Bottling time after 24 days of Fermentation

Today is beer bottling day.  I enlisted Abbie's help.  She was happy to oblige when she learned part of her duties included dispensing a teaspoon of sugar into each ~16 oz Groulsh bottles.  Well, that and she got to use a funnel.

Brewing a Maibock German Style Lager with Abbie

In time for spring, I decided to take the Mr. Beer kit out of hibernation to brew a Maibock German Style Lager that is described by Mr. Beer as complex, bready, and having a slightly honey-like malt sweetness.  This is probably the first time I've brewed since moving to Peoria.  I mention this as the Lake Michigan water via the DuPage Water Commission used in my earlier endeavors didn't cause any problems.  Let's see what the water tables of Peoria gives us.  (That said, the water in Peoria has a much higher magnesium and calcium content compared against Lake Michigan water.  However those ions are mitigated by the water softer.)