Looks OK to me on the crystal malt. Are you planning on using the dry yeast packet that came with the mix or are you going to use a different brand of yeast?
MSA, i used the booster, not dme. Call it impatience, but i couldn't wait until i had a chance to get to my LHBS to start brewing. Banjo, i've left it in there for one week, my inner debate was another week in the fermenter or 2 more weeks, since my ambient temperature around the fermenter was in the high 50's. Regardless, I'm going to wait two weeks in primary at the very least with this batch. I was just wondering if another week in primary would really benefit me that much in the flavor department, or if it's not worth the extra time.
I got a Mr. Beer for Christmas, followed directions to the T, and have been watching my beer ferment since Christmas morning. I checked my beer today( a week) and i can still see Bubbles coming to the surface. Here is my question. My fermenter is in my basement, which is a steady 59 degrees fahrenheit. I was planning on leaving the beer( the Mr. Beer Cowboy lager) in primary for 2 weeks, but with the low temperatures in my basement, would 3 weeks be a better choice for primary time?
Man, epic thread!
I read most of it, but started skipping pages after I got into the 120's!
I, like many others, brewed my original Mr Beer per the directions, I'm just waiting for my 2 weeks, so I can bottle and start the carb/conditioning.
But, I'm already thinking of my second go. When the Mr Beer fermenter is empty again, I plan on getting it going again.
What do you all think of:
1 (entire) can of coopers draught.
1# dark amber DME
10 min boil with .5 oz kent goldings
and dry hopped @ 1 week with .25oz kent goldings
Too much? Or would that turn into a nice full, rich, beer?
Be careful, now. I went in for a siphon and hydrometer and came home with a new five gallon kit.
I received a Mr. Beer kit as a Christmas gift from my mother (She knows me too well). I know really nothing about home brewing, but I have a batch fermenting and I am very excited to continue I just have a few questions:
Why is Mr.Beer looked down upon exactly?
And if I were looking to upgrade slowly but surely, where could I find a good website with equipment?
Thanks, and I look forward to discussing the brews with you all!
Scottish Wee Heavy
RECIPE INCLUDES:
1 Can Bewitched Red Ale
1 Can Mellow Amber UME
1 Pouch Booster (thrown out)
1 Packet Dry Brewing Yeast (under lid of beer mix)
1 Packet One-Step Sanitizing Cleanser
YOU PR0VIDE:
1/2 Cup Brown Sugar
2 Tablespoons Butterscotch Schnapps (optional)
This is what I'm going to do:
1 Can Bewitched Red Ale
1 Can Mellow Amber UME
1lb Amber LME
1/2lb 60L Crystal Malts (in grain bag)
1/2 Cup Brown Sugar
2 Tablespoons Butterscotch Schnapps
1 Packet Dry Brewing Yeast (to kill)
Nottingham Ale Yeast (dry)
----
4-cups of water in a pot, place the crystal malt in the water and bring it to 150 degrees and leave it in there for 30min at that temp, remove the bag (letting it drip but not squeezing). Bringing it to a boil and tossing in the mr. beer yeast to kill it (makes for good yeast food, bunch of cannibals), then removing from heat and stirring in the brown sugar. Then I'll stir in all the extracts, pour it into the fermenter (that will have 4-quarts of water), and then top it off with water till the 8.5 mark, add the schnapps and stir stir stir, take a gravity reading, then pitch the yeast, wait 5, stir, then seal and ferment.
---
thoughts, comments, concerns? I've never done the crystal malt before so that was what I could gather to do.
I have the smallest amount of krausian. How long do I wait before I attempt a re-pitch?
Leave it alone. It's not a competition. It's fine. It is fermenting, you don't need foam like the Bobby Brady Laundry episode. You want krausen do a wheat, or add some grain to your next recipe. You'll have beer, maybe a week later than you thought.
Got a hydrometer? Got a spare fermenter? Start another batch.
...And we all looked at tranny porn before moving on to bestiality. . . Wait I may have gone too far.That may be the funniest thing I've ever read. I've been lurking here for weeks, THAT statement is what got me to register. Outstanding! :rockin:
Thanks for the reply. The only place under 70°F where the fermentor will not be disturbed has actually been colder (low 60s) than usually (~68) this past two weeks due to the very cold weather we have had. Are you suggesting that I move it to slow down the process?
Ringmaster do NOT use table sugar. I speak from experience young grasshopper.
Awesome, thanks. What do you think if I did Vienna + Wheat + DME + hallertau? That's what I've been mulling over.
Enter your email address to join: