Home Brewers Thread... Wine/Mead/Beer/Pulque

**riverbound** · 01-14-2015, 07:16 PM

I just tried my first batch of beer. Using a mr beer kit. Not sure if I did it right but it's been cold here and it said to keep above 65 degrees. So giving it a couple extra days.

Pretty sure I screwed up. But figured I would try with cheap and easy stuff before upping my game.

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**Mrs.K034** · 01-14-2015, 09:27 PM

Originally Posted by riverbound

I just tried my first batch of beer. Using a mr beer kit. Not sure if I did it right but it's been cold here and it said to keep above 65 degrees. So giving it a couple extra days.

Pretty sure I screwed up. But figured I would try with cheap and easy stuff before upping my game.

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Good idea!!

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**2manymustangs** · 01-15-2015, 06:18 AM

Originally Posted by riverbound

I just tried my first batch of beer. Using a mr beer kit. Not sure if I did it right but it's been cold here and it said to keep above 65 degrees. So giving it a couple extra days.

Pretty sure I screwed up. But figured I would try with cheap and easy stuff before upping my game.

Sent from my iPhone using Tapatalk

Lager yeast likes MUCHO colder temps, as proof, I used lager yeast in some pizza dough which was refrigerated for 48 hours and it worked like a champ...

Do you know what yeast you are using?

Lager can make a funky sulphur smell for the first phase of fermentation but that will go away... Ale yeast is mucho more sensitive to temps and will need 60+ for sure...

What makes you think that you messed it up? the smell?

You can always kick start the brew with more sugar/nutrient/yeast... How big of a batch do you have going???

**riverbound** · 01-15-2015, 06:20 AM

Originally Posted by 2manymustangs

Lager yeast likes MUCHO colder temps, as proof, I used lager yeast in some pizza dough which was refrigerated for 48 hours and it worked like a champ...

Do you know what yeast you are using?

Lager can make a funky sulphur smell for the first phase of fermentation but that will go away... Ale yeast is mucho more sensitive to temps and will need 60+ for sure...

What makes you think that you messed it up? the smell?

You can always kick start the brew with more sugar/nutrient/yeast... How big of a batch do you have going???

Well that's good the. As I'm trying out a lager. It didn't look right a couple days ago. Bottled it last night and it looked And smelled good. So I might be good.

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**2manymustangs** · 01-15-2015, 06:30 AM

Originally Posted by riverbound

Well that's good the. As I'm trying out a lager. It didn't look right a couple days ago. Bottled it last night and it looked And smelled good. So I might be good.

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Oh, excellente'... It can be cloudy for any number of reasons if thats the case...

I have a gallon of "pseudo pulque" going that was started with lager yeast and was 6 days done, and it was almost as clear as the spring water I started with, yesterday I messed with it and kick started it with more agave nectar/tangerine juice/pulp and its super cloudy-orange but working like mad again... I added the tangerine juice/pulp as a nutrient mainly and not to flava it...

Pulque is kind of a PREcurser to what is distilled into mezcal/tequila I think... Made from blue agave plant parts (i think)...