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Sorry, forgot OG -1.055 FG - 1.013

3.3 lbs amber malt extract 3.3 lbs light malt extract 1 lb. corn sugar in boil 2 oz Northern Brewer Hop pellets(bittering) 1/2 teaspoon Irish Moss (15 minutes before end of boil) 3/4 ounce Cascade Hop pellets (aroma) Pack of wyeast 1056 (American ale yeast) 3/4 cup corn sugar for priming

The buckets work with a lid drilled and fitted with an airlock. You can get a 7 gallon food service bucket with lid drilled and an airlock for around the cost of the Mr. Beer kit. Have you thought about getting a dorm fridge? If you use a fridge you do need to get a external temp controller...

Anything under 65 is too cold. It probably will still ferment, it will be a slow process though. I would pull it out of te water, quickly and briefly open the lid and see what it is doing. If you see a good head of krausen (the white foam) then it is doing its thing. If not, you gotta raise the...

Im pretty sure it is illegal in all states to be in posession of alcoholic beverages while under the age of 21, even if they are homebrewed and not being consumed.

I am making my last MR. Beer brew that I got for Xmas and am making the Whispering wheat. I subbed the booster with a cup of honey and a can (14.5 oz) of tart cherries in water. Will my beer be too watery. Just did it last night (had a few too many homebrews before starting. If not, is it too...

Extremely important. A fluctuation of 5 degrees (usually not unless its a rapid change), and 10 degrees will give you some off flavors. I ruined a batch of Mr. Beer when the temp jumped up 15 degrees. Tastes like solvent now!

3/4 teaspoon per 16 oz bottle, so for a liter about 1 3/4 teaspoons, but you would still be pretty safe with just 2 teaspoons. Are they plastic bottles?

Whats the ABV on that? I guess that the watermelon doesnt have too many fermentable sugars (may be wrong), but the honey and maple could really cause it to pack a punch, huh?

Alright! Thanks!

so my krausen is completely brown, no white in it at all. I am brewing a brown ale with amber malt extract, roasted barley, and light brown sugar. I had a stuck ferm because I racked it to the secondary too soon. I added some yeast in the secondary when all activity stopped. The SG was 1.031...

so my krausen is completely brown, no white in it at all. I am brewing a brown ale with amber malt extract, roasted barley, and light brown sugar. I had a stuck ferm because I racked it to the secondary too soon. I added some yeast in the secondary when all activity stopped. The SG was 1.031...

My first batch of partial mash beer was a brown ale. I made it after just two batches with the Mr. Beer kit. It was a stuck fermentation. I read a lot of posts that said the Mr. Beer yeasts is no good, and that repitching a dry yeast on a stuck ferm wouldnt work, but I put on pack of Mr. Beer...