SewerRanger
Well-Known Member
Just a couple of questions about brewing and such. I've read about the 1-2-3 method. Just so I understand correctly what we're talking about its primary fermentor for 1 week, then secondary fermentor for 2 weeks, finally bottles for 3 weeks. Is that correct? When you go from primary to secondary, is this a simple transfer of everything or are you just moving the liquid and not all the sludge that sits in the bottom of the primary? Do you add the priming sugar mixture to the secondary or does that still wait until bottling time?
Some specific questions: I tasted my first home brewed beer today (a double IPA). It was tasty buy had a very strong caramel taste and smell to it. After a little searching I think I may have scorched the malt extract when I added it to the wort. Would this give it a caramel smell and flavor? Anything else that could possible give it this flavor?
Transferring my second batch of beer (a stout this time), from the fermentor to my bottling bucket (yeah no 1-2-3 method yet), I happened to taste a bit of it and was disappointed with it's very light body. Will it "thicken" up some as it sits in the bottles? Is there anything specifically designed to thicken a beer's body up?
Some specific questions: I tasted my first home brewed beer today (a double IPA). It was tasty buy had a very strong caramel taste and smell to it. After a little searching I think I may have scorched the malt extract when I added it to the wort. Would this give it a caramel smell and flavor? Anything else that could possible give it this flavor?
Transferring my second batch of beer (a stout this time), from the fermentor to my bottling bucket (yeah no 1-2-3 method yet), I happened to taste a bit of it and was disappointed with it's very light body. Will it "thicken" up some as it sits in the bottles? Is there anything specifically designed to thicken a beer's body up?