one week's difference?

[historybuff]

I am starting to sample the first beer I have ever brewed (amber ale from a kit). When I tried my first bottle (after 3 weeks bottle conditioning in a dark room at about 67 degrees) my standards were pretty low. I wanted it to kind of look like beer, sort of taste like beer and have some carbonation. I was really happy when I cleared that low standard. It was quite drinkable beer. The beer may have been a little too bitter (I could really taste the hops), it was more sugary than I expected, and I could maybe taste a little bit of a fruity taste.

I opened up one at 4 weeks and I thought it was noticeably better (actually, I really liked it). No "fruity" taste, less sugary and the hops were still very much in evidence, but a little less bitter.

Is it possible that one week more of bottle conditioning made a difference in the taste? or is it just me? If it is probably just me, I am OK with that answer!

 

[HomebrewCraig]

One week can make a big difference! Not only with the taste, but with the carbonation as well. Check out this video for an example:

[ame]https://www.youtube.com/watch?feature=player_embedded&v=FlBlnTfZ2iw[/ame]

 

[ChelisHubby]

It should improve slightly in the next couple of weeks. Now if you brew it again can you improve it

 

[Hammy71]

It's a revelation that we all come to realize. Every new brewer hears this advice, but we all ignore it. Patience is a must in this hobby.

 

[flars]

Shave a little time off bottle conditioning by having your beer in a room that is warmer than 67°. Try to avoid a room, like a garage, with large temperature swings.

 

[duboman]

Depending on the style brewed longer conditioning time can certainly improve a beer but from some of your descriptions like overly sweet and fruity also lend to better temperature control during fermentation as well as proper pitching rate on your yeast.


Sent from the Commune

 

[historybuff]

descriptions like overly sweet and fruity also lend to better temperature control during fermentation as well as proper pitching rate on your yeast

I think I pitched the yeast at too high a temperature; that was one mistake I made a mental note of and plan to chill more efficiently. Could that account for the couple of "odd" flavors I was initially tasting?-- and which have seemed to have either disappeared or really scaled back.

 

[duboman]

Yes, some yeast derived off flavors can condition out or lessen over time


Sent from the Commune

 

[flars]

I think I pitched the yeast at too high a temperature; that was one mistake I made a mental note of and plan to chill more efficiently. Could that account for the couple of "odd" flavors I was initially tasting?-- and which have seemed to have either disappeared or really scaled back.

No mental notes, I have found they disappear before the next brew day. Write down detailed notes on your recipe sheet to review in the future.