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I brewed a blond ale on jan 26 fermented 3 weeks and has been in bottles carbing since Feb 16. I have good carbonation but still has sweetness to them. Bottle primed about 1/2 teaspoon for each. Should i uncap and add more yeast to finish up priming or just wait it out??

Need advice. Brewed 5 gallons of blond ale in 2 mr beer kegs for 3 weeks. Bottle primed and conditioned 4 weeks at temp of low 60s. Cold in New England. Tried one and no carbonation and sweet. Should I leave alone for couple more weeks and hope they get better or should I open them and add...

How can i reduce the bitterness in the mb Summer seasonal refill? Add more malt?

Quick question. I am planning on brewing 2 of the Mr Beer seasonal brews and my basement is only 58 degrees. Is this temp too low for the seasonal brews?

I dont think so but the MR Beer directions say 64 to 75. Will keep in the mid 60s

It is 1 Pouch Weihenstephan Weizen Liquid Yeast

Thanks all. I checked this am and there was krausen. It just took longer than i expected to see any activity. Since its a hefe should i ferment it warm say 70ish or should i keep it in the mid 60s?

Need some advise. I brewed the Who's your Hefe with the liquid yeast on sunday. Followed the instructions as written by pitching yeast after filling the keg up to proper amount. Also activited yeast about 6 hours prior to pitching. I was a bit worried that it was a bit warm so stuck keg in...

Thanks. Just a follow up. When carbing how much yeast should i add? Also, I used the full packet to brew this batch but I have extra Mr. Beer yeast. Could i use MB yeast to carb at room temp or do i need to use Saflager 23 to carb at 55?

Need advice on first lager brew. Using Saflager 23 yeast and have keg in cooler with frozen water bottles. What are the necessary steps to brew a lager correctly? Do i ferment at 55ish for 2 weeks then bring up temp to mid 60s for a week to finish fermenting then bottle? Also for bottle...

I have the Liberty lager from Mr Beer and it recommends the fermenting temp at 51-59 degrees. My basement is about 65 degrees. If i put the keg in a cooler with frozen water bottles would this keep the temp in the 50s that the Saflager 23 yeast requires? Has others had the same problem and how...

I believe that it fermented for about 4 hours and then i put the keg in the fridge. I do not know exactly how hot the wort temp was but the keg was warm to the touch and the temp gauge, from Mr Beer, stated it was over 76 degrees. Will be investing in more equipment and will let the wort sit...

Need advice. I brewed the Spring Ale on wed and after addding the remaining water the wort was still a bit hot. I waited an hour and it was still warm but i pitched the yeast anyway. Put the keg in a 66 degree area and in the evening it was still hot and fermenting like crazy. I put into the...

Thanks to both. I am going to order some US 05 and mabye a lager strain too for the octoberfest. What a good lager yeast for the high 50s and low 60s?? Saflager 23? I live in the NE and the basements up here only get in the mid 60s during the summer so the kegs will be hitting the basement for...

Quick yeast question. I have a couple of mr beer recipes, Jamaica Mon, Howling Red, and Octoberfest deluxe that all use the standard yeast from mr beer. If i substitued say US 05 yeast for the mr beer yeast, will this make a big difference in taste? I have a couple of batches now that...

Thanks will bottle today and just put it away and forget about it for a while. Will post how it turns out.

whats a shot beer?? Because i have tasted some of the other brews and they tasted like beer but just flat. This stuff tasted pretty nasty.

i have attached the pictures

Infection question. I have the Diablo and its fermented for 3 weeks. There is a ton of white floating things which i assume are yeast colonies although i have not had anything like this before. I tasted the brew and it was not pleasant, a bit sweet and the aftertaste should be hoppy but i can...

What is a good yeast to use instead of the Mr. Beer stuff under the lid for temps in the mid 60s? I am going to be moving my fermentor into the basement where the temp sits in the mid 60s soon because the ambient temp in the room i now ferment in is getting into the high 60 and low 70s...