presby72
New Member
First batch and I purchased a second mr beer for bottling with the bottling wand and spiggot, my question is how mu corn sugar to add?
First batch and I purchased a second mr beer for bottling with the bottling wand and spiggot, my question is how mu corn sugar to add?
As always thanks for the quick reply, I have seen these sites before and I get the answer of 1.79oz but the next conversion is not so easy. I have no scale and the conversion of a dry oz to cups is tricky as it of course depends on the substance and I can't find anyplace that will perform the conversion of 1.79oz of corn sugar to cups.
So I bottled my first brew yesterday. By the time I got to my final 1 liter bottle, the beer had dropped below the spigot. So I tilted the key forward so I could get the last bit out. Is this a no no? It seemed much cloudier than the others.
It also didn't fill the bottle up all the way (maybe a little over 1/2), but it had the full amount of sugar.....is it going to turn into a bottle bomb? (plastic 1liter bottle, 1.5 teaspoon corn sugar)
as long as the fermentation doesn't go to crazy
Got a Mr. Beer kit awhile back as a gift and had an ingredient kit for a raspberry wheat so I made it the other day just to make it and get rid of it.....it's been about 5 days now and looks like absolutely NOTHING has happened. Not really sure what to do, I don't even see any yeast on top of the wort at all either.
Wait it out? Just scrap it? What would you do?
It's looked like this since I "brewed" it (and use that term lightly). I suspected the yeast were dead and called Mr. Beer to see if they had any advice or could send me a new kit or new yeast or something and they assured me there was no way the yeast could be dead.Do you have a krausen ring at the top of the fermenter ?
MrBeer yeast is notoriously quick or dead
Recommendation: Try Fermentis US-05
Thanks, I don't have beersmith because I have a mac, I have beeralchemy though but I have no idea how to do what you just explained haha. I mean I am new, I'm still only a couple batches deep with my 5 gallon set up (If you couldn't tell). Yea, I just used the Mr. Beer yeast because I didn't particularly care that much about this batch, I just didn't know if there was something I could do to save it.Okay, I assumed you were a little newer to the hobby. If you want to pitch the other packet, I'd suggest to rehydrate it first to see if it is viable. Or use a better quality yeast. But you can do that if nothing happens after another week.
It's possible, to get some Mr. Beer ingredient profiles to import to BeerSmith. Since it is an extract based recipe, this can figure, quite accurately, your OG. You can measure your FG yourself and see where you are at. I don't have access to my desktop computer for a couple weeks yet, so I cannot send them or post them here yet. But if you are interested, they can be found at the MrBeerFans forum.
Good luck.
Instead of 'moving on' to other types of brewing I just keep tuning and tweaking my Mr. Beer recipes using the smaller fermenters.
just started a ipa beer. in less than 24 hours it is fermenting (bubbling). but it is bubbling alot. is that ok
just started a ipa beer. in less than 24 hours it is fermenting (bubbling). but it is bubbling alot. is that ok
is it just me or is the wand a ***** to get into the spigot on those mr. beer's?
I've brewed 27 different Mr. Beer recipes in 2010 ranging from simple to complicated and I doubt I'll ever 'advance' to another type of brewing. Every recipe has produced great tasting beer and I've never had an issue with infection, oxidation or dead yeast just following the standard Mr. Beer directions. I've never moved the batches to a secondary fermenter or cold crashed them before bottling since the beers always come out clear and have great foam.
Mr. Beer brewing is perfect for my lifestyle and wallet, I can brew really good tasting beer with a minimum of fuss and bother. On brew day I typically brew 6 batches (12 gallons) of beer in my fermenters in about 7 hours start to finish including cleanup.
The 2 .13 gallon batch sizes are perfect for experimenting with new recipe additions and the kegs do not take up a lot of room. Instead of 'moving on' to other types of brewing I just keep tuning and tweaking my Mr. Beer recipes using the smaller fermenters.
Novacaine Recipe brewed June 2010:
1 Can West Coast Pale Ale HME
1 Can St. Patrick's Irish Stout HME
1 Can Golden Wheat UME
2 Cans Pale Export UME
2 Packets Dry Brewing Yeast
2 Packets Sterling Pellet Hops
2 Packets Northern Brewer Pellet Hops
1 Pouch Ale Liquid Yeast
2 Muslin Hop Sacks
Screwy Brewer
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