Great tips Steve! I'm super impatient and usually start drinking my beers well before they reach their flavor peak. It's fun to see how the beer changes over time, but I'm usually wishing I had more towards the end because they taste so much better.
time is what heals everything. when i first started, i was impatient. who doesnt? you want to taste your beer as soon as possible. the solution is to brew more, back to back brewing to build up your beer inventory. now that i have 170 bottles plus of beer sitting around, i just leave them to do their work and still have lots of beers to drink
Just felt like I should weigh in on the co2 blanket, I’m a professional winemaker, who makes Sauvignon Blanc, which hates oxygen (almost) as much as beer. Co2 is considerably heavier than air, if you’re adding stuff before end of ferment, the fermentation will absolutely push out any o2 that you introduce by opening the lid, keep calm and drink on
I have worried I made mistakes and the beer turned out fine. Also “the game slows down” with the more brews you do. In the beginning my mind was a little overwhelmed with everything I had to do, but with experience it becomes easier. Good video because everyone can relate to it.
Very reassuring. Home-brewing about 10 years now and have generally had acceptable results. I freaked a bit when your Russian Imperail Stout wasn't quite what you had expected. Thinking if that can happen to a guy w some serious smarts, what might befall my nest batch. Glad to know that it responded to time. Patience is a virtue! Then I started to freak about transferring from primary to secondary and the head space in my bottles. Afraid of O2 getting into gumming things ups. Glad to hear your comments about the the CO2 blanket and minimizing time... Brew ON!
I think there's a lot of literature out there about what you should *not* do, and while a lot of that is legitimate and should be considered, sometimes it ahs the unintended effect of making us think that something will go gravely wrong if we don't adhere 100% to these principles. Its all a guideline, not a complete must-do, especially at the homebrew level
One of the best videos I’ve watched yet. The take away I got is just let things be. And it takes a full 2 weeks to ferment the graph was very useful. Thank you Steve I’m just starting out an this advice was great 👍
Excellent video full with info! I am fermenting a Russian Imperial Stout with OG=1.110 (all grain, using your exact double mash technique). Pitched the yeast and nothing. Not a single bubble. I open the lid - the thickest krausen I've ever seen. Put the lid back on and went to bed with a smile on my face.
You are right, patience is definitely a very important aspect of getting the best tasting beer. Its just soooooo hard not to start drinking it as soon as possible!
For the first 7 brews I did, I used the northern Brewer bucket kit, the airlock was so crappy it just sagged in the hole it was supposed to sit in and I could look right down into my wort, never saw it bubble even once. Never had a beer go bad on me, but now I've got a super tight airlock as I'm fermenting a strawberry saison, and I can watch it rise and drop every couple seconds.
Meant to make a golden ale, got through the fermentation and bottling. Went to sample it, and it was super yeasty, to the point where it tasted more like a farmhouse ale as opposed to a mellow clean ale. 2 months later my friends and I came to the conclusion that it tastes like a "good" Bud.
I think a big factor for things like the CO2 blanket is the comparison people like to make to craft breweries. "I don't use a hop dropper because craft breweries just open the lid". Sometimes the comparison can be helpful but most of the time scale changes everything. One thing I get concerned about is waiting too long to package after a beer hits final gravity. How long is too long?
I've heard stories of people passing out after sticking their heads into large fermenters, its definitely a thing on the pro scale. But not everything scales the same way. I usually wait 3-4 days after hitting final gravity and if I want to age in secondary I just use the keg. But I've let a beer sit around for 3 months in primary before with no issues (My first comment got deleted)
My first all-grain was genuinely ruined (but not contaminated). I built my mash manifold with pex pipe, but did not clamp it down to the tee. During the mash, it slipped off (which I couldn't see) and just sucked straight through the tube which was too high. The wort I collected was not only way too thin, but it also never lautered clean. I thought I'd just have a weaker beer, but all the hulls that got boiled added so much tannin it was undrinkable. Not a total loss though. It still made a good cooking beer for stews, hot dogs (simmer them in a little beer) and pot roasts, and the trub was used to make a starter for the next batch,
As always...if something doesn't seem right, go through the process anyway for science and see how it comes out. I had a stout, going for super chocolate and like 7.5%, it ended up at 4.5% (crazy high finishing grav) and came out super roasty. I didn't love it but still enjoyed it, but everyone I gave it to did love it, so it turned out as a success and I moved on with lessons learned
Perfect timing on the vid! I finally bottled my quasi RIS sat, it fermented in 2 diff gallon jugs and the 2nd was filled halfway and pitched with S-04. It fermented exactly like the full gallon with US-05 but smelled way different, alcoholy and wine like (full gallon had a perfect smell). Bottled both without mixing them together as originally planned so I could ‘save’ the good one if other was bad. Rdv in october for tasting !
Great video! Lots of good info, I’ve always been a relaxed brewer and I think I’ve done everything you talked about and as always I ended up with beer!
I had a Dunkel that was pitched straight on top of a Vienna lager yeast cake that was a diacetyl bomb. I didn't discover the Vienna was bad till both were packaged and aged. I feared the worst but the Dunkel was magnificent, best beer I've ever made. Shame about the Vienna though
I have a Hefeweizen on tap 15psi @ 37°F so very close to 3 volumes. No head retention at all...no idea what went wrong. BUT it tastes delicious so no worries. Great video
Maybe, that tend to really dry a beer out and depending on your grist could get rid of long chain sugars, but if you started at a typical mash in temperature you wouldn't be breaking down proteins.
Just finished up my first partial mash. Needles to say, i need to rewatch your technique for doing brew in a bag because i made a huge mess when sparging. You make it look so easy.
I just made a english bitter, left out of town for a week. Came back and the airlock had been push all the way out. Smells fine, looks fine. Gave it a taste didn’t taste off. So I’m going to let it go for another week and check on it. It’s not finished with gravity yet so I guess we will see.
I'm sure you're good, especially if it is still in primary. Was probably just pushing CO2 out the whole time instead of letting oxygen in. (My first comment got deleted)
Interesting your comment got deleted. But thanks man. It’s my like 6th batch and I’ve pick up a good deal from you. Definitely gonna ride it out and see. I’m crossing my fingers on no infection.
Yeah it was weird, happened to all my other comments from yesterday too. I'm really happy I could help out, I'm sure you don't have an issue with this fermentation
Great video, especially for us noobs! I remember kegging the ESB I made using your grain bill. At first it smelled like acetone/very strong alcohol, but after 2 weeks in the keg holy crap.....Super nutty and toffee smells for days. Fantastic recipe; 10/10 brew it again!
I've been brewing pressurized lagers, I have mentioned this before on here, last week I kegged the beer, after 7 days instead of 10 days put gelatin in it, the final gravity was 1.007 it tasted strange, I thought it might have not been done, I waited 3 days and it was crystal clear and perfect. For some reason stouts, even at 5% taste better aged, that is why I bottle stouts, my God it's cold down here, just above 0C, going to snow on Sunday, I'm in the colder south east, cheers
I went to MA. Was supposed to be there 2 weeks. Ended up being 6 weeks. Had a batch of extract brew in the closet. I was worried for nothing. Even extract. It came out delicious.
I thought I ruined a recent batch. It was old, used carb drops and waited two weeks. Still flat, still hazy. I tried a total of three and half beers. I decided to carbonate the way I know- with honey and low and behold a week later it cleared up and tasted pretty damn good. I tried a malt extract kit & grain this time instead of all grain. It left tiny little malt floaters in the very end product (maybe I burnt some and wasn’t stirring good enough?)
I got a new counterflow chiller that I though had an air lock when it was blocked with hops at temp bulb. Long story short, I spend an hour blowing and sucking the hose with my mouth. Beer turned out fine in the end. I think because I had a big healthy yeast starter.
Do all grain beer ferment out the same as extract time wise? It should do it but all this beer wizardry is new to me. What ya thank? If I do all grain same 10.40 and extract will it make in the same time or is somehow some magical shit intertwined into extract brewing to fool me into thinking I am the king daddy?
You want the most bestis nearly guaranteed way to oxydize your beer? Ignore a leak in your racking cane...little trail of bubbles racing down the tubing into your keg or bottles. Cardboard city - every friggin' drop.
It's most definitely definitely a concern when transferring. Any time after the beginning of fermentation to when you drink the beer, oxygen exposure is bad for your beer. It dulls flavor, changes the color of the beer and leads to spoilage
There's never really a specific situation when you *need* to step mash, it's usually a creative choice in recipe design. A regular single temperature mash is fine in pretty much every scenario
@@TheApartmentBrewer thank you! I thought it was super ironic this video popped up when I’m sweating over this mistake lol!! I’m keeping an eye on it it’s only been about 26 hours so still have fingers crossed!!
I have a Doppelbock that I thought hit FG but after lagering for a few months, it is just way too sweet. I make this annually and freeze as an Eisbock every winter. Now I need to figure out how to get the fermentation restarted without causing new problems. I really believe that I need to use a different yeast (vs original WLP838). I have never had to deal with this issue and hesitant to proceed. There are three kegs with about 4.2 gallons each in them.
I had a problem with a braggot I brewed a year ago. FG was 1.036, so I put Red Star Premier Blanc and this thing was done in 4 days down to 1.004. Another great option is Lalvin 1118 champagne yeast. Bot the RSPB and 1118 are neutral and will not affect the taste of your brew.
@@vruychev I had thought about maybe only fermenting two of the three kegs with something like RSPB and blending those back with the third keg. But only letting the FG get to something like 1.014 to 1.018 for those two.
So how does one bottle beer without exposing it to oxygen? I think I gave my beer funny flavour by siphoning from the main container into one with a tap then bottling... how else to do it?
If you can get some CO2 on top of the beer as you transfer or you can purge your bottles with CO2 that will help tremendously. More info here: ruclips.net/video/XjV145vFauI/видео.html
I've currently got a hefe wheat beer on the go. Its at about 5%, but is tasting "boozy". I notice it quite a bit with my beers despite them not being super high abv wise. Is this just a time thing also? Anything i could potentially do at kegging stage to tone this down somewhat? Thanks
You'll want to watch your pitching temperature and the temperature of fermentation over the first few days, making sure it is too high. That often times is the usual culprit. (My first comment got deleted)
I made a ale which I thought was the best I have made. Then 2 weeks later I tasted it and it was a lot more bitter then a week after that it was all bitter no flavor or aroma turn out to be terrible. Oh and I have absolutely no idea what happened
Great tips Steve! I'm super impatient and usually start drinking my beers well before they reach their flavor peak. It's fun to see how the beer changes over time, but I'm usually wishing I had more towards the end because they taste so much better.
Yeah, I definitely do that too, way too often! Thanks for watching Brian! (My first comment got deleted)
Shout out received!! Thanks for the support Steve! And these are some great things to consider, always good to take a step back and relax! 🍺
Absolutely happy to give you a shoutout! You make great content and deserve it! (My first comment got deleted)
time is what heals everything. when i first started, i was impatient. who doesnt? you want to taste your beer as soon as possible. the solution is to brew more, back to back brewing to build up your beer inventory. now that i have 170 bottles plus of beer sitting around, i just leave them to do their work and still have lots of beers to drink
Love your videos. I'm new to the home brewing world so it's great to have this sort of content available. Keep up the good work!
Just felt like I should weigh in on the co2 blanket, I’m a professional winemaker, who makes Sauvignon Blanc, which hates oxygen (almost) as much as beer. Co2 is considerably heavier than air, if you’re adding stuff before end of ferment, the fermentation will absolutely push out any o2 that you introduce by opening the lid, keep calm and drink on
I have worried I made mistakes and the beer turned out fine. Also “the game slows down” with the more brews you do. In the beginning my mind was a little overwhelmed with everything I had to do, but with experience it becomes easier. Good video because everyone can relate to it.
Thats very true, thinking about everything that *might* go wrong is pretty overwhelming if you're new. (My first comment got deleted)
Very reassuring. Home-brewing about 10 years now and have generally had acceptable results. I freaked a bit when your Russian Imperail Stout wasn't quite what you had expected. Thinking if that can happen to a guy w some serious smarts, what might befall my nest batch.
Glad to know that it responded to time. Patience is a virtue!
Then I started to freak about transferring from primary to secondary and the head space in my bottles. Afraid of O2 getting into gumming things ups. Glad to hear your comments about the the CO2 blanket and minimizing time... Brew ON!
I think there's a lot of literature out there about what you should *not* do, and while a lot of that is legitimate and should be considered, sometimes it ahs the unintended effect of making us think that something will go gravely wrong if we don't adhere 100% to these principles. Its all a guideline, not a complete must-do, especially at the homebrew level
One of the best videos I’ve watched yet.
The take away I got is just let things be.
And it takes a full 2 weeks to ferment the graph was very useful. Thank you Steve I’m just starting out an this advice was great 👍
I'm glad I can help you out. Welcome to the hobby!
Excellent video full with info! I am fermenting a Russian Imperial Stout with OG=1.110 (all grain, using your exact double mash technique). Pitched the yeast and nothing. Not a single bubble. I open the lid - the thickest krausen I've ever seen. Put the lid back on and went to bed with a smile on my face.
I'm glad you enjoyed the video! Sometimes those big beers don't always ferment as crazy as we expect them to! (My first comment got deleted)
You are right, patience is definitely a very important aspect of getting the best tasting beer. Its just soooooo hard not to start drinking it as soon as possible!
I hear you!
For the first 7 brews I did, I used the northern Brewer bucket kit, the airlock was so crappy it just sagged in the hole it was supposed to sit in and I could look right down into my wort, never saw it bubble even once. Never had a beer go bad on me, but now I've got a super tight airlock as I'm fermenting a strawberry saison, and I can watch it rise and drop every couple seconds.
Sometimes the basic stuff can be a bit hit or miss, but good thing airlocks are cheap!
Meant to make a golden ale, got through the fermentation and bottling. Went to sample it, and it was super yeasty, to the point where it tasted more like a farmhouse ale as opposed to a mellow clean ale. 2 months later my friends and I came to the conclusion that it tastes like a "good" Bud.
I think a big factor for things like the CO2 blanket is the comparison people like to make to craft breweries. "I don't use a hop dropper because craft breweries just open the lid". Sometimes the comparison can be helpful but most of the time scale changes everything.
One thing I get concerned about is waiting too long to package after a beer hits final gravity. How long is too long?
I've heard stories of people passing out after sticking their heads into large fermenters, its definitely a thing on the pro scale. But not everything scales the same way.
I usually wait 3-4 days after hitting final gravity and if I want to age in secondary I just use the keg. But I've let a beer sit around for 3 months in primary before with no issues (My first comment got deleted)
I love your Sailor's Creed tshirt! Oh, wait, that's the homebrewers creed!
My first all-grain was genuinely ruined (but not contaminated). I built my mash manifold with pex pipe, but did not clamp it down to the tee. During the mash, it slipped off (which I couldn't see) and just sucked straight through the tube which was too high. The wort I collected was not only way too thin, but it also never lautered clean. I thought I'd just have a weaker beer, but all the hulls that got boiled added so much tannin it was undrinkable. Not a total loss though. It still made a good cooking beer for stews, hot dogs (simmer them in a little beer) and pot roasts, and the trub was used to make a starter for the next batch,
As always...if something doesn't seem right, go through the process anyway for science and see how it comes out.
I had a stout, going for super chocolate and like 7.5%, it ended up at 4.5% (crazy high finishing grav) and came out super roasty.
I didn't love it but still enjoyed it, but everyone I gave it to did love it, so it turned out as a success and I moved on with lessons learned
@@TheApartmentBrewer it for sure mellowed out...and I'm not going to he dumping out drinkable beer, it's just not what I was going for, no regrets tho
Perfect timing on the vid! I finally bottled my quasi RIS sat, it fermented in 2 diff gallon jugs and the 2nd was filled halfway and pitched with S-04. It fermented exactly like the full gallon with US-05 but smelled way different, alcoholy and wine like (full gallon had a perfect smell). Bottled both without mixing them together as originally planned so I could ‘save’ the good one if other was bad. Rdv in october for tasting !
Interesting stuff, RIS really needs a long time to stop tasting terrible (My first comment got deleted)
Great video! Lots of good info, I’ve always been a relaxed brewer and I think I’ve done everything you talked about and as always I ended up with beer!
Glad you enjoyed it!
Good lord thank you so much for the section on oxidation. People are just so scared, and it's just too much.
My hand is in the air... and I too am guilty of the last pour enjoyment. Haha.
We all are!
I had a Dunkel that was pitched straight on top of a Vienna lager yeast cake that was a diacetyl bomb. I didn't discover the Vienna was bad till both were packaged and aged. I feared the worst but the Dunkel was magnificent, best beer I've ever made. Shame about the Vienna though
Live and learn, I bet the dunkel was amazing!
I have a Hefeweizen on tap 15psi @ 37°F so very close to 3 volumes. No head retention at all...no idea what went wrong. BUT it tastes delicious so no worries.
Great video
I did do an overnight mash. Wonder if that has anything to do with it?
Maybe, that tend to really dry a beer out and depending on your grist could get rid of long chain sugars, but if you started at a typical mash in temperature you wouldn't be breaking down proteins.
solid video, and great content strategy. I might steal this idea!
@@TheApartmentBrewer cheers braj!
Cheers CH! (My first comment got deleted)
ON POINT AMIGO, had same sit thought it was shit but it need time
Just finished up my first partial mash. Needles to say, i need to rewatch your technique for doing brew in a bag because i made a huge mess when sparging. You make it look so easy.
Its not too bad, usually I would just slowly pour sparge water over the bag
I just made a english bitter, left out of town for a week. Came back and the airlock had been push all the way out. Smells fine, looks fine. Gave it a taste didn’t taste off. So I’m going to let it go for another week and check on it. It’s not finished with gravity yet so I guess we will see.
I'm sure you're good, especially if it is still in primary. Was probably just pushing CO2 out the whole time instead of letting oxygen in. (My first comment got deleted)
Interesting your comment got deleted. But thanks man. It’s my like 6th batch and I’ve pick up a good deal from you. Definitely gonna ride it out and see. I’m crossing my fingers on no infection.
Yeah it was weird, happened to all my other comments from yesterday too. I'm really happy I could help out, I'm sure you don't have an issue with this fermentation
It’s always when I try a new recipe and was expecting results earlier than the beer intended
Its never up to you, always up to the beer when it decides its done haha (My first comment got deleted)
@@TheApartmentBrewer I thought you were coming back to yell at me lol
Great video, especially for us noobs! I remember kegging the ESB I made using your grain bill. At first it smelled like acetone/very strong alcohol, but after 2 weeks in the keg holy crap.....Super nutty and toffee smells for days. Fantastic recipe; 10/10 brew it again!
I'm glad the recipe worked out well for you! (First comment got deleted)
I've been brewing pressurized lagers, I have mentioned this before on here, last week I kegged the beer, after 7 days instead of 10 days put gelatin in it, the final gravity was 1.007 it tasted strange, I thought it might have not been done, I waited 3 days and it was crystal clear and perfect. For some reason stouts, even at 5% taste better aged, that is why I bottle stouts, my God it's cold down here, just above 0C, going to snow on Sunday, I'm in the colder south east, cheers
Its worth aging any beer with darker malts in it for sure. Lagers definitely need time too! Thanks for watching!
We used fermcap for the first time recently and we thought out dipa was dead until we checked the gravity - 1.008 👌
I had the same experience when I used it for the first time too! (My first comment got deleted)
Great Tips AB! I;m sure we all, at some point, worried about our "ruined" beer, lol....Thanks for the video...
Cheers!! Thanks for watching!
I COULD WRITE A BOOK ON "RUINED BEERS"
Excellent episode Steve! Maybe one of your best for me. Thanks so much!
Thanks! I'm glad you enjoyed it so much!
I went to MA. Was supposed to be there 2 weeks. Ended up being 6 weeks. Had a batch of extract brew in the closet. I was worried for nothing. Even extract. It came out delicious.
Usually it ends up being like that! (My first comment got deleted)
I thought I ruined a recent batch. It was old, used carb drops and waited two weeks. Still flat, still hazy. I tried a total of three and half beers. I decided to carbonate the way I know- with honey and low and behold a week later it cleared up and tasted pretty damn good. I tried a malt extract kit & grain this time instead of all grain. It left tiny little malt floaters in the very end product (maybe I burnt some and wasn’t stirring good enough?)
What else have you worried about in your brewing that ended up being completely fine?
I got a new counterflow chiller that I though had an air lock when it was blocked with hops at temp bulb. Long story short, I spend an hour blowing and sucking the hose with my mouth. Beer turned out fine in the end. I think because I had a big healthy yeast starter.
I broke one of the first laws of beer. Water
I used a new garden hose to fill my kettle.
It tasted like disinfectant. Ended up dumping it.
😜
Oof that's a tough way to learn!
Do all grain beer ferment out the same as extract time wise? It should do it but all this beer wizardry is new to me. What ya thank? If I do all grain same 10.40 and extract will it make in the same time or is somehow some magical shit intertwined into extract brewing to fool me into thinking I am the king daddy?
reason I have asked is I can do pretty good at extract but SUCKED at all grain last attempt.
the wort was DOA no action after 4 additions of yeast I poured that shit out.
Yeah extract and all grain will still ferment out the same way, it's just a different process to get to the same final result.
Love the show , your show is one of the 3 that made me become a home brewer . Thank you cheers 🍻
Well me and my raspberry sour or tart . still trying to get this Philly sour yeast down , thank you 😂
I'm glad I could help you get started with this hobby! (My first comment got deleted)
You want the most bestis nearly guaranteed way to oxydize your beer? Ignore a leak in your racking cane...little trail of bubbles racing down the tubing into your keg or bottles. Cardboard city - every friggin' drop.
Ooofff...thats rough, I'm sorry for your loss!
So I've heard you and others talk about oxidation a few times. Is it not a concern when transferring to secondary?
It's most definitely definitely a concern when transferring. Any time after the beginning of fermentation to when you drink the beer, oxygen exposure is bad for your beer. It dulls flavor, changes the color of the beer and leads to spoilage
Random question, if I'm doing partial grain brew do i need to do step mashing?
There's never really a specific situation when you *need* to step mash, it's usually a creative choice in recipe design. A regular single temperature mash is fine in pretty much every scenario
Even if I don't care for my brew, after 3 or 4 of em, they flow down!
When you mentioned you let your imperial stouts sits , it was at which temperature to let it sit in ?
Between 50 and 70 F
I just pitched Wyeast Bohemian lager in a wort that was 87 degrees how screwed am I? Its in a 40 degree fridge currently.
@@TheApartmentBrewer thank you! I thought it was super ironic this video popped up when I’m sweating over this mistake lol!! I’m keeping an eye on it it’s only been about 26 hours so still have fingers crossed!!
Yeah if you can keep it cool and let it age out if it tastes off you'll probably be ok! Good luck! (My first comment got deleted)
Great Video Steve ! Cheers 🍻🍻🤙🏼
Cheers, thanks for watching!!
Can we get that shirt anywhere? :D
Haha, I live the Charlie Papazian values. Love the shirt.
Thanks!! I had a lot of fun making it
I have a Doppelbock that I thought hit FG but after lagering for a few months, it is just way too sweet. I make this annually and freeze as an Eisbock every winter. Now I need to figure out how to get the fermentation restarted without causing new problems. I really believe that I need to use a different yeast (vs original WLP838). I have never had to deal with this issue and hesitant to proceed. There are three kegs with about 4.2 gallons each in them.
I had a problem with a braggot I brewed a year ago. FG was 1.036, so I put Red Star Premier Blanc and this thing was done in 4 days down to 1.004. Another great option is Lalvin 1118 champagne yeast. Bot the RSPB and 1118 are neutral and will not affect the taste of your brew.
@@vruychev I had thought about maybe only fermenting two of the three kegs with something like RSPB and blending those back with the third keg. But only letting the FG get to something like 1.014 to 1.018 for those two.
@@mutantryeff excellent idea, as this way you'd be able to control the "sweetness" very precisely
Well said my man👍🏻👍🏻
🍺🍺
Cheers Tom, thanks for watchin! (First comment got deleted)
So how does one bottle beer without exposing it to oxygen? I think I gave my beer funny flavour by siphoning from the main container into one with a tap then bottling... how else to do it?
If you can get some CO2 on top of the beer as you transfer or you can purge your bottles with CO2 that will help tremendously. More info here: ruclips.net/video/XjV145vFauI/видео.html
When do you add ascorbic acid?
Usually I add it either in mash or before packaging (My first comment got deleted)
Unless it's wet dog or cardboard in general everything else gets better. Usually.
Usually...key word haha. Oxidation sucks!
I bottle from my fermentor from the top with jugs and i haven't had any oxidation issues at the moment. Kock on wood.🤞
I've currently got a hefe wheat beer on the go. Its at about 5%, but is tasting "boozy". I notice it quite a bit with my beers despite them not being super high abv wise. Is this just a time thing also? Anything i could potentially do at kegging stage to tone this down somewhat? Thanks
The boozy taste will mellow over time.
You'll want to watch your pitching temperature and the temperature of fermentation over the first few days, making sure it is too high. That often times is the usual culprit. (My first comment got deleted)
I made a ale which I thought was the best I have made. Then 2 weeks later I tasted it and it was a lot more bitter then a week after that it was all bitter no flavor or aroma turn out to be terrible. Oh and I have absolutely no idea what happened
@@TheApartmentBrewer pale ale. I would send a screenshot of the recipe but ha can’t insert.
Might be oxidation, that can leave behind only the bittering character of hops while the aroma and flavors fade (My first comment got deleted)
@@TheApartmentBrewer hmm ok wonder why. Kinda weird
It was weird. Basically every comment I wrote yesterday just disappeared
I want that shirt man ;)
I'm glad you liked it! I had a lot of fun designing it
I am concerned about the question: Why does my beer not smell like draft beer in a bar?
likely because you don't wash your glasses at home with bleach and other industrial chemicals. lol
You obviously have never had the dreaded Band Aid taste, never goes unfortunately, a case of dump straight away , first loss is the best loss !
Thats a nasty one for sure. Another one that just is completely unacceptable is the buteric acid/baby vomit flavor. Among the worst!
🍻
Cheers!
Please don't use that can opening sound clip, it's almost as cringe inducing as the pouring into glass sound every homebrew channel used as an intro.
Noted, thanks for the feedback
@@TheApartmentBrewernah definitely use the can opener sound effect its great, this guy is dead wrong.