Thanks for the tips, broham! I was definitely going to give it two weeks in the barrel, and at least two in the bottle. I added 1/2 cup of honey and 1/2 oz. of cascade hops; it’s the same as one of their craft recipes, so it should turn out okay. Added bonus: higher abv. I’m not complaining.Tonight’s events included a crash-course in home brewing. Thanks to my sister and her husband who picked this up for me as a Christmas gift, I’m starting my own batch. It’ll be a few weeks before I have anything worth drinking, but I’m stoked. What follows are a few pics. Enjoy!
from my experience, i would use the 2-2-2 rule in brewing meaning 2 weeks in the primary (Mr. beer keg.) 2 weeks in the bottle, and 2 weeks conditioning in the fridge.
also check out http://www.mrbeerfans.com/ubbthreads/ for a lot of good info
I would double check the final gravity before bottling. You have to be careful of bottling before it’s done fermenting, especially with the added sugar. If you bottle prematurely, you’ll have a bit of a mess on your hands.
