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bueller?

Actually, now that I think about it, doing the D-rest before the transfer to secondary might be best. Thoughts?

I brewed the MB Seasonal Lager (1st lager) 4 days ago and had a couple lagering questions. Right now it is sitting in a cooler with ice packs at 50 deg. I plan to leave it in there at 48-50 for about 2 weeks; transfer off trub to secondary fermenter for a week; do a D-rest at 60-65 deg. for...

I was going to batch prime my stout i have in a few days and was thinking about using brown sugar. I was hoping for some advice on how much to use for a regular 2.4-2.5 gal batch. Also, would that give a fuller tighter head than using cane/table sugar? How much cane/table sugar would I use...

Sucks to have to work on a Saturday. I do you think that is a good temp? I know with a lager you wont see action like you do with ale yeast, but I also have that seasonal Imperial Pilsner waiting to be thrown in the fermenter keg. On the 2nd fermenter topic though, would a paint bucket...

Going to brew a Pilsner Lager in a few days (first lager); any advice on fermenting temp would be great. Plus I was going to buy a second fermenter. I know I could buy another MB keg but wanted to look into a carboy or something similar to use as another. Would a large Gatorade style cooler...

St. Patricks Irish Stout from MB, with one can additional creamy brown UME. Boiled and added Hops for a short period of time (20 min) since i thought it would be sweet with the additional UME. Trying my best to let it sit for 3 weeks now..

Basically I feel I was unhappy with the carb due to a quick fizzy head (no pun) and a very carbed beer...The bottles were fully carbonated but I just want advice on correctly priming the next batch. http://www.mrbeerfans.com/pmwiki/pmwiki.php?n=Main.PrimingFAQ This was helpful though.

I am thinking about using brown sugar to prime for an irish stout because i was unhappy with the way the use of table sugar worked in priming my first WCPA. Was it because the amount used from the mb instructions is too much? or could there have been residual sugar left to be fermented in...

dmoore714---completely on the same page with you at the moment. I just cracked my first wcpa (1st batch ever) and it tasted cidery and like said grandmothers may be discussing g-children while knitting. I only cracked the first 1L bottle early (letting it sit in cold garage for 4 days) because...

Looking to purchase and second fermenter and want to buy from a local store, wal-mart; home depot; etc. any suggestions on where to find carboys and other supplies for one?

Good to hear, I have read a lot of this thread and heard echoed that patience is key. I have thrown 2 of my one liter bottles of the WCPA in the garage (chicago) to condition after having them bottled for about 2 weeks, leaving the other 6 in warmer conditions. Currently have a stout in...

Thanks for the advice, I hope it turns out well. I followed most all of it with an adjustment to the hop use and times. I boiled 6-8 cups water; added 1 can of the MB brown LME and stirred in; Kept on boil and added .5oz of columbus hops (about 12% aau) for 20min.; Continued on boil for 10...

I am currently waiting on the same. I have my first batch of MB WCPA bottled now and am about 5 days in--post bottling. Hope that yours turns out well, time should make it better. Keep posted on quality though, would be nice to know since yours in about a week older.

First and foremost, I have read a lot of this thread and have gotten a ton of very useful info, so thank you to all. I am a new brewer about to make only my second batch with mr.b and was going to make a stout with their base st. patrick's stout hme and with 2 cans of the ume creamy brown...