Kirkwooder
Emperor of all things nobody cares about
Go buy acase of Grolsch, have a few, and brew! what's the problem? (;-)
I'd give it a week.
I have porter plus a softpack in my keg. Checked on it today and it 'boiled' over. Bubbly foam on the ceiling of the keg and some wort in the cooler, and I can see the liquid residue on the top of the keg where it came out of the lid.
Why did it do that?
How do I raise the alcohol content in a Mr.Beer mix? I am looking to do a little experimentation with the kit but I don't have the space for a larger set up. Any advice would be greatly appreciated!
And that is totally ok, right? Pressure shouldn't let any bad stuff into the keg. It is all good right? Maybe a good sign that the conditions are good, healthy yeast, all that?
What was the temperature of the wort when you pitched the yeast, and what was the fermentation temperature? These might give us some insights as to why it went crazy.I have porter plus a softpack in my keg. Checked on it today and it 'boiled' over. Bubbly foam on the ceiling of the keg and some wort in the cooler, and I can see the liquid residue on the top of the keg where it came out of the lid.
Why did it do that?
I don't know the exact temp, only have the MrB sticker temp indicator. I didn't have as much cold water as they say to use, so it was a bit warm to start. Fermenting temp was actually a little low though, been kind of chilly here lately. But starting with a bit warmer water could do it?
Yes. Yeast are more active at higher temperatures. And fermentation is an exothermic process, so once the yeast got going, they could produce enough heat to keep fermentation temperatures significantly higher than ambient temperature.
bpgreen said:If you're going to do much along these lines, I'd suggest getting some being software, such as qbrew (free and screwy brewer adds the Mr beer ingredients-Google screwy Brewer and I think his blog comes up to the top).
Another free option is brewmate, but I haven't used it.
The best is probably beersmith, but it's not free. If you really start doing a lot of your own recipes, though, it's well worth the cost (I bought it and I'm the kind of guy who can squeeze a dime and get 11 pennies to drop to the floor).
Any apps for iPhone or ipad?
I'm doing an American porter mr beer but tweaking it. I'm adding 1 lb of briess traditional dark DME and 1 oz willamette hop pellets for 20 min of boil. I also have a robust lme to add. Any idea what to expect with this? I'm mostly experimenting but would like any suggestions. Is this way too much "stuff" or should it turn out decent?
Do I need to do anything differently? Let ferment longer? Let condition longer? Use more priming sugar?
I am also using spring water from cub foods and using a Safale s-04 yeast from lhbs instead of under lid yeast. Hoping for good results!!!!
Man I am mad and sad...
I have two kegs going, patriot lager and american porter. I have them in coolers right now, weather is mild. I know it will be too hot in my area to brew without something extra to keep the proper temp, and I figured I had another month maybe before it gets hot. So these were my last two kegs before I did something else. But it is hot now! My kegs are overheating. I need to look into a way to regulate temps RIGHT NOW. I'm mad I probably wasted the $ and time on these batches, and sad I had some potentially good brew that got ruined. I will still let it go and try to keep it cool, see how it turns out, but I am not very hopeful...
I see that Mr Beer recommends 3/4 teaspoon per bottle for table sugar when bottle priming. If i use corn sugar should i use the same amount or more? Also if i prime with corn sugar should i let it condition longer than when i used table sugar? I have let them condition for 3 weeks should the corn condition longer.
I see that Mr Beer recommends 3/4 teaspoon per bottle for table sugar when bottle priming. If i use corn sugar should i use the same amount or more? Also if i prime with corn sugar should i let it condition longer than when i used table sugar? I have let them condition for 3 weeks should the corn condition longer.
Ok here's a question. I used the muslin sack to boil hops in and now I'm ready to bottle, but there is some very visible floating debris in the fermenter. Can I/should I strain it prior to bottling? Seems to be quite a bit of it in there and it has been two and a half weeks since brew.
Thanks
jkn09 said:Well, I finally took the plunge tonight. Me and a buddy brewed what we had in our kit, which was the Cowboy Lager AND American Blonde kits. We only used one booster. It's in the LBK now, and the plan is to leave it there for ~3 weeks or so.
We're both pretty pumped!
I know this has probably been asked before but can you order 5 gallon kits and brew then split the wort into 2 seperate mr beer fermentors and then let it sit for 3 weeks and then bottle and condition for 3 weeks?
thanks. I was checking out austin homebrew supply website and most of the 5 gallon kits are 30 to 40 for 2 cases when you pay the same for 1 good recipe with mr beer. Guess i got to get a 5 gallon set up...
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