SoFlaBrewer
Active Member
I could use some sage advice here.
All of my AG batches seem thin and lack head. I live in Florida and brew mostly ales for now until I get a lagering setup going. The glass carboy sits in a swamp wrapped in a towel which keeps the batch at 68 degrees. I bottle condition in a closet at 76 degrees. All of the batches have had good flavor but lack that drinkability that a beer should have.
I use TastyBrew.com | Homebrewing Calculators | Botting Priming Calculatorto calculate the amount of priming sugar to use based on type and volume of brew.
Is there any ONE thing I might try to improve during my brewing process? Or are there many factors at work here? I don't want to change too many things at once so a pecking order of things to try over the next few batches would be greatly appreciated.
All of my AG batches seem thin and lack head. I live in Florida and brew mostly ales for now until I get a lagering setup going. The glass carboy sits in a swamp wrapped in a towel which keeps the batch at 68 degrees. I bottle condition in a closet at 76 degrees. All of the batches have had good flavor but lack that drinkability that a beer should have.
I use TastyBrew.com | Homebrewing Calculators | Botting Priming Calculatorto calculate the amount of priming sugar to use based on type and volume of brew.
Is there any ONE thing I might try to improve during my brewing process? Or are there many factors at work here? I don't want to change too many things at once so a pecking order of things to try over the next few batches would be greatly appreciated.