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It will be 3 weeks tomorrow. Should i move the keg to the fridge to have them drop then pull it out and bottle? Also during bottling what happens if you get some O2 into your beer when transferring from the keg to a bottling bucket? Will this make a huge difference in taste?

I have brewed the Diablo IPA and its been fermenting for 3 weeks tomorrow. I looked into it this am and it has what appears to be white yeast colonies floating on top. Is this normal and how much longer should this sit before bottling?? Are the floaties normal because this is the first batch...

I have brewed the Diablo IPA and its been fermenting for 3 weeks tomorrow. I looked into it this am and it has what appears to be white yeast colonies floating on top. Is this normal and how much longer should this sit before bottling?? Are the floaties normal because this is the first batch...

thanks. I was checking out austin homebrew supply website and most of the 5 gallon kits are 30 to 40 for 2 cases when you pay the same for 1 good recipe with mr beer. Guess i got to get a 5 gallon set up...

I know this has probably been asked before but can you order 5 gallon kits and brew then split the wort into 2 seperate mr beer fermentors and then let it sit for 3 weeks and then bottle and condition for 3 weeks?

I see that Mr Beer recommends 3/4 teaspoon per bottle for table sugar when bottle priming. If i use corn sugar should i use the same amount or more? Also if i prime with corn sugar should i let it condition longer than when i used table sugar? I have let them condition for 3 weeks should the...

I just bought a second keg and bottling wand from mr beer and am thinking about racking to the second keg after 2 weeks to clear and then bottle a week or so after that. Thoughts? Or should i just keep in primary for 3 weeks and then straight to bottle.

Thanks but no. I read this somewhere in the beginning of this thread and will NOT try to prime in keg again. I got the amount from Tastybrew.com homebrewing calculators. I just bottled an amber and am now using a bottling bucket and boiling the priming sugar too. Every batch is a learning...

They have been sitting in 65 to 70 degrees for 4 weeks. I used 3 tbsp (1.7 0z approx) of corn sugar and boiled with water. Then added directly to keg, stirred it a bit and then let the trub settle to the bottom before bottling. The one i drank last night was extremely flat, which really...

quick question. I just tasted my latest batch and its taste good but flat. Could i open the bottles up and add a bit more sugar to get some carbonation into the bottles? Then let them sit for another week or two. They have been conditioning for 4 weeks now. Thoughts??

i have just mixed up the mr beer winter dark ale and have looked on a couple of websites to find out how much priming sugar i should use and this style was not listed. Any thoughts because this is a heavier beer and i do not want to over carbonate?

Quick questions. Does it matter if you boil the priming sugar first and add as liquid to bottling bucket or can you add the sugar directly to the beer after transferring the beer from the Mr Beer keg to the bottling bucket? Thoughts?

The issue i am having is the MB Blonde ale has a cidery taste after drinking. This is why i am wondering if plain sugar is causing the cider flavor. Going to try corn sugar with next batch to see if there is a difference.

Have quick question on priming sugar. I have used white cane sugar to prime a MB Blonde Ale and it sat carbing for 4 weeks and put some in fridge and had a couple last night and there was still a sweetness to them. Is this due to using table sugar or should i just let them sit at room temp for...

Have just starting brewing using Mr. Beer and have 2 questions. Brewed and bottled the Lager and it is carbonating at 55 degrees for 2 weeks. Is this finished and when should i put in fridge? 2nd brewed Blonde Ale and it has bee carbonating at 65 degrees for 1 week plus. When is this ready...