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Old 08-17-2008, 02:21 PM   #1
FSBrewer's Avatar
Jun 2008
SE Asia
Posts: 191
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Batch #4 was a Papazian recipe, a German dark with 6 lbs. Muntons dark LME and a pound of rice extract. Gravity samplings along the way were De-Frickin'-Licious! After being in the bottle for 13 days I opened a 1/2 liter bottle. about a third of the way through I felt a vague headache sensation but figured I'd just have a couple of aspirin later and it'd be fine. I chased the first bottle down with another. Took 3 aspirin before bed. Woke up the next morning extra early with that feeling of unease that you get when you've had cheap beer. It's like your body's saying "dude, you'd better get up, have some coffee and start moving around or you're gonna have a bitchin' headache." I felt pretty terrible for most of the day.

So, from the reading I've done on here my guess is this is because I fermented in the low to mid 70s, although my first batch was higher than that and it turned out fine. My question then becomes: will more time in the bottle make this any better, or am I going to have to suffer through this fearful love-hate relationship with this very tasty batch of dark?

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Old 08-17-2008, 03:04 PM   #2
homebrewer_99's Avatar
Feb 2005
Atkinson (near the Quad Cities), IL
Posts: 17,796
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IMO, 13 days is still too young for any brew, especially a dark brew. I'd say it's still a bit green.

Give it at least 1 month, maybe 6 weeks.
HB Bill

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Old 08-17-2008, 03:12 PM   #3
elkdog's Avatar
May 2007
Chapel Hill, North Carolina
Posts: 1,086
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Yup, time will fix a lot of things with beer. Hide it from yourself for a few weeks.
Revolving Door Brewery

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Old 08-17-2008, 04:32 PM   #4
big beers turn my gears
beerthirty's Avatar
May 2008
Podunk, VA. Not far from the NC line.
Posts: 2,589
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Time is a beers best friend, but you are a close second. Six weeks at room temp then put a couple in the fridge. You should be pleasantly surprised.
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