BeerBorg

So this Saturday my first batch of Mr. Beer will have been carb/conditioning for four weeks. I really want to give it a try but with my work schedule I may force myself to wait a few extra days. My second batch was bottled last week and the third is currently fermenting. It is like the song said, the waiting is the hardest part.

It's tough to wait, but the payoff is worth it.

Make sure you give the beer a couple of days in the fridge. Cold conditioning helps the flavor a bit, as well as allowing the trub to settle and solidify.

Report back after your first taste!

Ditto on what Dave suggested. Once you get a few brews in your pipeline the waiting is not so difficult. You'll have your own beer to drink while you wait.

Here's to your first beer batch

I'm right there with you, gonna let my first batch go another week and try again. Tried it Saturday night couple days short of 4 weeks, still had slight dry wine/cidery taste, but overall not bad for a first try. Mr B, Powerful Patriot Ale aka my Draft Day APA.

Welcome Dawg,
My first few MB batches had that same flavor, but at about 8-12 weeks it went away. As said above the extra few days in the fridge helps too. When you think you are ready I would recommend adding some steeping grains that will provide a fresher taste, better mouthfeel and head retention. You will not be mashing, so it will not provide more fermentables, but the improvement will be very apparent. Read the section on using too many adjuncts and the negative impact the can have on your brews. By getting to know your base kits the way they are is a great start.

Also remember that the stronger the beer, the longer it needs to condition.

I've done 3 MB batches, have not tried the CAL yet I think it still has another week conditioning, my Imperial IPA has a ways to go, but of the three that had an awesome taste going into the bottle, it went for 22 days in the fermenter, the first two were around 16-17 days. Maybe why I'm getting that taste, a couple days short of fully fermented. Saturday I ventured into DME and Steeping Grains I did a stout which is posted in the Brewhouse under What are you brewing/bottling today? topic

One thing I can tell you about the Coopers Mr. Beer yeast is that if you can keep the temps a bit warmer it will clean up the acetaldehyde (tart/sour apple flavor) faster and/or produce less in the first place if fermented warmer. Do not follow the logic folks follow for S-05 or other American ale yeast IE that keeping it in the 60-64 range will give you cleaner beer. The Coopers yeast likes it a lot better 64-70, it's NOT an American ale yeast, so do not treat it like one. It's more of an English kind of yeast.