Evan_L
Well-Known Member
Hi everyone, thought i'd introduce myself. I'm Evan from CT, after a few months of obsessive research on brewing, i've finally pulled the trigger and started brewing. I wanted to jump right into AG but the LHBS talked me into a few extracts first...and i'm glad he did, so many fewer moving parts and it has enabled me to get the process fairly locked down. I started with a Cooper's ipa and as soon as the primary was freed up, I did a True Brew ipa partial which just went to secondary yesterday. LHBS guy (super lucky that it's only 3 blocks away from home) wanted me to do the true brew again with liquid yeast to learn the difference so that is the plan for next weekend. I don't think I can hold off longer than that to try an AG so i'll be collecting equipment throughout December. You guys have a great forum and an outstanding community here based on professionalism and respect, i've noticed that there is none of the usual forum flaming and everyone is very helpful, kudos!
Wait for it...
Yup, newb question
So..i've read thousands of posts so far in an effort to learn all I can and hopefully not ask questions that have been asked a thousand times before but I can't help myself...and I haven't found this particular question asked.
So of course I couldn't wait and cracked one of the first batch a week after bottling..I know, I know...1-2-3. But...it's so hard, and the tasting along the way (post boil, racking to sec.) has been an eye opener to the flavors present which I had not noticed before (I swear the beer I was drinking at the time started to taste different because my palette was recognizing new nuances). I know the flavor will improve with a few more weeks of conditioning but...
It really sucks! Of course it does right... but what should a beer guy that's used to really good craft brews expect from an extract kit (prehopped lme), best case scenario. Is it going to just improve or be night and day different in a few weeks? I'm not worried about infection or oxidation or any of that, I would say my method was pretty spot on, even for a newb. I do though get a distinct aroma and flavor i'm not sure of, when I see talk of a cidery flavor, is that apple cider or cider vinegar? Not sure what the green apple description tastes like either, but it definitely is funky...a bit acidic on the nose and tongue, very off-putting. It was a 5Gal Cooper's "kit", LHBS guy had me use 2 cans of prehopped lme, with both pkts of dried yeast (I rehydrated as described in Palmer). Everything went fine, cooled it fairly quickly (2 Gal boil into an ice bath, then poured into fermenter with 3 Gal cold spring water) post boil to 75* before pitching. Fermented at 60-65*, only hitch was I hadn't had oil delivered yet and the house got down to 55 for a few days after racking to secondary. !.056 OG --> 1.018 FG. Any best guesses?
Wait for it...
Yup, newb question
So..i've read thousands of posts so far in an effort to learn all I can and hopefully not ask questions that have been asked a thousand times before but I can't help myself...and I haven't found this particular question asked.
So of course I couldn't wait and cracked one of the first batch a week after bottling..I know, I know...1-2-3. But...it's so hard, and the tasting along the way (post boil, racking to sec.) has been an eye opener to the flavors present which I had not noticed before (I swear the beer I was drinking at the time started to taste different because my palette was recognizing new nuances). I know the flavor will improve with a few more weeks of conditioning but...
It really sucks! Of course it does right... but what should a beer guy that's used to really good craft brews expect from an extract kit (prehopped lme), best case scenario. Is it going to just improve or be night and day different in a few weeks? I'm not worried about infection or oxidation or any of that, I would say my method was pretty spot on, even for a newb. I do though get a distinct aroma and flavor i'm not sure of, when I see talk of a cidery flavor, is that apple cider or cider vinegar? Not sure what the green apple description tastes like either, but it definitely is funky...a bit acidic on the nose and tongue, very off-putting. It was a 5Gal Cooper's "kit", LHBS guy had me use 2 cans of prehopped lme, with both pkts of dried yeast (I rehydrated as described in Palmer). Everything went fine, cooled it fairly quickly (2 Gal boil into an ice bath, then poured into fermenter with 3 Gal cold spring water) post boil to 75* before pitching. Fermented at 60-65*, only hitch was I hadn't had oil delivered yet and the house got down to 55 for a few days after racking to secondary. !.056 OG --> 1.018 FG. Any best guesses?
