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Blarney and Cock & Bull are both good food and drink places, and that's coming from someone who doesn't go to bars generally. On another note, my company just moved to Maumee from downtown Toledo. So hopefully Fiziks will be somewhere nearby so I can frequent his place!

Hells yeah! Let us know so we can all spread the word! Best of luck to you and let us know if/how we can help!

Sweet! That's literally right behind the building where I work now! I'm on N Erie between Washington & Monroe!

Sweet. I work with a good half dozen craft beer drinkers and a couple BMC sponges. I'm sure they'll all be happy to give you a few $!

Far out! I'm about a block away from Packos so I can stop in for a lunchtime brew! Let us know when you're closer to opening and I'll get as much business coming as I can for you man! I don't know tons of people but I do know quite a few!

I brewed a batch of MB mexican cerveza back in early-December. I did not add any sugar, just 1 lb of light DME. I left it in the keg almost 5 weeks and then bottled with table sugar. I just opened my first one (after 2 weeks of carbing and 4 days cold conditioning) last night. BAM major cider...

You might be fermenting too warm. What temps are you using to ferment/carb?

What size bottles did you bottle with? The 1L (32 oz) bottles that come with most Mr Beer kits need 2 1/2 tsp for priming sugar. 12 oz bottles need 3/4 tsp. If you used 2 tsp for the 1 L (or 32 oz) bottles you will have slightly under carb'd beer. 12oz - 3/4 tsp 16oz (1/2 Liter) - 1 tsp...

Last week I bottled a batch of Mexican Cerveza too. I think the recipe is just a wee bit sweet. I left mine in the keg for almost 5 weeks and it still tasted a bit sweet. I'd say give it another week and test FG to see if it moved at all, then bottle it.

Nah, you're fine. I take 3 or 4 2oz samples here and there. If you have some extra sanitizer around though it wouldn't hurt to spritz the nozzle before and after you do.

I am not an expert on this and I don't play one on TV. But head on over to Midwest Supplies and see what they have. There's a lot of q&a there and lots of info! http://www.midwestsupplies.com/winemaking-equipment/equipment-kits/6-gallon-concentrate.html

You're likely fine. As long as it didn't drop below 60 the yeast likely didn't go dormant. The "fermometer" is more of a dummy light and less a thermometer. It shows Too Cold, Just Right, and Too Hot, as defined for the generic (Fromunda IIRC) yeast that come in the MB kits. That's about it...

Hello Tuna and welcome to the Asylum! 1. 2 weeks should be your minimum. For complex recipes go longer. 3 or 4 weeks is not uncommon. Get a hydrometer ASAP, you will not regret it! 2. Table sugar is just fine. There is so little of it, there's almost no risk of off flavors being imparted...

Nah, you're fine. I have a cerveza in now that will be at 4 weeks this Thursday. I wouldn't go more than 6 months or so, but you're fine! RDWHAHB!

Certainly wouldn't hurt... I do!

My condolences on your loss my friend. All you can do it pick up the pieces and try again!

Awesome post Raenon. Well said and very informative!

Next time, use the DME to brew with instead of Booster and use plain ol' table sugar for priming. You'll end up with a better beer.

You must learn patience weed hopper. 8 days is nowhere near long enough. I'd leave it in a dark place for at least 3-4 weeks before putting any of it in the fridge. Then chill one for a week and try it out. I think you'll be much happier. Which recipe did you make?

I just brewed a batch of the Cerveza last week. I just used one can of HME along with 1 lb of extra light DME. I brewed it last Thursday and pitched around 70 degrees. Over the weekend it had a great head of krausen foam on it. I can't wait to start pulling samples in another week and a half. I...