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Old 01-24-2009, 08:40 PM   #1011
Henny
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MFDave, if it has been fermenting for more than 48 hours, I wouldnt worry too much. The ABV should be pretty high already.


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Old 01-25-2009, 06:00 AM   #1012
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Im pretty disappointed in the West Coast Pale Ale. im assuming it sucks because of all the sugar you use to make it. i followed all the directions, fermented for 12 days, bottle conditioned for close to 3.5 weeks and it tastes like apples and champagne. extremely cidery and hardly no carbonation. i thought i might have done something wrong, but a friend of mine brought over some WCPA he brewed in his mr beer. he bottled it in a 1/2 gallon growler and let it condition for about a week and it tasted almost exactly the same as mine. i brewed an all malt porter in my mr beer, so i hope ot comes out better. i bottled a week ago, but when i tasted this one out of the fermenter, it tasted a lot more maltier, but still a little bit cidery.


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Old 01-25-2009, 10:12 AM   #1013
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Originally Posted by Henny View Post
MFDave, if it has been fermenting for more than 48 hours, I wouldnt worry too much. The ABV should be pretty high already.
Good to know. It's been fermenting for almost two weeks now. I just got paranoid of some airborne contaminate ruining my precious. Thanks for the info Henny!
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Old 01-25-2009, 03:56 PM   #1014
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Im pretty disappointed in the West Coast Pale Ale.
I've always told people MrBeer is like Cheese Pizza. It's OK but you would have a better pizza by adding toppings, right? Once you freshen up the standard recipes with additional malt extract or steeping grains - then you got a really good beer.

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Old 01-25-2009, 08:17 PM   #1015
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yea, thats basically what i did with my 2nd batch so i got a lot higher hopes for this one.
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Old 01-25-2009, 10:26 PM   #1016
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im sorta want to take back that last comment about the WCPA. i was going on the taste after 2 weeks in the bottle. i just tasted 2 bottles after 3 weeks 1day and they kinda of lost the cidery taste for the most part and definately had some excellant carbonation (i used cooper's carbonation drops when i bottled). it tasted like most of your domestic beers. my father really enjoyed, kept saying how fresh it tasted, mind you his favorite beer is coors light. i guess it just goes to show you patience is the key when it comes to conditioning.
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Old 01-26-2009, 06:40 AM   #1017
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im sorta want to take back that last comment about the WCPA. i was going on the taste after 2 weeks in the bottle. i just tasted 2 bottles after 3 weeks 1day and they kinda of lost the cidery taste for the most part and definately had some excellant carbonation (i used cooper's carbonation drops when i bottled). it tasted like most of your domestic beers. my father really enjoyed, kept saying how fresh it tasted, mind you his favorite beer is coors light. i guess it just goes to show you patience is the key when it comes to conditioning.
Lesson 1.
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Old 01-27-2009, 01:39 AM   #1018
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That will do it. Add malt instead of sugar.
Some sugar is not bad for a recipe, some recipes are improved by it. But it must be in proportion.Until you get used to recipe formulation I'd stick with 1Lb max for a 5 gallon beer and 0.5Lb for 2.5 Gallon.
The easiest way is to buy bags of DME and use DME instead of the booster/sugar
So instead of using corn sugar, use DME? I bought some at my RHBS (Remote Home Brew Store...LOL), so I am ready to go with DME.

Will I use the same amount as I would dextrose?
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Old 01-27-2009, 04:46 AM   #1019
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im planning on making an IPA using my mr.beer fermenter. i have
- 3.3lb Amber Malt Extract
- 2oz. columbus pellet hops
- 2oz. simcoe pellet hops
- 7grams Cooper's dry ale yeast.

i plan on bringing 1 gallon of water to a boil adding my extract, and then boiling for about 45minutes while adding about 3 1/2 oz. of the hops. then im going to fill the fermenter up with 1 gallon of cold water and dump in my wort. im going to put a muslin hop bag over the top of the fermentor while pouring the wort in to get all the ho particles, or should i just use the hop bag while boiling? does all of this sound like a good recipe, im open to any suggestions at all.
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Old 01-27-2009, 12:14 PM   #1020
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Im pretty disappointed in the West Coast Pale Ale. im assuming it sucks because of all the sugar you use to make it. i followed all the directions, fermented for 12 days, bottle conditioned for close to 3.5 weeks and it tastes like apples and champagne. extremely cidery and hardly no carbonation.
I let mine sit in the Mr Beer for basically a month, in the bottles for two weeks and I've just started refrigeration. I tried one for reference after a day in the fridge. If anything, I'd say it suffered from lack of taste. Carbed very well,(did the corn sugar and water mixed into a bottle bucket.) good mouthfeel, just didn't have much taste. No hops at all, reminded me of a Miller lite. Yeah, that's about as suck ass as it tasting like cider, but I wonder if the difference isn't fermentation time or bottling sugar or both. At least it's beer.... more or less tasteless beer, but no hints of anything other than beer.


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