Recurring Themes

I've noticed two things that are continuously discussed on the forums. The first thing is known as the 2-2-2 rule, which everyone uses (contrary to Mr. Beer instructions) and whether or not you should use the booster as a brewing ingredient.

2-2-2 Rule: Each "2" in the 2-2-2 Rule refers to how many weeks the beer should stay at each stage. 2 weeks fermenting (which my West Coast Pale Ale is doing right now), 2 weeks carbonating in bottles at room temperature, and then 2 weeks cold conditioning in the refrigerator. The Mr. Beer directions state that the beer should ferment for at least 7 days, but 14 days is better. Given the low alcohol content (approx. 3.7% ABV) in the batch I have, it is possible to be done fermenting in 7 days, but unlikely. I am going to let it ferment for 14 days total (only 3 more) before I take a sample. Leaving it in the fermenter a little longer than necessary won't hurt anything, the general consensus is that it can only help!

Booster: The use of booster seems to be an ongoing debate. Some people hate it and will never use it again. While others will use it depending on the recipe, especially if they already have it on hand. Booster is made form corn syrup solids and is used as a brewing adjunct. Adjuncts are unmalted grains, such as corn, rice, rye, oats, barley, and wheat. Each pouch of booster adds about 1.3% abv per batch. Contrary to the Mr. Beer website, most forum members agree that booster slightly thins out a beer and can produce a cindery taste.