Faint spicy aftertaste?

[brokendownyota]

Hey guys. Finished bottling my first 2 beers the other day and just tasted them.

Right off the bat, I'll say I know I need to let the condition and age a little bit to get them to their best, I've just never heard of an almost spicy aftertaste as a side-effect of drinking your beer while it's still green.

Bottled a Coopers Canadian Blonde and a Brewhouse Premium American Lager on the same day. Both were started on the same day, same sanitizing procedures. Both fermented for 15 days, mere inches apart. Both were bottled at the same time. Both primed with dextrose.

Coopers kit has the aftertaste. Brewhouse kit is pretty decent, considering I haven't even let it carb for a week yet, and only fridged it for about an hour before popping it.

Is the spicy taste a trait of this beer kit? A green flavour? It's a very delayed taste, and very faint.

This is not a complaint, and by no means is it a "It's awful, should I dump it?!?!?!" cry thread, just trying to broaden my own knowledge base faster than aging this beer another month and trying it again would allow.

Thanks in advance!

-Scott

 

[HBngNOK]

Does the Coopers have a BJCP category number? If so, you can get an excellent idea of what it should taste like from the BJCP description.

 

[Bippar]

If I'm interpreting your timeline correctly, you are tasting the beer after 2 weeks' fermentation....which is well short of the time needed for the beer to mature.

That said...I'd leave it in primary 3-4 weeks (if you prefer to use a secondary fermenter as well...then you might go with 10-14 days primary/2 weeks secondary)...then bottle condition 4-6 weeks (my brews thus far rarely taste good until at least 4 weeks. We go with 6 weeks now).

 

[tomheff]

My guess would be the Coopers Canadian Blonde is slightly more bitter than the Brewhouse premium American lager (aka Budweiser). The beer is still young. The flavors will mellow with age.