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Old 01-19-2013, 08:41 PM   #4481
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I started on Mr Beer and the residual amount of sugar that will stick to the funnel is not gonna have an effect on your final carb. Relax and remember we have the most enjoyable and fun hobby ever!


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Old 01-20-2013, 03:39 PM   #4482
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Two Mr. Beer kits $15 clearance at Ralphs. Got them for the small batch fermenters.


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Old 01-20-2013, 03:51 PM   #4483
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I bought a 3 gallon carboy and I always secondary my mr beer for a week. I go one week fern. One week secondary and bottle a week. Fridge for a day lol
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Old 01-20-2013, 09:25 PM   #4484
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Quote:
Originally Posted by brockettbrews View Post
I bought a 3 gallon carboy and I always secondary my mr beer for a week. I go one week fern. One week secondary and bottle a week. Fridge for a day lol
If I could offer a word of advice...give it 3 weeks in the fermenter (really no need for a secondary), 3 weeks in the bootle, and a few days in the fridge and you'll get noticeably better beer
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Old 01-20-2013, 10:15 PM   #4485
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So it has been 15 days now, and I tested the FG yesterday. It read between 1.000 and 1.010. That's about where it should be right? Problem is, it tastes sweet still.

Its the MRB Mexican Cerveza recipe.

It sat in a closet in the dark for the first week and a half, at a constant (room temp) of about 70.

Then, we had a heat wave where I live, and it got up to 78, so I put it in the bathtub with some frozen 2-liter bottles. This took it way too low, down to 49 degrees (water around the LBK). I took it out 3 days ago so that the trub could settle (the temp has normalized again at about 70 degrees).

I'm concerned that it is still pretty sweet.

What should I do? Should I leave it in there for a few more days, or bottle it?
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Old 01-20-2013, 10:39 PM   #4486
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I say bottle it, the flavor is still gonna change some in the bottles. The gravity pretty much cant go any lower.
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Old 01-20-2013, 10:42 PM   #4487
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Quote:
Originally Posted by S2005 View Post
So it has been 15 days now, and I tested the FG yesterday. It read between 1.000 and 1.010. That's about where it should be right? Problem is, it tastes sweet still.

Its the MRB Mexican Cerveza recipe.

It sat in a closet in the dark for the first week and a half, at a constant (room temp) of about 70.

Then, we had a heat wave where I live, and it got up to 78, so I put it in the bathtub with some frozen 2-liter bottles. This took it way too low, down to 49 degrees (water around the LBK). I took it out 3 days ago so that the trub could settle (the temp has normalized again at about 70 degrees).

I'm concerned that it is still pretty sweet.

What should I do? Should I leave it in there for a few more days, or bottle it?
It could be that this particular beer is just sweeter than your expecting.

What was the OG? And what was the gravity when you checked it a few days ago? Between 1.0 and 1.010 is a pretty big range.

Reason: autocorrect
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Old 01-20-2013, 11:04 PM   #4488
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I hear you. First batch just bottled; 8 33.5 oz (1 liter) bottles. Question - I filled the bottles to just above the base of the neck.. is that too much space for air? What might I be experiencing in 3 weeks?
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Old 01-20-2013, 11:17 PM   #4489
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Quote:
Originally Posted by Dennispuccetti1 View Post
I hear you. First batch just bottled; 8 33.5 oz (1 liter) bottles. Question - I filled the bottles to just above the base of the neck.. is that too much space for air? What might I be experiencing in 3 weeks?
Next time fill it close to the top, just like you see the commercial bottles but I dont think it will have a ill effect. In three weeks you will be experiencing delicious beer made by your hands!
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Old 01-21-2013, 01:30 PM   #4490
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I just bottled my first batch last week and was at odds of how much to fill. I did a couple of different levels and then actually stopped to go watch the Mr. Beer video to see where he was filling them and went back and filled them up more. I stopped a little above the line where the neck itself starts coning in and it ended up at that line after the bottling wand was pulled.


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