You want to talk about somebody addicted to brewing in Mr Beer kegs... check out my blog in my sig and look at the latest article. I built a $30 fermentation chamber around the Mr Beer kegs
More time in primary would likely help. I go 10-14 days minimum before bottling on a low gravity batch when I am pushing the timeline. The Mr beer yeast is absolute crap, use the other stuff you picked up. Do you know your fermentation temp? If not, get an LCD thermometer and apply it on the side down low. Keep your temps below 70f, but above 64f (depending on the yeast - some like to run a little cooler). Just out of curiosity, what yeast did the LHBS sell you? As for the star San, yes. Just yes. I don't think you have an infection though, just a little incomplete fermentation. The green apple you taste is acetaldehyde. Good luck and enjoy the hobby.
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That taste usually comes from not letting it ferment long enough or not letting it condition long enough.
I left it in primary for 4 weeks. I usually leave it that long. My ferm temps are around 62. I used to have it in a room where it was around 70 and thought that could be a reason for the off taste, so was hoping the lower temp would help, but maybe went too cold?
I got a Safale 05 from LHBS. Should I look for something else that is better at my lower temps?
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Have you ever tried crushing carapils with a rolling pin?
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US-05 works great in the low 60s. If you pitch enough, you can even use it in the mid to upper 50s. At those temperatures, it ferments very cleanly, letting the malt and hops shine through.
US-05 works great in the low 60s. If you pitch enough, you can even use it in the mid to upper 50s. At those temperatures, it ferments very cleanly, letting the malt and hops shine through.
As for the green taste, I think you probably just need to give it more time. After bottling, give it a month at room temperature, followed by at least a week (preferably two) in the fridge).
Nottingham is actually what I usually use at that temperature range, but the guy who was asking has US-05 and it will work in those temperature ranges (and will ferment almost as cleanly as notty). The Fermentis PDF on US-05 now lists the temperature range as 53.6-77 with the ideal range as 59-71.6. I recently fermented a beer that had a 1.094 OG at about 58 using US-05 (two packets rehydrated in a 5 gallon batch) and it brought it down to 1.024.If you're going to pitch and ferment in the mid-upper 50's (beer temp), Nottingham would be a better choice than US-05. US-05 has a sweet spot at 64-65*F, but can throw off a distinct peachy flavor fermented below 64*F.
Nottingham ferments very cleanly (almost lager-like) around 55-58*F (with a later bump up to finish at 65), but you must keep it below 68*F when active or it gets funky.
this makes me feel better on my Caribou Slobber. i can't wait to get it started now. i am doing the 1 gallon batch, and it says to use half of the yeast packet. in my case is it better to pitch the whole packet? what negative effects can too much yeast have?
this makes me feel better on my Caribou Slobber. i can't wait to get it started now. i am doing the 1 gallon batch, and it says to use half of the yeast packet. in my case is it better to pitch the whole packet? what negative effects can too much yeast have?
A whole 11g packet would be a significant over-pitch in a one-gallon batch, but OK for a full LBK (2.3-2.5 gallons). Half of a packet in one gallon would be the better option.
More important is to pitch it on the cool side (low 60's) and keep the beer temp in the low-60's for at least the first 4-5 days. After that, you should let it come up in temp to finish.
Smell it and see if it's any good. My guess is it will be oxidized as hell, bit you never know. The beer nay have a sour infection too, but not too likely. If it smells good, then bottle some and see how it goes. If it smells sour but not vinegary, you may have struck gold add it should still be drinkable if you like sours. Good luck.
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Smell it and see if it's any good. My guess is it will be oxidized as hell, bit you never know. The beer nay have a sour infection too, but not too likely. If it smells good, then bottle some and see how it goes. If it smells sour but not vinegary, you may have struck gold add it should still be drinkable if you like sours. Good luck.
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I recently found a Mr. Beer large plastic bottle on the shelf in my garage. It is from a batch I brewed about 1 1/2 years ago, I believe. Somehow, it got shuffled onto a shelf when we moved and I never noticed it.
My question is; not being sure what exactly it has gone through temperature-wise, would it be safe to chill it down for a few days and then drink it? I am curious to see what the long aging has done to its' flavor, but am leery of getting sick if something may be off.
Should I attempt ??? or just dump/discard it? Also, what about the plastic bottle itself? will that be ok after a good washing out? or do I need to throw it as well?
Let me clarify, it is already bottled, in one of the large (1 liter?) Mr Beer bottles. I just lost track of this individual bottle, and it has been on a shelf in my garage. The temp in there was mostly uncontrolled (ranging, at a guess from low in the 40's to high in the 80's or so, maybe a bit higher in summer) and it has been there for about a year.
This would have been from a wheat beer kit that I did and it has been bottled/primed and should be carbonated just fine (feels plenty stiff, so it seems to have held).
Thanks all for the input... I feel much better about the upcoming taste test.
As one of our members sig block quotes says (paraphrased here).... I mean, I am gonna drink it anyway, but is it ok?
I was mostly concerned about something that might make me sick, but it seems I should be ok, and I WILL post a result comment once I do try it... Probably be a couple days, I have it chilling in my beer fridge now, but want to give it a good 3-5 days at least
1st time brewer.
How much longer should I wait as I will be at the 3 week period in another 5 days ( but it looks like it just started to ferment)?
Does it smell sour? If not I would say you just got lucky. What's the temp now? I use LCD thermometers like for a fish tank on the side of the keg to tell this.
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I have a digital thermometer located inside the cabinet with the keg (not on the side but it is beside it) It has been at 68 degrees since day 1.
Dont know if sour or not- I havent tried it.
You may find that when you take the temp of the actual bet it may vary from that ambient temp by several degrees, but that would not have been an issue for your fermentation. If anything it should have taken off like crazy. Depending on the year you may have some mild of flavors and aromas if it's too warm. Think bread yeast as our is proofing. I would check the gravity and see how it is at this point. I think you most likely has one of two things. The year fermented without any krauesen or its never really took off.
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Day 20 today-tastes much, much better today. Gravity down a bit but still not 1.009. I am gonna give it 1-2 more days at least in the keg. After my original post a few days ago, I did give the keg a very very gentle rock (not really a shake) and the bubbling stopped
.
What will it do for me as far as clarity of the brew if I move the keg to the fridge the next 1-2 days or should I just stick with 2-2-2- rule??
The yeast isn't necessarily shot. Nottingham is supposed to be great in the low 60's but mine crapped out at 62.5F. Raise the temp a little an you will be fine. I target 68F for my yeast. If you listen to the can you brew it show, Jamil recommends going as high as 80F for slow carbonations.
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