Whythelightbeer
Member
Hello all.
I just brewed my first homebrew and its a spring lager, which was described as an amber lager. I had to improvise the boiling of my sub5 gallon wort in several different pots and it was difficult to figure out how to distribute the hops, which I am going to to ahead and say did not go well. I also did not strain the hops before putting the wort into the carboy. I later strained them, but still some hops remained (im guessing its impossible to get all ofthe hops out). I just went to test my first beer and in addition to it possibly being overcarbonated it tastes way too hoppy. The good news I guess is that this was the only bottle I saw that had a substantial amount of hop residue still in it. Could I have done anything else wrong? Also, why would the beer have overcarbonated?
I just brewed my first homebrew and its a spring lager, which was described as an amber lager. I had to improvise the boiling of my sub5 gallon wort in several different pots and it was difficult to figure out how to distribute the hops, which I am going to to ahead and say did not go well. I also did not strain the hops before putting the wort into the carboy. I later strained them, but still some hops remained (im guessing its impossible to get all ofthe hops out). I just went to test my first beer and in addition to it possibly being overcarbonated it tastes way too hoppy. The good news I guess is that this was the only bottle I saw that had a substantial amount of hop residue still in it. Could I have done anything else wrong? Also, why would the beer have overcarbonated?