tomdrumzz69
Member
Hi there! I brewed my first batch of blonde pale ale about 6 weeks ago using a recipe from the local brew shop. Turned out really nice despite how basic the recipe was (100g Amarillo hops, 1.5kg light malt extract, 500g light pale malt powder, and 1kg sugar).
However, when I first tested my 'completed' ale, it was cloudy and tasted yeast. Does that mean it hadn't finished fermenting? Or had I perhaps disturbed the product by accidentally nudging the barrel? Had another pint from the same barrel a few days later, and it wasn't cloudy, and tasted lovely! - What's the difference?
I also tried to bottle the beer after I (thought I had) finished fermenting, adding 1/2 teaspoon of sugar per bottle (as the recipe said), but the end product is still cloudy and yeasty, and also explodes when I open a bottle. Why?
Now I've bought ingredients for my 2nd brew, just altering the original recipe I had! I've added an extra hop (so now I've got 100g each of Amarillo and Nelson Sauvin), and I've changed the light malt powder to a 'spray dried light hopped malt' too. I'm not sure when to add specific hops or anything, or if I'll need more, or how much to use in total. Don't know much about alpha acid content, etc. either - was never good with chemistry! All I know is that I'm hoping to create a nice hoppy, fruity ale in the vein of Thornbridges, Jaipur, Kipling, and Wild Swan (to name a few).
Any thoughts, ideas, etc.?
Thanks!
However, when I first tested my 'completed' ale, it was cloudy and tasted yeast. Does that mean it hadn't finished fermenting? Or had I perhaps disturbed the product by accidentally nudging the barrel? Had another pint from the same barrel a few days later, and it wasn't cloudy, and tasted lovely! - What's the difference?
I also tried to bottle the beer after I (thought I had) finished fermenting, adding 1/2 teaspoon of sugar per bottle (as the recipe said), but the end product is still cloudy and yeasty, and also explodes when I open a bottle. Why?
Now I've bought ingredients for my 2nd brew, just altering the original recipe I had! I've added an extra hop (so now I've got 100g each of Amarillo and Nelson Sauvin), and I've changed the light malt powder to a 'spray dried light hopped malt' too. I'm not sure when to add specific hops or anything, or if I'll need more, or how much to use in total. Don't know much about alpha acid content, etc. either - was never good with chemistry! All I know is that I'm hoping to create a nice hoppy, fruity ale in the vein of Thornbridges, Jaipur, Kipling, and Wild Swan (to name a few).
Any thoughts, ideas, etc.?
Thanks!