My first brew is a NB caribou slobber extract kit. I let it go in the fermenter for about a month. Visible fermentation started and ended quickly (3 days?). It's been in bottles for 2 weeks. It tastes like beer but it has a bit of a sweet taste and smell. Could it be stuck fermentation? Does it just need to bottle age some more?
First brew a little sweet
- Thread starter rsfc
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I have an english bitter variant that I've kegged. Early on it was too sweet but it's become more balanced over the last two weeks. I'd say just let it go another week or two and then see what you have. Might turn out.
There is another thread going right now where the OP had a beer that was not to his liking at 2 or 3 weeks. He left it for another week and says it is now good. I find that many of my beers carbonate at 2 weeks. Most taste better at 3 weeks and longer of bottle conditioning. Some taste way better.
If you test a bottle you will have to release the co2 (let the beer go flat) before taking your hydrometer reading. The co2 would float the hydrometer too high and give you a faulty reading.
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It could also just be a sweet beer.
1) its your first beer, so dont be too bummed if your techniques are a bit shabby
2) extract batches are notorious for not hitting their FG (more residual sugars leftover)
3) its a recipe for a malty/sweet brown ale
1) its your first beer, so dont be too bummed if your techniques are a bit shabby
2) extract batches are notorious for not hitting their FG (more residual sugars leftover)
3) its a recipe for a malty/sweet brown ale
I haven't posted here for awhile, but I see the same old suburban
myths are still present.
There is nothing wrong with malt extract, it won't make your beers
sweeter. Malt extract is in fact a superior alternative to mashing
yourself because the extract is consistent with regard to initial
gravity. Until you have a process at home that can guarantee mash
temperatures and initial pH, you are much better off using extract.
The op may not even know what real beer tastes like. If he is
expecting the usual over-carbonated commercial product that uses
yeasts designed to attenuate completely combined with rice/corn
extract that ferments completely, he may have never tasted a real
beer, which *should* have some sweetness.
Go to Germany, taste their version of "light lager" (on draft). It
will open your eyes.:rockin:
Ray
myths are still present.
There is nothing wrong with malt extract, it won't make your beers
sweeter. Malt extract is in fact a superior alternative to mashing
yourself because the extract is consistent with regard to initial
gravity. Until you have a process at home that can guarantee mash
temperatures and initial pH, you are much better off using extract.
The op may not even know what real beer tastes like. If he is
expecting the usual over-carbonated commercial product that uses
yeasts designed to attenuate completely combined with rice/corn
extract that ferments completely, he may have never tasted a real
beer, which *should* have some sweetness.
Go to Germany, taste their version of "light lager" (on draft). It
will open your eyes.:rockin:
Ray
Maybe a little more hops for bittering could balance out the malt next time around.
Hi Ray,
As it happens, I just moved back to the US from Germany, where I drank plenty. I also drove up to Belgium multiple times, visiting Trappist monasteries, breweries and bringing home cases of beer. The Czech Republic showed me that a Pilsner could actually taste decent. Before and after living in Europe, I've primarily drank microbrew. I'm no beer expert but I'd say I've tasted more than many.
My main point of comparison for this beer is moose drool, which I believe it is supposed to be a clone of.
I did notice a lack of hop flavor. Could partial boil have not utilized enough hops?
The NB Carabou Slobber kit when I plugged the info into this IBU calculator is 44. http://www.brewersfriend.com/ibu-calculator/ That should be a pretty noticeable bitterness. I did read in Charlie Papazian's book that a good rolling boil is needed to get good hop utilization. But based on what I saw in the kit instructions and my limited experience it seems like you should have been fine.
flars
Well-Known Member
Caribou Slobber is one of my favorites. I've been brewing this one for years. Have a problem one in the fermentor. This one has a very heavy mouth feel and is very sweet. SG was 1.019 at 15 days from the start of active fermentation. Typical FG's have been 1.011 to 1.012 with WY 1332. I used Windsor Ale yeast this time. Never used it before. I should have read more about this yeast before trying it out. The 65% attenuation for this Slobber is pretty good according to the reviews on the yeast.
Three days ago I pitched a one-half liter starter of harvested WY 1056 at high krausen. An estimated 144 billion cells. Slow but steady fermentation going. I'll check the SG in about a week. I'll be satisfied if I can get it done to 1.014.
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