skeyeflery
Member
Hello,
My lady and I made our first beer which happens to be a yarrow gruit. I bottled the beer a few days ago, but couldn't wait to try it. When I opened the beer it fizzed like a champagne bottle, but I hadn't shaken the bottle. Also the beer has a sour taste. Does the beer have an infection? Or will this remedy with more time in the bottles?
Our process seemed to be quite elaborate, but it was par for the "brewers" course. We made the mash, sparged it, brough it to a boil, cooled it, put it in the fermenter, added the yeast, and a muslin bag of yarrow. I took it out and bottled it 1.6 weeks later.
Any feedback is appreciated...
My lady and I made our first beer which happens to be a yarrow gruit. I bottled the beer a few days ago, but couldn't wait to try it. When I opened the beer it fizzed like a champagne bottle, but I hadn't shaken the bottle. Also the beer has a sour taste. Does the beer have an infection? Or will this remedy with more time in the bottles?
Our process seemed to be quite elaborate, but it was par for the "brewers" course. We made the mash, sparged it, brough it to a boil, cooled it, put it in the fermenter, added the yeast, and a muslin bag of yarrow. I took it out and bottled it 1.6 weeks later.
Any feedback is appreciated...