BrewDey
Well-Known Member
I just started and have read conflicting reports on the necessity of a secondary fermenter. On my 1st batch, I just used a 6 gal carboy with a blow-off hose...then replaced that with an airlock after about 4 days. It was only about 60 degrees at the warmest part of my basement, so I left it in there for 2 weeks.
I primed and bottled..tried it a week later. It tasted like beer..I was happy for that! But I did notice a strong 'alcoholic' taste. The banana aroma that I noticed during bottling was gone. My goal will be to make the taste as smooth as possible and I'm not sure if that roughness I tasted was due to simply not leaving it to condition long enough in the bottle (only 1 week)...or if the taste may suffer from only using one fermenter. Sorry if I sound dumb..I'm just starting!
I primed and bottled..tried it a week later. It tasted like beer..I was happy for that! But I did notice a strong 'alcoholic' taste. The banana aroma that I noticed during bottling was gone. My goal will be to make the taste as smooth as possible and I'm not sure if that roughness I tasted was due to simply not leaving it to condition long enough in the bottle (only 1 week)...or if the taste may suffer from only using one fermenter. Sorry if I sound dumb..I'm just starting!