ChemicalFlask
New Member
Brewers,
My first post to celebrate my first solo homebrew (done it with friends before). I just had a drink (still flat...didn't want to wait another week for the bottle to fully condition), and while its nice, it's got a rather pronounced bitter aftertaste. This isn't a problem per se, but I didn't expect the beer to come out this bitter and I'm wondering if I contaminated something.
Some info to help with the diagnosis:
- When I bottled the stuff last night, it smelled like regular stale beer, no sour odors or other nasally detectable hints of contamination. The beer is mostly clear too, after adding Irish Moss (in other words, I think the haze in the beer is acceptable, not really turbid like contaminated chicken broth)
- The bittering hops were 1/2 oz Chinook and 1 oz Willamette for flavor in 5 gallons of a rather malt-intensive recipe
- I didn't remove the layer of yeast and sediment at the bottom of the primary fermenter before transferring into secondary fermentation container, although I didn't siphon that out into the bottles (I've been told that leaving the sediment can produce off flavors)
Any ideas?
CF
My first post to celebrate my first solo homebrew (done it with friends before). I just had a drink (still flat...didn't want to wait another week for the bottle to fully condition), and while its nice, it's got a rather pronounced bitter aftertaste. This isn't a problem per se, but I didn't expect the beer to come out this bitter and I'm wondering if I contaminated something.
Some info to help with the diagnosis:
- When I bottled the stuff last night, it smelled like regular stale beer, no sour odors or other nasally detectable hints of contamination. The beer is mostly clear too, after adding Irish Moss (in other words, I think the haze in the beer is acceptable, not really turbid like contaminated chicken broth)
- The bittering hops were 1/2 oz Chinook and 1 oz Willamette for flavor in 5 gallons of a rather malt-intensive recipe
- I didn't remove the layer of yeast and sediment at the bottom of the primary fermenter before transferring into secondary fermentation container, although I didn't siphon that out into the bottles (I've been told that leaving the sediment can produce off flavors)
Any ideas?
CF