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Hmm interesting, its been cold down here in Florida and we've actually had to run the heat but I don't think the air temperature in the house has really changed from what it used to be. In answer to your question its a dark, english style beer. Do you think that doubling the malt has caused...

Ok, so I have a 2.5 gal brew kit and have had great success with it. I had been making brews with malt and dextrose that were coming out about 7% and I wanted to up that a little so I made a few batches with an extra can of malt. The first one came out ok (its carbonating now) but the second...

Well, I don't have the gizmo required to do that. I just sort of tell by looking at the wort.

Woah there your post is a little hard to understand but I'll attempt to answer your questions. Your Mr Beer brew is always going to have a little yeasty flavor but if you want to keep it from having a strong yeast flavor then you need to leave it in the fermenter for 10 or 11 days. A good rule...

Actually I just found these do you think they would work on standard 12 OZ. bottles?

I don't have much experience yet but from what I have read and have tried you can ferment in the same vessle for up to 3 weeks without risking off-flavors. The more fermentables you have in the brew the longer it will take for the yeast to ferment and settle and you absolutely want the yeast...

Not bottles but just the cap mechanism by itself. I'm thinking it would be easier and cheaper to just but s couple of 12 packs of beer, drink the beer and covert them myself.

I was trying to produce a dark, chocolaty beer that still had some amber qualities sort of along the lines of Newcastle, you don't suggest the Creamy Brown malt? What would be a good beer mix to use with the Creamy Brown? I have some of their Octoberfest Vienna Lager mix on the way but I was...

Yep, I am a Mr Beer user and so far am pleased with the ease and convience of the system and the flexibility to experiment. And yes thats the West Coast Pale Ale mix that came with the kit. I am looking forward to the all malt batch that is in the fermenter now. The krausen head that formed...

Well my batch of Pale Ale came out pretty darn good. It was a little yeasty but I thnk that flavor can be diminshed through aging and even might be desirable in some lagers and souts I plan on making. Total time in the fermenter was 8 days, total time carbonating was 7 days with 2 day in...

Thanks for your response, I also found this article that among other things says you can use plain old hydrogen peroxide as a sanitizing solution. It says to just pour or wipe onto surfaces with a cotton ball. They also say that is does not need to be rinsed. Interesting. I guess I'll give...

I only ask because the one-step cleanser Mr Beer sells and which seems to work very well is described as "oxygen entrained within a mineral crystal. When added to water, this crystal dissolves and releases the oxygen in such a way to form hydrogen peroxide. The hydrogen peroxide does its work...

As it turns out I bottled tonight. I had pitched the wort a week ago last night. It took 2 days to foam up and the foam lasted till Sunday night. Monday there was no foam and a little activity. Yesterday and today nothing was happening and all the yeast had just been sitting on the bottom...

I thought I would update you guys on my Mr Beer bew. As you may remember, after sitting for a few days doing nothing it finally kicked in last Friday. It had a nice foam layer and was very active for a few days. The last few days the foam has gone down but there are still a few bubbles...

Yeah I wanted to get a few batches under my belt and then try the X-mas brew to give as gifts but I dont know if I'll have enough time. Since my brew technically didnt start fermenting till last night or this morning (which by the way I think what happened was my wort was too cool when I...

Yippe!! Success! I just came home for lunch and it seems that my angry shaking did the trick. The yeast is now rising off the surface and swirling around in the keg and I have a good 1/4 to 1/2 inch of foam on the surface. There is definitely some active fermentation going on now. I was...

Here's the latest. I shook the **** out of the keg last night and now there is what looks like a flim of intact yeast floating on the top.

Well I just go home. Im pushing 48 hours and theres no change. I took a little sip and I can't say that the flavor reminded me of flat beer. It was more like flat cider. Not "bad" per se but not sweet either. Kind of sour. I tried to detect alcohol but couldn't really tell. Upon closer...

One other thing I did different from the Mr Beer instructions... I disolved the booster in my pot of water, brought that to a boil, then I added the wort and brought that to a boil becasue I read that boiling their worts releasses extra flavor from the malt and hops. I didnt boil it for very...

Thanks for all your tips. One last question then I really have to get back to work! When I pitched my yeast I had just stirred the wort and it had lots of bubbles on the surface, so the yeast just sort of sat on the bubbles for the five minutes and then I stirred it all up again. Do you...