ChandlerBang
Well-Known Member
I'm sure I have read about what causes a fruity flavor at bottling. Is that what 'green' beer is? Otherwise it pretty much just tastes like flat beer. So I'm hopeful for my first batch.
I don't remember the yeast.... it was a dry packet that came with the kit - American Cream Ale from Brewer's Best. This was the sample I got when I bottled it today. I wasn't expecting much, I just knew I read something about that.
And since it is getting colder here in Ohio, I had more worries about keeping the primary and then secondary up to temp. No way did it get too warm.
My first brew, American Blondie, turned out with a fruity taste. I went through all my process and there are a few things that I did wrong.
First was my pitching temp. I pitched when it was still too hot (90-95).
Second was took my forever to cool the wort (over 1 1/2hours finally gave up and pitched not knowing).
Third fermentation temperatures were all over the place. From 66 one day at night to 78 the next (georgia weather for ya)...
My beer ended up with a strong alcohol taste (which conditioned away), darker (more amberish than blond), and fruity (the esters from the higher temperatures). But it by no mean is undrinkable and taught me many more things, and how important variables can be.
what exactly is a cream ale? does it have a creamy texture to it?
Not at all. It's very much like an American lager, but it's an ale. It usually uses corn to lighten the body and texture of the beer. Genessee Cream Ale is a good example, if you've ever had it.
Here's some more info:
Description: http://www.bjcp.org/2008styles/style06.html#1a
A clean, well-attenuated, flavorful American lawnmower beer. An ale version of the American lager style. Produced by ale brewers to compete with lager brewers in the Northeast and Mid-Atlantic States. Originally known as sparkling or present use ales, lager strains were (and sometimes still are) used by some brewers
Profile: Clean with low hop flavor and aroma. Faint malt notes. Light bodied, high carbonation. Little malt flavor. Pale straw to moderate gold color. Low fruitiness, no diacytl.
Ingredients: American ingredients most commonly used. A grain bill of six-row malt, or a combination of six-row and North American two-row, is common. Adjuncts can include up to 20% flaked maize in the mash, and up to 20% glucose or other sugars in the boil.
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