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Old 02-08-2013, 10:21 PM   #4601
bigtuna101
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*hang

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Old 02-09-2013, 02:48 PM   #4602
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Originally Posted by KBR97 View Post
Hello everyone, first post here and first time brewing. I received a mr beer for Christmas from my father. We were talking about home brew one day so he decided to grab it to get me started.

Anyway, 4 weeks ago I brewed up the Chzech pilsner. I figured I would let it ferment for 2-3 weeks and then bottle it. I ended up waiting 4 weeks. While I was bottling today I noticed that the beer smelt sweet, almost like a wine. It also tasted kind of sweet too. Should I expect this to go away after it bottle conditions for a few more weeks?

Btw I didn't feel comfortable doing the whole add sugar to the bottles thing. Instead I boiled a cup or so of water, removed from heat, added about a 1/4 cup of sugar, added that to a bottling bucket and proceeded to transfer then bottle. I got the sugar measurement from the calculator on northern brewer site.

The color and clarity of the beer is great, just wondering about the sweet taste.
Could be because it fermented a little to warm, or it's not quite complete yet...
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Old 02-09-2013, 03:02 PM   #4603
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Originally Posted by bigtuna101 View Post
Quick question. I have 4 mr beer 2gallon tanks and have four batches going, they are all strong beers with most having at least two cans of the HME and maybe a booster (recipes from the web site) any way they have all been sitting a little over two weeks and are all starting to taste great (little sips every three days or so) but I have noticed that when I poor a little test taste into a glass they all have white creamy looking things at the bottom of the glass. I assume this is a sign the ferment is not complete etc. But thought I would ask.



If you are pouring from the spigot it's probably just trub/yeast from the bottom of the LBK getting sucked up.

Quote:
Originally Posted by Ostomo517
Probably yeast, just fyi I wouldnt risk infection by opening and tasting every few days.
If bigtuna101's drawing his samples from the spigot there isn't really too much risk of infection. Just the risk of depleting the volume of finished product that can be bottled
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Old 02-09-2013, 11:12 PM   #4604
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So I was cleaning out the fridge and I found that someone had filled one of those lidded bowls with cherries. They look a little dried out, but I hate to see them go to waste, can I use these in my next brew? I was thinking of blending them up and throwing them in with the St. Pat's stout, but they are not exactly "fresh."

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Old 02-09-2013, 11:16 PM   #4605
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So I was cleaning out the fridge and I found that someone had filled one of those lidded bowls with cherries. They look a little dried out, but I hate to see them go to waste, can I use these in my next brew? I was thinking of blending them up and throwing them in with the St. Pat's stout, but they are not exactly "fresh."
I'm not a big fan of using anything that's not exactly fresh. And if they're kind of old, they may have a fair amount of bacteria and/or wild yeast in and on them.
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Old 02-10-2013, 12:05 AM   #4606
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Thanks for the quick response!

That's what I was afraid of, I think I will just hold off.

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Old 02-10-2013, 01:42 PM   #4607
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Got a 20% off coupon code for Mr. Beer. I don't plan on using it, so it goes to the first person that uses it. Says its good for a week and I assume that anyone can use it; ie I don't think it's linked to my account. Please reply once used. ACT4213GKFS

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Old 02-10-2013, 05:10 PM   #4608
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Originally Posted by abandonhope16
I assume you haven't de-labeled then? Oxyclean is good of that. I usually do it in my sink bc there is more space. I do about half a scoop with however much water (hottish) is required to submerge the bottles. After about 20-30 minutes, the labels will either fall off on their own or slide off pretty easily. Rinse thoroughly. Then I soak in the no rinse sanitizer, making sure its gets in the bottle, then plug the hole with your thumb/finger and shake for several seconds. Allow to air dry. I guess you could also mix up some sanitising solution and pour directly into the bottles and shake.
Capper is pretty easy. Just center up the cap, place capper without shifting the cap too much and swing the arms down. Make sure to do this on a flat, hard surface. I prefer capping on the floor.
Oxy worked awesome!! Capper worked awesome too. Let the conditioning commence.

Question, I wasn't sure what to use for priming sugar on the 12oz. I did quick research and found 1/2 teaspoon. That is what I used but mr beer says 2 1/2 teaspoons for the liter bottles. Also read to use 2 teaspoons for the liter bottles. And I did use 2 teaspoons. Will I have any carbing issues?
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Old 02-10-2013, 06:36 PM   #4609
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Originally Posted by skidoo2003 View Post
Oxy worked awesome!! Capper worked awesome too. Let the conditioning commence.

Question, I wasn't sure what to use for priming sugar on the 12oz. I did quick research and found 1/2 teaspoon. That is what I used but mr beer says 2 1/2 teaspoons for the liter bottles. Also read to use 2 teaspoons for the liter bottles. And I did use 2 teaspoons. Will I have any carbing issues?
What size bottles did you bottle with? The 1L (32 oz) bottles that come with most Mr Beer kits need 2 1/2 tsp for priming sugar. 12 oz bottles need 3/4 tsp. If you used 2 tsp for the 1 L (or 32 oz) bottles you will have slightly under carb'd beer.

12oz - 3/4 tsp
16oz (1/2 Liter) - 1 tsp
22oz - 1 1/2 tsp
32oz (1 Liter) - 2 1/2 tsp
2 Liter - 1 1/2 tbsp
3 liter - 2 1/4 tbsp
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Old 02-10-2013, 08:11 PM   #4610
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Has anyone tried a mead in the Mr. Beer and if so, how many pounds of honey did you use?

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