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Old 08-30-2007, 04:08 PM   #1
Aug 2007
Kent, England
Posts: 13

After a very nasty day at the office, I've just opened my first bottle from my first brew slightly more than two weeks earlier than I'd planned.

This particular bottle was only sealed with a wine stopper so wasn't expecting much fizz, and indeed you can only detect anything once on the tongue - no bubbles or head in the glass at all. I was concerned I hadn't added enough priming sugar as well, but won't be sure til I open one of the properly capped bottles.

Despite this, it tastes great (if I do say so myself) and is clear as anything. In fact, it looks just like a large glass of whisky as it sits happily on my desk while I type these words.

I love this brewing thing, and can't wait to get some more going. Very pleased with the bitterness but not as strong and malty as I would ideally like, so will adjust accordingly.

Happy brewing


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Old 08-30-2007, 04:14 PM   #2
bradsul's Avatar
Sep 2006
Ontario, Canada
Posts: 4,898
Liked 32 Times on 25 Posts

Congrats! There is nothing like that first great homebrew when you can say 'I made this!?' If you think it's great now, give it a couple more weeks - assuming it lasts that long. My first batch was completely gone within 4 weeks of the brew date.
Canadian Brewers Unite!

Projects: Sylvania Kegerator Conversion, Tower Cooling, Grain Milling Station

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Old 08-30-2007, 04:14 PM   #3
homebrewer_99's Avatar
Feb 2005
Atkinson (near the Quad Cities), IL
Posts: 17,792
Liked 133 Times on 99 Posts

First off, congrats.

Second...don't rush it.

Fermentation and carbonation are natural process that can't be rushed without consequences. Give it time to do it's thing and you'll be a better brewer for it.

What temp are you conditioning the bottles at? Try to stay in the 70-72F range for 3 weeks.

Unlike Brad, the only brews I've had ready to drink in that time were Hefe Weizens. Anything elst is 6-8 weeks, some longer.

Last night I had 2 HWs that I brewed last Sep. They were both great tasting. I have 4 left from that batch.
HB Bill

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Old 08-30-2007, 04:52 PM   #4
malkore's Avatar
Jun 2007
Posts: 6,922
Liked 37 Times on 35 Posts

Originally Posted by wanzelbin
Very pleased with the bitterness but not as strong and malty as I would ideally like, so will adjust accordingly.
Feel free to post the recipe and people will help you make the proper adjustments.

if you used any corn sugar/dextrose in the primary fermentation, that'll reduce the malt flavor. Sugar lends alcohol, but no body or flavor (besides a pure alcohol flavor which usually isn't noticed until it hits a certain level).

Congrats on a successful first brew!
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10

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Old 08-31-2007, 08:30 AM   #5
Aug 2007
Kent, England
Posts: 13

Thanks very much everyone.

I'm going to try and leave the rest a couple more weeks, but as I said, it had been a very bad work day

The "recipe" was as follows:

3lb of Brupaks Amber Malt Extract boiled in 1 and a half gallons of water.
Brewer's Gold hops - 3/4 oz at hot break, 1/4 oz at +30 min, 1/4 at +50 min.
Reduced to about 1 gallon. Lost some in a brief boil over...
Added to another 1 and a half gallons of pre-boiled water in fermentation bucket. Cooled to 72F.
Added Safale no. 4 yeast.

Bubbled for a couple of days then I left in primary for another 2 and a half weeks.

Added 1oz of "Body Brew" sugar brought to boil in a little bit of water for priming immediately before bottling.

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