What should my beer tatse like after 48 hours?

[thood6]

Just an update. A buddy and mine decided to have some drinks so we picked up a few hoegaardens and some delirum tremens. We smell the hoegaarden and it smelled like something familiar. It was our beer. It tasted like the beer in the fermenter as well! Apparently my untrained palate did not recognize the beer flavor without the chill and carbonation.

 

[Bobby_M]

Above all else, ferment your next beer at less than 70F, no matter what, take it seriously as the best advice you'll get aside from not letting a cat take a dump in the fermenter.

All the talk about wait longer, don't wait longer is kind of strange to me. A 48 hour ferment down to 1.010 at elevated temps will for sure require some warm conditioning on the yeast and even if not, the brew is saturated with yeast and trub.

Folks, the next post from thood6 is going to be, "can I filter my beer before bottling next time? I have like a 1/2" of sediment in every bottle".

2 weeks in primary after final gravity is reached is my advice to beginners.

 

[phenry]

For "best fresh" beers like IPAs and wheats, I usually let them go 1.5-2 weeks fermenting, then 1 week dry hopped on top of that for IPAs. Maybe more if I'm doing a double dry hop, but even then I'm not pushing past 4 weeks total. For other beers though, I'm in no rush and I bottle them when I have the time or need the fermenter.

 

[Reno_eNVy]

For "best fresh" beers like IPAs and wheats, I usually let them go 1.5-2 weeks fermenting, then 1 week dry hopped on top of that for IPAs. Maybe more if I'm doing a double dry hop, but even then I'm not pushing past 4 weeks total. For other beers though, I'm in no rush and I bottle them when I have the time or need the fermenter.

This!

+10000

 

[RCCOLA]

I don't ever decide when the beer is ready to bottle. It does it for me.

I let it ferment completely and drop clear, take a hydro sample and then drink the sample. A week later repeat. When the beer stops improving, I bottle. Sometimes that's at 10 days, sometimes 4-5 weeks. Most times it's around 10-14 days.

I cringe when I see "You need to let every batch sit for XXXweeks" Let your palate guide you.