Noob, Put my mind at rest please

[petey_c]

"Midway through the bottling, I sloshed some on my hand and licked it. Then got nervous. It's sugary and very little alcohol flavor."
Your hand isn't as accurate a hydrometer. Using a hydro isn't usually necessary with kit beers, but like someone said, it'll help to t'shoot. The beer instructions are written to whisk you through the process and make barely beer, so you'll buy more. Three weeks or more in a primary then about the same in bottles. Fridge for 4 or 5 days. Open a bottle, pour slowly, then consume. Repeat until the pain stops....

 

[mortal888]

Yeah, I've learned my lessons on pitching and taking readings. I'll do better next time, but i'm just trying to deal with what i have now.

The idea of taking it to the lhbs is a good idea. If in three weeks the fusel flavor hasn't subsided i'll bring a couple by them. I think it's that I keep getting mixed replies on taste.

I hear that it should taste good before you bottle, then that it's too soon to tell what it will taste like. That the fusel flavor will not go away, then that it should sit until it does.

I feel like it's a crap shoot.

 

[Yooper]

Yeah, I've learned my lessons on pitching and taking readings. I'll do better next time, but i'm just trying to deal with what i have now.

The idea of taking it to the lhbs is a good idea. If in three weeks the fusel flavor hasn't subsided i'll bring a couple by them. I think it's that I keep getting mixed replies on taste.

I hear that it should taste good before you bottle, then that it's too soon to tell what it will taste like. That the fusel flavor will not go away, then that it should sit until it does.

I feel like it's a crap shoot.

It's not a crap shoot, but aging does improve beer. Now "improving" vs. "fixing a rotten beer" isn't the same thing at all! Some off-flavors, while still present, may mellow a bit with some age. But no amount of time can fix a really bad beer.

A great beer will taste good coming out of the fermenter- like young, flat beer. Conditioning that will make a world of difference, giving you a great beer in two weeks or so.

A "meh" beer might improve enough to be decent. A not-so-good beer might turn out to be drinkable. It's not a crap shoot, but instead making allowances for some beers to improve enough to be drinkable. Esters may fade a bit (although never go away) and fusels and harsh astringency may mellow a bit.

 

[mortal888]

Ah, no THAT makes more sense. Putting these in the back of the closet then.