I searched but couldn't come up with anything on this. Had some family over and thought I'd break out a brew that spent a little over a week in the primary, two weeks in the secondary, and about 10 days in the bottle. It was bottled with Carbonation Drops. Anyways, it tasted more like a sweet wine than beer... and no one liked it. Is this a sign of what you all are refering to as "green"? Is it so sweet because the yeast has not eaten enough of the priming sugars yet? Ruined? BTW, its an amber lager that I was able to lager at around 55~57 degrees and is very clear. There is "some" level of carbonation in the bottles but I was really expecting more.
Is there is anything I can do to help the situation. Could I slosh the bottles around some to re-disolve the yeast layer on the bottom of the bottles (there is a thin white layer of yeast at the bottom of each bottle)?
I really wasn't expecting too much from this batch as it is my first after a long hiatus, but I was at least hoping it would be drinkable...
Is there is anything I can do to help the situation. Could I slosh the bottles around some to re-disolve the yeast layer on the bottom of the bottles (there is a thin white layer of yeast at the bottom of each bottle)?
I really wasn't expecting too much from this batch as it is my first after a long hiatus, but I was at least hoping it would be drinkable...