creepozoid
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- Sep 28, 2013
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Hey! I've been readings these forums a lot to help with my first brews, but it's my first time posting.
I am at my second brew (all-grain, I never did extracts), and I tried a stout. My original gravity was 1.066.
After a week and a half, my gravity was down to 1.012, and after tasting the sample, I thought it was really sweet, moka-chocolate like, with a hint of alcohol. I was content.
3-4 days later (today), I took a gravity reading at 1.020, which seems impossible (I don't think gravity can go up during fermentation). I think I had slightly more beer in the vial where I take my reading the first time, and maybe the second time the hydrometer was too close to the bottom...? I spin it everytime I take a reading...
I will try another reading tomorrow to make sure I am not off, but there is something else that disturbs me. When I tasted that second sample, all the sweetness had gone away and the only thing that remained was a strong alcohol taste. It was completely overwhelming the dark chocolate taste I had at first.
It is normal that a stout goes from sweet to alcoholic like that? Should I wait the extra week (the 3rd week of fermentation), then put it in bottle for two weeks, and then judge it again? Can it get smoother with time?
My first batch was a total disaster and I had to pour it down the sink, so I am starting to get worried... Any input would be appreciated.
I am at my second brew (all-grain, I never did extracts), and I tried a stout. My original gravity was 1.066.
After a week and a half, my gravity was down to 1.012, and after tasting the sample, I thought it was really sweet, moka-chocolate like, with a hint of alcohol. I was content.
3-4 days later (today), I took a gravity reading at 1.020, which seems impossible (I don't think gravity can go up during fermentation). I think I had slightly more beer in the vial where I take my reading the first time, and maybe the second time the hydrometer was too close to the bottom...? I spin it everytime I take a reading...
I will try another reading tomorrow to make sure I am not off, but there is something else that disturbs me. When I tasted that second sample, all the sweetness had gone away and the only thing that remained was a strong alcohol taste. It was completely overwhelming the dark chocolate taste I had at first.
It is normal that a stout goes from sweet to alcoholic like that? Should I wait the extra week (the 3rd week of fermentation), then put it in bottle for two weeks, and then judge it again? Can it get smoother with time?
My first batch was a total disaster and I had to pour it down the sink, so I am starting to get worried... Any input would be appreciated.