Hi there-
So, I recently purchased the Mr. Beer kit (yea yea yea...) and I couldn't be more excited to try some home brew!! However, one issue has come up:
I'm making the standard High Country Canadian Draft that came with the kit, and followed the instructions verbatim: fermented for 14 days until there was sentiment on the bottom of the fermenter and the beer was no longer sweet, bottled and primed with the right amount of sugar, and let the bottles sit in a dark room-temperature controlled closet for 9 days. Yesterday, 9 days into the carbonation step, the bottles were ROCK hard -so I refrigerated one for a few hours to sample the fruit of my labors. Unfortunately, the brew was rather sweet (although the carbonation was spot-on). That said, to eliminate the sweetness, do you recommend I continue to let the rock hard bottles sit in the temperature controlled closet for a few more week, or put them in the fridge to condition, or...? Also, do you recommend I slightly reduce the amount of primming sugar used on my next batch? Thank you!!
So, I recently purchased the Mr. Beer kit (yea yea yea...) and I couldn't be more excited to try some home brew!! However, one issue has come up:
I'm making the standard High Country Canadian Draft that came with the kit, and followed the instructions verbatim: fermented for 14 days until there was sentiment on the bottom of the fermenter and the beer was no longer sweet, bottled and primed with the right amount of sugar, and let the bottles sit in a dark room-temperature controlled closet for 9 days. Yesterday, 9 days into the carbonation step, the bottles were ROCK hard -so I refrigerated one for a few hours to sample the fruit of my labors. Unfortunately, the brew was rather sweet (although the carbonation was spot-on). That said, to eliminate the sweetness, do you recommend I continue to let the rock hard bottles sit in the temperature controlled closet for a few more week, or put them in the fridge to condition, or...? Also, do you recommend I slightly reduce the amount of primming sugar used on my next batch? Thank you!!