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Old 02-03-2008, 03:00 PM   #231
timgman
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Feb 2008
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I'm building my first brew.. (mr beer canidian draft).
My dad's a wine maker and thought he'd hook me.....
Anyways, the draft call for 7 days...
Is it optimal for 7 days?
Will longer be better?
I can still see some bubbles floating up.
It smells a bit acidic.
Is that normal?
I'll be 7 days in the morning.

......Can I taste test it without causing an issue?
timg
ps: I moved this here as I posted in the incorrect catagory last evening.

 
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Old 02-03-2008, 04:35 PM   #232
blackshirtproud
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Dec 2007
grand island, Nebraska
Posts: 62

Quote:
Originally Posted by timgman
I'm building my first brew.. (mr beer canidian draft).
My dad's a wine maker and thought he'd hook me.....
Anyways, the draft call for 7 days...
Is it optimal for 7 days?
Will longer be better?
I can still see some bubbles floating up.
It smells a bit acidic.
Is that normal?
I'll be 7 days in the morning.

......Can I taste test it without causing an issue?
timg
ps: I moved this here as I posted in the incorrect catagory last evening.

Go ahead and pour a little into a glass from the spigot and taste it. It should taste like a flat beer and won't be an issue at all. If it has an off taste, let it sit awhile longer.
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Old 02-03-2008, 05:54 PM   #233
timgman
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Feb 2008
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It taste much better than I thought.. it kinda has a bit of a..... ipa bite. and it seems to have a bit of carbonation to it..

Should I wait to bottle? ot shall I say...
will it be even better if i wait?
thanks
timg

 
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Old 02-03-2008, 07:24 PM   #234
blackshirtproud
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Dec 2007
grand island, Nebraska
Posts: 62

Quote:
Originally Posted by timgman
It taste much better than I thought.. it kinda has a bit of a..... ipa bite. and it seems to have a bit of carbonation to it..

Should I wait to bottle? ot shall I say...
will it be even better if i wait?
thanks
timg
I am far from a expert, but I think you would be o.k. either way.
I believe that it would lose the "bite" if it rested a little bit longer.
Someone with a bit more knowledge will correct me if I am wrong.
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Old 02-03-2008, 07:47 PM   #235
timgman
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Feb 2008
Posts: 231

Maybe I could bottle some now and half later? see what one works better?


blackshirtproud.. are you from grand island near buffalo ny?

 
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Old 02-03-2008, 08:05 PM   #236
blackshirtproud
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Dec 2007
grand island, Nebraska
Posts: 62

Quote:
Originally Posted by timgman
Maybe I could bottle some now and half later? see what one works better?


blackshirtproud.. are you from grand island near buffalo ny?

I am performing the same experiment right now myself. Bottled a couple beers each week for four weeks. My week one stuff was awesome (A couple of work friends thought so two, so it wasn't just me patting myself on the back thankfully.)
Week two had almost very little carbonation what so ever, tasted o.k. but just went flat very quickly. I think I might not of rinsed all of the One Step sanitizer all that well and may have killed the remaining yeasties to carb .
Week three taste test will happen some time next week. All of them bottle conditioned for three weeks, I hope the rest work out as good as the first week.


Grand Island Nebraska, possibly the flattest place on earth.
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Old 02-03-2008, 09:34 PM   #237
wiseman
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Jan 2008
Posts: 37

AFAIK the main gripe with the Mr. Beer system is the quality of the ingredients with the hopped malt extracts and what not. However, it does seem like a decent little setup with a spigot for bottling and a built in airlock as far as small fermentors are concerned.

Would there be a tremendous advantage to going and buying a bunch of new equipment compared to just making a high-quality 2-gallon batch and using the Mr Beer fermentor?

 
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Old 02-04-2008, 04:30 AM   #238
Silviakitty
 
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Nov 2007
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I find the kegs kind of a pain in the butt to clean, honestly. The fact that the spigot is attached can also be an issue eventually, I would think. More places to harbor bacteria.

The lid is an airlock of sorts, but you have to be careful with it. You have to tighten it, but you can't tighten it too tightly...and I like having the visual gauge of a three-part airlock (I've gotten spoiled).

I'm not saying they're useless, because they're absolutely not. But for me personally, I prefer the carboy or bucket.
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Old 02-05-2008, 12:51 AM   #239
Major_Brew
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Dec 2007
Apex, NC
Posts: 5

Ok, I'm on my third batch of Mr Beer.

First was a Canadian high country draft. Came out great.

Second was a Cooper's Draught. Came out great. A bit bitter for my taste, but matched the flavor profile. 7% alcohol!

Yesterday I started a batch of the Mr Beer's Oktoberfest Vienna Lager. I followed the directions explicitly. I used only distilled water and made sure to sterilize everything. After chilling the wort back down to room temperature, I poured it into the fermentor, filled the fermentor the rest of the way to 8.5 qt and added the yeast per directions. After five minutes, I stirred it vigorously per directions.

24 hours later there's nothing going on in there. No foam. There's a tiny ring of something floating in the center; it's hard to tell what it is, but at most it covers 10% of the surface. I drew off a tiny sample and sniffed it to confirm my suspicions. Nothing's happening.

The can is dated to expire in 2010. I ordered this kit through the Army Air Force Exchange Service, and I also got a Mr Beer Cowboy Lager kit with it. So, my question is this:

Can I salvage this batch by pulling the yeast from the Cowboy Lager kit and mixing it in? I can get more yeast for that kit later when I get a chance to hit the LHBS. Or should I dump it?

Thoughts? Thanks!

Dave
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Old 02-05-2008, 01:52 AM   #240
shafferpilot
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Dave, you're worrying over nothing. It'll get going soon enough, stop worrying. There's no reason to repitch at this point. On a side note: Lager yeast ferment at about 50 degrees F. How do you plan on chilling your fermenter down to that temp? If you let it go at room temp, it'll taste like a california steam beer at best if the temp is around 60F, or just be really nasty and virtually undrinkable if the temp is around 70F. After primary fermentation is complete, you'll need to get the temp down to the mid thirties to Forty degrees, for the lagering stage, which can take a month or more. You're gonna need a plan.
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