dcott

Recipes 

Hey everyone. I'm a total n00b who has been bitten hard by the homebrewing bug. I've been reading a ton and currently have my second batch finishing up primary fermentation.

I bottled my first batch about 2 weeks ago and have tasted several bottles. Some are quite tasty, however some seem slightly off. I'm not sure what the offness is, and it seems strange to me that this would occur in some bottles and not others, considering I had the same sanitation procedures for all the bottles. Could it be that they are just bottle conditioning at different rates, or something else.

Either way it's all totally drinkable, I was just curious as to why the variations.

Thanks!

dcott

Recipes 

Also, do different sized bottles condition beer at different rates (i.e. 12 oz vs. 22oz?)

Tankard

Recipes 

2 weeks is too soon. 3 weeks minimum for bottles. 4 weeks is even better.

I had the same problem with my last extract batch. Some tasted fine, were well carbed, while others were "off" and were not carbed as well. I think aging is the cure for this problem.

a 12 oz should age just as quick as a 22 oz. The 12 oz will have less priming sugar while a 22 oz will have more. However, when the volumes are taken into account, there should be very little difference between the two.

carnevoodoo

Recipes 

Yes. They will condition at different rates. You are most likely tasting what we all call "green" beer. Let it sit for a couple more weeks. You won't be disappointed. Letting the beer have time to sit is the best thing you can do for it.

Grinder12000

Recipes 

I would think that just like wine bottle size is very important - why would beer be different then wine when it comes to bottle aging.

__________________
Grinders Island Brewery - Pipeline (Batch #)

Secondary Kentucky Common(83)
Primary #1 Scottish Ale 70(84)
Primary #2 The Black Pearl Porter(85)

Revvy

Recipes 

Wrong....Larger volumes of beer take longer to carb and condition...I usually bottle at least one 6 pack of 12 ounces for competition alongside whatever else I'm bottling in (usually pints and 22's.)

The 12's are usually carbed by three weeks, while the pints and 22 usually need 4-6 weeks.

We are dealing with living yeasts here, and they take longer to process a larger volume of liquid. This isn't an inorganic simple mixing of priming sugar like making koolaid, it is a life cycle, remember.

__________________

The Open Heart Surgery Recovery "Dramedy" continues!

Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured. - Madman

I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew

dcott

Recipes 

All, thanks for the reply (this was my first post and first batch). Ten days later (3.5 weeks total in bottle) I re-tasted, and must say everything is vastly improved. Thanks for the advice!