just tried first brew...

[BrewsClues]

Alright I brewed a wit beer and it has kind of an off flavor. I can't really taste the Orange in it. I know you are supposed to ferment this one at room temp, but I'm wondering if it was too hot. It was probably mid to low 70's the whole time ambient temp so the beer temp. Was obviously hotter.

 

[FensterBos]

Can you describe the off flavor? How long did you have it in your primary? Did you bottle condition and for how long?

 

[BrewsClues]

Like an extra bite that shouldn't be there maybe like an astringent flavor, primary for about a month and bottle conditioned for a week. I got impatient so I just chilled one bottle to try it.

 

[joetothemo]

EDIT: Question answered in thread.

 

[joetothemo]

Like an extra bite that shouldn't be there maybe like an astringent flavor, primary for about a month and bottle conditioned for a week. I got impatient so I just chilled one bottle to try it.

There is your problem. I have noticed better results after 2-3 weeks in bottles at room temp and 2-3 days in the fridge.

 

[FensterBos]

I agree with joetothemo. But don't get me wrong; I am very guilty of opening a beer one week after capping. I just get nervous and want to make sure that the beer is properly carbed.

Rule of thumb is usually three weeks of bottle conditioning. The yeast left in the beer should help chew up those flavors.

If you have enough beer pop open another one at two weeks to see if it has improved. I like to open a beer every week to see how time and patience can make the beer better. Once I feel that the batch is ready I start to imbibe in large quantities.

 

[Homercidal]

What yeast did you use? Quite often wit yeast takes a few weeks to condition fully. I'd let it ride and taste again in a week or two.

How much peel did you use?

 

[joetothemo]

As is typical of many noobs...I drank 90% of my first really good batch between weeks 1-3.

Then I reserved one sixer in the back of my minifridge. It was heartbreaking to me when I realized those beers were 5x better after 4 weeks at room temp and 2 weeks cold than the beers I chugged through in weeks 1-3.

I savored those last few beers but everytime I cracked one open, I felt anguish about "what could have been" ... had I only waited.


....That said, I got drunk this weekend and opened a 5-day old brown ale anyway. Sometimes you just gotta scratch an itch.

 

[joelshults]

I did a Belgian Wit a couple of batches ago and the ones I tried before 3 weeks of conditioning all had a strange flavor that I think was coming from the orange peel or the coriander. The strange flavor disappeared after the 'required' 3 weeks (and the beer was even better after 4).

Patience.

 

[BrewsClues]

Makes me smile, so the chill time matters too? Idk how much Orange peel or coriander I used, I do know I did 2 additions of both. I used safale t-58 yeast. The guy at my lhbs helped me out by putting all the additions in bags. At least I made noninfected beer that is carbing. : )

 

[TTB-J]

At least I made noninfected beer that is carbing. : )

Amen to that - cheers!

 

[stat]

The first week in the bottle my beers usually just taste like sweet hop flavored carbonated water, week two they all get this weird sour flavor I can't place.
It's not green apple just sour. Week three and they're right on what I'd expect from the recipe, even better after a few days in the fridge.

 

[BrewsClues]

No sweetness here just sour, but I'm hoping it ends up good, and from what yall are saying it will end up that way.

 

[stat]

the sweetness is just from the residual priming sugar I assume. The weird sour flavor I have no idea but it happens to every beer I make and goes away by week three so I figure it's just some yeast thing and I don't worry about it.

 

[Rev2010]

I've tried one beer from each of my batches in a week or less out of curiosity and to know how they progress. Just recently I tried one of my custom hefeweizen recipes that I made and it had a strong astringent taste to it and I posted about it here. I posted because the hefe right before it tasted awesome even so young so I was a bit worried about the taste. Well today is 2 1/2 weeks in the bottle and I had another and wow... that astringency really is almost fully gone, I'd say about 90% or so gone. So, as everyone always says... don't worry until you've at least waited 3 weeks in the bottle! If you still have an issue then come back and ask away to get some help.


Rev.

 

[BrewsClues]

I year ya, I was so impatient I put one in the fridge last night and drank this morning at about 7:45am. It was the first thing I ate or drank after brushing my teeth so it hit me pretty hard.

 

[dirtyjerz]

I bottled a Hefe about 11 days ago. I chilled one on day 8 and popped it open to check carbonation. I used DME to prime so I was expecting it to still be rather flat. However it was carbonated well and a little to much as I got a pretty big head on the pour. It tastes very crisp on the first bunch of swigs but if you put the glass down for a few minutes then take another swig it feels like its getting flatter, and so on until it's pretty flat and bubbles are gone. That's about 10 mins by that time. So I'm letting them sit for another week or 2 before i try another one. I also have 1 1/2 gallons in a coors light home draft bottle that I keep forcing myself not to stick it in the fridge.

I noticed a bit of a liquorish smell and a faint hint of it in tasting. I'm not a fan of that flavor, smell or taste on its own, but the beer is pretty good so far. I figure that might settle out in a bit. I'm wondering if the ounce of Hersbrucker I dry hopped with is attributing that.

 

[BrewsClues]

Not familiar with that hop or really any for that matter, but is this your first time trying the coors home draft container? I wanted to try it but just never got around to getting one...

 

[joetothemo]

I noticed a bit of a liquorish smell and a faint hint of it in tasting. I'm not a fan of that flavor, smell or taste on its own, but the beer is pretty good so far. I figure that might settle out in a bit. I'm wondering if the ounce of Hersbrucker I dry hopped with is attributing that.

Which yeast? Some impart clove/licorice notes.

 

[TTB-J]

In all likelihood, that weird taste will not go away after your bottles stay at the minimum three weeks at 70 degrees carbing period. Please carefully package all of the remaining beer in your batch and send it to me so it can be disposed of properly. You're welcome.

 

[BrewsClues]

Ok sure!

 

[Jsmith82]

As is typical of many noobs...I drank 90% of my first really good batch between weeks 1-3.

Then I reserved one sixer in the back of my minifridge. It was heartbreaking to me when I realized those beers were 5x better after 4 weeks at room temp and 2 weeks cold than the beers I chugged through in weeks 1-3.

I savored those last few beers but everytime I cracked one open, I felt anguish about "what could have been" ... had I only waited.


....That said, I got drunk this weekend and opened a 5-day old brown ale anyway. Sometimes you just gotta scratch an itch.

Ughh.. took the words out of my mouth except I saved 2 22oz bottles. That last one was so damn good, what a lesson.

That said, I'll be trying my tang hefe this weekend, here's to that "itch"

 

[BrewsClues]

Well at least now u know.

 

[ed_brews_now]

I am down to 6 belgian pales I did. It is was 4 weeks in fermenter now probably the 4th week in bottle. I keeps getting better.

Ughh.. took the words out of my mouth except I saved 2 22oz bottles. That last one was so damn good, what a lesson.

That said, I'll be trying my tang hefe this weekend, here's to that "itch"

 

[ShermanTank]

As is typical of many noobs...I drank 90% of my first really good batch between weeks 1-3.

Then I reserved one sixer in the back of my minifridge. It was heartbreaking to me when I realized those beers were 5x better after 4 weeks at room temp and 2 weeks cold than the beers I chugged through in weeks 1-3.

I savored those last few beers but everytime I cracked one open, I felt anguish about "what could have been" ... had I only waited.



HA! I did the same thing with my first batch, an Irish Red. I went through so many between day 10 and 20 without realizing how good they were after day 25. To make matters worse, I had to share the last 12 with my neighbor...and my wife. Live and learn.

 

[dirtyjerz]

Not familiar with that hop or really any for that matter, but is this your first time trying the coors home draft container? I wanted to try it but just never got around to getting one...

Yea first time. A bit to much priming it seemed. But what I was able to get out of it was very good. Tasted a bit different then the bottles. I will use it again but be more precise about the carbing.

Which yeast? Some impart clove/licorice notes.

it was Sw-06. But now that it's a week later I found no smell or taste of it.

 

[BrewsClues]

I'm glad it turned out, so you had to break off that little tab to screw off the c02 container? Did you have to use multiple cartridges?

 

[wheels4]

I just started drinking my first batch this week. I was patient (had to finish the Labatts in the kegerator to make room for my keg) and it turned out great. I did a pale to get my feet wet and the guys at Hockey loved it last night :rockin:. Doing a Blonde right now as I type . Ummmm head out of gutter the Blonde is a beer not the neighbor .

 

[dirtyjerz]

I'm glad it turned out, so you had to break off that little tab to screw off the c02 container? Did you have to use multiple cartridges?

none. Lol it had enough pressure from carbing even after I released some of it. Yep the one tab broke off.

 

[BrewsClues]

So in theory all u need is a sealed container with a tap...couldn't be too big though cause eventually it would run out