california common taste issues

[Couldbebrewing]

we recently brewed a california common true brew kit. we cracked our first bottle open today 1.5 weeks in bottles. (plan to condition longer but got antsy) I looked to try to pin down a taste for this particular style of beer and am wondering if i messed up...


it is extremely hoppy and i was wondering if this was normal. this was my first actual boil. I didnt pick up any distinct off taste but from what i have been reading it should be smoother in taste. it starts off without much bite and has a heavy hoppy taste during the middle and a very dry after taste. Is this how it is supposed to be? I tried to pick up an anchor steam as an example for the taste but i have not been able to find one here. Any help on how this should taste would be greatly appreciated. I can go into greater detail about the brewing process if necessary. Thanks for your help.

 

[Kungpaodog]

Almost everything you do can influence the taste of the final product, from how much water you use in a partial boil, to the fermentation temperature. I don't know the California Comon style, but if you give it another few weeks in the bottle the hop flavor will probably mellow out a bit. The absolute worse case scenario is that the dry aftertaste is indicative of an infection, but the odds of that are about one in a million if this is your first brew and you followed basic sanitation procedures.

Bottom line: RDWHAHB!

 

[Yooper]

That actually doesn't sound like you missed the mark on the beer- it'll mellow out alot, especially if you can cold condition it after it's carbonated.

What was the recipe? maybe I can pick something out.

 

[Couldbebrewing]

That actually doesn't sound like you missed the mark on the beer- it'll mellow out alot, especially if you can cold condition it after it's carbonated.

What was the recipe? maybe I can pick something out.

Cool here is the partial recipe. I will get home and see the exact ingredient list on the box. For some reason they only have partial descriptions from what i can find online.

"Saflager S-23 Dry Lager Yeast. Most others skimp and use cheaper ale yeast. That's not really Steam Style. With Crystal malt and 3 hop additions"

from what i remember it was northern brewer hops and cascade hops. cant remember the third.

I think i also might have steeped the grain to long and to high. it was averaging about 164 and we did that for ~45 minutes or so. That is the only part really where i know i might have messed up. The boil went smooth and added the hops at the appropiate times. Crash cooled in an ice bath. Took about ~14-20 minutes to get down to temperture. Was in the primary for about 3 1/2 weeks at between 66-70 degrees.

How long do you recommend cold conditiong for and at what temperture. We have a freezerator with temp control so i can make it about anything since sadly i dont have anything kegged at this time.

Once again thanks for your help.

 

[Couldbebrewing]

Almost everything you do can influence the taste of the final product, from how much water you use in a partial boil, to the fermentation temperature. I don't know the California Comon style, but if you give it another few weeks in the bottle the hop flavor will probably mellow out a bit. The absolute worse case scenario is that the dry aftertaste is indicative of an infection, but the odds of that are about one in a million if this is your first brew and you followed basic sanitation procedures.

Bottom line: RDWHAHB!

I am hoping it is not that. Our sanitizing practices are probably over anal lol. I believe more of that dry taste is coming from the hops more so than an infection. Either way. It was still very enjoyable to drink i am just trying to pin down or process so i can determine if i messed up to make corrections in the future. I should of went with a beer i am more familar but you know how that goes That one caught my eye the day at the lhbs.

 

[jmiracle]

A dryness or astringent aftertaste can come from green beer, at least I've gotten that taste before.

Cal Common SHOULD be moderately hoppy with a crisp dry finish, so maybe you've got a beer that just needs to mellow out its rough edges with a little time.

 

[Couldbebrewing]

A dryness or astringent aftertaste can come from green beer, at least I've gotten that taste before.

Cal Common SHOULD be moderately hoppy with a crisp dry finish, so maybe you've got a beer that just needs to mellow out its rough edges with a little time.

Yeah, that is what i was thinking. It is still a green, i dont doubt that. It does have the crispness though. I actually like the C02 level of it as well. It went extremely well with it without causing gas lol.