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Old 01-27-2008, 02:38 AM   #181
Sunstealer73
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Dec 2007
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I cracked open my first bottle tonight of Canadian High Country Ale that was included with my kit. I followed their instructions to the letter except for leaving it in the fermenter for 10 days and room temperature bottles for 10 days. I chilled the first one last night.

The carbonation and head on it is perfect. The color is that of a traditional American ale like from one of the big mass breweries. The taste is very good. Definitely not as good as some of my favorite microbrews, but superior to BMC in my opinion. I am very pleased with it!

Jason
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Old 01-27-2008, 02:46 AM   #182
GloHoppa
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Dec 2007
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Ive been sampling a few of my WCPA's after fridging them for a week (3 weeks bottle condition too) and they taste good although i would recommend against the mr beer directions with using granulated sugar for priming....definitely a cidery taste on the front end..

still better than BMC!!!!
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Old 01-27-2008, 03:33 AM   #183
Yooper
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Quote:
Originally Posted by Fire Me Boy!
So, I'm admittedly a n00b. And I have a Mr. Beer. Got me started.

I actually got to reading reviews to buy one for my sister-in-law and that got me interested... so then I decided to try the Mr. Brew to see if I like it.

So far, so good. I've bottled the Canadian Light (using a corn sugar syrup rather than table sugar) and I have the Sticky Wicket oatmeal stout and Whispering Wheat weizenbier in fermenter kegs. On both the last two I used liquid yeasts from White Labs... and there I experienced my first "explosive fermentation". Came home about 15 hours after I pitched the yeast to it foaming out of the wheat.

Anyone tell me what effect this will have on my beer? I didn't lose a lot of it... and I kinda figured that since it was all coming out, it wasn't letting anything in.

But I don't know...
It should be absolutely fine!
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Old 01-27-2008, 06:52 AM   #184
Kayos
 
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Dec 2006
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Quote:
Originally Posted by GloHoppa
Ive been sampling a few of my WCPA's after fridging them for a week (3 weeks bottle condition too) and they taste good although i would recommend against the mr beer directions with using granulated sugar for priming....definitely a cidery taste on the front end..

still better than BMC!!!!
Cider from the booster more than the gran sugar.

 
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Old 01-27-2008, 07:04 PM   #185
Fire Me Boy!
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Anybody re-used the yeast cake from a Mr. Beer?

I'll be doing some more beer shortly and was debating re-using the yeast.

 
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Old 01-27-2008, 07:25 PM   #186
sflcowboy78
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Quote:
Originally Posted by Fire Me Boy!
Anybody re-used the yeast cake from a Mr. Beer?

I'll be doing some more beer shortly and was debating re-using the yeast.
why chance it the mr. beer system is an open system and depending on how long after you bottle your brew and dump you new wort in you run a risk of infection. all mr. beer kits come with yeast in them from my understanding and if you are not using a kit dry yeast is cheap enough to where i would not risk it. i would take the extra time to clean out the keg and properly sanatize it.
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Primary #1 - Apfelwein 5 gal
Primary #2 - Pomegranat Apfelwein 5 gal
Primary #3 -
Planning - Irish Red, Stout???, more Apfelwein

I am a little behind but 10 gallons to date

 
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Old 01-27-2008, 07:34 PM   #187
sflcowboy78
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Well SWMBO and I just tasted my frist brew the other night it was the WCPA kit that came with Mr. Beer and she liked it. She has given me permission to continue brewing. I can't wait till she tastes the Apfelwein i have going in the Mr. Beer right now.
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"The easiest way to spot a wanker in a pub is to look around and find who's drinking a Corona with a slice of lime in the neck."
-Warwick Franks

Bottled - I drank it all...
Primary #1 - Apfelwein 5 gal
Primary #2 - Pomegranat Apfelwein 5 gal
Primary #3 -
Planning - Irish Red, Stout???, more Apfelwein

I am a little behind but 10 gallons to date

 
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Old 01-27-2008, 08:54 PM   #188
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Quote:
Originally Posted by Fire Me Boy!
Anybody re-used the yeast cake from a Mr. Beer?

I'll be doing some more beer shortly and was debating re-using the yeast.
no, don't run the risk of infection and don't cheap out. That yeast is as good as spent.

Yeast is so cheap it's really not worth re-using, just buy more.
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Old 01-27-2008, 09:17 PM   #189
Fire Me Boy!
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Quote:
Originally Posted by BraeHaus
no, don't run the risk of infection and don't cheap out. That yeast is as good as spent.

Yeast is so cheap it's really not worth re-using, just buy more.
I can understand that with the dry yeasts, but the two batches I have going are White Labs liquid yeasts.

But if there's an increased risk of infection because of the design of the Mr. Beer, that's another matter.

 
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Old 01-27-2008, 09:58 PM   #190
sflcowboy78
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Jan 2008
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Quote:
Originally Posted by Fire Me Boy!
I can understand that with the dry yeasts, but the two batches I have going are White Labs liquid yeasts.

But if there's an increased risk of infection because of the design of the Mr. Beer, that's another matter.
if you pitched with liquid yeast the cost might be worth the try. people have brewed on top of the yeast cake before. if your sanitation was good to begin with and you have another wort ready to go right after you bottle the current batch then there is really little risk in it, but you beer might not turn out as good as expected or it might have an infection. i am just not sure how it would be in the open system of a mr. beer.
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"The easiest way to spot a wanker in a pub is to look around and find who's drinking a Corona with a slice of lime in the neck."
-Warwick Franks

Bottled - I drank it all...
Primary #1 - Apfelwein 5 gal
Primary #2 - Pomegranat Apfelwein 5 gal
Primary #3 -
Planning - Irish Red, Stout???, more Apfelwein

I am a little behind but 10 gallons to date

 
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