dennyluan
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- Joined
- Dec 19, 2008
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alright, so im on my 3rd real batch of brewski and i have a serious concern.
my favorite beers have always been honey ales or lagers, because i particularly like the sweetness and mellowness of honey. so for my first ever batch, i made a light honey lager. i ended up using way to little malt, and it just had a weird acidic, kind of metallic taste, really unpleasant.
so i recently made another batch of a honey wheat ale. i bottled half of it, and decided to secondary ferment the other half. after one week of bottle conditioning, i tried a bottle (i couldnt wait) and it had the same exact taste as my first batch. really gross, kind of sour/tangy, kind of acidic. i began thinking that this may just be how honey brews, but im not sure. when i looked at the bottle (12 oz) there was a good amount of yeast cake sitting at the bottom. could it be yeast bite, and that it just needs more time? if so, how much longer should i secondary ferment? i have a deadline for august 15th, and am hoping to bottle condition for at least two weeks.
my favorite beers have always been honey ales or lagers, because i particularly like the sweetness and mellowness of honey. so for my first ever batch, i made a light honey lager. i ended up using way to little malt, and it just had a weird acidic, kind of metallic taste, really unpleasant.
so i recently made another batch of a honey wheat ale. i bottled half of it, and decided to secondary ferment the other half. after one week of bottle conditioning, i tried a bottle (i couldnt wait) and it had the same exact taste as my first batch. really gross, kind of sour/tangy, kind of acidic. i began thinking that this may just be how honey brews, but im not sure. when i looked at the bottle (12 oz) there was a good amount of yeast cake sitting at the bottom. could it be yeast bite, and that it just needs more time? if so, how much longer should i secondary ferment? i have a deadline for august 15th, and am hoping to bottle condition for at least two weeks.