There's lots of reading on that topic, but here's a simple one.
Don't make it harder than it has to be! Just put the sugar into the bottles and cap it. Give it a gentle roll to dissolve the sugar into the beer and you're done...except for the waiting
I've got 2 cans of WCPA HME and the booster fermenting on day 8 now. Liquid is cloudy with only a very thin layer of krausen on top and no bubbling fermentation activity is evident. Is this normal? Should I expect it to clear up within a week? I was planning on letting it ferment for two weeks before bottling.
Justibone, thanks for the reply. Where can I find out more about yeast starters? I've read the term a number of times but I don't know the process. I take it I probably should have saved my yeast vial to use for a starter?
I'm on board w/ the exponential decay thing regarding the FG. It's like a capacitor discharge, right?(can you guess I'm an engineer - have pocket protector, will travel). A hydrometer is on my list of near term buys.
Thanks again.
Hello everyone. First post so hope I am not sounding noobish here...
Got the Mr. Beer kit for Christmas from my daughter, and it couldn't have been a more perfect gift. Also got a 3-pack American refill kit.
Made the first batch that came with the kit and it turned out great, though a little light on the carbination. I thought that if I added some real dextrose to the next batch maybe that would be cured.
So I am into my second batch right now (Bewitched Red Ale), and it's been 11 days into the fermenting process and my sample tastings lead me to think that the fermenting isn't taking place. It still has a bit of sweet taste to it, and the color is very merky, not clear at all.
We keep our house rather cool (Winter here in Michigan), and I am worried that the 68* or so is not enough for it to work properly.
So here are some of my newbie questions:
1) Could the yeast be old?
2) If so, could I add more yeast from a brewery supply shop and start the ferment over?
3) Or should I just quit worrying and bottle the stuff?
4) Was my assumption above about the dextrose vs. granulated suger correct? Will the dextrose give me better carbination? Will it effect the alcohol content?
Thanks in advance. After I finish this and the next two batches I have already invested in I am going to shelve the Mr. Beer and go "big time" with that 5 gal. kits.
#2 - So yes, for a second batch of Mr. Beer I would recommend getting a packet of Nottingham dry yeast and using that.
#3 - Definitely don't "just bottle the stuff" - especially if you're in doubt about fermentation being incomplete. You'll eventually want to get a hydrometer so you can measure when everything is done. Do a search for "bottle bombs". You don't want that.
One thing to note is that the Bewitched Red Ale is only 12 IBUs, so the final product will have a sweeter taste to it. Did you see any krausen form on top? Is there any sediment (trub) on the bottom?
Without a hydrometer, it's difficult to know for sure whether fermentation is actually finished. If you're concerned, adding some additional yeast may jumpstart the fermentation.
When you say the first batch wasn't well carbonated or was there poor head retention? If anything, the Mr Beer instructions carbonate on the high side.
But the basic refills are pretty basic and there is usually pretty poor head retention. If it's not carbonated enough, you probably didn't give it enough time in the bottle at room temperature. I know the instructions say to give it a week in the fermenter and a week at room temperature, but two weeks in the fermenter and 2-4 weeks at room temperature are better.
Hello everyone. First post so hope I am not sounding noobish here...
You are a noob...you are supposed to sound noobish! But that is why we read this board...we like to help others in their obsession...er, hobby!
Got the Mr. Beer kit for Christmas from my daughter, and it couldn't have been a more perfect gift. Also got a 3-pack American refill kit.
Made the first batch that came with the kit and it turned out great, though a little light on the carbination. I thought that if I added some real dextrose to the next batch maybe that would be cured.
Congrats! You are now a brewer!
So I am into my second batch right now (Bewitched Red Ale), and it's been 11 days into the fermenting process and my sample tastings lead me to think that the fermenting isn't taking place. It still has a bit of sweet taste to it, and the color is very merky, not clear at all.
Made that a while back. It is a little sweeter tasting beer. Should clear up in a bit. Tastes a little better as it warms up!
We keep our house rather cool (Winter here in Michigan), and I am worried that the 68* or so is not enough for it to work properly.
That temp is fine.
So here are some of my newbie questions:
1) Could the yeast be old?
Yes it could be old but not necessarily. Just give it some more time in the fermentor. It should be clearer after the two week point but that is not always the case. It depends on the particular strain of yeast that they provided with the kit. Some yeast are more flocculant (fall out of suspension) than others. Just give it a little more time.
2) If so, could I add more yeast from a brewery supply shop and start the ferment over?
You could do that but it probably isn't necessary.
3) Or should I just quit worrying and bottle the stuff?
Do quit worrying but don't bottle yet. Give it a little more time in the fermentor.
4) Was my assumption above about the dextrose vs. granulated suger correct? Will the dextrose give me better carbination? Will it effect the alcohol content?
No your assumption is incorrect. It will actually have the opposite effect. It takes more dextrose to carbonate to the same level as it would sucrose. If you want your beer to be more carbonated, just adjust the amount of sucrose you are adding. Eventually you may choose to use dextrose instead of sucrose to prime your bottles with but at this point I would stick to what you know. The amount of sucrose you used wasn't enough for your taste so use a little more. Not too much though...don't want a bomb! It minimally effects the alcohol content.
Thanks in advance. After I finish this and the next two batches I have already invested in I am going to shelve the Mr. Beer and go "big time" with that 5 gal. kits.
You can use the 2 gallon fermentor for test batches with ingredients you buy at your local homebrew store or online. You don't have to use the Mr. Beer ingredients only
instead of using table sugar with Mr. Beer as instructed, can I use corn sugar without any adjustments. Would it be better? or just follow the instructions...?
I will be bottling my WCPA (for which I used 2 cans of HME plus the booster) this Sunday if the beer doesn't taste too sweet. I've ordered the Noble Trappist from Midwest and it should be here by the weekend.
Question: If I halve the 5 gallon recipe but only make 2 gallons of beer in the Mr. Beer keg, will the 2.5 gallons worth of ingredients be too much? Would I be able to make 2.5 gallons in the Mr. Beer keg or would that leave me with not enough headroom?
Thanks!
Well, I couldn't help it. This is day 10 in the fermenter. I drew a small sample from the tap. I was so worried because it is VERY cloudy, but there is zero sweetness to it and it does taste like a decent beer. Flat, but good. I still plan on bottling on day 14, but my question is, will bottle conditioning clear up the murkiness? If so, for how long and how does it work?
rycov said:what was the pale ale? did it have the booster with it? i think that adding a lot of sugar like that to the beer will make it cidery. for future batches try using more malt extract instead of sugar. that should help. congrats on your current brew being good!
Yes, i used the most basic recipe for my first beer. What a mistake.. I still have a bunch of two + month old bottles of that crap i dont want to drink! What a way to get into brewing. I also think i fermented at way too high a temperature, and that helped give off some appley flavors.
I bottled my second batch today. It was a WCPA with honey and ginger. It fermented about two and a half weeks. I sampled it as I bottled and it was good. Flat, obviously, but you could taste the saaz hops, honey, and ginger. The honey gave it a dry finish and I think it's going to be a good brew.
Here's my question du jour...I have two kegs and one of them had a basic blonde ale made in it. It has been empty for a couple of weeks. I opened it today and it smelled a bit like beer. Not bad and spoiled, but just a slight odor of beer. Should I be concerned? Should I rewash it with oxy clean or just sanitize before the next batch? Thanks for the advice ahead of time.
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