My first Bottle ever (irish stout)

[von-block]

Hey everyone, first I want to thank everyone on this forum because it help me a lot for my first batch of beer.

Second, I am drinking my first beer right now and even if the temp were very high (72F in fermenter, and 77f in bottle), the beer kind of good, a little bit too acid, but the rest if perfect, I like how it makes a lot of bubble when I drink it.

So for the beginner and for elder because I know you like it when a new member have a success, here a little story.

So when I became unemployed this April I decided to start making my own beer, not to save money, but to be able to create something from my own hand.

Anyway I begin with a can, the Irish stout from Munton, but I changed the recipe and I follow your advises, so I left it in the fermenter for onemounth, and second I put DME in it instead of sugar, third, I only put 15 litters of water instead of 23 like they said.

I think I will make another batch of beer when it will be cooler outside because I am now an addict of own making beer, and this website.

So I will finish my bottle thinking of the good things I read here, and see you next time.

P.S Someone know what can give an acid taste to the beer?

 

[ThePearsonFam]

Congrats!

The acrid taste is likely due to oxidation or sanitation issues. It is difficult to say without knowing more about your process. Those are the most likely candidates for beginners.

- oxidation is due to oxygen getting into the fermented beer. most common ways that happens: opening the fermenter too much, racking into subsequent vessels, bottling, etc.

- poor sanitation can lead to the acrid flavors due to contamination (from various things like wild yeasts or bacteria). Just double down on your cleaning and sanitation process.

 

[von-block]

Congrats!

The acrid taste is likely due to oxidation or sanitation issues. It is difficult to say without knowing more about your process. Those are the most likely candidates for beginners.

- oxidation is due to oxygen getting into the fermented beer. most common ways that happens: opening the fermenter too much, racking into subsequent vessels, bottling, etc.

- poor sanitation can lead to the acrid flavors due to contamination (from various things like wild yeasts or bacteria). Just double down on your cleaning and sanitation process.

Thank,

I don't think It's oxygen, I didn't touch the fermenter for the whole process and I'm sure it was well sealed.

Sanitation: I though I was completely obsessive with It, I used metabisulfite and chlorine for everything that touch the beer. Maybe I forgot something.

Could the high temp play a role in it ?

 

[TopherM]

High fermentation temps usually lead to esters, which is a sour taste in a young ("green") beer.

Acid taste can also come from too much flavoring hops, though in a Irish Stout I doubt that's the case.

No matter what it is, just give it a few more weeks to condition in the bottle and it will mellow out!

 

[von-block]

High fermentation temps usually lead to esters, which is a sour taste in a young ("green") beer.

Acid taste can also come from too much flavoring hops, though in a Irish Stout I doubt that's the case.

No matter what it is, just give it a few more weeks to condition in the bottle and it will mellow out!

It spend 1 month in fermenter and only 3 weeks in bottle, so I will wait a little bit more before drinking the others.

Thank