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i just brewed a porter that had a lot of hops on the fermenter, but after i conditioned it for a month or so, they almost all had settled out. filtering the beer or not is all a matter of preference, it shouldnt have an impact on taste. or so ive been told.

my IPA was fermenting crazy the next day, blowing foam out around the cap of the keg. now its settled down, but still a lot of bubbles and such. the only proplem i can see is that there looks like a very tiny bit leaked out by the spighot. not even enough to make a drop and fall on the table...

i take back my initial comment, when i got home from work today, less than 19 hours after i pitched the yeast, this thing is fermented way crazier than my last 2. its foaming and hissing out the top and theres crazy bubbles and movement in the beer. i dont know if my little plastic mr. beer keg...

i just brewed an ipa and didnt know whether to stir in the yeast or not. i brewed 2 gallon fermenting in a mr beer keg, and used 7 grams of coopers dry ale yeast. i pitched it at about 74 degrees, let it sit for about 5 minutes, then stirred it in real good. a couple hours later, i can already...

i just finsihed brewing my 3rd batch of beer with my mr beer keg. i brewed an ipa with products from my local homebrew store. i boiled 3lb. amber malt extract for 50 minutes with 1 oz. columbus 50 minutes 1/2 oz. simcoe 15 minutes left 1/2 oz. cascade 5 minutes left then i...

i just tried my first mr beer porter after 2 weeks and 6 days in the bottle and its pretty good. much better than the wcpa. its has a pretty light mouthfeel and a little watery taste, but there are also some chocolate and coffee to back it up. i think it will get much better with 3 or so more...

it really depends on what kind of beer your making, but you can almost always be able to taste a difference. darker beers could prolly hide that a little better than pale colored beers. however, i find that if your mr beer does have that cider taste, let it bottle condition for another couple...

all the wcpa tastes a little cidery if you follow the directions and add the booster. allowing them to condition at about 68 degrees for anywhere over 4 weeks will help you lose the cidery taste a little. but it will always be there if you use booster.

that sounds pretty good, im definately going to try and use as much water as i can in the boil. my pot selection is kind of limited but i think i can get a little over 1 1/2 gallons, but at the same time i dont want to have a boil over cause i used too much water, or on the other hand have the...

ok, ill tone down the hops a little bit. but i dont think ill be able to do more than about a 1 1/2 gallon boil. what will happen if the amount of water used in the boil is too small?

I'm pretty new to brewing, i have only brewed 2 batchs so far and they were only 2 gallon mr. beer batches. for this batch i will be using the mr beer fermenter but ive purchased extract, hops, etc. from my LHBS and will not be using the mr beer refills. ive got somewhat of a gameplan, but im...

my first mr beer was the same way, i used carb tabs in 12 oz bottles and i tried my first WCPA after 2 weeks. it had very little carbonation, almost no head and had a real bad cidery taste to it. i let them condition for about another week and a few days and shook them up a little every couple...

im planning on making an IPA using my mr.beer fermenter. i have - 3.3lb Amber Malt Extract - 2oz. columbus pellet hops - 2oz. simcoe pellet hops - 7grams Cooper's dry ale yeast. i plan on bringing 1 gallon of water to a boil adding my extract, and then boiling for about 45minutes...

a lot of brewpubs and even simple restaurants are begining to have rotating taps, meaning when they run out of one beer they get a whole differnet beer. most of them have anywhere from 5 to 30 microbrews on tap. almost all of them have the good beer on tap and the macros in bottles which i think...

im sorta want to take back that last comment about the WCPA. i was going on the taste after 2 weeks in the bottle. i just tasted 2 bottles after 3 weeks 1day and they kinda of lost the cidery taste for the most part and definately had some excellant carbonation (i used cooper's carbonation drops...

yea, thats basically what i did with my 2nd batch so i got a lot higher hopes for this one.

Im pretty disappointed in the West Coast Pale Ale. im assuming it sucks because of all the sugar you use to make it. i followed all the directions, fermented for 12 days, bottle conditioned for close to 3.5 weeks and it tastes like apples and champagne. extremely cidery and hardly no...

i just bottled my porter today made with mr beer ingredients. now i want to brew an ipa using products other than the mr.beer, cause there way to over priced. i was thinking about buying a 3.3 lb can of malt extract that can be boiled. these cans are usually for a 5 gallon batch, would it be too...

i just read in another thread that coopers drops take a long time to dissolve. it was recommended that you roll the bottles around every couple of days. this would explain why i seen some small chunks of stuff on the side. i think ill still use the drops tommorow for bottling, ill just have to...

ruination is prolly one of my all time favorite IPA's. however, i live in buffalo ny and its about 17$ for a six pack of it. most six packs cost anywhere from 7- 11$. a 22oz. bomber of it is about 7$. its pretty ridiculous, but worth the cost every once in awhile.