valkommen
Member
Hi guys. I just recently brewed an all-grain version of the homebrewtalk Zombie Dust clone and am noticing the same old "homebrew twang" that all of my other beers have had so far. I'm a little discouraged as I bought a new thick-bottomed kettle, a mini fridge/inkbird for controlling fermentation temperatures, and made an appropriate yeast starter for the batch. I also used distilled water in the brewing process, and used a gentle boil.
The beer fermented for close to two weeks at 67 +/- 2 degrees, and has been in the bottle for one so far. I know the beer is young and still "green", but I've seen other brewers say that they ferment for ~10 days before going straight to keg. I don't get how this is even possible. Mine still has a distinct yeasty/syrupy/green kind of taste that all other beers have had before I even started controlling temperature or making yeast starters.
Has anyone else experienced this sort of thing as well even after making efforts to stop it from happening? Any advice other than "just wait longer"?. Thanks for the help.
The beer fermented for close to two weeks at 67 +/- 2 degrees, and has been in the bottle for one so far. I know the beer is young and still "green", but I've seen other brewers say that they ferment for ~10 days before going straight to keg. I don't get how this is even possible. Mine still has a distinct yeasty/syrupy/green kind of taste that all other beers have had before I even started controlling temperature or making yeast starters.
Has anyone else experienced this sort of thing as well even after making efforts to stop it from happening? Any advice other than "just wait longer"?. Thanks for the help.