So my wife and I bottled our first batch, an American Wheat. We primaried (sp?) for 9 days b/c fermentation lasted 6. Then we racked to a secondary for 7.5 days. After the primary fementation all tasted well. Then once we began the bottling we took a sample for a hydrometer reading (1.013) and gave it a taste. All I can say is that it has a real dry, flat (obviously), not astringent, but definitely alcohol taste to it.
We have been using the basement for fermentation as this is the only cool portion of our home. We also wrapped the vessel in a towel to avoid any light. Temps could range from 68F to 74F, and swing within that range throughout the primary and seconday phases. My question, could the temperature swings have affected the taste or could the beer have been sitting too long with the trub imparting off flavoring?
It is really hard to describe the flavor, but we both agreed that it did not taste as good after secondary fementation as our tasting after primary fementation. What are your opinions?
As always, the help we receive here is greatly appreciated!!!
We really aren't that worried about it, as it has been a fun process. I'm pretty lucky to have a lady who likes to brew!