Hello fellow brewers,
i have a couple questions concerning the first batch that i did...
ill first give you a background of what i did i made a coopers lager kit the one that comes with the ale yeast. i added 3lbs of dme. everything went smoothly through fermentation all the way to bottling. it fermented 68-70 degrees. and i fermented for 3 weeks. then when i bottled i used the 3/4 of priming sugar. an it was a 5 gallon batch. it was brewed on april 5.
now my questions...
1) is 3lbs of dme too much? tasting the beer it seems real sweet is that a result of to much malt? will that be the result in all beers if i were to add the 3bls of dme? should i equal it out with other sugars if so which?
2)the have been in the bottles for over 3 weeks now the carbonation has gotten better, as far when you open the beer it hisses and when you pour there is a head to the beer. but when you taste it, it still seems flat? now i have tried rolling the beer on a flat surface to reactivate the yeast but what would be the cause of this? did i leave it in the fermenter for to long should i have gone just 2 weeks instead?
i have a couple questions concerning the first batch that i did...
ill first give you a background of what i did i made a coopers lager kit the one that comes with the ale yeast. i added 3lbs of dme. everything went smoothly through fermentation all the way to bottling. it fermented 68-70 degrees. and i fermented for 3 weeks. then when i bottled i used the 3/4 of priming sugar. an it was a 5 gallon batch. it was brewed on april 5.
now my questions...
1) is 3lbs of dme too much? tasting the beer it seems real sweet is that a result of to much malt? will that be the result in all beers if i were to add the 3bls of dme? should i equal it out with other sugars if so which?
2)the have been in the bottles for over 3 weeks now the carbonation has gotten better, as far when you open the beer it hisses and when you pour there is a head to the beer. but when you taste it, it still seems flat? now i have tried rolling the beer on a flat surface to reactivate the yeast but what would be the cause of this? did i leave it in the fermenter for to long should i have gone just 2 weeks instead?