hector

Recipes 

I meant , if that was because of caramelizing and so on , then it should have tasted sweet to some extent . But , it was always watery .

Although , it was for 3 Weeks in the Primary and then bottle conditioned for 5 Weeks .

I was also suspicious of distilled water which I used by my previous batches . Therefore , I used spring water for brewing the existing batch .

Hector

NordeastBrewer77

Recipes 

spring water's great, i use it a lot for lighter beers. distilled, i'd stay away from unless i was adding minerals to the distilled to replicate some region's water.
when i first started, i had some beers come out water-y, in my case it was due to over carbing my brews, i was using the 5 oz that come with kits, or just doing 5 oz when i didn't use a kit. i've since found out that 5 oz is a lot for 5 gal of most styles of beer, started using a priming calc to get the right amount of sugar for the batch and the water-y flavor has not since surfaced.

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The Polk Street Brewery

Brewin' 'n' Que'n - YouTube Shenanigans

Quote:

Originally Posted by yeoitsmatt can i drink this? I mean. Im gunna. But is it fine?

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Originally Posted by yeoitsmatt it's not a barley wine. it's an ale.

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Originally Posted by bottlebomber Have you seen the price of ketchup lately? And I'm not talking Heinz.

hector

Recipes 

I always use calculators to determine how much Dextrose I need for priming . I started with 2 ( as the Volume of CO2 in the Beer ) , then by the next batch I went up to 2.2 and by the third batch went up to 2.4 and THAT was a satisfying carbonation for me , however , the Beer didn't have a good body .

Anyway , I'll try to rouse the yeast cake as the fermentation slows down ( probably on Sunday evening ) and hope it will work for me this time .

Hector