Okay, I jumped into my first brew before I found these forums and edumacated myself. I bought a Muntons Connoisseurs Wheat extract and 3# of Muntons Amber Dry Malt (that's all the store had at the time).
I boiled the extract with 1 gallon of water for 30 minutes then added the dried malt and boiled another 30 minutes.
Funneled into my 6 gallon glass carboy and pitched the dry yeast that came with the extract on top of the wort, let it sit a few minutes then stirred it all up really good.
I didn't take an OG reading as I wasn't aware and didn't have the equipment.
The fermentation seemed to go well and after the first week it was still going strong so I let it sit another week and then it was still bubbling about every 2 1/2 minutes so I left it till 3 1/2 weeks in primary.
After 3 1/2 weeks of primary fermentation, I was going to bottle last night. I took a gravity reading and best I can tell it is around 1.016 (extract can says FG should be around 1.012 1.013 I think). The beer tasted kinda sweet and semi-syrupy and a little sour and after leaving the rest of my sample in a glass overnight, I can see a significant amount sediment still suspened in the brew and settled in the bottom of the glass.
I didn't bottle last night as I think maybe I need to do something else to this to make it come out "good"?? Maybe I need to buy a bucket and rack into it and do a secondary? Maybe let it sit another week? Maybe I should just bottle it? I have no clue...
I boiled the extract with 1 gallon of water for 30 minutes then added the dried malt and boiled another 30 minutes.
Funneled into my 6 gallon glass carboy and pitched the dry yeast that came with the extract on top of the wort, let it sit a few minutes then stirred it all up really good.
I didn't take an OG reading as I wasn't aware and didn't have the equipment.
The fermentation seemed to go well and after the first week it was still going strong so I let it sit another week and then it was still bubbling about every 2 1/2 minutes so I left it till 3 1/2 weeks in primary.
After 3 1/2 weeks of primary fermentation, I was going to bottle last night. I took a gravity reading and best I can tell it is around 1.016 (extract can says FG should be around 1.012 1.013 I think). The beer tasted kinda sweet and semi-syrupy and a little sour and after leaving the rest of my sample in a glass overnight, I can see a significant amount sediment still suspened in the brew and settled in the bottom of the glass.
I didn't bottle last night as I think maybe I need to do something else to this to make it come out "good"?? Maybe I need to buy a bucket and rack into it and do a secondary? Maybe let it sit another week? Maybe I should just bottle it? I have no clue...