longbbc
New Member
Hello everyone, I had a couple of questions.
I just bottled my first batch last night. It was a Boston Lager Clone:
steeped grains (.5lb pale and .5lb of crystal 40L)
extract (pale 1.75qt and adjunt .25qt)
Hallertau bittering (1.5oz)
Hallertau finishing (1oz) & irish moss
saflager yeast
Did not use hydrometer to find OG so felt no need for FG.
I don't have much time so it sat in primary fermentor for 24 days. (bad?)
Bottling of course didn't go as planned and ended up siphoning beer from bottling bucket to bottles which created a fair amount of oxygen in the beer.(bad?)
My real question is; tasting the green beer there was no sweetness to it at all. It looked nice and clean and smelt tasty but was very bitter and wasn't sure if there is any chance of sweetening while conditioning?
Thanks
Longbbc
I just bottled my first batch last night. It was a Boston Lager Clone:
steeped grains (.5lb pale and .5lb of crystal 40L)
extract (pale 1.75qt and adjunt .25qt)
Hallertau bittering (1.5oz)
Hallertau finishing (1oz) & irish moss
saflager yeast
Did not use hydrometer to find OG so felt no need for FG.
I don't have much time so it sat in primary fermentor for 24 days. (bad?)
Bottling of course didn't go as planned and ended up siphoning beer from bottling bucket to bottles which created a fair amount of oxygen in the beer.(bad?)
My real question is; tasting the green beer there was no sweetness to it at all. It looked nice and clean and smelt tasty but was very bitter and wasn't sure if there is any chance of sweetening while conditioning?
Thanks
Longbbc