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Thanks for all the responses. My goal is to have it ready for the Superbowl in 31 days. If I let it ferment another week and a half (for a total of 2 1/2 weeks) and then bottle and sit for the other 2 1/2 week, would that be my best option? Or more fermenting/less bottle conditioning? Or vice...

I brewed my first batch (canned Muntons Nut Brown that came with my kit) on Sunday, but I forgot to take a hydrometer reading to get the OG before pitching my yeast. 4 days in my primary and it appears that fermentation has stopped or at least slowed down considerably. There are no more...