so if i bottle this week/weekend i should still be ok?
I don't remember what the Mr. Beer keg is made of.
If it is PET (recycle code 1) then it will be extremely resistant to oxidation.
PET plastic is comparable to Glass. http://www.better-bottle.com
It's recyclable, but it's #3, not 1. I think the person who expressed concern about possible oxidation wasn't suggesting that the plastic could leak, but that since it uses a "passive airlock" relying on the layer of CO2 to coat the surface and keep oxygen away, that the CO2 layer might not remain intact over a longer time frame.
I've got some very good honey that I'm trying to use in various applications - when bottling, does anyone have an idea what the conversion from the Mr. Beer recommended measure of priming sugar to honey be?
grouperdude said:why does mr beer always taste like yeast?
why does mr beer always taste like yeast?
I've decided that I really don't like the Mr. Beer's unregulated airlock. Aside from being a little bit jury rigged, would there be any problem with using a little silicone or the like to seal up the notches, then punch a hole in the lid, add a grommet, and use a regular air lock?
I really don't like the fact that once fermentation has stopped, there's nothing stopping changing air pressure from pushing oxygen into the keg.
I've already acquired a couple of buckets to insist in my other endeavors, but I hate to waste a perfectly good tool when all it needs is just a little modification (and I have a Tim Taylor-esque drive to 'fix' things like that... )
Considering how well that always seemed to work for the tool man, I'd say you should consider carefully whether you want to "fix" something that isn't broken.
Considering how well that always seemed to work for the tool man, I'd say you should consider carefully whether you want to "fix" something that isn't broken.
Have you actually used it yet?
I do the same thing with the Mr Beer keg and it works great even out in AZ. I have just switched to 5 gallon All-grain batches after making a total of 4 Mr Beer kits. The swamp cooler method in a rubbermaid tub and frozen bottles worked just as well on the larger batches, if not better. I would not submerge the LBK since it has a spigot though.I ferment my MrB keg-thingie inside a cooler with ice bottles and cold packs to keep it about 10 degrees below ambient temperature. That's a nice way to keep brewing in the summer, and a big benefit as compared to brewing bigger batches.
I do the same thing with the Mr Beer keg and it works great even out in AZ. I have just switched to 5 gallon All-grain batches after making a total of 4 Mr Beer kits. The swamp cooler method in a rubbermaid tub and frozen bottles worked just as well on the larger batches, if not better. I would not submerge the LBK since it has a spigot though.
For the price, ease of use and size I say yes. It will teach you the basics without overwhelming you.
You'll get a million suggestions on how to make it better, but let me start with the easiest one. If you buy a kit, they typically come with the West Coast Pale Ale (WCPA) and a pack of Booster. Replace the Booster with a can of the Pale UME and then follow the rest of the directions as far as heating and mixing and you'll be much happier.
Temp control and sanitization will be your best friends.
And extend the timing to: ferment for 2 weeks. Leave for AT LEAST 2 weeks in the bottle at room temp before chilling.
And read - lots.
For the price, ease of use and size I say yes. It will teach you the basics without overwhelming you.
You'll get a million suggestions on how to make it better, but let me start with the easiest one. If you buy a kit, they typically come with the West Coast Pale Ale (WCPA) and a pack of Booster. Replace the Booster with a can of the Pale UME and then follow the rest of the directions as far as heating and mixing and you'll be much happier.
Temp control and sanitization will be your best friends.
And extend the timing to: ferment for 2 weeks. Leave for AT LEAST 2 weeks in the bottle at room temp before chilling.
And read - lots.
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