lukem
Member
- Joined
- Dec 12, 2006
- Messages
- 8
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Hi.
A while ago I did post asking about my brew as it was around 28C while fermenting, everyone said it would be fine it could just have some 'banana or off flavors'. I was hoping to get some advice on improving my next brew. It has been bottled for 2.5 weeks and I have had a little taste
How did it turn out so far?
It is carbonated, you can see the bubbles, yet it kind of tastes 'flatter' than a bought beer but still the bubbles seem a little more 'tangy'. I have no idea how to explain this, I leave it.
The head goes quite quickly, I understand the sugars you use can effect this. I used a 'brew mix' from the LHBS that includes malt extract, corn syrup and glucose.
It tastes warm and kind of like a cooked or burnt syrup, not actually too bad, it is not over powering or anything.
And it sometimes tastes bitter or 'metallic'
So I was hoping you all could give some tips on improving the next brew. Could the metallic taste be from my water, or hops? how do I further improve the head, and it the syrupy taste most likely just from the warm fermentation?
I keep reading that a secondary carboy and letting ti clear for around 2 weeks will help a lot. I think I will be investing in that. Can I just transfer it somewhere (clean) and clean the first carboy that transfer it back for the secondary?
Thanks again for the advice.
Luke
A while ago I did post asking about my brew as it was around 28C while fermenting, everyone said it would be fine it could just have some 'banana or off flavors'. I was hoping to get some advice on improving my next brew. It has been bottled for 2.5 weeks and I have had a little taste
How did it turn out so far?
It is carbonated, you can see the bubbles, yet it kind of tastes 'flatter' than a bought beer but still the bubbles seem a little more 'tangy'. I have no idea how to explain this, I leave it.
The head goes quite quickly, I understand the sugars you use can effect this. I used a 'brew mix' from the LHBS that includes malt extract, corn syrup and glucose.
It tastes warm and kind of like a cooked or burnt syrup, not actually too bad, it is not over powering or anything.
And it sometimes tastes bitter or 'metallic'
So I was hoping you all could give some tips on improving the next brew. Could the metallic taste be from my water, or hops? how do I further improve the head, and it the syrupy taste most likely just from the warm fermentation?
I keep reading that a secondary carboy and letting ti clear for around 2 weeks will help a lot. I think I will be investing in that. Can I just transfer it somewhere (clean) and clean the first carboy that transfer it back for the secondary?
Thanks again for the advice.
Luke