batches_brew

Recipes 

If you could describe "green beer" flavor how would you do it? I poured my first glass of South English Brown Ale tonight. I couldn't wait 3 weeks so after 11 days I opened my runt bottle (the last one filled before running out/3 quarters full.)



I was relieved to hear the sound of C02 escaping. It's strong because I accidentally shorted the batch by a gallon of water. It was good but had a kind of rich, alcoholic taste. Sour/sweet, but not too sour. It's hard to explain. It's like a clean brown ale flavor with the undercurrent of flavor described above. Is that the green flavor? If it mellows out a little it will be great!

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Primary: American Pale Ale
Secondary: American Brown Ale, IIPA
Bottle Conditioning:
On Deck: Hefeweizen, ABA, Robust Porter

Tankard

Recipes 

Sounds like "green" to me. That little bite will calm down quite a bit over the next couple of weeks while the yeast continue to clean up after themselves. At 3 weeks you'll have a good beer, at 5-6 weeks even better, and so on.

Give it time and have patience and I think you will be richly rewarded.

batches_brew

Recipes 

I have three more batches in various levels of fermentation and I'm not hard up for good beer. I can just walk to the liquor store up the block for some Stone or Lagunitas. My point is that I'm gonna wait another few weeks before officially breaking into the batch. Better to have it in it's best state possible.

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Primary: American Pale Ale
Secondary: American Brown Ale, IIPA
Bottle Conditioning:
On Deck: Hefeweizen, ABA, Robust Porter

Pi Kapp Beer Guy

Recipes 

Cant say it enough:

Patience is a virtue when it comes to home brewing. I opened my first beer a week after bottleing and thought i bottled monkey urine. Wait a few and sure enough it will get better. My first went from Monkey urine to drinkable after two more weeks.

batches_brew

Recipes 

Now that you mention it, there was a slight monkey urine flavor there. Spider Monkey to be specific.

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Primary: American Pale Ale
Secondary: American Brown Ale, IIPA
Bottle Conditioning:
On Deck: Hefeweizen, ABA, Robust Porter

Orfy

Recipes 

Wait 2 weeks and you'll learn the difference for yourself.

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Have a beer on me.

Kauai_Kahuna

Recipes 

Simple answer, bad - or just not good to great.
I think your original post described it perfectly, wait two to three weeks to see the difference - you sure your not a beer snob posing as a newbie question?

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In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.

batches_brew

Recipes 

No. Just a beer snob who IS a newbie.

__________________
Primary: American Pale Ale
Secondary: American Brown Ale, IIPA
Bottle Conditioning:
On Deck: Hefeweizen, ABA, Robust Porter

Revvy

Recipes 

Read this, and watch the video...

http://www.homebrewtalk.com/558191-post101.html

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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

batches_brew

Recipes 

Nicely written. Thanks.

__________________
Primary: American Pale Ale
Secondary: American Brown Ale, IIPA
Bottle Conditioning:
On Deck: Hefeweizen, ABA, Robust Porter