I have a quick question about the temperature where my beer ferments.
I guess it's kind of two question.
First, I bottled a wheat that I had in the fermenter for a week, then secondary for about two weeks. After a week conditioning, I thought I'd crack one open and see how it's progressing. It was actually really well carbed, but did not taste like I expected it to. It basically tastes and smells super yeasty, to the point where it's not that pleasant. Is this simply because it hasn't been bottled long enough? I wasn't expecting it to taste like a finished beer, I just wanted to see progress - It actually smells and taste pretty much exactly how it did while it was in the secondary, only with more carbonation, so I wonder if I haven't conditioned long enough, and it's fine, just wait, or if there's something up with the process altogether.
Which brings me to my next question
The temperature in my basement is pretty cool, even in the summer. Right now, it's between 60 and 65. It's usually below 65. How much is this going to be a problem during fermenting?
I guess it's kind of two question.
First, I bottled a wheat that I had in the fermenter for a week, then secondary for about two weeks. After a week conditioning, I thought I'd crack one open and see how it's progressing. It was actually really well carbed, but did not taste like I expected it to. It basically tastes and smells super yeasty, to the point where it's not that pleasant. Is this simply because it hasn't been bottled long enough? I wasn't expecting it to taste like a finished beer, I just wanted to see progress - It actually smells and taste pretty much exactly how it did while it was in the secondary, only with more carbonation, so I wonder if I haven't conditioned long enough, and it's fine, just wait, or if there's something up with the process altogether.
Which brings me to my next question
The temperature in my basement is pretty cool, even in the summer. Right now, it's between 60 and 65. It's usually below 65. How much is this going to be a problem during fermenting?