Hey everyone,
I'm currently on my third batch of brew and have a couple of questions. The first two batches have come out okay...drinkable, yes...but nothing I can say I'm proud of yet. So far, both (German Hefe and Belgian White) have tasted very "thin." The flavor is pretty good but there is very little aftertaste/mouthfeel. Perhaps I'm a bit critical of my own beers b/c I'm used to "bigger" beers (although I love beers like Weihenstaphaner, Leffe, Allagash White, etc.
Anway...thought I'd brew up the Houblonmonstra Tripel IPA extract kit from NB. Here's my question: I brewed on 5/22...secondary on 6/11, and thinking about bottling this weekend. I tasted it last night and the flavor has defintely changed since 6/11. Hop flavor has subsided and now there's a bit of a sharp aftertaste (maybe a bit of an alcohol bite). I'm hoping time helps even this out a bit...so, does it make sense to bottle this weekend, or does it make sense to leave in secondary for a full month or longer?
BTW...I fermented this one on the low end (about 64-65 degrees) for two weeks and then bumped up to 70 for the last week of primary and sitting around 70 in secondary.
I'm currently on my third batch of brew and have a couple of questions. The first two batches have come out okay...drinkable, yes...but nothing I can say I'm proud of yet. So far, both (German Hefe and Belgian White) have tasted very "thin." The flavor is pretty good but there is very little aftertaste/mouthfeel. Perhaps I'm a bit critical of my own beers b/c I'm used to "bigger" beers (although I love beers like Weihenstaphaner, Leffe, Allagash White, etc.
Anway...thought I'd brew up the Houblonmonstra Tripel IPA extract kit from NB. Here's my question: I brewed on 5/22...secondary on 6/11, and thinking about bottling this weekend. I tasted it last night and the flavor has defintely changed since 6/11. Hop flavor has subsided and now there's a bit of a sharp aftertaste (maybe a bit of an alcohol bite). I'm hoping time helps even this out a bit...so, does it make sense to bottle this weekend, or does it make sense to leave in secondary for a full month or longer?
BTW...I fermented this one on the low end (about 64-65 degrees) for two weeks and then bumped up to 70 for the last week of primary and sitting around 70 in secondary.