ThatGuyRyan
Well-Known Member
Most of the beer kits or recipes that I brewed say to ferment between 65-70. I have a dedicated room with a dedicated heat source so I can regulate the temp. So far I started brewing my first 3-4 batches at 69 degrees in the room but the stick on thermometer on the primaries read 72. My last few brews I lowered the room temp to 67 so the primaries are holding at 70 now.
My oldest beers are just 7 weeks old with one in the bottle for three weeks (cream ale) and the Dbl Belgian bottled about 2 weeks. I crack open a bottle every week to sample and note the difference and both seem green. The Cream Ale is more Skunk tasting almost like Becks. The Belgian is very green the first week it was more of a cider taste now its more molasses tasting so it is changing. But all my beers have a sweet taste to them when I sample at racking or during gravity readings.
Is this just because they are so young or because the first few I was told 10 days primary 7 days second then bottle. I now know that was not long enough for the primary and now hole them for 3 weeks and skip the secondary all together for some beers. But it seems that from what I read some of these off flavors can also be from too high of a temperature during fermentation.
So should I just keep them in the primary longer or should I be lowering my temp?
My oldest beers are just 7 weeks old with one in the bottle for three weeks (cream ale) and the Dbl Belgian bottled about 2 weeks. I crack open a bottle every week to sample and note the difference and both seem green. The Cream Ale is more Skunk tasting almost like Becks. The Belgian is very green the first week it was more of a cider taste now its more molasses tasting so it is changing. But all my beers have a sweet taste to them when I sample at racking or during gravity readings.
Is this just because they are so young or because the first few I was told 10 days primary 7 days second then bottle. I now know that was not long enough for the primary and now hole them for 3 weeks and skip the secondary all together for some beers. But it seems that from what I read some of these off flavors can also be from too high of a temperature during fermentation.
So should I just keep them in the primary longer or should I be lowering my temp?