Hi everyone!
I'm basically done conditioning my second ever batch of homebrew. By the measure of everyone who tasted it (including other homebrewers), the first batch, a brown ale, was a success. However to me, it tasted really sweet and almost had like a savory-ish taste. I tested a bottle of my second batch, a chocolate milk stout, and I got the same flavor as well. I never noticed an infection during fermentation, and I don't think the taste is attributable to that.
On brew day for both batches, I've felt compelled to shake the carboy after pitching the yeast. The first time was because I'd forgotten to aerate the wort, and the second time was because there was so much Star-San foam that the yeast was resting on top of it, rather than the wort. In both cases, kraeusen and airlock bubbles came and went within the first three or four days. I think it was after brewing the second batch when I saw some sort of warning against aerating the worth after pitching the yeast. I'm thinking that maybe in both cases, not enough yeast was in contact with the wort, so a full fermentation was prevented. Could that be the case? Thanks!
(There's also the possibility that everything went as it's supposed to go, and I'm just being too over critical.)
I'm basically done conditioning my second ever batch of homebrew. By the measure of everyone who tasted it (including other homebrewers), the first batch, a brown ale, was a success. However to me, it tasted really sweet and almost had like a savory-ish taste. I tested a bottle of my second batch, a chocolate milk stout, and I got the same flavor as well. I never noticed an infection during fermentation, and I don't think the taste is attributable to that.
On brew day for both batches, I've felt compelled to shake the carboy after pitching the yeast. The first time was because I'd forgotten to aerate the wort, and the second time was because there was so much Star-San foam that the yeast was resting on top of it, rather than the wort. In both cases, kraeusen and airlock bubbles came and went within the first three or four days. I think it was after brewing the second batch when I saw some sort of warning against aerating the worth after pitching the yeast. I'm thinking that maybe in both cases, not enough yeast was in contact with the wort, so a full fermentation was prevented. Could that be the case? Thanks!
(There's also the possibility that everything went as it's supposed to go, and I'm just being too over critical.)