Senza
Kristjan
Hello.
I think I might have a problem. Before I discovered this wonderful forum, I started to brew impatiently, I bought 2 coopers cans, and well.. Mistakes were made.
I started the brewing process on 15.02 with basically no knowledge about it. The aforementioned cans were Coopers lager and English bitter.
My problem: English bitter is... Well, Bitter. It does have very distinguishable alcohol smell, and an aftertaste like medication...Really-really bitter. Like undrinkable bitterness
Lager I think turned out normal, if not a little on the sweet side (Tasted before botteling, after batch priming, so I think and hope that the sweetness will condition out in the bottles)
My process:
I went with the instructions on the can, although temp. was in the 20-22C range. All was well and yeast was happy, it seemed.. Lots of krausen and airlock activity
I used 1 KG of plain table sugar and the kit yeast, nothing more.
I cleaned all my equipment with PBW, I now know it's just a cleaner not sanitiser. The store where I bought my Kit from recommended PBW.
(The bottles and all equipment I used were sanitised on botteling day with proper sanitiser)
I Bottled when FG was 2 days the same. On lager I used batch priming with 90g sugar, and on the English bitter i used 2 muntons carbonisation drops per 500ml bottle. I havent tasted the bitter after adding drops.
My question: Should I wait on the English bitter for it to mellow out, or is it a lost cause? I'm Starting 2 new brews soon, and I'm in shortage of bottles. Should I just dump the batch?
New brews will be 2 mangrove jack's golden ale's. this time I'm using proper sanitation. I'll be doing 1 brew with dextrose and 1 I'll brew with beer enhancer to see for myself, what I like best.
I think I might have a problem. Before I discovered this wonderful forum, I started to brew impatiently, I bought 2 coopers cans, and well.. Mistakes were made.
I started the brewing process on 15.02 with basically no knowledge about it. The aforementioned cans were Coopers lager and English bitter.
My problem: English bitter is... Well, Bitter. It does have very distinguishable alcohol smell, and an aftertaste like medication...Really-really bitter. Like undrinkable bitterness
Lager I think turned out normal, if not a little on the sweet side (Tasted before botteling, after batch priming, so I think and hope that the sweetness will condition out in the bottles)
My process:
I went with the instructions on the can, although temp. was in the 20-22C range. All was well and yeast was happy, it seemed.. Lots of krausen and airlock activity
I used 1 KG of plain table sugar and the kit yeast, nothing more.
I cleaned all my equipment with PBW, I now know it's just a cleaner not sanitiser. The store where I bought my Kit from recommended PBW.
(The bottles and all equipment I used were sanitised on botteling day with proper sanitiser)
I Bottled when FG was 2 days the same. On lager I used batch priming with 90g sugar, and on the English bitter i used 2 muntons carbonisation drops per 500ml bottle. I havent tasted the bitter after adding drops.
My question: Should I wait on the English bitter for it to mellow out, or is it a lost cause? I'm Starting 2 new brews soon, and I'm in shortage of bottles. Should I just dump the batch?
New brews will be 2 mangrove jack's golden ale's. this time I'm using proper sanitation. I'll be doing 1 brew with dextrose and 1 I'll brew with beer enhancer to see for myself, what I like best.