Hey folks,
So I've been brewing and drinking a lot of green beer as I'm new and too keen...
However, I've had a few bottles stashed for my xmas stash, and I broke out a bottle of Australian larger (Coopers) that should be now quite well cool condiotioned and it's tasting a bit yeasty. I'm just wondering why this could be?
That's my primary question.
It's one of my first few brews, I didn't 'crash' it as I'm still not quite clear on that, before I bottled it, but I'm wondering as it tasted less yeasty when I was drinking the greener stuff...? Other than the yeastyness the carbonation is brilliant and it's totally clear! All should be peachy.
Any ideas? any questions welcome
Cheers folks
(I think 'crashing' is effectively cool conditioning (whilst still in the primary fermenter) for a few days?)
So I've been brewing and drinking a lot of green beer as I'm new and too keen...
However, I've had a few bottles stashed for my xmas stash, and I broke out a bottle of Australian larger (Coopers) that should be now quite well cool condiotioned and it's tasting a bit yeasty. I'm just wondering why this could be?
That's my primary question.
It's one of my first few brews, I didn't 'crash' it as I'm still not quite clear on that, before I bottled it, but I'm wondering as it tasted less yeasty when I was drinking the greener stuff...? Other than the yeastyness the carbonation is brilliant and it's totally clear! All should be peachy.
Any ideas? any questions welcome
Cheers folks
(I think 'crashing' is effectively cool conditioning (whilst still in the primary fermenter) for a few days?)