hoplobster
Well-Known Member
Hi everyone, I'm new to this site and I recently made my first batch and I have some questions. I'm not sure if it's infected or not, but it's not tasting too hot just yet, maybe I'm just over worrying...
I made a Porter using a recipe from howtobrew.com and yes, I have read that site religiously and followed his instructions to a t. Grains were steeped at 165 degrees for 30 min. as instructed... Anyway, here's the recipe copied from the site:
6 lbs. of Pale Malt Extract (syrup)
1/2 lb. of Chocolate Malt
1/2 lb. of Crystal 60L Malt
1/4 lb. of Black Patent Malt
1 oz of Nugget (10%) at 60 minutes
3/4 oz of Willamette (5%) at 40 minutes
1/2 oz of Willamette (5%) at 20 minutes
I fermented in a 6.5 gallon carboy for two weeks, at 65-68 degrees, the wort was cooled in an ice bath to 70 after about 30 minutes, didnt do a secondary... bottled exactly after 14 days, siphon was done using an autosiphon and bottled with 3/4 cup corn sugar that was boiled in a pint of water. Sanitation was achieved by using Iodophor at 1table spoon/5 gallons of water as reccomended.
It has been one week today since bottling, carbonation is good and there is a thin yeasy layer on the bottom of the bottle as I expected. The problem is, the beer tastes very dry and has a kinda powdery mouthfeel and it's a little bland. Am I worrying too much? I know it's still kinda young, but I had thought it was be decent after a week. On howtobrew.com it said this condition can be the result of steeping the grains too long, but again, I followed those instructions to a t and steeped them at 165 for 30 minutes... so I am stumped!
Bottles have been stored in the same dark area where it was fermented and temperatures are a consistent 65-68 degrees. I tested a bottle after chilling it over night in the fridge.
Any ideas on what went wrong? Is there even anything wrong? Should I let them condition more before sampling? Should they condition in a differnet location?
Thanks in advance!
I made a Porter using a recipe from howtobrew.com and yes, I have read that site religiously and followed his instructions to a t. Grains were steeped at 165 degrees for 30 min. as instructed... Anyway, here's the recipe copied from the site:
6 lbs. of Pale Malt Extract (syrup)
1/2 lb. of Chocolate Malt
1/2 lb. of Crystal 60L Malt
1/4 lb. of Black Patent Malt
1 oz of Nugget (10%) at 60 minutes
3/4 oz of Willamette (5%) at 40 minutes
1/2 oz of Willamette (5%) at 20 minutes
I fermented in a 6.5 gallon carboy for two weeks, at 65-68 degrees, the wort was cooled in an ice bath to 70 after about 30 minutes, didnt do a secondary... bottled exactly after 14 days, siphon was done using an autosiphon and bottled with 3/4 cup corn sugar that was boiled in a pint of water. Sanitation was achieved by using Iodophor at 1table spoon/5 gallons of water as reccomended.
It has been one week today since bottling, carbonation is good and there is a thin yeasy layer on the bottom of the bottle as I expected. The problem is, the beer tastes very dry and has a kinda powdery mouthfeel and it's a little bland. Am I worrying too much? I know it's still kinda young, but I had thought it was be decent after a week. On howtobrew.com it said this condition can be the result of steeping the grains too long, but again, I followed those instructions to a t and steeped them at 165 for 30 minutes... so I am stumped!
Bottles have been stored in the same dark area where it was fermented and temperatures are a consistent 65-68 degrees. I tested a bottle after chilling it over night in the fridge.
Any ideas on what went wrong? Is there even anything wrong? Should I let them condition more before sampling? Should they condition in a differnet location?
Thanks in advance!