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Old 03-29-2008, 06:26 PM   #501
timgman
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Default The longer you wait.. the better the beer.

I've come to learn that.... carbontaion is a 2 1/2 - 3 week process.
And MR Beer batches are small and seem to go faster after the 2 week mark. It tough to wait and hit that optimal 3 week mark... for me anyway.
hehehe

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Old 03-29-2008, 07:05 PM   #502
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Quote:
Originally Posted by timgman
I've come to learn that.... carbontaion is a 2 1/2 - 3 week process.
And MR Beer batches are small and seem to go faster after the 2 week mark. It tough to wait and hit that optimal 3 week mark... for me anyway.
hehehe
Patience is hard...that's why it is better to brew a lot initially to get the pipeline loaded up...And if you brew a big beer that is going to need a long time, to follow it up with a lighter beer like a pale ale that will be ready in a few weeks....the second batch can be drunk while waiting for the first batch to come online....

The size of the batch doesn't really have anything to do with conditioning time in the bottle...it's the amount of fermentables in it...although bottle size may have a bearing on bottle conditioning/carbonation...a 12 ounce bottle will be ready much faster than a 1 liter mr beer PET bottle...

It's also not just about carbonation, it's also about bottle conditioning as well......

If you don't know what I mean by bottle conditioning, read this post of mine in the n00b thread.

http://www.homebrewtalk.com/showthread.php?p=558191&highlight=food#post558191
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Old 03-29-2008, 08:18 PM   #503
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Well, it seems my initial concerns regarding the age of my mix was valid. After 3 weeks in the bottles my beer is still as flat as when I bottled it. It doesn't taste terrible, but it's not great. I'm going to try something newer than 2 years old this time.

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Old 03-29-2008, 08:21 PM   #504
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Well, it seems my initial concerns regarding the age of my mix was valid. After 3 weeks in the bottles my beer is still as flat as when I bottled it. It doesn't taste terrible, but it's not great. I'm going to try something newer than 2 years old this time.
Probably a good idea...I think the best used by on most beer ingredients is a year....but don't throw out the bottles yet...

Did you roll them on the table to re-rouse the yeast, and stick them away for a couple more weeks at 70 degrees?

If so and there was not change you could get some carb tabs, open the bottles, add those and recap.
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Old 03-29-2008, 08:46 PM   #505
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I have tried the methods other than carb tabs. Where can I get some of those?

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Old 03-29-2008, 08:47 PM   #506
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I have tried the methods other than carb tabs. Where can I get some of those?
You can get them at any brewing supply store as well as online....

Coopers makes one brand.



Primetabs is the other brand...

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Old 04-01-2008, 10:23 PM   #507
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Hot diggety! I just cracked one of my beers today it's amazing! It's nicely carbonated and poured out like a real beer, head and all.

I started the batch on Feb 14th, fermented it for a couple of weeks, bottled it on March 1st and after a month in the bottle it's not just passable but it's actually good. What's funny is that I looked back at my notes and it actually said 'Should be ready to drink April 1st' and whaddaya know? Right on the button :-)

I actually tried it about two weeks ago and really wasn't so great. It wasn't carbonated enough and tasted a bit malty so I closed it up and put it back in the closet and now it's beer-ific! Very exciting.

Probably going to bottle the Apfelwein from the spare Mr. Beer soon. It's been fermenting for about five weeks so I figure once it's bottled I'll let it sit until mid June before I crack one.

I'll let you know how it turns out.

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Old 04-01-2008, 11:16 PM   #508
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Quote:
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Hot diggety! I just cracked one of my beers today it's amazing! It's nicely carbonated and poured out like a real beer, head and all.

I started the batch on Feb 14th, fermented it for a couple of weeks, bottled it on March 1st and after a month in the bottle it's not just passable but it's actually good. What's funny is that I looked back at my notes and it actually said 'Should be ready to drink April 1st' and whaddaya know? Right on the button :-)

I actually tried it about two weeks ago and really wasn't so great. It wasn't carbonated enough and tasted a bit malty so I closed it up and put it back in the closet and now it's beer-ific! Very exciting.

Probably going to bottle the Apfelwein from the spare Mr. Beer soon. It's been fermenting for about five weeks so I figure once it's bottled I'll let it sit until mid June before I crack one.

I'll let you know how it turns out.
YEHAW!!!!!!!! See the benefits of Patience!!!

*Grins like a Proud PAPA!*

Get Brewing ASAP Thiz...Them Beers Go FAST!!!
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I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew

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Old 04-02-2008, 03:01 AM   #509
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I am not certain that this is the right place for this post...it is MRB related and recipe related. Anyway, I am one remaining MRB recipe away from going to 5 gal batches and getting away from the MRB kits.

The very first beer I made was the MRB West Coast Pale Ale and, after seeing all the neg comments about it and MRB, I wasn't expecting much. However, I was very patient with it and by the time I drank the last one, I knew I wanted to make a 5 gal version of it (without buying two recipes from MRB!). It was not bitter, didn't leave an aftertaste, and the low ABV made it enjoyable for SWMBO. To me, it was just a very smooth, clean tasting beer.

How would I go about breaking down MRB's WCPA to determine what is needed to make my own 5 gal. version? I found this recipe http://www.homebrewtalk.com/showthread.php?p=594726#post594726 and at first thought it was close until I compared the profiles.

Is this a trial and error thing, or is there a way to actually figure it out the first time?

Thanks!

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Old 04-02-2008, 12:34 PM   #510
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Default 5 gal batches..

I plan on doing some split 5 gal batches in 2 mr beer kegs.. so I can start working on real recipes. I'll keep you all posted.
timg

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