Mr Beer - Read all about it and ask questions

[bpgreen]

Poured coopers package of yeast into a sanitized glass measuring cup, with 24°C water. Let it sit for 5min and poured into my 26°C fermenter(containing the wort and water already)

That's called rehydrating. For future reference, that temperature seems a little low for rehydrating. I usually boil 1/4-1/2 cup of water, then let it cool to about 95F (35C). I sprinkle the yeast on top and let it sit (covered with some sanitized foil) for 15 minutes or so. I then add a little wort to the yeast slurry, wait a bit and add a little more to bring the temperature of the yeast slurry closer to the wort in the fermenter. I then add it to the fermenter.

I know it's a love culture, I just gave it a kick start so it wasn't totally shocked entering the wort mixture.

Found the above tips from a number of forum posts.

I assume that's a typo and you don't mean "love culture." Live culture?

 

[SippinSudz]

I greatly appreciate the tip! Makes much more sense

Who doesn't enjoy love culture?
Yes... Live*** culture.

This is the can as well. Messing around and getting used to the forum app on the phone.

 

[carguy2833]

hi there am trying to find out if a light beer recipe calls for rice syrup solids can the same thing be accomplished bu steeping rice like a specialty grain
if
so how much at what temp for how long to equal 1 lb of the extract
thanks again

 

[carguy2833]

hello all
ne wguy heer
did a ginger beer that was sos so but have a big brown spice beer bubbling that i have great hope for
am trying to do some thing for all my coors light drinking assoc
it calls for ice solids
my question is if i steep minute rice which ive seen in all grain recipies will that work
if so what temp how much how long to equal 1 lb of solide
thanks

 

[bpgreen]

hi there am trying to find out if a light beer recipe calls for rice syrup solids can the same thing be accomplished bu steeping rice like a specialty grain
if
so how much at what temp for how long to equal 1 lb of the extract
thanks again

That wouldn't be the same at all. The rice syrup solids would be fermentable sugar. You'll only get starch from steeping rice.

 

[brewski09]

hello all
ne wguy heer
did a ginger beer that was sos so but have a big brown spice beer bubbling that i have great hope for
am trying to do some thing for all my coors light drinking assoc
it calls for ice solids
my question is if i steep minute rice which ive seen in all grain recipies will that work
if so what temp how much how long to equal 1 lb of solide
thanks

Minute rice still needs to be mashed with other grains. Rice (as purchased in grocery stores) does not include any enzymes to convert the starches to fermentable sugars. It appears using minute ride may eliminate the need for as cereal mash (boiling the rice first to release the starches) do it is easier to use for sure.
If you want to do this the easiest way I would just get a pound of minute rice and a pound of base grains (crushed) and "steep" or mini mash at 150F for an hour. Don't worry too much about the temperature fluctuations until you really get into all grain brewing, just try to stay in the 145-155F range. Plug those amounts into any recipe program and find out how much you need to achieve the amount of alcohol boost you are looking for.

On another note, my LHBS sells the simplicity brands Belgian Candi sugars and there is a 0 Lovebond rated one. This would achieve a similar highly fermentable gravity boost to rice syrup. If it's not a pilsner, almost any sugar would work too. Pilsners have delicate flavors and you have to be careful of the flavors different sugars like turbinado and raw/organic may add. Some high profile commercial breweries are using raw or turbinado sugars these days though.

 

[prattlesnake42]

Hello there, I have just got a coopers stout on the go with the standard yeast provided with the kit, its my second brew and my last one wasnt paticularly nice so im giving it a second go. Anyway, I prepared the made the yeast and pitched the wort yesterday evening at about 8pm and upon returning home at about 3pm this afternoon the temperature reading on the stick-on thermometer was approx 24-25 degrees celcius. I have read that temperatures this high can produce esters and potentialy ruin the taste of the beer, i have now wrapped a wet towel round the fermenter and moved it to a slightly cooler room. Could the beer already be damaged? and if so is it too late to save it? also there is some dark splodges (i assume this is where the bubbles have risen too) on the lid of te fermenter and was wondering it tis is a problem. I appreciate any input and/or advice. Thank you in advance. C.

 

[bpgreen]

Hello there, I have just got a coopers stout on the go with the standard yeast provided with the kit, its my second brew and my last one wasnt paticularly nice so im giving it a second go. Anyway, I prepared the made the yeast and pitched the wort yesterday evening at about 8pm and upon returning home at about 3pm this afternoon the temperature reading on the stick-on thermometer was approx 24-25 degrees celcius. I have read that temperatures this high can produce esters and potentialy ruin the taste of the beer, i have now wrapped a wet towel round the fermenter and moved it to a slightly cooler room. Could the beer already be damaged? and if so is it too late to save it? also there is some dark splodges (i assume this is where the bubbles have risen too) on the lid of te fermenter and was wondering it tis is a problem. I appreciate any input and/or advice. Thank you in advance. C.

The yeast that ships with the kits is pretty forgiving, so you're probably ok. If you give it more time in the bottle, the conditioning may help reduce off flavors.

The stuff on the sides is from the bubbles that formed during the most active part of fermentation. The layer of bubbles is called krausen and is perfectly normal. It's also normal for some to remain behind when the krausen falls.

If it gets too hot, you can get fusel alcohol. Fusel alcohol has a strong almost solvent like taste. If I remember correctly, fusel alcohol does not condition out. I think the temperatures need to get higher than yours did to produce a significant amount of fusel alcohol.

 

[prattlesnake42]

Ok, thanks very much, that seems like good news and ill make an effort to keep it cooler from now on. Fingers crossed the beer is ok, i really want it to be enjoyable this time! C.

 

[bpgreen]

Ok, thanks very much, that seems like good news and ill make an effort to keep it cooler from now on. Fingers crossed the beer is ok, i really want it to be enjoyable this time! C.

Another thing to keep in mind is that a beer like a stout can hide mistakes a bit better than a beer with less flavor. People scorn the big brewers for making really bland beers, but those bland beers are a lot tougher to pull off successfully, since any small mistake becomes glaringly obvious.

 

[prattlesnake42]

Never thought of it like that, very interesting point. That has also helped instill some more confidence in me as the first brew i did (which i mentioned it the first post), was a coopers lager which lacked the rich flavours a stout does and as you said, made the errors very clear. Thanks again.

 

[MarcdiMaria]

Well now I want your comments in relation to two Malt beer: Colt 45 and the Steel Reserve 211, relative to both what you prefer and why? thank you

 

[ericbw]

Well now I want your comments in relation to two Malt beer: Colt 45 and the Steel Reserve 211, relative to both what you prefer and why? thank you

Steel Reserve is rich and malty. It's not really hoppy, but it had a deep flavor. Colt 45 is thinner and has kind of a sour tang (in a bad way). Steel Reserve is definitely preferable.

 

[brewski09]

I don't like either of them. In the same class as Budweiser (not worth drinking)


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[ericbw]

I don't like either of them. In the same class as Budweiser (not worth drinking)


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How much Steel Reserve have you had?

 

[SippinSudz]

Just bottled a coopers dark ale from my me beer keg and bought a 7gal fermenting bucket, lid, air lock.

Thinking of turning my mr beer keg into a bottling bucket.. Anyone doing this currently?

 

[brewski09]

How much Steel Reserve have you had?

It was a long time ago and I don't want to talk about it


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[stevehardt]

Hello there, I have just got a coopers stout on the go with the standard yeast provided with the kit, its my second brew and my last one wasnt paticularly nice so im giving it a second go. Anyway, I prepared the made the yeast and pitched the wort yesterday evening at about 8pm and upon returning home at about 3pm this afternoon the temperature reading on the stick-on thermometer was approx 24-25 degrees celcius. I have read that temperatures this high can produce esters and potentialy ruin the taste of the beer, i have now wrapped a wet towel round the fermenter and moved it to a slightly cooler room. Could the beer already be damaged? and if so is it too late to save it? also there is some dark splodges (i assume this is where the bubbles have risen too) on the lid of te fermenter and was wondering it tis is a problem. I appreciate any input and/or advice. Thank you in advance. C.

Just cool it down and give it time. It will be OK

 

[mors]

So... What is everyone's opinion on the Mr Beer Archer’s Orchard cider/cider-pear blend kits?

 

[brewshki]

How in the world do I know when things are done carbonating? Working on my first to batches, a cider and a Pilsner.


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[chuckcomm]

Give it at least two weeks in the bottle and preferably three.

If you are using the plastic bottles from Mr Beer the bottles will be hard when squeezed.

 

[JohnSand]

Just bottled a coopers dark ale from my me beer keg and bought a 7gal fermenting bucket, lid, air lock.

Thinking of turning my mr beer keg into a bottling bucket.. Anyone doing this currently?

Sorry for the late reply. I have used the LBK as a bottling bucket. If I recall, I still bottle primed. I ran a siphon from the Ale Pail into the LBK. By keeping the siphon submerged at both ends, half of the beer drained into the LBK, as I bottled, the level fell and was replenished from the bigger fermenter. You might also siphon into the LBK half at a time, batch priming. I now just use an autosiphon and bottling wand.

 

[drowland]

Someone gifted me a Mr. Beer and it was the kick in the butt I needed to finally get started. I did the batches that it came with, they were gross, and I started formulating my own recipes using some of their ingredients and some added/extra stuff. Eventually I switched to 5gal extra, then 5gal extract with full boil, then all-grain. Now I'm happy as a pig in mud and it was all because Mr. Beer got me started!

 

[Winepharm]

I'm a noob here and have just started making wine. I am determined to do it well and I have read tons on Jack Kellers Wine Blog and here on HBT and consider that I'm at least starting on the right foot. Then I start reading all you guys/gals talking about home brewing beer and I think I'm catching the home brew bug (SWMBO will love that). I have always been a fan of commercial beer and been satisfied with that until I read about what you guys are making and drinking. You sure make it sound good. My only experience with a craft beer (I guess that is what you would call it) is at a microbrewery in New Orleans. They brew a beer called a Red Stallion and it is my absolute favorite brew so I figure I will love at least some of what you guys are brewing.

I have much to learn before I start and consider HBT is probably the best place to begin. From the little I have read I suppose brewing with extracts is the best way to start (?). So, I need to determine how I will start then what equipment and supplies I will need. There is no LHBS near me (100 miles) so Internet ordering will have to do. Any pointers for this noob would be greatly appreciated because I know next to nothing about brewing beer. I don't even know much of the lingo. But I'm learning.

Is there a kit I can buy to get started and if so is it worth investing in? I am the kind of person who would rather pay a little more and get good equipment that will last as I grow in the hobby, so I would tend to avoid a beginners kit unless it is of good quality.

Is there a particular process that a beginner should start with?

Any help will be greatly appreciated.

 

[coffearobusta42]

A co-worker gave me a Mr. Beer kit mid September. I made the batch of beer that came in the kit, West Coast Pale Ale. After bottling, since the LBK was empty, and I had discovered my local Whole Foods had a brew section, I filled it with my own recipe, abrew that used half malt and some apple juice and brown sugar. Also threw in some Cascade hops and a cinnamin stick. At bottling it tasted like beer - no apple flavor but still drinkable.

Another coworker learned of my interest in fermenting and offered me 30 pounds of grapes. Eagerly I accepted and found myself crushing them by hand into my 6 gal bucket fermenter, newly purchased from my LHBS. A little less than a week's worth of "punching down the cap" and then wringing the grape skins out in some cheesecloth, yielded a little less than 2 gallons.

And well, since it is October when the apples around here are good, and since I needed some glass carboys to hold my wine, and since buying empty bottles seems a waste...I bought some local unfiltered apple juice, and now have 4.5 gal apfelwein fermeting away in a 5 gal plastic carboy.

I am now looking at my fermenting bucket that I just emptied of wine wondering what to brew next.

Cheers,
:cross:

 

[brewski09]

I'm a noob here and have just started making wine. I am determined to do it well and I have read tons on Jack Kellers Wine Blog and here on HBT and consider that I'm at least starting on the right foot. Then I start reading all you guys/gals talking about home brewing beer and I think I'm catching the home brew bug (SWMBO will love that). I have always been a fan of commercial beer and been satisfied with that until I read about what you guys are making and drinking. You sure make it sound good. My only experience with a craft beer (I guess that is what you would call it) is at a microbrewery in New Orleans. They brew a beer called a Red Stallion and it is my absolute favorite brew so I figure I will love at least some of what you guys are brewing.

I have much to learn before I start and consider HBT is probably the best place to begin. From the little I have read I suppose brewing with extracts is the best way to start (?). So, I need to determine how I will start then what equipment and supplies I will need. There is no LHBS near me (100 miles) so Internet ordering will have to do. Any pointers for this noob would be greatly appreciated because I know next to nothing about brewing beer. I don't even know much of the lingo. But I'm learning.

Is there a kit I can buy to get started and if so is it worth investing in? I am the kind of person who would rather pay a little more and get good equipment that will last as I grow in the hobby, so I would tend to avoid a beginners kit unless it is of good quality.

Is there a particular process that a beginner should start with?

Any help will be greatly appreciated.

Eventually you can brew a clone of the red stallion, but that's a more advanced skill. Most online retailers have a 5 gallon brewing kit for around $80 that is a great starter. I'd go for that. You can customize from there with whatever you feel you need once you get a handle on the processes. As for a "guide" I like papazians the complete joy of Homebrewing. Zainasheff's book, brewing classic styles, is also a great recipe book and you should be able to find a red ale recipe similar to the one you like in there (and it will be an award winning beer at that). I also have a subscription to brew your own magazine. I still read interesting things in there. Hope this helps a bit. Oh, if someone says you have to do something or to never do something, ignore it. There is always an alternative method and you will need to determine what you are comfortable with and what school of thought you fall into (such as always secondary, never secondary, or secondary when it makes sense).





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[Winepharm]

Eventually you can brew a clone of the red stallion, but that's a more advanced skill. Most online retailers have a 5 gallon brewing kit for around $80 that is a great starter. I'd go for that. You can customize from there with whatever you feel you need once you get a handle on the processes. As for a "guide" I like papazians the complete joy of Homebrewing. Zainasheff's book, brewing classic styles, is also a great recipe book and you should be able to find a red ale recipe similar to the one you like in there (and it will be an award winning beer at that). I also have a subscription to brew your own magazine. I still read interesting things in there. Hope this helps a bit. Oh, if someone says you have to do something or to never do something, ignore it. There is always an alternative method and you will need to determine what you are comfortable with and what school of thought you fall into (such as always secondary, never secondary, or secondary when it makes sense).





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Thanks brewski09. I think I'll start with a kit and work up from that as I progress but for now I guess I need to do some reading on home brewing. It will be great if I can get to the level that I can brew a red stallion and brew it well.

 

[brewski09]

That sounds kinda similar to one of my favorites I've been working on for 3 years (since I found out the place closed). Sac brewing red horse ale. I loved it and have come close to the beer with my attempts now. There is a recipe on BrewToad called "red horse ale"


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[Winepharm]

When I get proficient at brewing I will give the red horse ale a try. Currently I have two wines going, one in primary and one in secondary and gotta try to find the time to order a beer kit. I spent all afternoon getting my skeeter pee into my primary.

 

[brewshki]

So I've been reading through this thread from the beginning and I am at about page 40. Is it worth it to start that far back or am I being silly? Does anything written in 2008 on this thread still apply?


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