CAsch said:Thanks for helping me out guys. The beer is now bottled and sitting in a box in the hall closet.
Let us know in 3 weeks how it turns out...
CAsch said:Thanks for helping me out guys. The beer is now bottled and sitting in a box in the hall closet.
Revvy said:Let us know in 3 weeks how it turns out...
Oynkhawk said:I recently bought a new Mr. Beer Deluxe. I've brewed the Canadian Draft kit with store-bought natural spring water. I followed instructions as specified. The temperature of my two gallon fermenter falls roughly within 68 to 72 degrees.
It's been roughly 24 hours since adding the yeast. Looking inside with a flashlight, there is a very thin layer of krausen (foam) covering maybe 60% of the beer's surface. My primary fermentation doesn't seem very active when compared to articles I've been reading about the primary ferment stage.
Is this normal for the Mr. Beer system, or should there be a thicker layer of krausen (foam) on the top of my wort at this point?
Thank you!
Patrick
Wingnut21 said:Instead of putting the priming sugar in the bottle this time I tried what another member suggested. I tried putting a 1/3 cup sugar in a cup of water and boiling it for 15 minutes, stirring the simple syrup into the fermenter (ever so gently) and after a week my brew is still flat. It did pop however, suggesting that it is carbonating. From reading throughout this thread I have learned that time is my friend. My question is, should I check every few days to see if it has fully carbonated. The brew is in 12oz. glass bottles by the way so I can't just squeeze them. Thank you in advance for all your help and guidance.
-Wingnut
Schlenkerla said:For $5, go to Lowes or Home Depot, maybe the local grocery store and get a 3 gal water bottle!!
The water is good for brewing too. Its the blue bottles with PET or PETE and a 1 inside the triangle.
I brew 2 gal batches in 3 gal PET bottles all of the time. I never use the MRB keg for fermenting, just bottling.
The 3 gal jug can take a carboy cap w/ an airlock. If you don't have one sanitize some tin foil then wrap it over top and let'er rip!!!
Thwizzit said:I'm two weeks into fermenting my second batch and I was planning on bottling any day now but I gave a check with the flashlight and it looks like there's a few residual 'floating colonies of yeast'. At least that's what I think it is. It sort of just looks like a few patches of bubbles through the brown plastic.
Should I give it another week or however long it takes for it to be absolutely clean on top?
Revvy said:If it's a few little fizzy areas and they're small and isolated you should be fine...BUT If you have patience, wait til the weekend...!4 days is usually enough to guarantee carbonation without a hydro...But a couple days wouldn't hurt...and would help further clear the beer since you're not using a secondary for that purpose.
OE is a bit rough.. but in the old day's I'd knowck off a ton of muckeys wide mouthscola said:omg i can't believe this
i am drinking my very first beer that i made.
this has far exceeded my expectations.
the beer tastes way better than the usual old english and mickeys i usually buy
i am very impressed with mr. beer.
timgman said:YAY!!!!!!!!!!!! Page 47!!!!!!!!!!!!!
Please, No american-pie Stiffler jokes here.....HEEHEHHEHE
I just won a second MR beer keg on ebay. It come with west coast pale ale.
The problem is I just made a batch of that this morning.
I was wondering.. Can I put Blueberries or Rasberries in this next batch of pale ale ?
How do I get the berries "purified" so they don't botch the batch..?
Thanks timg
first batch: canadian draft
second: wheat webinzer
Third: West coast Pale ALe
fourth: West coast Pale Ale with fruit flavoring of a sort?
thanks guys...
timg
timgman said:Will I need to siphon? this into MR Beer #2?
or can I simply put a tube on the spigot of mr beer 1 and open the valve?
I understand that post fermentation aeration is a bad thing....
timgman said:Maybe 2 weeks primary and 2 weeks secondary?
then 3-4 weeks to carbonate?
mmc said:I've got two mr. beer batches going now, Brew Ha Ha Bock and Hop Head Red. They've both been fermenting for 3 weeks. There's still 'foam' on top but I can't see any bubbles rising. Just poured a sample from each. Very cloudy and doesn't taste good. How can you be sure fermenting is done? How do you know if the beer is spoiled? The 'foam' on top of the Brew Ha Ha Bock almost looks likes mold! Should I let it continue to ferment, go ahead and bottle, or toss it out?
thanks...
dan_slaughter said:i just started my final batch of mr beer recipe ive got (vienna lager). I ditched the alcohol booster and subbed 1 lb light dme and used nottingham yeast rather than what was under the cap. after 12-16 hours this is what my fermentor looks like.
Thanks for the info. The beer is not 'ropy' so I assume it must be OK. I actually bottled one batch last night. Will probably do the other tonight. As far as the taste goes, what I've read is that it should taste like warm flat beer. I really don't know how to describe the taste but I'm not too concerned with it.Revvy said:If you santised everything and kept the fermenter closed it's doubtful that the beer is ruined...WIth out taking grav readings time is the only way to know if fermentatiion is complete. Since it's been 3 weeks I would say that it is complete but the krausen hasn't fallen... Spoiled beer looks ropy with ropes hanging down into the beer itself...
What do you mean by not tasting good? It is hard to judge a beer until bottle condition and carbing is complete and that takes, if you've read stuff around here, a minimum 3 weeks in the bottle.... I would do what I wrote in this post. in terms of bottling and conditioning.
https://www.homebrewtalk.com/showpost.php?p=561123&postcount=309
mmc said:Thanks for the info. The beer is not 'ropy' so I assume it must be OK. I actually bottled one batch last night. Will probably do the other tonight. As far as the taste goes, what I've read is that it should taste like warm flat beer. I really don't know how to describe the taste but I'm not too concerned with it.
I do have a couple other questions. I've decided to take another suggestion from this forum. I purchased a 3 gallon water jug from Lowes along with an orange carboy top and airlock. I thought I would try this for my next batch which will have a lot of fermentables. Now that I've got it I was wondering how are you supposed to stir the yeast into the wort. The 3 gallon water jug doesn't have the big top the Mr. Beer fermenter has. It's not OK to just shake it up is it? I guess after the fermentation is done you have to siphon the beer out. I was going to try your suggestion to 'rack' (what does that mean?) into another container (thought I would just use my mr. beer fermenter). How do you keep from siphoning out any of the 'crud' from the bottom of the fermenter? Do you just have to be careful or is there a filter you can use with the siphon? How much is the proper amount of corn sugar for a 2 gallon batch? I've been using plain old table sugar added directly to the bottles. The amount of corn sugar is not the same is it?
Sorry to ask so many questions? I appreciate your help.
jllund62 said:I just started mr beer. I'm brewwing St. patricks stout and am in my !st week of fermenting and I see white spots of what look like mold. looks like fermenting is almost done , some bubbles, but not much
1. I sanitized
2. I haven't opened the Keg
3. Temp is 70-74'F.
I'm dropping temp no to 60 since fermenting is over
and waiting for reply
Regards,
Jeffery
Thwizzit said:So, my brother gave me one of his Mr. beer home brews and it was awful. He's been doing this for about ten years on and off (his Mr. Beer is so old it has an airlock) and I figured he'd have figured it out by now but I guess I was wrong.
The beer tasted like a fountain soda when the syrup is running low so it's really carbonated (had a decent head) but not much flavor. What do you think he did wrong? I haven't told him how terrible it was yet because I know he'll be insulted but if I have some constructive criticism to give him he might not get so offended.
Speaking of being offended, I finally tasted one of my first Mr. Beer brews (made with a can of UME instead of the Booster, primed with dextrose, fermented for two weeks and conditioned for almost three) and it wasn't awesome... I wanted to wait another week or so to try it but we were all getting together this weekend so I cracked one. It wasn't as bad as my brothers brew but it wasn't as good as I'd hoped.
It was supposed to be a stout but didn't have much body and the carbonation was a little low which I actually liked after drinking my brothers bubble-fest. I was anticipating the carb being low because of how much priming syrup I had left when i was finished bottling so I wasn't that surprised.
Over all, it was drinkable as a regular beer but not very impressive as a stout. Hopefully, the rest of the bottles will taste better with age and my next batch of Nut Brown and Apfelwein will make up for it
shafferpilot said:As for your stout. STOP DRINKING IT and let it age for the next 3 months in the bottles and you will be ASTOUNDED at the difference.
The next thing you need to do is upgrade to some proper equipment. Clearly you have the pallet for homebrewing, but you don't have the ability to create beer that is up to your tastes now. If you want an awesome stout you need to be brewing with all-grain techniques.
Your drinking McDonald's and expecting 5-Star Steakhouse.
Tell your brother to SLOW DOWN. The MB instructions are recklessly high speed. I'd reccomend doubling the timetable at a minimum.
Revvy said:I agree with Shaffer about waiting to let your bottles condition...they will improve with time...
As to your brother it sounds like he's just brewing the mr beer kits "as is" without the benefit of our and your knowledge that can be found here....When YOUR beer is at it's prime have him taste it and you can explain all you've learned...Then the 2 of you can be brew buddies! It does sound like he's openning his too early AND using white sugar to prime, and probably using the booster pack or whit sugar to bulk up the alcohol content....but in truth it makes for thin fizzy beer....Next time you hear he's gonna be brewing give him a poun of light DME and tell him to give you the booster pack for your ciders....
jllund62 said:I just started mr beer. I'm brewwing St. patricks stout and am in my !st week of fermenting and I see white spots of what look like mold. looks like fermenting is almost done , some bubbles, but not much
1. I sanitized
2. I haven't opened the Keg
3. Temp is 70-74'F.
I'm dropping temp no to 60 since fermenting is over
and waiting for reply
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