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05-07-2008, 05:51 PM
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#1
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Senior Member
Join Date: Apr 2008
Location: Largo Florida
Posts: 445
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will the sweetness die out?
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will the sweetness of my homebrew die out in time? and how much will the flavor change from 2 weeks in the bottle to like 3 months?
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05-07-2008, 05:53 PM
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#2
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Mmm...beer.
Join Date: Jul 2006
Location: Southwest
Posts: 12,350
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How long has it been so far?
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05-07-2008, 05:54 PM
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#3
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Senior Member
Join Date: Apr 2008
Location: Largo Florida
Posts: 445
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Quote:
Originally Posted by Yuri_Rage
How long has it been so far?
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2 weeks in the bottle |
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05-07-2008, 05:55 PM
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#4
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Mmm...beer.
Join Date: Jul 2006
Location: Southwest
Posts: 12,350
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Can you give us more specifics? OG, FG, recipe, hop schedule, etc?
Very generally, the answer to your question is no.
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05-07-2008, 06:02 PM
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#5
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Senior Member
Join Date: Dec 2007
Location: Sparta, Tn
Posts: 9,055
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Was it an extract beer? My first extract was a nut brown ale that I kegged and drank way to early. It was sickening sweet, but after a week or two in the keg, it started getting better. By the last three glasses it was actually pretty good. 
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05-07-2008, 06:08 PM
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#6
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Senior Member
Join Date: Aug 2007
Location: Colorado
Posts: 265
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I'm a firm believer that brews mellow out.
2 weeks to 3 months should be a nice change.
In the mean time. Brew up another batch!
Also knowing what the recipe is will help.
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05-07-2008, 06:36 PM
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#7
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Senior Member
Join Date: Aug 2006
Location: Piscataway, NJ
Posts: 19,424
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I'm making a big assumption here, but did you start out with hopped extracts and then just switch over to unhopped and forget to do a boiled hop schedule? It just sounds to me like you don't have balance due to complete lack of hops.
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05-08-2008, 12:05 AM
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#8
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Senior Member
Join Date: Feb 2008
Posts: 332
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If it is too sweet and that could mean that you bottle it too early, you could be facing problems with bottle bombs.
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05-08-2008, 12:24 AM
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#9
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Senior Member
Join Date: Feb 2005
Location: Atkinson (near the Quad Cities), IL
Posts: 17,955
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Too sweet means either you underhopped or bottled before the brew was done fermenting... 
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05-08-2008, 12:54 AM
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#10
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Senior Member
Join Date: May 2007
Location: Chapel Hill, North Carolina
Posts: 1,083
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I made a robust porter using Windsor yeast, and the stuff just didn't attenuate well. It was a sweet beer, but the sweetness got smoother and more palatable in time. The takeaway is two-fold: time is good for beer, and I'm not a fan of Windsor (used it twice, two sweet beers). The upside for you is that if it doesn't go away, it will get better with time.
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