ErikHoppy
Active Member
So I opened up my first brew. It was supposed to be an irish stout, but a few mistakes in the brewing process yielded more of a brown ale. Firstly, I didn't realize that steeping grains don't add fermentable sugars, and I also accidentally added an extra gallon of water. So it was a weak wort, then I watered it down even more.
I carbed about 30 bottles of it just in case it turned out okay. I used regular house sugar to carb.
11 days later, today, I stuck one in the fridge in the morn and just cracked it open. First of all, there was a very weak carb. Barely any noise when opening, no head, etc.
Upon first taste, the first thing that came to mind was a cider that was past it's prime and started to turn hard. It had some kind of fruity/sour sharpness to it that others described as a vinegar taste.
Any insight on why it tastes this way? Infection?
Thanks!
I carbed about 30 bottles of it just in case it turned out okay. I used regular house sugar to carb.
11 days later, today, I stuck one in the fridge in the morn and just cracked it open. First of all, there was a very weak carb. Barely any noise when opening, no head, etc.
Upon first taste, the first thing that came to mind was a cider that was past it's prime and started to turn hard. It had some kind of fruity/sour sharpness to it that others described as a vinegar taste.
Any insight on why it tastes this way? Infection?
Thanks!