My first Bottle ever (irish stout)

Hey everyone, first I want to thank everyone on this forum because it help me a lot for my first batch of beer.

Second, I am drinking my first beer right now and even if the temp were very high (72F in fermenter, and 77f in bottle), the beer kind of good, a little bit too acid, but the rest if perfect, I like how it makes a lot of bubble when I drink it.

So for the beginner and for elder because I know you like it when a new member have a success, here a little story.

So when I became unemployed this April I decided to start making my own beer, not to save money, but to be able to create something from my own hand.

Anyway I begin with a can, the Irish stout from Munton, but I changed the recipe and I follow your advises, so I left it in the fermenter for onemounth, and second I put DME in it instead of sugar, third, I only put 15 litters of water instead of 23 like they said.

I think I will make another batch of beer when it will be cooler outside because I am now an addict of own making beer, and this website.

So I will finish my bottle thinking of the good things I read here, and see you next time.

P.S Someone know what can give an acid taste to the beer?

 

Congrats!

The acrid taste is likely due to oxidation or sanitation issues. It is difficult to say without knowing more about your process. Those are the most likely candidates for beginners.

- oxidation is due to oxygen getting into the fermented beer. most common ways that happens: opening the fermenter too much, racking into subsequent vessels, bottling, etc.

- poor sanitation can lead to the acrid flavors due to contamination (from various things like wild yeasts or bacteria). Just double down on your cleaning and sanitation process.

 

Thank,

I don't think It's oxygen, I didn't touch the fermenter for the whole process and I'm sure it was well sealed.

Sanitation: I though I was completely obsessive with It, I used metabisulfite and chlorine for everything that touch the beer. Maybe I forgot something.

Could the high temp play a role in it ?

 

High fermentation temps usually lead to esters, which is a sour taste in a young ("green") beer.

Acid taste can also come from too much flavoring hops, though in a Irish Stout I doubt that's the case.

No matter what it is, just give it a few more weeks to condition in the bottle and it will mellow out!

 

It spend 1 month in fermenter and only 3 weeks in bottle, so I will wait a little bit more before drinking the others.

Thank