Sure, you could prevent it from happening again.Hi,
I've just tasted my beer and don't get me wrong it's still nice,however it has a cider taste to it.
Is there anyway I could prevent this from happing again?
No, that's definitely not it. Tap water doesn't cause "cider" flavors, unless your tap water is full of vinegar or lemon juice.Yeah it was tap water. Suppose that could be it.
Hi,RM-MN said:The solution to both your questions is enough time in the fermenter. One of the intermediate products of fermentation is acetaldehyde which has the taste of cider or green apples. Given enough time the yeast will break this down into alcohol for you. given enough time the yeast that makes the sediment layer will settle out too. I find that 3 to 4 weeks from the time I pitch the yeast until I bottle solves both problems. With good temperature regulation during the fermentation I can reduce that time a bit but it doesn't hurt a thing to go longer either.
It usually isn't mentioned in the kit instruction because of a mistaken idea that the yeast would cause off flavors if you left the beer on it too long. It does happen if you have hundreds of gallons of beer in a conical fermenter but not on the amount that a home brewer works with. The kit instructions haven't caught up with this current knowledge.Hi,
I didn't know it was ok to leave it in primary that long. Sorry if I sound stupid but I'm not even amateur rank yet lol