zippyslug31
Well-Known Member
Hi everybody, brand new here and really eager to solve my massive frustration.
A helpful quick background: I've made 10 or so beers in as many years and never really "gotten it" as my beers have been semi-drinkable at best, but most are fairly odd with lots of off tastes. Lots of people assure me homebrewing is easy, they taste AT LEAST AS GOOD as over-the-counter beers, etc. I have NOT had this experience but rather just a lot of frustration.
So.... a couple of weeks ago I got my "annual itch" so I whipped up a batch of IPA a couple weeks ago. I just tapped the corny keg and.... once again.... it's pretty gross.
Now the question: very simply, am I just not waiting long enough? According to all the instructions I've ever seen on the extract cans they say anywhere from 4 to 10 days to ferment, then bottle/keg, then a week or so later VOILA!
From all the good info I've read here others are saying at least 2-3 weeks in the fermentor and then age it for a month or so (or longer). This may be the one silly thing that has escaped me all these years.
Side question: my recent batch fermented about 1 week, then sat kegged for a week at around 40-50 degrees, then I moved it into the fridge for a couple days. Is my only option at this point just removed it from the fridge and leave it for a "month or so" in the keg to see if it will somehow magically turn into a drinkable brew?
Don't ask me why I've stuck with it so long even with pretty terrible results.
A helpful quick background: I've made 10 or so beers in as many years and never really "gotten it" as my beers have been semi-drinkable at best, but most are fairly odd with lots of off tastes. Lots of people assure me homebrewing is easy, they taste AT LEAST AS GOOD as over-the-counter beers, etc. I have NOT had this experience but rather just a lot of frustration.
So.... a couple of weeks ago I got my "annual itch" so I whipped up a batch of IPA a couple weeks ago. I just tapped the corny keg and.... once again.... it's pretty gross.
Now the question: very simply, am I just not waiting long enough? According to all the instructions I've ever seen on the extract cans they say anywhere from 4 to 10 days to ferment, then bottle/keg, then a week or so later VOILA!
From all the good info I've read here others are saying at least 2-3 weeks in the fermentor and then age it for a month or so (or longer). This may be the one silly thing that has escaped me all these years.
Side question: my recent batch fermented about 1 week, then sat kegged for a week at around 40-50 degrees, then I moved it into the fridge for a couple days. Is my only option at this point just removed it from the fridge and leave it for a "month or so" in the keg to see if it will somehow magically turn into a drinkable brew?
Don't ask me why I've stuck with it so long even with pretty terrible results.