No taste

[mlyday]

I recently made a brewers best German altbier. It was 3 weeks in primary and has been bottled now for two week. Going into the bottles it smelled quite aromatic. I open one last night to see how the carbing up was comming. I did the same thing on my last batch, I want to learn how green beer tasted, and to see the carbing process part way then fully. With my last batch it was somewhat carbed at two weeks, and tasted ok, at 4 weeks it was awesome.

So I pour one of the altbiers and nothing to carb what so ever. Not too surprising, the temp in the basement had dropped since the summer so its probably too cold, and will take longer. Not a big deal, but I tasted it and it taste like nothing. Hardly any taste at all. Not bad taste, just nothing.

Granted it wasnt carbed, and was served at about 42 degrees, but I was expecting something a little more. Can I expect this to get some flavor?

I guess Ill try one a little bit warmer, after I let it carb up a few more weeks.

 

[cheezydemon3]

I wouldn't worry. Warm some up in a closet or something for a week.

 

[mlyday]

I moved it last night to a warmer spot. Im not worried about the carbination, I think I can fix that by moving it. I was more worried that there wasnt much taste to it. ive never had an altbier so I dont know what I should be tasting.

 

[krisagon]

Can you post up the recipe?
My experience with altbier is the flavor profile is less intense than some other styles... but I still tasted something.

 

[Blackgaurd_Brewing]

Can you post your recipe? I like Altbier and generally find them to be pretty flavorful.

 

[mlyday]

It was a brewers best kit.

FERMENTABLES
3.3 lb. Extra Light LME
3.3 lb. Munich LME
SPECIALTY GRAINS
8 oz. Crystal 40L
2 oz. Black Malt
HOPS
1.5 oz. Bittering
1.25 oz. Flavoring
YEAST
1 Sachet - notingham

 

[david_42]

I suspect it tastes just like it should with that much Munich in it, but you can't expect the hop presence of a Left Coast IPA.

 

[mlyday]

I didnt expect a huge taste, but at least something. It had a thicker body mouthfeel, but not much taste at all. I was drinking it at close to 40F the style guidelines state 45-55. So Ill try it again in a couple of weeks, a little warmer.

 

[Homercidal]

I've had an altbier by a nearby brewing company and I must say the flavor is mild. Was it cold when you drank it? I think the flavor might come out more if it's warmer.

 

[cheezydemon3]

Is alt a lager? Those temps are pretty low for storage, long cold storage lagers flavors out of suspension.

 

[mlyday]

This kit used an ale yeast. I was fermented in my basement witch is in the mid 60's. I drank it right from the fridge which is around 40. I looked up the style and it should be served 45-55.
Homercidal, I havent had one before, so I didnt realize they were suppose to be that mild. Ill try it a little warmer next time. To hopefully bring out more of the flavor.

 

[Blackgaurd_Brewing]

7A. Northern German Altbier
Aroma: Subtle malty, sometimes grainy aroma. Low to no noble hop aroma. Clean, lager character with very restrained ester profile. No diacetyl.

Appearance: Light copper to light brown color; very clear from extended cold conditioning. Low to moderate off-white to white head with good retention.

Flavor: Fairly bitter yet balanced by a smooth and sometimes sweet malt character that may have a rich, biscuity and/or lightly caramelly flavor. Dry finish often with lingering bitterness. Clean, lager character sometimes with slight sulfury notes and very low to no esters. Very low to medium noble hop flavor. No diacetyl.

Mouthfeel: Medium-light to medium body. Moderate to moderately high carbonation. Smooth mouthfeel.

Overall Impression: A very clean and relatively bitter beer, balanced by some malt character. Generally darker, sometimes more caramelly, and usually sweeter and less bitter than D̹sseldorf Altbier.

Comments: Most Altbiers produced outside of D̹sseldorf are of the Northern German style. Most are simply moderately bitter brown lagers. Ironically "alt" refers to the old style of brewing (i.e. making ales), which makes the term "Altbier" somewhat inaccurate and inappropriate. Those that are made as ales are fermented at cool ale temperatures and lagered at cold temperatures (as with D̹sseldorf Alt).

Ingredients: Typically made with a Pils base and colored with roasted malt or dark crystal. May include small amounts of Munich or Vienna malt. Noble hops. Usually made with an attenuative lager yeast.

Vital Statistics:
OG FG IBUs SRM ABV
1.046 - 1.054 1.010 - 1.015 25 - 40 13 - 19 4.5 - 5.2%

Commercial Examples: DAB Traditional, Hannen Alt, Grolsch Amber, Alaskan Amber, St. Stan's Amber, Schmaltz' Alt


Does this describe it? If so it sounds like its right where it should be, I usually make 7C Dusseldorf Altbier:
Flavor: Assertive hop bitterness well balanced by a sturdy yet clean and crisp malt character. The malt presence is moderated by high attenuation, but considerable rich and complex malt flavors remain. Some fruity esters may survive the lagering period. A long-lasting, dry, bittersweet or nutty finish reflects both the hop bitterness and malt complexity. Noble hop flavor can be moderate to low. No roasted malt flavors or harshness. No diacetyl. Some yeast strains may impart a slight sulfury character. A light minerally character is also sometimes present in the finish, but is not required.

 

[mitch171]

I'll approach this from a wine standpoint because I am more familiar with it.

When making wine one thing to remember is bottle shock. When wine is bottled it loses characteristics, body, and flavor for about a month and then it comes back.

I don't really understand why this happens, but I think it happens with beer as well. I have had some beers when put into their kegs lose aroma and most of its flavor. In my case the flavor and aroma come back when it is really ready to drink.

 

[mlyday]

Yes I did try it before it was ready. This is only my second batch, the first was a red ale and I also tried that one at two weeks. I look at it as a learning experience. And with that one the flavor was good at two weeks, but really good at 5-6 weeks.
Im guessing this will be great when served at the correct temp and age correctly.

 

[cheezydemon3]

It should not be aged in the fridge. Is that what I am hearing?

Let them age warm, and cool them a sixer at a time as needed.

4 months in the fridge will reduce flavor.

 

[mlyday]

If I said that somewhere I was mistaken. It was being aged in the basement which during the summer was 66-68 degrees, that has drop lately so I moved them upstairs which is around 72. I put the one I was going to test in the fridge overnight.

 

[mlyday]

UPDATE: I let it condition another week and then threw one in the fridge on sunday. Cracked it open last night. Still needs to carb up a little more, but the flavor was really good, the hops are really subtle and its malty goodness shows through. Im not going to make the mistake I made with my first brew and drink a bunch now. I think in another 2-3 weeks this is going to be a great beer. So Ill wait till then to try it again.

 

[Blackgaurd_Brewing]

UPDATE: I let it condition another week and then threw one in the fridge on sunday. Cracked it open last night. Still needs to carb up a little more, but the flavor was really good, the hops are really subtle and its malty goodness shows through. Im not going to make the mistake I made with my first brew and drink a bunch now. I think in another 2-3 weeks this is going to be a great beer. So Ill wait till then to try it again.

Im glad to hear you had some success, this beer style is definatly one that improves with age.

 

[quickly]

Long Trail ale is an altbier. It's a great beer very malty and highly drinkable. I've never made one but if you are looking for a good comparison you may be able to find it.

 

[mlyday]

We have a Beer and wine store near us that has a huge selection, Ill have to see if I can find it.

 

[BeardedBrewer]

So what is the temperature you try to maintain during bottle conditioning?

I'm asking for myself because I'm seeing the same thing w/ my beer, its been 3 weeks at about 67°F, and it still tastes very green.

 

[mlyday]

It wasnt carbing up in the lower sixty, as fast as I would have liked, so for about a week I moved it upstairs where it is around 70-72. I tried one a week later at it had alot more carbonation. I have since moved all them back downstairs where it is 62-64 degrees. Im trying to hold off drinking these until the age a little more. Ive been drinking about one a week, to see how its coming along.

This altbier tastes alot better a little warmer. I usually take it out of the fridge and put it on the counter for about 30 minutes prior to drinking.

BeardedBrewer, my first beer was a red ale, and it was ok at 3 weeks, but now after 3 months it is awesome. If this is your first batch save some and try them in another month or two. There is a big difference. What style was it.

 

[BeardedBrewer]

Yea its my first batch ever, waiting just a couple weeks sounds agonizing, let alone MONTHS!

Its an English Brown Ale from a brewers best kit.

 

[mlyday]

Yeah a brown ale would probably benefit from some more conditioning time. This is a great hobby for learning. Have one or two each week and you will see how they progress. I drank a little at every step. The wort before I added the yeast at the end of primary, the end of secondary, while bottling. Im just saying dont suck it all down right away, because in another month or so it will be any better. Start brewing another one right now. Trust me.