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I have kept them in the fridge for up to a week. Probably going to put them in a closet and forget about them for a bit.

That is pretty annoying... teaches me for the blind faith I put in the instruction sheet. Anyone have a good cooking recipe for a super bubbly coffee porter?

Do you think time will mellow out the carbonation? I've just been blindly following the directions assuming midwest has a grip on what needs to happen. In the future should I add less sugar to the beer before bottling for less carb?

Made the peacekeeper coffee Porter from Midwest. Did 2 in primary, added coffee and did 2 more in secondary. Don't have any readings since people seem to agree that the kits are straight forward. Anyhow it has been bottled for 4 weeks and the beer is very carbonated. I was expecting it to be...

Transferring the Midwest java stout to a carboy after one week in primary and it tasted like it had a slight carbonation. I'm just blindly following the directions that came with it so I unfortunately don't have hydrometer readings. Is this normal? Aside from the carbonation it tastes fine.

I still have about 45 bottles left. I'm sure w/ time it'll change... just need to hear someone say it to make me feel at peace. It's been just over 2 weeks now

I just tried my Irish Red after 2 weeks and I was surprised by how good it was. Only issue is a little more sweetness than I was expecting. As it sits in bottles is that something that will disappear?

Does anyone have any recommended mods to the midwest coffee porter kit? Seems a few people mentioned adding 1/2 lb bakers chocolate at the beginning of the boil on the midwest review page. Looking to see if the experts here know of some simple changes easy enough for a beginner.

Yup same kit. I was looking to get a beer thief or turkey baster before I started taking readings. Don't want to risk dropping anything while holding hydrometer

I don't have anything for secondary yet so it's just sitting in the same bucket for approaching 2 weeks. (irish red from midwest) Is it possible to let it ferment for too long? Instructions say 2 weeks then bottle. I know following the directions word for word can lead to not having much...

Once the airlock stops after the first few days... what exactly is happening?

has anyone seen anything similar to sam adams brick red? It is one of few beers I really like by Sam. I think it is exclusively sold in Boston bars so it may not be super familiar. EDIT: I do have the Midwest Irish Red fermenting right now. Maybe something could be added during secondary to...

Oh ok. I thought I read that you were doing 10 gallon batches every other week.

What do you do with all that beer? Do you just have loads of kegs & bottles around?

One last question. Does the red cap stay on the air lock? Got the one with the Midwest kit

Thanks, you guys

My first time so I don't know if it's normal