![]() ![]() ![]() |
|
pctek:
The beer is clear (pour it off properly) and good. I have tested this on various people I have worked with.....as there is often a perception that home brew is crap - guess it can be if you haven't had practice or take short cuts.
Nothing is impossible for the man who doesn't have to do it himself - A. H. Weiler
robjg63: Some people are paranoid about the sediment. Some people insist it should be consumed.
It tastes fine to me. You can pour it slow and steady and leave the stuff in the bottom of the bottle if you are careful.
I usually just let the mostly small amount of sediment come out with the last glass poured.
Its full of nutrients and vitamins.
robjg63: Some people are paranoid about the sediment. Some people insist it should be consumed.
It tastes fine to me. You can pour it slow and steady and leave the stuff in the bottom of the bottle if you are careful.
I usually just let the mostly small amount of sediment come out with the last glass poured.
Its full of nutrients and vitamins.
gundar: Righto.
In a production line style, I now have 8+ swappas under my house slowly getting ready for summer.
My first two brews became eligible for drinking this weekend, a heavy stout and a 'premium' ale. I opened one of each after a full day in the fridge (the beer, not me) and both did the same thing - they opened okay but when I poured them, even the smallest amount of pour, produces heaps of in-glass foam. So much so that a full 750ml bottle ends up producing only two 250ml glasses of beer and the reast just turns to foam. I read somewhere this is the result of the in bottle fermentation process not being complete. Is this the case?
The beers tasted okay, no off odours or poor after taste, the fluid is coloured as I would expect. I opened a third and the same thing happened.
Any suggestions or assitance from the experts, please? These are respectively my first two brews.
Many thanks
ubergeeknz:
How long were they in the fermenter?
How long have they been in the bottle?
How much sugar did you add?
Also I find leaving them in the fridge for 2-3 days is actually better, it gives the CO2 more time to fully dissolve into solution, and if any yeasts are still working it will put them to sleep. And chill your glass if you can ;)
Lostja: It could be incomplete fermentation prior to bottling or too much priming sugar after bottling. How long ago since you bottled?
I rushed a brew and bottled after 2 weeks with the end result being one (plastic) bottle bomb, a number of bottles with small cracks and very foamy beer no matter how long it has been in the fridge. Tastes very well though now that the brew is a few months old.
gundar:ubergeeknz:
How long were they in the fermenter?
How long have they been in the bottle?
How much sugar did you add?
Also I find leaving them in the fridge for 2-3 days is actually better, it gives the CO2 more time to fully dissolve into solution, and if any yeasts are still working it will put them to sleep. And chill your glass if you can ;)
Hi, thanks for the quick response.
The beers were in the fermenter for 7 days and showed no change in activity in the last two days by test of SG.
They were in the bottle for 4 and 4.5 weeks.
I used pre packaged recipes (recipe kits, no extra ingredients required).
I used 750ml swappa bottles with each two of those sugar pills as specified on the pack. Bottles and fermenter were thoroughly wash, sanitised with no-rinse and left to dry (including all other objects that made contact, like the spoons and ancillary equipment).
I haven't tried fridge for a few days and glasses being chilled, but I quite like that idea....
Thanks for your help...
gundar: Righto.
In a production line style, I now have 8+ swappas under my house slowly getting ready for summer.
My first two brews became eligible for drinking this weekend, a heavy stout and a 'premium' ale. I opened one of each after a full day in the fridge (the beer, not me) and both did the same thing - they opened okay but when I poured them, even the smallest amount of pour, produces heaps of in-glass foam. So much so that a full 750ml bottle ends up producing only two 250ml glasses of beer and the reast just turns to foam. I read somewhere this is the result of the in bottle fermentation process not being complete. Is this the case?
The beers tasted okay, no off odours or poor after taste, the fluid is coloured as I would expect. I opened a third and the same thing happened.
Any suggestions or assitance from the experts, please? These are respectively my first two brews.
Many thanks
BlueShift:
I decant my 750s into a 1 litre jug, and I've found rinsing the jug and glasses with cold water just before filling them reduces the foaming hugely
|
![]() ![]() ![]() |