JFPryde
New Member
I could use some beginners advice on how to save my current brew. I have a Red Ale that I brewed a few weeks ago, and I think I may have hurt my chances of saving it.
After a 2 weeks in the primary, I decided to go ahead and rack my beer into a keg, as fermentation looked like it quit after about 4 days in. I let it sit in the primary for another 10 days, and I figured that would be long enough. The instructions on the brew kit certainly led me to believe that. Once I took FG and tasted the product, it had a fairly strong alcohol flavor to it, but being new to this I figured that those flavors might calm down once it carbonates. After doing some reading I learned that the flavor is probably due to high fermentation temps (I estimate that it averaged around 75F). Unfortunately I had already racked and began cooling the beer in a keg and set it at about 8 PSI.
From what I read the best cure for these off flavors is letting it sit in the primary and give it some time for those flavors to settle out. That ship has sailed though. Can I just leave it in the keg at cool temps and hope that the off flavors eventually subside?
So I just discovered this forum last night as a resource, by the way. I wish I had found it months ago. Oh well. I will say that I have learned about fermentation temperatures and I'm picking up a tub to keep my primary bathing in cool water to keep my temps down in the 60s from now on.
After a 2 weeks in the primary, I decided to go ahead and rack my beer into a keg, as fermentation looked like it quit after about 4 days in. I let it sit in the primary for another 10 days, and I figured that would be long enough. The instructions on the brew kit certainly led me to believe that. Once I took FG and tasted the product, it had a fairly strong alcohol flavor to it, but being new to this I figured that those flavors might calm down once it carbonates. After doing some reading I learned that the flavor is probably due to high fermentation temps (I estimate that it averaged around 75F). Unfortunately I had already racked and began cooling the beer in a keg and set it at about 8 PSI.
From what I read the best cure for these off flavors is letting it sit in the primary and give it some time for those flavors to settle out. That ship has sailed though. Can I just leave it in the keg at cool temps and hope that the off flavors eventually subside?
So I just discovered this forum last night as a resource, by the way. I wish I had found it months ago. Oh well. I will say that I have learned about fermentation temperatures and I'm picking up a tub to keep my primary bathing in cool water to keep my temps down in the 60s from now on.