Just tried my very first batch. - HomeBrewChatter.com Home Brew Forum

UnderDogs · 02-08-2010, 03:45 AM

I was going to wait the total 3 weeks for conditioning in the bottle but since it was the Super*(#$.....gotta watch out for the copyright for the NFL... I decided I was going to crack a bottle at 2 weeks of conditioning.

It was good but not what I was expecting. I brewed an Amber and I was expecting a little more head (that's what she said) but it just wasn't there and it was still a little flat. Is the last week of conditioning in the bottles going to help this?

By all means it wasn't bad but I was just expecting a little more body and bite.

btw, I read a post wrong and used Distilled water instead of Spring or tap. Would this have caused the off flavors by this much?

ODaniel · 02-08-2010, 05:35 AM

You need to give it more time to carb. That is typical. Are there off flavors or are you just talking about body and carbonation? I don't think distilled water would cause off flavors, I would think it would make it bland if anything. I know a guy who uses spring water, however it goes through Reverse Osmosis, so it's pretty stripped of all minerals, and his beer is great. But yea, just give it more time.

Ó Flannagáin · 02-08-2010, 01:27 PM

Definitely give it more time. What temp are your bottles stored at?

vtchuck · 02-08-2010, 01:53 PM

Quote:

Originally Posted by Ó Flannagáin

Definitely give it more time. What temp are your bottles stored at?

It wouldn't hurt to gently swirl each bottle to rouse the yeast.

Lamppa · 02-08-2010, 03:06 PM

mine take 3 weeks to really get going cuz I store them at appx 62.
like asked above, what temp r thery stored at? I think the recomended temp is 70 for carb fermenting, then back down to 50 for bottle conditioning for 4 more weeks.

oh, and I use spring water as well.

UnderDogs · 02-08-2010, 04:31 PM

Right now they are being stored in my basement here in Michigan so it's about 60 - 62 degrees. Should I bring them upstairs to condition at 72 degrees?

flyangler18 · 02-08-2010, 04:35 PM

Quote:

Originally Posted by UnderDogs

Right now they are being stored in my basement here in Michigan so it's about 60 - 62 degrees. Should I bring them upstairs to condition at 72 degrees?

Yep. The 3 week carbonation schedule is based on 70°; lower temps will result in longer carb time.

UnderDogs · 02-08-2010, 07:20 PM

Thanks for the info. I'm going to bring the bottle up stairs tonight along with the cream ale I'm bottling tonight. Now I just have to think of a place to put them all.

So what about the fermentation process, what temp should I be fermenting at? I've been doing it in my basement for 3 weeks at 62 degrees. Is that too cold for an ale?

flyangler18 · 02-08-2010, 07:24 PM

Quote:

So what about the fermentation process, what temp should I be fermenting at? I've been doing it in my basement for 3 weeks at 62 degrees. Is that too cold for an ale?

Entirely dependent on yeast strain and style.

Highlander · 02-08-2010, 07:44 PM

I was fermenting Chico yeast in my basement, and when the fermenter got down to 60 F, it stopped working. I had it in a water bath, and had to keep adding hot water to it. The basement floor is colder than the air temp in the basement and the fermenter takes on the temperature of the floor due to reater conductivity thru the concrete than thru the surrounding air.

02-08-2010, 03:45 AM	#1
UnderDogs Senior Member Join Date: Nov 2009 Posts: 155	Just tried my very first batch. I was going to wait the total 3 weeks for conditioning in the bottle but since it was the Super*(#$.....gotta watch out for the copyright for the NFL... I decided I was going to crack a bottle at 2 weeks of conditioning. It was good but not what I was expecting. I brewed an Amber and I was expecting a little more head (that's what she said) but it just wasn't there and it was still a little flat. Is the last week of conditioning in the bottles going to help this? By all means it wasn't bad but I was just expecting a little more body and bite. btw, I read a post wrong and used Distilled water instead of Spring or tap. Would this have caused the off flavors by this much?

02-08-2010, 05:35 AM	#2
ODaniel ..Common Join Date: Apr 2009 Location: Lex Vegas, KY Posts: 767	You need to give it more time to carb. That is typical. Are there off flavors or are you just talking about body and carbonation? I don't think distilled water would cause off flavors, I would think it would make it bland if anything. I know a guy who uses spring water, however it goes through Reverse Osmosis, so it's pretty stripped of all minerals, and his beer is great. But yea, just give it more time. __________________ Kegged: Irish Red, Kentucky Common, Imperial Stout, Foreign Extra Stout (2), Imperial Black Ale, Summer Wheat Primary: Kentucky Common Bottled: American Pale Ale, Imperial IPA / American Barleywine Hybrid thing Great, cheap, quick, session beer - huge crowd pleaser: Kentucky Common Beer - America's Lost Beer Style - Information and Recipes Other Pre-Prohibition beer styles

02-08-2010, 01:27 PM	#3
Ó Flannagáin Beer Join Date: Dec 2007 Location: Sarasota, FL Posts: 15,762	Definitely give it more time. What temp are your bottles stored at? __________________ 9:32 PM [salad 419] I like to age everything because I'm lazy

02-08-2010, 03:06 PM	#5
Lamppa What should we brew next? Join Date: Dec 2009 Location: Moorhead, MN Posts: 253	mine take 3 weeks to really get going cuz I store them at appx 62. like asked above, what temp r thery stored at? I think the recomended temp is 70 for carb fermenting, then back down to 50 for bottle conditioning for 4 more weeks. oh, and I use spring water as well. __________________ Fermenter APA I havn't named yet Secondary On deck - West Coast APA Pumpkin Ale Bottled - 1) True Brew kit - IPA 2) Midwest kit - Wurzberger Maibock with ale yeast 3) Belgie Stout 4) Lemon Coriander Weissbier

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02-08-2010, 04:31 PM	#6
UnderDogs Senior Member Join Date: Nov 2009 Posts: 155	Right now they are being stored in my basement here in Michigan so it's about 60 - 62 degrees. Should I bring them upstairs to condition at 72 degrees?

02-08-2010, 07:20 PM	#8
UnderDogs Senior Member Join Date: Nov 2009 Posts: 155	Thanks for the info. I'm going to bring the bottle up stairs tonight along with the cream ale I'm bottling tonight. Now I just have to think of a place to put them all. So what about the fermentation process, what temp should I be fermenting at? I've been doing it in my basement for 3 weeks at 62 degrees. Is that too cold for an ale?

02-08-2010, 07:44 PM	#10
Highlander Senior Member Join Date: Nov 2009 Location: Ohio Posts: 345	I was fermenting Chico yeast in my basement, and when the fermenter got down to 60 F, it stopped working. I had it in a water bath, and had to keep adding hot water to it. The basement floor is colder than the air temp in the basement and the fermenter takes on the temperature of the floor due to reater conductivity thru the concrete than thru the surrounding air.