Jabrock1

Recipes 

It tasted kinda dry and a strong alcohol taste. The OG was around 1045 and FG was about 1008-1006. It's the coopers lager kit. Well bottle conditioning help this and is it normal?

Tall_Yotie

Recipes 

It is 3 days old. It is like tasting chili before it has time to cook. Even if you are impatient for the 3 weeks you should give a beer normally, wait at least a week. At 1008 it will be a bit dry, but a lager should be anyway. Do not judge the flavor at all at this point. Give it 2 weeks more at least, and then test it.

Happy brewing!

Revvy

Recipes 

The 3 weeks at 70 degrees, that we recommend is the minimum time it takes for average gravity beers to carbonate and condition. Higher grav beers take longer.

Stouts and porters have taken me between 6 and 8 weeks to carb up..I have a 1.090 Belgian strong that took three months to carb up.

Temp and gravity are the two factors that contribute to the time it takes to carb beer. But if a beer's not ready yet, or seems low carbed, and you added the right amount of sugar to it, then it's not stalled, it's just not time yet.

Everything you need to know about carbing and conditioning, can be found here Of Patience and Bottle Conditioning. With emphasis on the word, "patience."

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lumpher

Recipes 

3 day old beer? i shudder to think what it would taste like

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Taps:
1: Belma Blonde
2: Toasted Pale Ale
3: Belma Pale Ale

Kegged:
Fermenting: Belgian Saison, Berry wine

In the fermentation chamber:

Fermenting: Toasted IPA

bgrayson726

Recipes 

Taste it after 3 months.. hell, even after 3 weeks and it will be a completely different beer

brewtus72

Recipes 

I had this similar problem with my amber ale. It had a bit of a stronger alcohol taste at bottling and even after 5 days. It's just green beer let it set 3 weeks at minimum, it will probably be the best between 4-6 weeks imo. give the yeast the time they need to clean up all the off flavors from fermentation.

NordeastBrewer77

Recipes 

Yeasty, bitter and all 'round green comes to mind!

To the op, these guys are right.... Let that beer site at room temp for a few weeks, fridge for a few days, then drink... It'll be a whole 'nother animal!

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Brewin' 'n' Que'n - YouTube Shenanigans

Quote:

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

Quote:

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.

plumbob

Recipes 

Who among us really NEVER did this with one of our first brews

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Bottles: Standard Deviation Sorghum Steam Beer, Crowded Firetruck Red Ale, Black Tsar RIS
Fermenter: Belgian Dark (but not so strong), GF IPA
On Deck:

Ogri

Recipes 

I was chomping at the bit at 3 days but managed to wait a whole week before I sampled the inaugural bottle from my first batch.

It was highly carbed, smelled like s4ite and didn't taste much better, had been fermented up around 78-80F due to not having a swamp cooler or any idea about the importance of ferm. temp control during the first few days of vigorous fermentation, but after about three months bottle conditioning it's starting to taste not too far off a Newcy Broon

BlainD

Recipes 

Revy doesn't even know he answers these posts. It's done completely on impulse while sleep walking.