Improving Your Mr Beer Brewing Experience

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Improving Your Mr Beer Brewing ExperienceNone of us are going to put the major brewing companies out of business but there is nothing like tasting your own home brew. We are part of a society that wants to grow our own vegetables, make our own candles, can our own fruit and grind our own coffee beans. The satisfaction achieved is well worth the effort involved because we can proclaim that we did it ourselves.

By now everyone who has purchased a Mr. Brew kit has toyed around with it enough to come up with some pretty fabulous tasting suds. You have followed the main instructions to the letter and probably have encountered some “hits” and “misses”. Experimenting is part of the overall experience and customizing your own favorite beer is your ultimate goal anyway. There are always tips and suggestions that can help you along the way. The general instructions are the key to set you in the right direction. But as individuals, we desire to take away or add that little something to engrave our signature on the finished product. If you are having some bad tasting batches or need a few tricks and suggestions, let’s explore some ideas that might soon place your beer in the fridge at a liquor store.

The Brewing Process

• Make sure that you stir the Booster in the water until fully dissolved. This might take a little while and be sure your water is room temperature.
• Have a little patience even if the itch is killing you. A regular recipe including Beer Mix and Booster will probably take a couple of weeks to brew. That will feel like a short wait compared to some of the anxiety you will encounter as you move up to more advanced recipes. Hate to tell you, but some of those are going to take months.
• Adding extra sugar is not a good idea if you’re thinking it will raise the alcohol level. Nice try but it could hurt the taste quite a bit. Two thirds of the overall sugar should come from the malt extract and one third from your other source. These other sources can be fruit syrups, maple syrups, molasses, table or corn sugar. Never add these after fermentation has started. In general, the more malt extract used in the formula, the better your beer is going to taste.


First of all there will be no peeking. Don’t open the fermenter while it‘s doing its thing. Any floating microbes that infiltrate, could sour your brew and your face. Even if you think fermentation is finished, wait at least seven days before opening the fermenter when brewing a regular recipe, and much longer for the advanced formulas. The best way to tell if your beer is ready to bottle is to shine a bright light through the fermenter. First check to make sure the bubbling has stopped. If no more bubbles, the contents should still appear a bit cloudy, but if through the light you have a “glow,” then yes indeed you’re ready to go.

Nasty Taste Troubleshooting

• Cider taste – could be too much regular table sugar. Use more of the malt extract.
• Vinegar taste – infiltration probably from some bacteria. Make sure all items you use are properly cleaned before you start the process.
• Skunky taste – exposure to ultraviolet rays. Try to keep your keg in a dark area and use tinted bottles when possible.
• Medicine taste – probably from chlorine bleach. If you use bleach in your sanitation process, make sure you are only using one or two teaspoons per gallon of water. Rinse all items in sterile or perhaps boiled water. Chlorine could also be in tap water so it is best to use bottled drinking water for your brew.

Trial and error will be your guide as you proceed. Be patient and ultimately you will succeed in your quest for the perfect home brew.

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