First Impressions, of first homebrew.

So my first batch died, and I quickly got started on another first batch. I did a Bavarian Hefe from AHS. It has been bottle for 12 days, and pours nicely with about an inch of head in my pint glass. It is slightly dark, which doesn't offend me. I did a late addition, but perhaps my heat was to high and it was LME. There is a bit of sweet aftertaste that I get with bigger beers, but overall I think it tastes great. My faith has been restored from my devastating loss of my first brew. Sunny skies from here on out!

 

Have faith,
Your beer will only get better with time and experience!

Cheers,
Brad

 

well said Brad!!!:fro:
Cheers
JJ

 

That rocks! :rockin:

BTW, just out of curiosity, what happened to your first brew?

 

I too am finding out that my beers are better as I brew more. Some of the stuff that seemed to make brewing tedius and worriesome has become more second-nature. That allows me to focus on other details.

Also, I have more of the right equipment, and that also makes it easier.

 

It probably won't be that sweet for much longer. 12 days isn't quite enough time for the yeast to eat up all of that priming sugar. I always sample 1 at 14 days just to make sure they are carbing, but what a difference 1 or 2 more weeks make!

 

This explains it all....

http://www.homebrewtalk.com/showthread.php?t=60420



While this hefe is not 100 percent perfect, it's drinkable and delicious and it's mine. I haven't felt this stoked since I don't know when. I have an Arrogant Bastard fermenting now and I am really stoked about that as well. I have the summer off from college, so let the beer flow like the salmon of Capistrano!

 

Oh yeah, I remember that thread. Way to get back right back up on your horse and get back to it! Your patience and persistence will be rewarded, no doubt.

 

Brad,
Beersmith Rules!!!!!!!!!!!!!!!!!
J

 

Just out of curiosity, what temp did you ferment at?

 

The sweetness may be the "twang" that so many extract brewers complain about. I thought all my extract brew recipes were flawed because of an undesirable "twangy" sweetness. Then my first AG wiped the thought from my mind.

Did you hit your FG before you bottled?

 

Well my apt stays about 70 all the time, and never goes above 74. Sometimes at night it might delve into the high 60's. But I wouldn't suspect that the temp range left the 68 to 72 region....

 

So when you say your first batch died....what do you mean exactly? Like the yeast never took off or only fermented for a day or so?

 

Infection.........although I went ahead and bottled from under the skunk on that first batch. About half of the bottle had the ring of death around the top. I opened a couple to make sure and they were terrible and gushy.....however about half didnt have the ring and I tried one and it tasted great. So for those that remember my saga I guess it wasnt a total loss. The good bottles actually taste better than this hefe.