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Brewing Instructions -- MR.BEER® Premium Beer Kit
O fficial MR .BEER ® Instructions. For que stions or support call 1-800-852-4263.
MR.BEER® Premium Beer Kit Instructions
These instructions will familiarize you with the brewing procedures of the MR.BEER® Home Brewing System. Each
included can of Hopped Malt Extract will produce a single 2 gallon batch of premium all-malt beer with approximately
3.7% alcohol by volume (ABV). Once you are familiar with the basic principles of this brewing system, you'll be able
to brew a huge range of other beer styles utilizing MR.BEER® ingredients and your own limitless creativity.
KIT INC LUDES:
(1) 2 Gallon Keg (Fermenter) with Lid
(1) Spigot, Washer and Nut
(1) C ans Hopped Malt Extract (HME)
(1) Yeast (Under Lid of HME)
(1) No-Rinse C leanser
(11) Reusable 740-ml Plastic Bottles1
(11) Bottle C aps and Labels
(1) Packet MR.BEER® C arbonation Drops
(1) Brewing With MR.BEER® DVD
YOU WILL NEED:
2 Gallons Refrigerated Water2
1 Gallon Water C ontainer
3 Quart Pot (Or Larger)
Metal Spoon or Hard Plastic Spoon/Whisk
C an Opener
Measuring C up
Large Mixing Bowl
Instructional Video
http://www.youtube.com/mrbeer
Step 1: Spigot Assembly
1. Place washer on the spigot so that its beveled edge faces the outside keg wall.3
2. Insert spigot into keg.
3. Place the nut with the wide flat side against the inside keg wall and hand tighten.4
4. Fill the keg with water and let the keg sit for a few minutes to test for leaks.
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Step 2: Sanitizing
Sanitizing is an essential step in the brewing process because it kills bacteria and wild yeast that can produce offflavors in your beer.
1. Fill clean keg with lukewarm water to the 4-quart mark on the back. Add ½ pack of the No-Rinse cleanser and
stir until dissolved. Once dissolved, the sanitizing solution is ready to use.5 Screw on lid and swirl so that the
solution makes contact with all parts of the keg, including the lid.6 Allow to sit for 10 minutes.
2. Open and close the spigot several times. Place your spoon, can opener and measuring cup into the bowl to
sanitize them. Dispense the solution into your bowl. Make sure all surfaces make contact with the sanitizing
solution for 10 minutes. Use the bowl as a resting spot for your clean utensils during the brewing process.
3. When all surfaces have been thoroughly sanitized, drain keg into the sink Do not rinse or dry.7 Proceed
immediately to the brewing process.
Helpful Tip
See the C are and C leaning instructions regarding washing your equipment if your keg has previously been used.
Step 3: Brewing
Brewing beer is the process of combining a starch source (in our case a hopped malt extract) with yeast. Once
combined, the yeast eats the sugars in the malt, producing alcohol and carbon dioxide (C O2). This process is called
fermentation.
1. Remove the yeast packet from under the lid of the can of Hopped Malt Extract (HME), then place the
unopened can in hot tap water.8 Using the measuring cup, pour 4 cups of water into your clean 3-quart or
larger pot.
2. Bring water to a boil, and then remove from heat. Pour the HME into the hot water and stir until thoroughly
mixed. This mixture of unfermented beer is called wort.
3. Fill keg with refrigerated water to the 4-quart mark on the back.
4. Pour the mixture of HME and water into the keg, and then bring the volume of the keg to the 8.5-quart mark
by adding more refrigerated water. Stir vigorously with the spoon or whisk.9
5. Sprinkle the yeast packet into the keg. Screw on the lid. Do not stir.
6. Put your keg in a location with a consistent temperature between 68°and 76° F (20°-25° C ) and out of direct
sunlight. Ferment for 14 days, until yeast has settled.
7. After approximately 24 hours, you will be able to see the fermentation process happening by shining a
flashlight into the keg. You'll see the yeast in action in the wort. The liquid will be opaque and milky, you will
see bubbles rising in the liquid, and there will be bubbles on the surface.
Your fermentation will usually reach its peak in 2 to 5 days (this is also known as “high krausen”). You may see a
layer of foam on top of the wort, and sediment will accumulate at the bottom of the fermenter. This is totally normal.
C omplete fermentation will take approximately 2 weeks.
After high krausen the foam and activity will subside and your batch will appear to be dormant. Your beer is still
fermenting. The yeast is still at work slowly finishing the fermentation process.
Step 4: Bottling & Carbonating
Fermentation is complete, meaning your beer is ready to bottle, when the yeast is no longer active, and the liquid in
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Brewing Instructions -- MR.BEER® Premium Beer Kit
the keg is clear of the cloudy haze it had while fermenting. You may see rising bubbles in the wort, residual dime
sized bubbles on the surface, and should absolutely see a layer of sediment at the bottom of the keg.10 This typically
takes around 7-14 days, and will not ever take any longer than 21 days, given the correct temperature.
1. When you are sure your beer is ready to bottle,11 fill your clean 1-gallon container with warm water then add
the remaining ½ pack of No-Rinse cleanser and stir until dissolved. Once dissolved, it is ready to use. Fill each
bottle halfway with the sanitizing solution. Screw on caps and shake bottles vigorously allow your bottles to
stand for 10 minutes, shake vigorously again to ensure all parts have been touched by the sanitizing solution.
Empty your bottles.12 No rinsing is required.
2. Add 2 MR.BEER® C arbonation Drops to each 740-ml bottle.13
3. Fill each bottle from your keg to just above the base of the neck (about 1 ½ inches from the top).14
4. Place caps on bottles, hand tighten, and then gently upend the bottle. Do not shake.
5. Store the bottles upright and out of direct sunlight in a location with a consistent temperature between 68°and
76° F (20°-25° C ). Allow to sit for about 14 days to allow this secondary fermentation, or carbonation stage,
to complete.15
Step 5: Enjoy your beer
You beer will always taste best if chilled for at least two days before drinking. Now pour it into a frosty glass and
enjoy! 15
CONGRATULATIONS!
YOU ARE NOW A HOME BREWER!
Step 6: Care & Cleaning
Your MR.BEER® keg, spigot assembly, caps and bottles are completely reusable. With proper care, your brewing
equipment will last for years. Just follow these general maintenance tips:
1. Immediately after use, remove and disassemble the spigot assembly from the keg, then thoroughly wash all
parts in warm water using a soft cloth and a clear, basic liquid hand soap or C raftmeister Brewery Wash
(available at www.mrbeer.com). Do not use dish soap; it will leave a film that can add unwanted flavor to
your next batch of beer. The MR.BEER® keg, lid, bottles and spigot assembly are not dishwasher safe.
2. Do not use scouring pads, wire brushes, or abrasives during cleaning as they can leave small scratches,
which can harbor bacteria that may infect your beer.
3. Be sure to always sanitize all equipment immediately before brewing again.
Footnotes
1. Not included with the Deluxe Kit. Instead, collect bottles designed for carbonated beverages, like plastic soda
bottles and caps. You’ll need enough to hold 256 ounces. Bottling systems are available at www.mrbeer.com
for as little as $13.95 plus S&H.
2. Tap water, bottled spring water or charcoal-filtered tap water all work great. Don’t use water that has been
treated by reverse osmosis or a water softener. The yeast requires some minerals to properly ferment your
beer.
3. The most common problem in assembling the tap is the washer being backwards.
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4. Do not use pliers or a wrench as they can damage the assembly.
5. You will use the other half of the No-Rinse cleanser during bottling. The sanitizing solution cannot be saved
and reused at a later date.
6. The keg has ventilation notches in either side of the mouth. Liquid will leak from these notches when the keg
is tipped, so you may want to do this step over the sink.
7. Any remaining sanitizing solution droplets will not harm you or your beer.
8. Hot water will help the syrup-like malt inside the can pour more easily.
9. Stirring will introduce oxygen to the wort that gives the yeast what it will need to begin fermenting.
10. This is a normal byproduct of the yeast’s life cycle and is called trub.
11. To be 100% sure the fermentation is complete, draw a small amount of beer from the tap. If it tastes like flat
beer, it’s ready to bottle. If it tastes sweet, give it a few more days in the keg.
12. The rings at the bottom of the caps may come off. Don’t worry, that will not affect the cap’s ability to seal.
13. PRIMING SUGAR AMOUNTS FOR OTHER BOTTLE SIZES: 12 oz bottle -- ¾ tsp; ½ liter bottle -- 1 tsp; 20 oz
bottle -- 1 ¼ tsp. For more bottle sizes, go to www.mrbeer.com.
14. Hold the bottles at an angle to reduce aeration. Do not unnecessarily move your keg while bottling; this will
minimize amount of sediment transferred into the bottles. A better way to reduce aeration is to use a bottling
wand, which you can find at www.mrbeer.com.
15. One sure way to know your beer is carbonated is to squeeze the bottles; if they are hard as a rock then your
beer is fully carbonated. A small amount of sediment at the bottom of the bottle is normal.
16. To improve the flavor of your beer even more, we strongly suggest conditioning it for weeks or even months
(the time will vary based on the beer itself; stronger beers, for example, generally need longer conditioning
times than lighter, more mellow beers). This can be done in one of two ways. Warm conditioning: Place
bottles in a dark, dry location away from sunlight that is between 50°and 65° F. Cold conditioning: Place
bottles in a refrigerator or dark, dry location that is between 35°and 49° F. Cold conditioning is also called
lagering.
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