Brewed my WCPA on 8 June and all bubbling has stopped today (12 June). Pulled a sample and it tasted like beer. I can't help it I'm a little proud (wipes tear away). As Ben Kenobi said"...You've taken your first step into a larger world."
Hello everyone. I finally got around to making my first batch last week. I may have made a mistake though. When I filled my keg up to the 8.5 quart line with cold water I wasn't thinking and grabbed my pitcher of drinking water (i.e. tap water) instead of the purified bottle water I bought for this. On top of that, the water wasn't particularly cold yet, so I'm worried the mix may have been too warm when I put the yeast in. I'm going to leave it in the keg for a full 2 weeks, but are there any signs to look for to make sure I didn't kill of the yeast, or contaminate it with the tap water?
If your tap water isn't strongly chlorinated or under a boil order, it should do no harm as a top-off. As for the yeast, it's probably fine: it takes something over 120 degrees to kill yeast so if the water wasn't actually hot it's not a big deal. Assuming you don't have a hydrometer, it's easiest to tell fermentation is happening from the krausen forming on the surface, usually. A quick opening of the lid won't hurt but you can probably see just shining a light in the side. If you don't see that, take a shot glass of beer out of the spigot. If it's a little fizzy and is losing/has lost its initial sweetness, the yeast is working.
I've just used tap water for my batches. They have all turned out fine. What has helped more is letting the beer sit for a full 3 weeks in the keg. Then at least 3 weeks carbing in the bottle. Seems to make a big difference to me.Hello everyone. I finally got around to making my first batch last week. I may have made a mistake though. When I filled my keg up to the 8.5 quart line with cold water I wasn't thinking and grabbed my pitcher of drinking water (i.e. tap water) instead of the purified bottle water I bought for this. On top of that, the water wasn't particularly cold yet, so I'm worried the mix may have been too warm when I put the yeast in. I'm going to leave it in the keg for a full 2 weeks, but are there any signs to look for to make sure I didn't kill of the yeast, or contaminate it with the tap water?
I have now tasted my 3 recipe of Mr Beer and this is my favorite. Three weeks ago, I open an Englishman's Nut-Brown w/Mellow Amber. It was OK. Not great though. It had fermented for 3 weeks and carbed for 3. Still seemed to have a little cider taste to it. That really surprised me since it had sat fermented for 3 full weeks. I've been having a few each week now and they do seem to have gotten better. They are really carbonated though.
The same day, I bottled another batch. This one is the Bewitched Red Ale w/booster. I have to say, this is the best one so far. It too brewed for 3 weeks and carbed for 3. It has a very nice flavor and not overly carbed. If you are familiar with Killian's Irish Red, this one is very similar. Real nice after taste IMO.
I am nearing the end of brewing on my fourth type. This one was a fathers day gift of Raspberry wheat. I've been on a dark beer run so thought I'd lighten up a little. Tomorrow will be 3 weeks in the keg but it still seems kind of sweet. Is that normal due to the fruit? Has anyone had an experience with the fruit wheats from Mr Beer? Do they take longer fermenting because of the fruit? I'm thinking it needs at least another week before bottling. But I really want to get it going so I can start tasting it too.
Let me know if you have any thoughts.
I have now tasted my 3 recipe of Mr Beer and this is my favorite. Three weeks ago, I open an Englishman's Nut-Brown w/Mellow Amber. It was OK. Not great though. It had fermented for 3 weeks and carbed for 3. Still seemed to have a little cider taste to it. That really surprised me since it had sat fermented for 3 full weeks. I've been having a few each week now and they do seem to have gotten better. They are really carbonated though.
The same day, I bottled another batch. This one is the Bewitched Red Ale w/booster. I have to say, this is the best one so far. It too brewed for 3 weeks and carbed for 3. It has a very nice flavor and not overly carbed. If you are familiar with Killian's Irish Red, this one is very similar. Real nice after taste IMO.
I am nearing the end of brewing on my fourth type. This one was a fathers day gift of Raspberry wheat. I've been on a dark beer run so thought I'd lighten up a little. Tomorrow will be 3 weeks in the keg but it still seems kind of sweet. Is that normal due to the fruit? Has anyone had an experience with the fruit wheats from Mr Beer? Do they take longer fermenting because of the fruit? I'm thinking it needs at least another week before bottling. But I really want to get it going so I can start tasting it too.
Let me know if you have any thoughts.
. It would also give me an opportunity to get that corn sugar instead of table sugar.... still have no idea where I can get it in Denton said:Tex,
You may be able to find corn sugar at a health food store. I would call around and check it out. It also is called dextrose. I would think that you could find it in Denton, but I haven't been there is years.
Good Luck!
I assume you are removing the honey from the comb? I would at least centrifuge the honey to remove as much bees wax as possible. I'm not sure it will hurt the brew process but it probably will not help.
Don't give up on your Mr. Beer fermentor. I brew larger batches but always seem to have at least one Mr. Beer fermentor going. My brew fridge can only hold one 6 gallon fermentation bucket but I can fit an extra 2 Mr. Beer kegs on one of the shelves. They are great for upping production and testing recipes or techniques.
I've heard of others talk about the eruption problem. I didn't experience any problems at all. I put the fruit in right away. I wonder what the difference is?When making a raspberry wheat I like to ferment the beer for a week without the fruit. The toss in the pureed raspberries for the second week of fermentation. Splitting the fermentation I have not had any eruptions and I think the raspberry flavor carries through a little better.
ok first run and all seemed to be going good ..... till i made a booboo
when i filled the bottles( 1 liter ones) I put 2 1/2 tbsp of sugar not tsp 1 bottle blew the bottom off are the rest going to blow and is the beer junk now ?
I fermented for 3 weeks and let them carbonate for 2.5 weeks. I am going to try one Thursday, but I may put all of them in the fridge at this point.In general I tell everyone with a Mr. Beer to throw the instructions away and ferment for 2 weeks, carbonate for 2 weeks and cold condition for 2 weeks.
I would try unscrewing the lids (carefully) to let out some of the carbonation.
Was going through Target near the house and saw a Mr. Beer, how long are the kits that come in the packages they sell in stores like this good for ?
Also when it comes to the yeast getting some better stuff is of course suggested but my question is can one use the Wyeast smack pack safely or would that be to much. Going this route seems the best for me right now versus going full five gallon batches.
Speaking of that can one get say a brewers best kit and just cut it in half with this item? OR would that be a bad thing ?:rockin:
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