommended. I put it in my bathtub with some frozen 2 liter bottles with some water (not covering the whole LKB).

I just temp'd the water, and its 49... that seems WAY too cold for Ale yeast... am I ruining my beer?

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Bottled: MRB Mexican Cerveza (Poping my Beer Brewing Cherry)
Mr. Beer: Czech Republic Pilsner
Primary: Blueberry American Honey Wheat
Planning: Rogue I2PA,Cherry Stout,Dunkelweizen; Clones of: Dead Guy, Oberon, Two Hearted

bpgreen

Recipes 

78 is too warm and the yeast may have produced some off flavors while it was warm (mostly esters, but there's a possibility of producing phenols). Also, if the air temperature was 78, the beer was likely even warmer.

49 is too cool and the year will do almost nothing. I notice that you say the water is 49. Do you have a thermometer on the LBK? The beer may be a bit warmer than that. For one thing, fermentation creates great. For another, if the water is fairly shallow, its not cooling the entire LBK.

Try for a middle ground, sort of like Goldilocks. Not too hot, not too cold.

S2005

Recipes 

Thats a bit hard to do...

I'm buying a chest freezer next week hopefully, and I'm going to put a thermostat controller on it to keep it all 60 degrees at all times.

However right now, I can't keep it in that happy medium...

I do not have a fermometer on the LBK, instead I'm using a digital food thermometer that I stuck in the water right beside the LBK...

__________________
Bottled: MRB Mexican Cerveza (Poping my Beer Brewing Cherry)
Mr. Beer: Czech Republic Pilsner
Primary: Blueberry American Honey Wheat
Planning: Rogue I2PA,Cherry Stout,Dunkelweizen; Clones of: Dead Guy, Oberon, Two Hearted