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Old 12-12-2009, 04:39 AM   #1
BurkedUp
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Nov 2009
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So I just cracked open the first brew tonight. It has a good head but tastes under flavored and seems to be crisp like champagne. Brewed it on 11/01/09. Its a California Pale Ale, 11g. of Nottingham danstar,unknown ingredients as it was a kit form my LHBS, OG of 1.052, finished at 1.010 on 11/21/09. Bottled conditioned for 19 days and sat in fridge for 3 days. So any thoughts? Cheers!

 
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Old 12-12-2009, 04:44 AM   #2
atyeastIgothops
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more time.

 
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Old 12-12-2009, 04:53 AM   #3
BurkedUp
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Sacramento
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Six weeks is not enough?

 
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Old 12-12-2009, 04:56 AM   #4
BurkedUp
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Please see this thread>

http://www.homebrewtalk.com/f39/firs...orless-151550/.

-or-


So I just cracked open the first brew tonight. It has a good head but tastes under flavored and seems to be crisp like champagne. Brewed it on 11/01/09. Its a California Pale Ale, 11g. of Nottingham danstar,unknown ingredients as it was a kit form my LHBS, OG of 1.052, finished at 1.010 on 11/21/09. Bottled conditioned for 19 days and sat in fridge for 3 days. So any thoughts? Cheers!

 
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Old 12-12-2009, 04:59 AM   #5
daveooph131
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Extract, Partial mash, or all grain? I would think 6 weeks is plenty, but ya it could come into its own with more time of course.
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Old 12-12-2009, 05:00 AM   #6
weirdboy
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How much priming sugar did you put in there? Was it a kit?

I personally find that the "standard" amount of priming sugar used in kits (5oz) results in pretty high carbonation levels if you actually let it carbonate fully. That could account for some of the crispness you're getting. Maybe put it in a blender or stir it with a spoon for a minute or two to get some of the carbonation out, and see if you still have the same impression.

The "flavorless" thing might also be helped if you let it warm up a bit, if you're pulling it straight out of the fridge. Not necessarily to room temps, but in the 50-55F range.

 
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Old 12-12-2009, 05:03 AM   #7
weirdboy
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I replied to the other thread. Take it easy! One thread is enough.

 
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Old 12-12-2009, 05:03 AM   #8
Revvy
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Quote:
Originally Posted by BurkedUp View Post
Six weeks is not enough?
Six weeks in the bottle? From bottling day all that matter in terms of whether or not a beer is green still is time in the bottle.

The 3 weeks at 70 we recomend is really just a baseline, rule of thumb, for beers about 1.060 and below...most beers need more time to fully come into their fullness.

Everything you need to know about carbing and conditioning, can be found here Of Patience and Bottle Conditioning. With emphasis on the word, "patience."
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Old 12-12-2009, 05:05 AM   #9
BurkedUp
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It was a kit, so I don't know how much it was. I will try to warm it up before drinking the next bottle, plus maybe pour it heavy in the glass to get rid of some CO2.

However the flavorless part was way flavorless, tasted like a really really extra light beer!

 
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Old 12-12-2009, 05:08 AM   #10
BurkedUp
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Nov 2009
Sacramento
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I am expecting my remaining items for my kegging setup tomorrow. Early X-mas for me!!!! So maybe the CO2 thing will not be a problem in the future. But the flavor is some poor that I could serve this to any friends that I liked.

 
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