skullbaby1974
Member
Hey all, first post!!
Here are my questions. I recently brewed my second batch of beer.It was a Brewers Best German Oktoberfest from a kit. The fermentables were 6.6 lb of Munich LME and 1 ib. of Amber DME. The instructions said it should be fermented at lager temps but would ferment fine as an ale.I had it in my primary for about 5 days at 74 and in my secondary for 2 weeks at 74.....then I bottled. When I bottled them, I tried a taste and it was great except for a "whiskey" after taste..can anyone explain this?...will it mellow out a bit? I can also put these in a fridge now instead of just in my basement...would this be somewhat of a "lagering" procedure or is that too late?.would this still carbonate at a lower temp? I also added a1 lb. of corn sugar at the end of my boil...would this play a part in the after taste? Thanx in advance for any input or advise.
Here are my questions. I recently brewed my second batch of beer.It was a Brewers Best German Oktoberfest from a kit. The fermentables were 6.6 lb of Munich LME and 1 ib. of Amber DME. The instructions said it should be fermented at lager temps but would ferment fine as an ale.I had it in my primary for about 5 days at 74 and in my secondary for 2 weeks at 74.....then I bottled. When I bottled them, I tried a taste and it was great except for a "whiskey" after taste..can anyone explain this?...will it mellow out a bit? I can also put these in a fridge now instead of just in my basement...would this be somewhat of a "lagering" procedure or is that too late?.would this still carbonate at a lower temp? I also added a1 lb. of corn sugar at the end of my boil...would this play a part in the after taste? Thanx in advance for any input or advise.