Mr. Beer Shocktoberfest brewing question.

[mdenz3]

Before I was guided to this site from a friends on CamaroZ28.com, I bought a Mr. Beer kit and a couple of their recipes.

I have been working my way through the Mr. Beer thread, but I have come up against a somewhat unique problem. For the Shocktoberfest recipe I bought they recommend a fermenting temperature of 48-58F and that it ferment for 4 weeks in the Mr. Beer keg.

Is it going to be a problem if the fermentation temperature is closer to 65F? I noticed in the MB thread that most recommended the MB kits to ferment at 70-75F.

It was also recommended that the MB fermentation times be doubled, but that you shouldn't leave it in the keg longer than three weeks. Is 4 weeks going to be good for this brew? Should I go longer, shorter?

In the MB directions they also recommend it lager for 6 months. By this I assume they are referring to conditioning in the bottle. Is it okay if this is also done at ~65F?

Link to Mr Beer directions:
https://www.mrbeer.com/product-exec/product_id/686/nm/Shocktoberfest1

Thanks all for your help!

 

[Revvy]

Who said you shouldn't leav eyour beer in fermenter for longer than three weeks. My beers stay a minimum of 1 month, regardless of the size of the batch or the fermenter.

Now to fermentation temps, how cold is your fridge? You could ferment it in there if it was in the temp range you needed. ANother opion is to seal you spigot in plastic wrap with rubber bands and then put the keg in a waterbath, with ice or frozen water bottles.

 

[mdenz3]

Who said you shouldn't leav eyour beer in fermenter for longer than three weeks. My beers stay a minimum of 1 month, regardless of the size of the batch or the fermenter.

Now to fermentation temps, how cold is your fridge? You could ferment it in there if it was in the temp range you needed. ANother opion is to seal you spigot in plastic wrap with rubber bands and then put the keg in a waterbath, with ice or frozen water bottles.

https://cdn.homebrewtalk.com/gallery/data/1/fermenting.jpg[img][/quote]

I had read several posts that the MB keg could let O2 in and cause it to go bad.

My fridge is small and closer to 40F. How hard is it going to be to keep the temperature constant with the water method? Is variation going to cause issues?

 

[Revvy]

I had read several posts that the MB keg could let O2 in and cause it to go bad.

My fridge is small and closer to 40F. How hard is it going to be to keep the temperature constant with the water method? Is variation going to cause issues?

If there's co2 coming out, then no 02 is getting in. If is ok at 3 weeks another week isn't going to mater.

Temp doesn't have to be dead on constant, just in range. And every day or so you swamp out your ice bottles, so the temps will stay cooler than ambient.

 

[mdenz3]

If there's co2 coming out, then no 02 is getting in. If is ok at 3 weeks another week isn't going to mater.

Temp doesn't have to be dead on constant, just in range. And every day or so you swamp out your ice bottles, so the temps will stay cooler than ambient.

Okay, Thanks a bunch, and I'll give the ice water a try.

 

[Germelli1]

Before I was guided to this site from a friends on CamaroZ28.com, I bought a Mr. Beer kit and a couple of their recipes.

I have been working my way through the Mr. Beer thread, but I have come up against a somewhat unique problem. For the Shocktoberfest recipe I bought they recommend a fermenting temperature of 48-58F and that it ferment for 4 weeks in the Mr. Beer keg.

Is it going to be a problem if the fermentation temperature is closer to 65F? I noticed in the MB thread that most recommended the MB kits to ferment at 70-75F.

It was also recommended that the MB fermentation times be doubled, but that you shouldn't leave it in the keg longer than three weeks. Is 4 weeks going to be good for this brew? Should I go longer, shorter?

In the MB directions they also recommend it lager for 6 months. By this I assume they are referring to conditioning in the bottle. Is it okay if this is also done at ~65F?

Link to Mr Beer directions:
https://www.mrbeer.com/product-exec/product_id/686/nm/Shocktoberfest1

Thanks all for your help!

Oktoberfests need to be LAGERED. That means you need to keep your fermenter around 50 degrees. if you ferment at 65 it is going to be pretty bad. You need to make sure you have lagering capabilities before you brew this. Lagering does NOT refer to cold conditioning but the whole fermentation process.

 

[Revvy]

Oktoberfests need to be LAGERED. That means you need to keep your fermenter around 50 degrees. if you ferment at 65 it is going to be pretty bad. You need to make sure you have lagering capabilities before you brew this. Lagering does NOT refer to cold condition but the whole fermentation process.

BUT he needs to be sure that the yeast with it IS lager yeast. Many beginner kits are really not lagers but lager recipes with ale yeast.

 

[mdenz3]

Oktoberfests need to be LAGERED. That means you need to keep your fermenter around 50 degrees. if you ferment at 65 it is going to be pretty bad. You need to make sure you have lagering capabilities before you brew this. Lagering does NOT refer to cold conditioning but the whole fermentation process.

So would recommend finding a cheap fridge then fermenting and conditioning the brew in it?

 

[mdenz3]

BUT he needs to be sure that the yeast with it IS lager yeast. Many beginner kits are really not lagers but lager recipes with ale yeast.

On the liquid it says "Liquid Yeast - Bock", and to ferment at 50-65F

 

[Germelli1]

So would recommend finding a cheap fridge then fermenting and conditioning the brew in it?

Actually your post made me think about the definition of lagering. Lager is german for storage (I believe since they used to brew, then store the beer in caves for a few months. I guess cold conditioning in bottles is similar to lagering, as long as you start with lager yeast and ferment about 50-60 degrees.

The problem with fridges is they are too cold. Seems wierd but it is true. This is one reason why I havn't taken the dive into lagering is that you need a temperature controller to keep the fridges warm enough.

However with Revvy's suggestion, I have not used that method yet, but I would also like to know how much lower than ambient you can expect your fermenter to be.

 

[Germelli1]

BUT he needs to be sure that the yeast with it IS lager yeast. Many beginner kits are really not lagers but lager recipes with ale yeast.

Excellent point. I read "Oktoberfest" and "ferment at 48-58" and assumed it was. I could be very wrong

 

[Revvy]

However with Revvy's suggestion, I have not used that method yet, but I would also like to know how much lower than ambient you can expect your fermenter to be.

Lowest I got my swamp cooler was 55 degrees. With enough ice or ice bottles, and even some ice cream salt you can get as cold as you really want.

 

[Germelli1]

Lowest I got my swamp cooler was 55 degrees. With enough ice or ice bottles, and even some ice cream salt you can get as cold as you really want.

Thanks! I had no idea you could sustain that low of temperatures with a swamp cooler.

 

[mdenz3]

What about using one of these:
http://www.compactappliance.com/TWR...e-Wine_Coolers-6_30_Bottle_Wine_Refrigerators

The are designed to stay mid 40s to mid 60s.

 

[Germelli1]

What about using one of these:
http://www.compactappliance.com/TWR...e-Wine_Coolers-6_30_Bottle_Wine_Refrigerators

The are designed to stay mid 40s to mid 60s.

I don't see why it wouldn't work, but just make sure to double check dimentions so you know it is big enough for your fermentation vessel