First All Grain tastes weak

[Gman21]

I recently tried my first all grain (All-Grain - Bee Cave Brewery Bavarian Hefeweizen) I hit all my numbers, fermented 2 weeks 72 dgrees first week then stabilized to 69 degrees second week. After bottling of course I checked at 4 days, not expecting great beer but just monitoring progress. Smell was right on but taste was lacking, waited 4 more days, smell still spot on but taste still weak. I have read of this recipe producing good beer early and was hoping for such. I am relativily new to brewing and just curious is this is one of those "shut up and be patient moments" any feed back would be appreciated.

 

[PT Ray]

The recipe and some more brewing details may give some more insight. What was the O.G.?

 

[Revvy]

...just curious is this is one of those "shut up and be patient moments" any feed back would be appreciated.

Shut up and be patient

...it's only been 8 days? The beer's not even carbed yet.

Until a beer is actually carbed up you really don't know how much body it really has. Co2 adds that feeling of fullness to the beer. Think about soda in a fountain dispenser, like at your favorite fast food joint. You ever pull some that wasn't carbed? It was thin and watery, not because the mix of liquids was off, but because the gas was not saturating the liquid.

The 3 weeks at 70 degrees, that we recommend is the minimum time it takes for average gravity beers to carbonate and condition. Higher grav beers take longer.

Stouts and porters have taken me between 6 and 8 weeks to carb up..I have a 1.090 Belgian strong that took three months to carb up.


Temp and gravity are the two factors that contribute to the time it takes to carb beer. But if a beer's not ready yet, or seems low carbed, and you added the right amount of sugar to it, then it's not stalled, it's just not time yet.

Everything you need to know about carbing and conditioning, can be found here Of Patience and Bottle Conditioning. With emphasis on the word, "patience."

 

[PT Ray]

Did either of you actually READ his first post???

Ah, I obviously missed that. My bad. Not everyday you get the opportunity to do that.

 

[Haputanlas]

Too many pissy people again. Jeez.

Wake up people and drink your caffeine before posting.


Either way, I agree with Revvy that you're still gonna have to wait.

I've brewed this specific beer many times. You WILL NOT be able tell how good it is until It's properly carbed. I distinctly remember that tasting the sample was no where near the actual outcome of the finished product.

 

[Haputanlas]

By the way, I LOVE this recipe. If you hit your numbers and did everything correctly, I think you'll love it.

 

[Gman21]

Thanks for info, feeling better, Just ordered grain bill for this recipe again and one other I have been looking at.

 

[Haputanlas]

Thanks for info, feeling better, Just ordered grain bill for this recipe again and one other I have been looking at.

Just out of curiosity, how do you monitor your ferm temps? Do you have a chamber of some sort?

 

[Gman21]

Some sort The temps were pulled from thermometer on outside of ferm bucket. Have a nice dark corner of basement that during summer stays at upper 60's. I place ferm bucket in tub of water and add frozen water bottles to keep temps down. I live in midwest and temps are dropping so basement floor stays around high 50's to low 60's in the colder months. Have thought about picking up a freezer or fridge that could regulate temp better with but still in the "planning" stage....meaning time, money, and approval from SWMBO.