My First Carbed Beer Tasting Tonight!
#1
Posted 17 April 2009 - 03:08 PM
#2
Posted 17 April 2009 - 03:11 PM
#3
Posted 17 April 2009 - 04:15 PM
Are you kidding? He'll drink them like they are the best beer ever, declare them an absolute success, and maybe even drink a couple more warm, then proclaim he is, by God, a brewer. We all did it.THEN he might wait another week for them to actually finish carbonating. hahaEnjoy the first fruits.I think you'll need it. A week is sometimes enough to carb a beer but don't be too surprised (or disappointed) if they're flat. If that's the case, wait another week or two and try again. They will carbonate...just be patient.
#4
Posted 17 April 2009 - 05:16 PM
#5
Posted 17 April 2009 - 05:18 PM
yup 4 days on my first batch, I was truly amazed at how much better they were after 4 weeks in the bottle!Congratulations on waiting a whole week. I think I tried my first batch after about 3 days!
#6
Posted 17 April 2009 - 06:05 PM
#7
Posted 17 April 2009 - 06:08 PM
#8
Posted 17 April 2009 - 06:34 PM
I remember my first Mr. Beer Canadian Lager (Ale) I thought it was soooo good...then I got to the last few and could hardly drink them...which led me to research the craft of homebrewing and become obsessed with making the best beer I could possibly make....my wallet somewhat lighter and my studio apt over flowing with equipment I can now look back and say I am glad I made that crappy tasting pee water....just wait til you bring yourself to go all-grain....Are you kidding? He'll drink them like they are the best beer ever, declare them an absolute success, and maybe even drink a couple more warm, then proclaim he is, by God, a brewer. We all did it.THEN he might wait another week for them to actually finish carbonating. hahaEnjoy the first fruits.
#9
Posted 17 April 2009 - 07:57 PM
#10
Posted 17 April 2009 - 08:26 PM
#11
Posted 17 April 2009 - 09:20 PM
#12
Posted 17 April 2009 - 09:35 PM
keep em off the floor, let em go for 3 weeks then chill for 2 days minimum, then be prepared for AHHHHHHHHHHHHH, I made that shit, wow <I am freaking awesome, damn I need to make another batch!!!Well, it was barely carbed at all. There was positive pressure in the bottle and a haze of CO2 , but it poured flat. On a positive note, it tasted pretty darn good for flat beer. You got a bit of the sensation of being carbonated when you drink it so it tasted better than when I bottled. This is week 6 of aging so its not too young, just flatish. Also it is pretty hazy, I was too lazy to cold crash it before bottling. It cooled for 4 hours in the frig before I tried it. The recipe was Ken Lenard's MLPA.Thanks for the advice, all!-Rich
#13
Posted 17 April 2009 - 10:02 PM
Yay for Mr. Beer! {drips with sarcasm}I too followed Mr. Beer "By The FREAKING Book" and opened my beer after one week. Worst tasting thing I have ever had... completely flat and a bit sweet. My brother-in-law and cousins are the ones that "drank them like I was the best beer ever, declare them an absolute success, even drank a couple more warm, then proclaim I was, by God, a brewer".I didn't have the heart to tell them that I was sorely dissapointed in how they turned out and that possibly, quite possibly, they could have fermented a bit more and spent more time in the bottles. I did 2 more Mr. Beer batches and graduated from Pull-Up diapers to real underwear. Damn I love my Scooby Doo Underoos!I remember my first Mr. Beer Canadian Lager (Ale) I thought it was soooo good...then I got to the last few and could hardly drink them...which led me to research the craft of homebrewing and become obsessed with making the best beer I could possibly make....my wallet somewhat lighter and my studio apt over flowing with equipment I can now look back and say I am glad I made that crappy tasting pee water....just wait til you bring yourself to go all-grain....
#14
Posted 18 April 2009 - 07:10 AM
+1A definite Pond Water taste with aftertones of grey cardboard! On a bussiness trip, stopped at my brother's and described myYay for Mr. Beer! {drips with sarcasm}I too followed Mr. Beer "By The FREAKING Book" and opened my beer after one week. Worst tasting thing I have ever had... completely flat and a bit sweet. My brother-in-law and cousins are the ones that "drank them like I was the best beer ever, declare them an absolute success, even drank a couple more warm, then proclaim I was, by God, a brewer".I didn't have the heart to tell them that I was sorely dissapointed in how they turned out and that possibly, quite possibly, they could have fermented a bit more and spent more time in the bottles. I did 2 more Mr. Beer batches and graduated from Pull-Up diapers to real underwear. Damn I love my Scooby Doo Underoos!
#15
Posted 18 April 2009 - 08:21 AM
#16
Posted 18 April 2009 - 08:48 AM
I think you are correct I remember my first beer was one of my favorite beers ever. I have no idea what I would think of it now...Are you kidding? He'll drink them like they are the best beer ever, declare them an absolute success, and maybe even drink a couple more warm, then proclaim he is, by God, a brewer. We all did it.THEN he might wait another week for them to actually finish carbonating. hahaEnjoy the first fruits.
#17
Posted 18 April 2009 - 09:20 AM
Couple of comments...1. Absolutely you can take the bottle out of the fridge, let it warm up and finish doing its thing. That bottle may take a bit more time.2. The .003 variance is well within acceptable parameters. I'd be more concerned if you went to .001 or got stuck at .019 or above. A couple of gravity points is absolutely nothing to be concerned about. Gotta remember... 1.008 is your "target" and the yeast will do what they want to do. If they decide to go all "Union Labor" on you and go on strike when they hit 1.011, that's what they are gonna do and there is no amount of coaxing that will get them to chew through unfermentable sugars. So I say... "Good Job! Unlike many of us, you let your first brew fully ferment!"3. Who cares what your family and friends say... If they want the beer so damn bad they can brew it themselves... or they can help you out and take some pride of ownership in what you are trying to accomplish. Brewing beer teaches you a great deal of patience. {Right now I'm concerned that the yeast I pitched into my Fat Tire last night (about 12 hours ago) has not taken off. But, frankly, I'll wait until tonight to get more concerned and will take a gravity reading.} But here is one trick that I came up with (and I think someone else mentioned it too) that will give you empirical data as to when your first bottle will be ready. Get a 12 ounce clear plastic soda bottle and fill it and cap it with the cap it came with (it's ok... go ahead... just be sure to clean it and sanitize it). You will be able to gauge how well it is conditioning by two means... first, the bottle will get rigid from the pressure that it is under... second, you will be able to see the slurry on the bottom much easier in the clear bottle than an amber bottle. Rigidity = Good! Slurry = Good! Once you get to that point, give it at least another week and then toss it in the fridge for at least 24 hours. Afterwards, taste it and see if you can declare it "Good Beer" and start patting yourself on the back because you are about to spend a lot of $$$.Keep them off the floor? Not sure I follow you there, but there are not on the floor anywho.I put 2 in the fridge, but only opened 1. Can I take the other out and let it resume carbonating without it tasting bad?I tried making a beer in college out of a box I bought in Wally world. It wasn't Mr. Beer, it was worse. The directions were clearly translated from chinese or korean and were pretty hard to follow. I did just about everything wrong including pitching the yeast hot, suck siphoning, no sanitizing, and I used city tap water. After 4 weeks I had pond scum, literally.My OG was around 1.048 and my FG was 1.008, target was 1.011, so I had some extra fermentables or my temp control wasn't good in this batch.Will the chill haze clear itself up after another couple weeks of carbonating, and then a couple days in the fridge?BTW: I have been pretty patient with this beer, its my friends and family that are pressuring me. They are like little kids; Is it done yet? When can I try some? Over and over and over...Thanks,Rich
#18
Posted 18 April 2009 - 09:39 AM
He said that because, generally, the temp at the floor of a room is several degrees lower than the ceiling, particularly on the first floor. He just meant to keep it in a sufficiently warm place. The carbing is going to go MUCH slower at 62*F than at 72*F.Keep them off the floor? Not sure I follow you there, but there are not on the floor anywho.
#19
Posted 19 April 2009 - 09:13 PM
#20
Posted 19 April 2009 - 09:23 PM
Around here a lot of people do their brewing in basements and, make the mistake of place there 2 cases of beer on the concrete floor to carb, then wonder why the case on top carbed fine and the bottom one is still flat. But I see your in Florida, not an issue.Keep them off the floor? Not sure I follow you there, but there are not on the floor anywho.Thanks,Rich
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