edgeofblade
Well-Known Member
Long time drinker, first time brewer...
First, I admit know very little about brewing. This is my first run at this, and I'm hoping for drinkable results.
So, I drew off some brew to test the SG to determine if the primary fermentation was complete, and the brew smelled of fruity acid. I tasted the quantity I drew, and it tasted similarly like maybe cider, but the other flavors of beer, the hops primarily, were intact.
What I want to know is if that's indicative of an infected batch, or if the wort simply tastes like that at this phase.. I've already bottled, and I'm using the Coopers kit with the 23L fermenter, "lager" hopped malt extract, a handy bottling valve, and carbonation sugar drops. I'm going to see this through before calling it a failure, but I'm wondering if what I experienced is normal.
Also, for the beer experts, tell me if I'm right: it's not a lager unless it's stored at cool temps to condition... and the instructions give no requirements for that.
First, I admit know very little about brewing. This is my first run at this, and I'm hoping for drinkable results.
So, I drew off some brew to test the SG to determine if the primary fermentation was complete, and the brew smelled of fruity acid. I tasted the quantity I drew, and it tasted similarly like maybe cider, but the other flavors of beer, the hops primarily, were intact.
What I want to know is if that's indicative of an infected batch, or if the wort simply tastes like that at this phase.. I've already bottled, and I'm using the Coopers kit with the 23L fermenter, "lager" hopped malt extract, a handy bottling valve, and carbonation sugar drops. I'm going to see this through before calling it a failure, but I'm wondering if what I experienced is normal.
Also, for the beer experts, tell me if I'm right: it's not a lager unless it's stored at cool temps to condition... and the instructions give no requirements for that.