I've brewed 2 5-gallon batches, and seem to have problems with both of them. A little frustrated so far, with the money I've spent on the ingredient kits and equipment. I've brewed about 12 MrBeer batches without a single issue.
First batch was Carrbou Slobber from NB. I followed all the instructions, was very careful about sanitization. Just tried the first bottle and, it was really awful tasting. Very sour / green tasting. It was in primary for 7 days, where it stopped bubbling and the krausen dropped off the top, so I racked it over to the secondary. There was a ton of what appeared to be yeast left in the bottom of the primary. After 4 weeks in secondary, I bottled. 2 weeks after bottling, I threw a couple in the fridge and tasted them over the weekend. Did I move it out of the primary too soon? Did the fermentation stop?
My next batch, I brewed this past Sunday. It is the NB Irish Draught w/ Wyeast Irish Ale yeast. Everything went smoothly, and I put the bottle in my basement. My basement is not all that cool. I checked the temp yesterday afternoon, and it was at 80. Since the instructions say 62-72degrees, and the bubbling had started slowing down tremendously, I thought it was too warm. I grabbed a bag of ice and a cooler. Meant to leave it together for only a couple hours to drop the temp down a bit. Forgot about it, and when I came home from work today, the temp was at 44. Ooops. Not sure if I can let it warm up and it will be ok or if my yeast going to be dead and I will need to add more? Dump it? I have a pack of Safale US-05 that I could add if needed. Any suggestions?
First batch was Carrbou Slobber from NB. I followed all the instructions, was very careful about sanitization. Just tried the first bottle and, it was really awful tasting. Very sour / green tasting. It was in primary for 7 days, where it stopped bubbling and the krausen dropped off the top, so I racked it over to the secondary. There was a ton of what appeared to be yeast left in the bottom of the primary. After 4 weeks in secondary, I bottled. 2 weeks after bottling, I threw a couple in the fridge and tasted them over the weekend. Did I move it out of the primary too soon? Did the fermentation stop?
My next batch, I brewed this past Sunday. It is the NB Irish Draught w/ Wyeast Irish Ale yeast. Everything went smoothly, and I put the bottle in my basement. My basement is not all that cool. I checked the temp yesterday afternoon, and it was at 80. Since the instructions say 62-72degrees, and the bubbling had started slowing down tremendously, I thought it was too warm. I grabbed a bag of ice and a cooler. Meant to leave it together for only a couple hours to drop the temp down a bit. Forgot about it, and when I came home from work today, the temp was at 44. Ooops. Not sure if I can let it warm up and it will be ok or if my yeast going to be dead and I will need to add more? Dump it? I have a pack of Safale US-05 that I could add if needed. Any suggestions?