afraziaaaa
Well-Known Member
What might have gone wrong?
Brewing extract version of AHS american lite lager.
Followed all instructions that came with the kit. Been lagering in my fridge with controller at 40 degrees F for 2.5 weeks now. Did a taste test today and it tastes absolutely horrible. Like there is a strong vinegary aftertaste, but does not finish sharp and hot like vinegar...finishes very mineraly, like dirt.
A few concerns I have at this point:
1. I used Wyeast American Lager. The smack pack did not swell. I pitched it anyway. (Probably where my mistake is, but I need to hear it from someone else.) When I opened the smack pack, the yeast nutrient pack was broken. Not sure if I broke it or not because the pack did not swell. Fermentation definitely occured as OG was 1.036ish, SG is now 1.002. The krausen formation was very small, not like all the ales I brew. Is this normal for lagers?
2. Has the beer just not aged enough? Will the off flavor age-out, or is this batch done for?
3. It took about 48 hours for fermentation to begin. At this point I put the carboy in the fridge and brougt to lager yeast temp which took another 2 days (roughly) for krausen to form and airlock to start bubbling although bubbling was never vigorous. Might I have developed a bacteria during this time?
4. This taste was present when I racked the beer from primary to secondary. I assumed this was normal of typical BMCish beers and that it would go away with the lagering process. Should this flavor not have been present at all?
Brewing extract version of AHS american lite lager.
Followed all instructions that came with the kit. Been lagering in my fridge with controller at 40 degrees F for 2.5 weeks now. Did a taste test today and it tastes absolutely horrible. Like there is a strong vinegary aftertaste, but does not finish sharp and hot like vinegar...finishes very mineraly, like dirt.
A few concerns I have at this point:
1. I used Wyeast American Lager. The smack pack did not swell. I pitched it anyway. (Probably where my mistake is, but I need to hear it from someone else.) When I opened the smack pack, the yeast nutrient pack was broken. Not sure if I broke it or not because the pack did not swell. Fermentation definitely occured as OG was 1.036ish, SG is now 1.002. The krausen formation was very small, not like all the ales I brew. Is this normal for lagers?
2. Has the beer just not aged enough? Will the off flavor age-out, or is this batch done for?
3. It took about 48 hours for fermentation to begin. At this point I put the carboy in the fridge and brougt to lager yeast temp which took another 2 days (roughly) for krausen to form and airlock to start bubbling although bubbling was never vigorous. Might I have developed a bacteria during this time?
4. This taste was present when I racked the beer from primary to secondary. I assumed this was normal of typical BMCish beers and that it would go away with the lagering process. Should this flavor not have been present at all?