jeremydgreat
Well-Known Member
Are all types of beers, lambics, meads, etc best brewed in the dark? Do they HAVE to be brewed in the dark?
My first batch of beer ended up really bad (classic red ale) with lots of off tastes. I started my second batch of beer last week and it's fermenting away. Then I read many posts by people on this forum who have said they keep their carboys in closets and basements, and it hit me- my carboy has been sitting on my kitchen counter in broad daylight. Is this enough to ruin a batch? If so, do you think my latest batch, having sat in the light for a week, is salvageable?
Thanks all! (This is my first post!)
My first batch of beer ended up really bad (classic red ale) with lots of off tastes. I started my second batch of beer last week and it's fermenting away. Then I read many posts by people on this forum who have said they keep their carboys in closets and basements, and it hit me- my carboy has been sitting on my kitchen counter in broad daylight. Is this enough to ruin a batch? If so, do you think my latest batch, having sat in the light for a week, is salvageable?
Thanks all! (This is my first post!)