Ok I have had my first batch ever sitting in bottles for about 3 weeks now. I tired one at the one week point and it tasted great nice hop aroma, a good balance between the bitterness and the malt, besides the lack of carbination it was great!
Tried one two weeks later and the carbination was about the same as the first still kind of flat. It tatsed worse, hardly any hop aroma and a wierd maybe tangy or astringent taste to it.
Tried one this morning the 3 week point now, still not much carbination when I pour the glass I maybe have an 1/8 to maybe 1/4 inch of head if I am lucky and then it dissapears right away. Same wierd taste also.
When I bottled I used the coopers carbination drops. I used tap water for my parital boil and distilled water for my top off water. It was a Big Ben Pale Ale from MW. I can get why that first one tatsed great besides the lack of carb, and then they got worse?
Anyone have any insight on what might be going on, or if you need any info from me let me know, thanks
I have my second batch in the secondary right now, transfered it last night, and now it is sitting in the secondary with some oak chips the recipe calls for. I did use spring water this time, not sure if the first one was a water issue or what?