Hi all
looking for advise on how to improve my second batch.. ;-)
I've made my first beer (Brewmaker âold english aleâ) and it was clear and reddish but to my mind it tasted very bitter and slightly sour. where did I go wrong?!
The temperture was 20c for 9 days and the hydrometer had not moved for the last 2 days (bought a fish tank heater after 2 days because it was snowing!).
So, I did the second fermentation added 80grams of malt-sugar into the barrel (plus added the CO2 gas now, i guess too early?), then placed in a warm room for 2 more days.
Finally moved into the corner of a cold kitchen on the floor for 19days and tried it.
Any suggestions would be great, or is that ale style normally very bitter.
PS. I have now idea of the Alcohol %, I think it was 4% before the second-fermentation.
PPS. Yesterday Started my 2nd batch âyorkshireâ but this time at 23c.
looking for advise on how to improve my second batch.. ;-)
I've made my first beer (Brewmaker âold english aleâ) and it was clear and reddish but to my mind it tasted very bitter and slightly sour. where did I go wrong?!
The temperture was 20c for 9 days and the hydrometer had not moved for the last 2 days (bought a fish tank heater after 2 days because it was snowing!).
So, I did the second fermentation added 80grams of malt-sugar into the barrel (plus added the CO2 gas now, i guess too early?), then placed in a warm room for 2 more days.
Finally moved into the corner of a cold kitchen on the floor for 19days and tried it.
Any suggestions would be great, or is that ale style normally very bitter.
PS. I have now idea of the Alcohol %, I think it was 4% before the second-fermentation.
PPS. Yesterday Started my 2nd batch âyorkshireâ but this time at 23c.
