wherestheyeast
Well-Known Member
Over the past seven days I've brew three batches of beer (my third, fourth and fifth batch to be precise), and I think I need to pause for a bit. Or at least
until I know I can make drinkable beer.
You see, my first batch isn't quite drinkable despite ~6 weeks in the bottle (it's pretty flat and tasteless). My second batch seems to be getting worse as it conditions - its only been conditioning for two weeks, but I cracked a bottle at week one to check on carbonation level and found it to be pretty decent; I opened another to tonight and found it to have a strong soapy flavor.
So, as of now I have 5gals o Wheat (the flat one) in bottles; 5 gals of IPA (the soapy one) in bottles; 5 gals of a saison 1 week into fermentation; 1 gallon of Belgian Wit 5 days in, and 2.5 gals of ESB just brewed.
I've been a bit concerned about fermentation temps - the fermometer has gotten close to 76• F on occasion...
O
So, should I stop until I know I can make a good beer? I have the ESB fermentor sitting in a bucket of cool (~64•F) water.
Any advice would be welcome.
until I know I can make drinkable beer.
You see, my first batch isn't quite drinkable despite ~6 weeks in the bottle (it's pretty flat and tasteless). My second batch seems to be getting worse as it conditions - its only been conditioning for two weeks, but I cracked a bottle at week one to check on carbonation level and found it to be pretty decent; I opened another to tonight and found it to have a strong soapy flavor.
So, as of now I have 5gals o Wheat (the flat one) in bottles; 5 gals of IPA (the soapy one) in bottles; 5 gals of a saison 1 week into fermentation; 1 gallon of Belgian Wit 5 days in, and 2.5 gals of ESB just brewed.
I've been a bit concerned about fermentation temps - the fermometer has gotten close to 76• F on occasion...
O
So, should I stop until I know I can make a good beer? I have the ESB fermentor sitting in a bucket of cool (~64•F) water.
Any advice would be welcome.