jlatenight
Well-Known Member
Hi guys, I kegged my first batch of beer on Saturday, an American Pale Ale. It was in primary for 3 weeks. The room was a steady 65deg and the wort was like 67. I calculated the ABV and it came out low...I don't really trust the IG I took though. I was in a hurry and the wort was warmer than it should have been...like 80 or so I think. I adjusted the reading for temperature but I still don't trust it. I don't know my final gravity off hand (I'm at work) but it was a little high. So ABV came out to 3 something percent.
I force-carbed it for about 24hrs and tried it. It was cloudy, which I hope will clear out over time as it conditions. It was sweeter than I think it should be which is understandible since all the sugar wasn't fully converted. It has a nice amber color, good head retention, and a nice hoppy flavor, although I was expecting more. I had like 4 or 5 in quick succession and I can say with confidence the ABV is in fact low. I'll post some pics when I get home from work today.
It has a very slight chlorine taste as it finishes, so I'm def going to use filtered or spring water next time.
I pitched dry Nottingham yeast...would I have had better conversion if I used liquid or made a starter? On 2/11 I brewed my second batch, a Belgian Tripel, and I rehydrated the yeast for about 20min before pitching (same Nottingham yeast I think). Fermentation went crazy...I had to switch to a blow-off tube for the first two days....hopefully that's a sign I'll have better conversion.
All in all, not a bad first batch!! Would appreciate any suggestions for my next batch.
I force-carbed it for about 24hrs and tried it. It was cloudy, which I hope will clear out over time as it conditions. It was sweeter than I think it should be which is understandible since all the sugar wasn't fully converted. It has a nice amber color, good head retention, and a nice hoppy flavor, although I was expecting more. I had like 4 or 5 in quick succession and I can say with confidence the ABV is in fact low. I'll post some pics when I get home from work today.
It has a very slight chlorine taste as it finishes, so I'm def going to use filtered or spring water next time.
I pitched dry Nottingham yeast...would I have had better conversion if I used liquid or made a starter? On 2/11 I brewed my second batch, a Belgian Tripel, and I rehydrated the yeast for about 20min before pitching (same Nottingham yeast I think). Fermentation went crazy...I had to switch to a blow-off tube for the first two days....hopefully that's a sign I'll have better conversion.
All in all, not a bad first batch!! Would appreciate any suggestions for my next batch.