Pappers - It is not my first. I have done three ales, thought one came out flat - I have a question about that as well. All were extract, basic kits from the home brew store, the two that were not flat were quite good.
The having good beer part was great but I found the limitations of the extract with steeped grains repetitive and frustrating. I know quite a bit can be done with extract brewing but extract beer always tastes like home brew. Not necessarily a bad thing, I just want my beer to taste and look like really good beer not really good home brewed beer.
My other question though. The batch that came out flat was a pale ale, extract with steeped grains. It went for three weeks in the primary and about four in a secondary. In the carboy it was a beautiful super clear amber color – I was pumped. Six weeks later in the bottles, it is flat. Does too much time in a primary or secondary let too much suspended yeast settle out, thus leaving nothing to eat the priming sugar?
Thanks a lot everybody’s responses by the way.