BeerSlinger1
New Member
Hi all, looking forward to gaining a ton of knowledge about brew in here. I recentlyt finished my second batch of brew. First was a BB Wietenbier and I threw in some BB sweet orange peel, along with a 1/4 teaspoon powdered cor. Primary ferm for two weeks, then to bottle, 16 days aging thus far. I popped open one after 10 days and it was a little bitter and had no orange/cor. taste. Will aging it longer improve things?
Second was a BB American Amber. I inquired about adding honey and Apricot to it and the guy at the brewstore (not an expert, the expert was off that day) informed me I could add 1 lb of Honey malt to existing seep bag, and a can of Apricot puree to secondary. I only added 8 oz of the malt, but did add the can to the secondary (4 days after it went into primary). The secondary has been fermenting for about 6 days. It started fermenting again because of the puree sugars but has since stopped, but alot of gunk at the bottom of the carboy. Should I leave it as is, or stir it up occasionally so the puree gets mixed around? How long should I let it in secondary?
Second was a BB American Amber. I inquired about adding honey and Apricot to it and the guy at the brewstore (not an expert, the expert was off that day) informed me I could add 1 lb of Honey malt to existing seep bag, and a can of Apricot puree to secondary. I only added 8 oz of the malt, but did add the can to the secondary (4 days after it went into primary). The secondary has been fermenting for about 6 days. It started fermenting again because of the puree sugars but has since stopped, but alot of gunk at the bottom of the carboy. Should I leave it as is, or stir it up occasionally so the puree gets mixed around? How long should I let it in secondary?
