30 Recipes And Going Strong

 I've brewed 30 different Mr. Beer recipes in 2010 ranging from simple to complicated and at this point I doubt I'll ever 'advance' to another type of brewing. Every recipe has produced great tasting beer and I've never had an issue with infection, oxidation or dead yeast just following the standard Mr. Beer directions. I've never moved the batches to a secondary fermenter or cold crashed them before bottling since the beers always come out clear and have great foam.

Mr. Beer brewing is perfect for my lifestyle and wallet, I can brew really good tasting beer with a minimum of fuss and bother. On brew day I typically brew 6 batches (12 gallons) of beer in my fermenters in about 7 hours start to finish including cleanup.

 Six 2 Gallon Fermenters With Six Different Recipes

The 2 .13 gallon batch sizes are perfect for experimenting with new recipe additions and the kegs do not take up a lot of room. Instead of 'moving on' to the other types of brewing I just keep tuning and tweaking my Mr. Beer and recipes, and recipes created by other brewers, using the smaller fermenters.

  I'm anxious to try adding some Crystal steeping grains to my next recipes, still using the Mr. Beer fermenters, and using some new dry or liquid yeast strains to add a bit more fullness to my next  beer recipes. While extracts set the stage for the style of beer you want to brew the addition of steeping grains, hop varieties and types of yeast all work together to give each recipe a unique character.

Novacaine Recipe brewed June 10, 2010:

1 Can West Coast Pale Ale HME
1 Can St. Patrick's Irish Stout HME
1 Can Golden Wheat UME
2 Cans Pale Export UME
2 Packets Dry Brewing Yeast
2 Packets Sterling Pellet Hops
2 Packets Northern Brewer Pellet Hops
1 Pouch Ale Liquid Yeast
2 Muslin Hop Sacks