I bodelled my first home brw (a munich Lager from Brewcraft with 1 kg Dextrose) 3 weeks ago. Isampled the beer yesterday. It is drinkable but a little bit sweetisch with a bitter after taste. And a malty or yeasty taste stays for about 1 hour in the mouth. Is that normal? What could be wrong? Any idears?
My second Brew was a Redback style beer. I started it on the 28. November and Fermentation took until the 14. of December with the temperatur at around 23C. What went wrong here? Or is that just normal? I haven't tryed this beer yet.
First Homebrew
The malty taste that lingers might be due to the melanoidins in the munich lager kit. These are a bit of an acquired taste... but an hour... that sounds like an awfully long time.
w00t!
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Trough Lolly
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G'day Barra - welcome to the forum!
The first batch needs time to condition, but to be honest, I doubt that time alone will turn your brew into a wonderful beer...nonetheless, congrats on your first of hopefully many beers!
The sweet followed by a bitter or harsh aftertaste is typical of many kit based beers that use large quantities of dextrose in the recipe - if you brew the kit again in future, I'd replace at least half of the 1kg of Dextrose with some dry or liquid malt extract. The malt extract has different sugars compared to straight dextrose and unlike dextrose, the liquid or malt extract will not completely ferment away, thus leaving your beer with pleasant malty flavour notes that make the beer taste smoother, richer and give you a more full flavoured result compared to dextrose that doesn't have the malty sugars that we enjoy in our beer.
Regarding your second beer, did you take any measurements with a hydrometer of simply figured that it stopped fermenting when the airlock fell silent? A two week fermentation is not unusual - it's standard for all of my lagers and some of my German Wheats. If you just used the airlock as a guide, there's a good chance that it fermented in the first week to ten days and for the few days thereafter, the brew gave up some of the CO2 which tricked you into thinking that the airlock was showing signs of fermentation when in fact all that was happening was the fermented beer was going flat...
Cheers,
TL
The first batch needs time to condition, but to be honest, I doubt that time alone will turn your brew into a wonderful beer...nonetheless, congrats on your first of hopefully many beers!
The sweet followed by a bitter or harsh aftertaste is typical of many kit based beers that use large quantities of dextrose in the recipe - if you brew the kit again in future, I'd replace at least half of the 1kg of Dextrose with some dry or liquid malt extract. The malt extract has different sugars compared to straight dextrose and unlike dextrose, the liquid or malt extract will not completely ferment away, thus leaving your beer with pleasant malty flavour notes that make the beer taste smoother, richer and give you a more full flavoured result compared to dextrose that doesn't have the malty sugars that we enjoy in our beer.
Regarding your second beer, did you take any measurements with a hydrometer of simply figured that it stopped fermenting when the airlock fell silent? A two week fermentation is not unusual - it's standard for all of my lagers and some of my German Wheats. If you just used the airlock as a guide, there's a good chance that it fermented in the first week to ten days and for the few days thereafter, the brew gave up some of the CO2 which tricked you into thinking that the airlock was showing signs of fermentation when in fact all that was happening was the fermented beer was going flat...
Cheers,
TL
Regarding your second beer, did you take any measurements with a hydrometer of simply figured that it stopped fermenting when the airlock fell silent? A two week fermentation is not unusual - it's standard for all of my lagers and some of my German Wheats. If you just used the airlock as a guide, there's a good chance that it fermented in the first week to ten days and for the few days thereafter, the brew gave up some of the CO2 which tricked you into thinking that the airlock was showing signs of fermentation when in fact all that was happening was the fermented beer was going flat...
Cheers,
TL
Hi Trough Lolly, thanks for answers
The OG was 1043 on Nov 28, The reading on Dec 5 was 1022. The next reading on Dec 12 was 1012 und the FG was 1010 on Dec 14
I botteld it on Dec 14.
My Supplier in Perth told me, maybe the yeast didn't work right?
What do you think?
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Trough Lolly
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- Joined: Friday Feb 16, 2007 3:36 pm
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