Any recommendations to fix potential errors?

[paguy215]

I made my first batch on the other day...a coffee porter. I know I could've done a lot of things better (using better water, pitching the yeast too soon, not sanitizing properly (though I think I did)). Right now the beer is still bubbling nicely in the fermenter, so it looks like the yeast issue isn't a big one (I hope). But i'm still nervous that some of my flavors may be off.

Is there anything I can do to to enhance the flavors if it doesn't taste right? I haven't tried it yet but was planning to in about 5-7 days assuming fermentation ends. I want to move it to a Carboy for secondary since I know that will help improve the profile, so I plan to taste then.

Hopefully everything is fine and i'm just paranoid. I realize that this is my first batch and no matter what, it's going to be far from ideal. But I do want it to turn out well, and I'm just trying to think a few days ahead to see if there's anything I can do to help the case.

 

[cmoewes]

As we say, rdwhahb. Relax, Don't Worry Have a Homebrew

I wouldn't get worked up about the flavor being off until you know that the flavor is off.

I also wouldn't worry about racking to a secondary. Unless you are planning to do a long aging, there isn't a lot of benefit to racking to secondary and you risk additional exposure for potential infections as well as oxidation.

Just leave it in the primary. Depending on your starting gravity (and your patience) let it sit for 2-3 week, check the final gravity and go from there.

You can certainly do a few things to change the flavor after your fermentation. You could add some cacao/chocolate, add some cold pressed coffee, add some oak. But at this point I wouldn't go in assuming that there is going to be something wrong with it. Porters are pretty good and forgiving beers to make.

 

[m00ps]

the flavor of the final, chilled, carbonated beer will be different from your warm, uncarbed, green wort sample. Trying anything to "fix" it right now isnt going to help in the long run

do not transfer to a secondary

 

[DevilNuts]

Agree with the others - don't troubleshoot problems you may not have yet. And if you have good airlock activity, relax! You're making beer. Everything else is just details.

 

[paguy215]

Thanks for the feedback!

I wanted to update... I checked at lunch and it looks like bubbling has subsided. That means I got at least two days of solid bubbling in the airlock. I think that seems a little short, but I also realize that no bubbles doesn't necessarily mean no fermenting anymore.

I'm going to take your advice of avoiding secondary this time. That being said, how long do you recommend I let it sit in primary? I'm going to wait at least another day or two before I take a gravity test. But beyond that is there a benefit to letting it sit in primary beyond that?

 

[radwizard]

What temperature did you pitch the yeast? Why do think it was to soon?
IMO Stouts and Porters are more drinkable with minor mistakes in the brewing process then lighter ales or lagers. Off flavors often mellow out during the aging/conditioning process.
Just keep improving your process and brew as much as you can. If you want help just post a discription of exactly what you did on your brew day. You'll get tons of advice on here.

 

[DevilNuts]

Often you will only see really good bubbling for a couple of days. It's not out of the ordinary.

I'd say let sit for another week or two.

 

[Gavin C]

if there's anything I can do to help the case.

Quit worrying and plan your next beer.

First batch brewed. Ignore it and in two weeks bottle it. 3 weeks later drink it (not all at once perhaps)

That's 5 weeks. Invest your mental efforts in the next batch that will be ready a week or two after that and so on.

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