I'm hoping you guys can clear up a question for me.
I made a Brewer's Best Altbier kit and hit my OG and FG fine. I let it ferment all the way out (3 weeks at 60°F), then ramped it down to a 40°F fridge and let it sit there for 6 weeks.
The bottles carbed fine (actually kind of overcarbed) in 3 weeks, but they don't taste very good... they taste thin and kind of sour. More like yogurt than apples, but it's a little hard to tell. Right now I'm just being patient to see what happens to them in time, but I was thinking...
Why would they get better with bottle conditioning if I already lagered them for 6 weeks?
Extra special bonus mystery: I drank 5-6 bottles so far, and while most of them were almost overcarbed, one was hardly carbed at all, and it tasted GREAT. So my carbed bottles taste thin and sour, but the random uncarbed bottle tasted malty and delicious. What's the deal?
I made a Brewer's Best Altbier kit and hit my OG and FG fine. I let it ferment all the way out (3 weeks at 60°F), then ramped it down to a 40°F fridge and let it sit there for 6 weeks.
The bottles carbed fine (actually kind of overcarbed) in 3 weeks, but they don't taste very good... they taste thin and kind of sour. More like yogurt than apples, but it's a little hard to tell. Right now I'm just being patient to see what happens to them in time, but I was thinking...
Why would they get better with bottle conditioning if I already lagered them for 6 weeks?
Extra special bonus mystery: I drank 5-6 bottles so far, and while most of them were almost overcarbed, one was hardly carbed at all, and it tasted GREAT. So my carbed bottles taste thin and sour, but the random uncarbed bottle tasted malty and delicious. What's the deal?