So... What about those hundreds of videos on you tube of people force carbing so they can drink their beer almost immediately?
How about you say something more like "try waiting 2 weeks for IPAs and longer for higher ABV" or something rickbeer classic like "you never stated what beers you're brewing, how can we suggest anything without such vital info?"
I'm kegging now and I was thinking about the benefits of bottling and of kegging.
what beers would you keg and drink 3-4 days after fermentation and what ones would you bottle and drink 4 weeks later?
So far every beer I've kegged I've also bottled a sixer and the sixer is a lot more balanced out and hops seems much smoother 4 weeks later.
Just wondering if anyone who has kegged has a preference as what to keg and what to bottle.
Also, it is important to remember that MB recipes are brewed at ale temperatures with ale yeast. The use of the word lager for MB HME cans only implies a loose interpretation of a larger style in an ale. I get the feeling that you are not yet ready for more advanced lager brewing, but you can still make some great beers using the MB HME and yeast. Nickfixit had a great suggestion.