Moshmeister
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- Oct 13, 2013
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Hi all,
I've just tasted my first brew, a Coopers Stout kit. I fermented at 22-23c for 3 weeks then carbonated in bottles for 4 weeks. I was very careful with sanitising etc. and followed all the advice from this very site.
The beer has carbonated but there's a very strong taste that is hard to describe that ruins the beer. To try and describe it... you know that smell when you're touring a brewery? It tastes like a strong version of that. It's like that distinct smell of the wort (beer, but something extra in there).... but stronger. It's almost like red wine in a way.
Could anyone please shed some light on what I might have done wrong? I know the fermentation temperature is a bit higher than ideal but it's still within the guidelines so can't imagine it caused such a strong effect.
The beer is barely drinkable sadly.
Mosh
I've just tasted my first brew, a Coopers Stout kit. I fermented at 22-23c for 3 weeks then carbonated in bottles for 4 weeks. I was very careful with sanitising etc. and followed all the advice from this very site.
The beer has carbonated but there's a very strong taste that is hard to describe that ruins the beer. To try and describe it... you know that smell when you're touring a brewery? It tastes like a strong version of that. It's like that distinct smell of the wort (beer, but something extra in there).... but stronger. It's almost like red wine in a way.
Could anyone please shed some light on what I might have done wrong? I know the fermentation temperature is a bit higher than ideal but it's still within the guidelines so can't imagine it caused such a strong effect.
The beer is barely drinkable sadly.
Mosh