A Bock from a locally produced kit (Black Rock, New Zealand) has a funny feel/flavour I'm having trouble identifying...
I could best describe it as a bit like Tonic water, or maybe like Coke from Maccy D's when the post-mix syrup is running a bit low.
It didn't start off like that. After about 2 weeks in bottles, it seemed a bit maltier and fuller than it is now, at 6-8 weeks. It was bottle-stored at about 18-20c (68f), and was fermented (not at good lager temp!!!) at about 22-24c (73f). The FG was high at 1012. I used DME with the kit.
I'm serving it not too cold, half an hour or so in the fridge to chill it a bit.
What do you call that tonic-water taste? Any guesses on what's gone on there?
Thanks!!!
I could best describe it as a bit like Tonic water, or maybe like Coke from Maccy D's when the post-mix syrup is running a bit low.
It didn't start off like that. After about 2 weeks in bottles, it seemed a bit maltier and fuller than it is now, at 6-8 weeks. It was bottle-stored at about 18-20c (68f), and was fermented (not at good lager temp!!!) at about 22-24c (73f). The FG was high at 1012. I used DME with the kit.
I'm serving it not too cold, half an hour or so in the fridge to chill it a bit.
What do you call that tonic-water taste? Any guesses on what's gone on there?
Thanks!!!