Originally Posted by ajf
I've also had a metallic taste with green beer. Letting it mature for a few more weeks cured that problem.
If it's over carbed and tastes off, and it is a big beer, then then the only thing wrong is that you are impatient. That abbey is a big beer.Around 8%, right?
And at only two weeks it's not ready yet. It's fizzing because it has fully integrated the co2 into solution, the metallic taste is more than likely all the co2 not in solution that you are tasting.
The 3 weeks at 70 degrees
, that that we recommend is the minimum
time it takes for average gravity beers to carbonate and condition. Higher grav beers take longer. Like beers around 1.060 OG
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.
Lazy Llama came up with a handy dandy chart to determine how long something takes in brewing, whether it's fermentation, carbonation, bottle conditioning....
More info can be found here....Revvy's Blog, Of Patience and Bottle Conditioning.
With emphasis on the word, patience.
Check out the video, more than likely your beer is exhibiting the same thing that poindexter's beer did at only one week. The carbonation hasn't "locked in" yet.
I would walk away from your beer for at least a month minimum, if you leave it above 70. When you come back to it, it will be fine.
Tasting it @ two weeks? I don't even look at my til I am coming to the end of my thrid week, and STILL I am not expecting much with them....You're not making coolaid here.
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