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Old 06-29-2011, 06:01 PM   #1
Mar 2011
San Diego, CA
Posts: 25

Hey everyone,

I'm currently on my third batch of brew and have a couple of questions. The first two batches have come out okay...drinkable, yes...but nothing I can say I'm proud of yet. So far, both (German Hefe and Belgian White) have tasted very "thin." The flavor is pretty good but there is very little aftertaste/mouthfeel. Perhaps I'm a bit critical of my own beers b/c I'm used to "bigger" beers (although I love beers like Weihenstaphaner, Leffe, Allagash White, etc.

Anway...thought I'd brew up the Houblonmonstra Tripel IPA extract kit from NB. Here's my question: I brewed on 5/22...secondary on 6/11, and thinking about bottling this weekend. I tasted it last night and the flavor has defintely changed since 6/11. Hop flavor has subsided and now there's a bit of a sharp aftertaste (maybe a bit of an alcohol bite). I'm hoping time helps even this out a bit...so, does it make sense to bottle this weekend, or does it make sense to leave in secondary for a full month or longer?

BTW...I fermented this one on the low end (about 64-65 degrees) for two weeks and then bumped up to 70 for the last week of primary and sitting around 70 in secondary.

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Old 06-29-2011, 06:14 PM   #2
I'm no atheist scientist, but...
Oct 2009
Thiensville, Wisconsin
Posts: 8,310
Liked 498 Times on 386 Posts

while it wasn't the kit, I brewed Houblon's chouffe IPA clone a few months ago, and it's exactly like your describing. little sharp at the end.

i lager'd it per houblon's directions, it was 2wks primary at 75F, then 3 weeks lager at 35F, then keg, carb, and drink.
The man who intoxicates himself on bad whisky is sometimes moved to kill his wife and set his house on fire, but the victim of applejack is capable of blowing up a whole town with dynamite and of reciting original poetry to every surviving inhabitant.

"A Wicked Beverage," New York Times, April 10, 1894

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Old 06-29-2011, 06:25 PM   #3
Feb 2009
Scarborough, Maine
Posts: 884
Liked 14 Times on 11 Posts

I would bottle condition for a couple months but I am assuming the beer is done fermenting. The only way to know for sure is to take your hydrometer readings.

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