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Your first batch is an experiment already! My suggestion is not to change things up too drastically with your first batch. How will you know if you like it the way it is intended to be made if you never make it that way? Just my two cents. But, the answer to your question...the beer that spends...

Some good ideas here...subscribed :)

Use this priming calculator! http://www.tastybrew.com/calculators/priming.html

It will clear up either in the bottle or in the fermentor. The question is, do you want the trub to fall to the bottom of the fermentor or the bottom of the bottle? The clearer it is at bottling the less "junk" you have at the bottom of the bottle when you drink it. Like others have said...just...

Like Justibone said, you can use it and it will work fine but if you do not make the necessary adjustments your beer will be more flat than when using table sugar. You need to add a little more corn sugar to get the same carbonation level as the table sugar with the same measurement provides...

First of all, welcome! You came to the right place to get your questions answered. I started out with the Mr. Beer kit for Christmas years ago as well. A great place to start! The things you are learning with the Mr. Beer translate easily to bigger batches with more advanced equipment.

Don't make it harder than it has to be! Just put the sugar into the bottles and cap it. Give it a gentle roll to dissolve the sugar into the beer and you're done...except for the waiting :mug:

Either way will make beer! One week in the primary is common so I would move to secondary before you leave so you can bottle it when you get back! Let us know how it turns out :mug:

I've also used brown sugar with this recipe and had excellent results. It gives the beer just a hint of molases flavor which blends well with this particular beer (and also boosts the ABV). I have had great results with the yeast that came with the kit. But use whatever you feel comfortable with.

Cold crashing is used primarily to make a beer clear. Hefe's do not require this as they are not supposed to be clear. They should be cloudy looking. You should not do this with the style of beer you are making. One less step!

Kudos on the adventure! I think you will find that as the fermentation progresses, much of what is floating in the brew will settle to the bottom. There is usually plenty of room at the bottom of the fermentor for the trub to collect and not clog up the spigot. However, with fruit, there are...

Yes! No matter how it turned out, you still made beer!!!:mug:

I agree bp. Optimistic!

The websites 3.8 is based off one can and one booster pack. Each can is extimated at 2.3 abv with a booster pack adding 1.5 abv. Sounds like you deleted the booster pack and added a can which should have brought it to 4.6 (2.3+2.3). At 70 degrees and 1.03 reading on your hydrometer, your maximum...

Bottle bombs are due more from adding too much sugar when bottling rather than having too much (or too strong) yeast. In other words, if you add the correct amount of sugar when bottling, you do not have to worry about making bottle bombs (assuming your bottles are in good shape). Good luck!

Yes...what jollytim said! I use table sugar regularly to prime. There isn't enough sugar to make any off flavors that my taste buds can tell. Don't use table sugar for your primary fermentation because would be enough to change the flavor. You can get corn sugar (dextrose) from any homebrew...

Can't wait to see it in action!!

subscribed!

It's a pretty tight fit. I usually dip the end that goes into the spigot in my sanitizer first...helps a little.

"surveillance beers" LOL! Perfect!