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With mine, I use a pound of caramel 40 and a half pound of victory. I don't use the honey. I find the taste is perfect for me, the hops come through more than the malt does. I also dry hop in the keg with an oz.

I seem to run into the same problem, my beers are never ready in 3-4 weeks. I'm usually closer to 6 weeks. As far as the malt character goes, I would try using less victory and more caramel. I have a recipe very similiar. The second time I brewed it, I used more caramel than victory and it...

Try cutting back the priming sugar a little. When I bottled, I would use 3/4 cup (4oz). As stated in John Palmer's How to Brew.

I haven't bottled since I bought my keg system. The initial cost is the only turnoff. I will never go back to bottling full batches. I might buy an adapter to bottle right from the keg, but that will be the extent of bottling for me. I absolutely hated bottling.

Put it Down - Mike Doughty

Kayaking and fishing, usually at the same time.

How much priming sugar and what size batch are you making? It sounds like it's overcarbed.

I don't use kits anymore, but Northern Brewer has a Sierra Nevada clone, I think it's called Sierra Madre. I wouldn't base your first experience on your brewing future. It took me a couple of batches before I had a process that worked for me and made it enjoyable. Good Luck

What are you carbing with? Are you using bottles or kegs?

Ghost of Traveling Jones - Ryan Bingham

Aero Zeppelin - Nirvana

The Bear - My Morning Jacket

I just finished Beer School:Bottling Success at the Brooklyn Brewery

No Woman No Cry - Bob Marley

Used To Get High - John Butler Trio

If I remember correctly you would have to carb around 40 psi. Why not carb naturally?

Good music and cool video. Thanks for the post

Chemical Tribe - Jerry Cantrell

Hey Scott, fellow Marylander here. Welcome and congrats on your first session.

Pull up the thread, many people sweeten it with different sweeteners. In the future, IMOP, I would let it sit for awhile. I've done 2 batches, and to be honest it doesn't start to get good until about 5-6 months. I just racked a bacth to a keg last week, it sat in the carboy for 3 months and...