Originally Posted by BOBTHEukBREWER
Your beer must be rubbish if your mates don't come round every other night to guzzle it....
Rather puzzled by this also. Most of the people I know aren't a fan of full flavored beers, or have an hour commute to my kegerator. Since I have started kegging I have noticed an increase in quality in my beer, not that it was bad before, but I think those pain in the ass bottling wands oxidize the beer.
Anyways, along with all the other variables in this batch, I added another one by trying to turn it over quickly. After the beer finished fermenting at 1.013, after a week I racked it to the keg and carbed it. Today was two weeks from brew day so I filled a taster.
The color looked great, pale yellow but hazy. Have never been able to achieve that color with extract. I hope it clears up as it sits.
Very little hop aroma with some grain mash smell, not malt aroma it seems.
The taste is hard to explain. Seems like there is a great, light feeling drinkable beer under a mask of a raw grain flavor on the finish. Almost tastes like the mash smelled.
I am thinking that I had too many tannins in the boil due to the amount of "sparging" I did, and the fact that it was a BIAB with he coarse bag from northern brewer. Any input is appreciated!
Brew on brothers