user 38569
New Member
- Joined
- May 11, 2009
- Messages
- 2
- Reaction score
- 0
Two days at ~70 degrees and check out the head on this thing...
Hopefully this is a good thing.
Hopefully this is a good thing.
Just bottled up my WCPA last night. Only had one issue and that was the last bottle I did had a ton of sediment in it. I'm sure it will settle during the carbonation in the bottle but it would have been nice if they all poured clean. As soon as I did that I made my second batch. Gotta keep that primary full ya know. Now the wait is on to taste the beer. I think I may try one after a week and see how it is.
Oh, I forgot to ask, was anyone naughty like me and remove the cap on the fermenter to see what was goin on inside the keg? The warning says never to do it as it could spoil the beer but I had to look and from what I can tell it didnt spoil but I wont know for sure til the first chilled sip after the carbonation is done.
Too late. Yeast ate it allNo. It's not a good thing. Please send the contents (postage paid) to me, and I will dispose of that in the most appropriate way.
I also apologize to whoever I stole that from... I know it was from in here
Popped my first bottle today. I can't say much in terms of the flavor department, but then I'd heard that about the pale ale.
I have removed the cap several times on several of my ferementations. If you are careful, don't breath or sneeze in it, and don't slosh it around, I think you are fine. I haven't had an issue.
Also, I noticed that your next batch is High Country Canadian Draft. I made that for my first batch and would recommend the following:
1. Do not use the booster
2. Instead add in 1lb of Light Dry Malt Extract at the point of the instructions for booster
3. Use two cans of High Country Canadian Draft extract instead of one
4. Boil the wort after you have mixed in the HCCD HME for 15 minutes
5. With 5 minutes left in the boil, add a hop sack with 1/2 ounce of U.S. Saaz Pellet Hops in it.
6. Then pour it into the fermenter with the water as instructed and add to 8.5 quarts. Go ahead and keep the hops bag with Saaz in the fermenter.
7. Ferment for 21 days... (No peeking )
8. After 21 days and assuming you have a bottling bucket by then (we all know by now that you can't resist ) mix into bucket with 5 packed and level Tablespoons of corn sugar boiled in 1/2 Cup of Water. Then bottle
9. Let carb for 3 weeks @ 70 degrees (no exceptions)
10. Let condition after that for 3 weeks.
Without too much more effort or cost, and 7 additional weeks of impatient waiting, you will have the some of the best Canadian Draft beer made at home that you could do. Good Luck, I hope you try it and like it. I think it is way better than the standard recipe. :rockin:
Mr. Beer's malt formulations tend to be pretty tasty. The probem with WCPA, like all of Mr. Beer's formulations of hoppier styles, is the woefully inadequate hopping. An American Pale Ale should be between 30-45 IBUs:
BJCP 2008 Style Guidelines - Category 10
Sierra Nevada Pale Ale, e.g., is 37. Compare to Mr. Beer's WCPA at 14. WTF? That's less than half the bitterness that an APA even starts at.
Add some Cascade hops to that mix, and then you have a real pale ale.
Somebody tell me the throw away this batch:
Johnny Silk's ESB that I pitched with both yeast packets without rehydrating plus a Safeale half pack that I had in the fridge from a previous Mr. Beer recipe. There was active fermentation and I bottled after 17 days with standard bottling sugar that has worked with other beers.
Today I tasted two of the beers after about 9 days in the bottle and there is almost no carbonation, no head and the beers taste horribly sweet and just *bad*. I'm thinking the two yeast pitch wasn't the best idea in the world.
Should I throw the batch away? Its only a Mr. Beer recipe so its really only about 20 beers, but I just can't see them getting any better...
What's the upside to throwing it away now, when all the work has been done?
That does sound good, I may make that the last of the pre planned batches I am going to make. The other pack I have is the Brewmaster Select Pilothouse Pilsner but from the smell of whats in my primary now that could be my fav if it tastes anything like it smells. Your rcp also takes me another step in the advanced direction which I would like to move to eventually. I hope this makes sense what I am saying, just got home from drinking with the wife, sister in law and her BF, lol.
Somebody tell me the throw away this batch:
Johnny Silk's ESB that I pitched with both yeast packets without rehydrating plus a Safeale half pack that I had in the fridge from a previous Mr. Beer recipe. There was active fermentation and I bottled after 17 days with standard bottling sugar that has worked with other beers.
Today I tasted two of the beers after about 9 days in the bottle and there is almost no carbonation, no head and the beers taste horribly sweet and just *bad*. I'm thinking the two yeast pitch wasn't the best idea in the world.
Should I throw the batch away? Its only a Mr. Beer recipe so its really only about 20 beers, but I just can't see them getting any better...
Two days at ~70 degrees and check out the head on this thing...
Hopefully this is a good thing.
The final bottle was pretty cloudy too. It is as clear as the rest now, but there is far more residue on the bottom. Not at all concerned, it'll still go down.My last bottle looked the same as yours. After a week, I couldn't pick out which one it was.
Reading through the last week or so of posts in this thread, I have one piece of advice that applies to every one of you who's posted a question or a review of your Mr. Beer batch:
WAIT! DON'T DRINK IT YET!
You're all opening your beer too soon after putting it in the bottle. A week? Nine days?
Give it 3 weeks at 70*F, then a week in the fridge before opening. You'll be rewarded with a smoother, better carbonated, less green-tasting beer.
This isn't hard, folks. I know it can be difficult to wait, given that you're so excited to try the fruits of your handiwork. But your impatience is going to drive you out of the hobby. Give it a little more time, and you'll find the real flavor that even Mr. Beer can produce.
WAIT!
Thanks for sharing the picture. It's nice to see it in action. I agree, it seems way to long.Just a quick shot of the Mr. Beer locking spigot and bottling wand combination they're selling on their site. The locking spigot is very nice, the bottling wand appears to be just a standard spring loaded wand. It's a little too long and I'll probably cut it down a little bit, but it sure is nicer than holding the spigot open and trying to pour against the side of the bottle. For a while I used a short, maybe eight inch length of 1/2 inch ID tube on the old spigot to fill the bottles from the bottom up, but this puts that to shame!
I currently have my third batch fermenting and planning a brew morning on Friday. It's been really fun so far. However, I find that my first two batches, the Cowboy Golden Lager and the Bewitched Red Amber both have very cidery tastes to them. The descriptions do not say anything about fruitiness or apple flavor. The Bewitched is still a little young and the ferment temps were a little low on both 66 - 68 degrees. However, the Cowboy was fermented for 17 days, bottled for 21 days and has been in the fridge for 2 days. Is that just the flavor or did I miss something soemwhere? I am impressed that I have made beer I can drink, and it is better than High Life and the like, but I am trying to compare it to micobrews and the cidery taste is killing me in that respect. Any Input?
I currently have my third batch fermenting and planning a brew morning on Friday. It's been really fun so far. However, I find that my first two batches, the Cowboy Golden Lager and the Bewitched Red Amber both have very cidery tastes to them. The descriptions do not say anything about fruitiness or apple flavor. The Bewitched is still a little young and the ferment temps were a little low on both 66 - 68 degrees. However, the Cowboy was fermented for 17 days, bottled for 21 days and has been in the fridge for 2 days. Is that just the flavor or did I miss something soemwhere? I am impressed that I have made beer I can drink, and it is better than High Life and the like, but I am trying to compare it to micobrews and the cidery taste is killing me in that respect. Any Input?
So, I have my WCPA bottled since 6-1 it's almost 3 weeks since I have it bottled. Is there any harm putting it in the fridge now for the rest of the time?
In fact..is there any harm in bottling and then going right to the fridge period? Or should it be a week or two before the fridge?
Thanks in advance!
Enter your email address to join: