Questions and then explanations for them...
- Is bottle priming with table sugar at amounts recommended by MrB too giving my beer some fruity flavor?
- Does your yeast stick to the bottom of the bottle in the fridge?
I brewed 4 or 5 batches of MrB, I moved to extract/specialty grains and I've done a few batches of those. I expected a difference in taste from MrB when I went to the boiling and it is better, but there was still the fruity flavor. I didn't have good temp control with the batches I've had so far, so maybe that is it, but I am suspecting that maybe bottle priming has drawbacks.
I've brewed 3 varieties of MrB, and my 2 extract/specialty grains batches were a Belgain pale ale and an amber ale. All of these beers had a distinctive, sweet/fruity flavor. The first batch I drank early, but the latest one fermented for 3 weeks and bottled for 3 weeks, but it has the same sweet flavor.
Could it be too much sugar in the bottle? I followed MrB, and I've heard others say those amounts are a little higher than is 'customary'.
Also, all the yest sediment in my bottles sticks really good to the bottom of the bottle when it gets cold. I pour slowly, but none of my beers - as long as they are stil cold from the fridge - bring any visible sediment with them when I pour. But I am thinking maybe this flavor is too much yeast still, and maybe some came from the bottom and I just didn't see it.
Do you always leave a 1/4" of beer in the bottle when you pour? What if the sediment isn't moving?
- Is bottle priming with table sugar at amounts recommended by MrB too giving my beer some fruity flavor?
- Does your yeast stick to the bottom of the bottle in the fridge?
I brewed 4 or 5 batches of MrB, I moved to extract/specialty grains and I've done a few batches of those. I expected a difference in taste from MrB when I went to the boiling and it is better, but there was still the fruity flavor. I didn't have good temp control with the batches I've had so far, so maybe that is it, but I am suspecting that maybe bottle priming has drawbacks.
I've brewed 3 varieties of MrB, and my 2 extract/specialty grains batches were a Belgain pale ale and an amber ale. All of these beers had a distinctive, sweet/fruity flavor. The first batch I drank early, but the latest one fermented for 3 weeks and bottled for 3 weeks, but it has the same sweet flavor.
Could it be too much sugar in the bottle? I followed MrB, and I've heard others say those amounts are a little higher than is 'customary'.
Also, all the yest sediment in my bottles sticks really good to the bottom of the bottle when it gets cold. I pour slowly, but none of my beers - as long as they are stil cold from the fridge - bring any visible sediment with them when I pour. But I am thinking maybe this flavor is too much yeast still, and maybe some came from the bottom and I just didn't see it.
Do you always leave a 1/4" of beer in the bottle when you pour? What if the sediment isn't moving?