FifteenTen
Well-Known Member
My first 5g extract batch was an American Wheat. As an impatient noob I drank it all during weeks three and four of bottle conditioning. It was still a bit green, but it was MY first batch and I loved it. My second batch is a London Porter. Its been conditioning for six weeks now and it still has not carbed properly yet. Foams the whole glass when you pour it. Giant foam bubbles too. Sounds like rice crispies while it settles. It has aged long enough to taste great, its just under carbed at this point. NOTE TO NOOBS. If want to brew a porter (or any malty brew) wait until your pipe line is well established because it takes a long time to carb malty brews.
Now to the pointless point of this post. My third batch, an American Pale, has been conditioning for 18 days and its GREAT. No green taste and well carbed. Leaves nice lacing on Jet Dried glasses. Ive had five tonight. I know I should leave them for a bit longer but its the only drinkable homebrew in the house at the moment. Im sure Ill hate myself as I drink the last one which Im sure will be ten time better than it is now.
Im just supremely proud of my American Pale and wanted to share with someone who might case, as the wife only drinks cheap wine or Crown.. (I guess that the actual pointless point of this post.)
Now to the pointless point of this post. My third batch, an American Pale, has been conditioning for 18 days and its GREAT. No green taste and well carbed. Leaves nice lacing on Jet Dried glasses. Ive had five tonight. I know I should leave them for a bit longer but its the only drinkable homebrew in the house at the moment. Im sure Ill hate myself as I drink the last one which Im sure will be ten time better than it is now.
Im just supremely proud of my American Pale and wanted to share with someone who might case, as the wife only drinks cheap wine or Crown.. (I guess that the actual pointless point of this post.)