BucksBrew
04-25-2003, 02:19 PM
Hello everyone! Hope the beers are flowing! My first batch of Pilsner Urquell Lagar is getting better everyday. 5 weeks in the bottle. It won't make the full 6-10 weeks in the bottle unfortunately! haha I'm down to a 12 pack out of 2 plus cases!
3rd batch of Brown Ale from Midwest went well. First time making an Ale. Will be in bottle 4 weeks come 5-9-03.
2nd Batch of Bass Ale Clone from Midwest. I think I goofed with this. I thought it was a lagar! I left out at room temp to kick start the fermentation. Then I put it into a cooler environ to ferment at 52-62 degrees. I had burping from the airlock for about 4 weeks then I bottled and kept at a cool temp. Until we had a warm spell then I put in fridge. I accidently opened one of the bottles 8 days after bottling. It was sweet to me and flat. I thought FG did not go down enough. I'll look the numbers up later if needed by anyone.
I'm going to pull it out of fridge and get it to 60-70 degrees.
Questions is, did the yeast reach it's full potential of converting sugar to alcohol? I'm thinking not. I think I may have a 2% beer on my hands. Any input is appreciated.
3rd batch of Brown Ale from Midwest went well. First time making an Ale. Will be in bottle 4 weeks come 5-9-03.
2nd Batch of Bass Ale Clone from Midwest. I think I goofed with this. I thought it was a lagar! I left out at room temp to kick start the fermentation. Then I put it into a cooler environ to ferment at 52-62 degrees. I had burping from the airlock for about 4 weeks then I bottled and kept at a cool temp. Until we had a warm spell then I put in fridge. I accidently opened one of the bottles 8 days after bottling. It was sweet to me and flat. I thought FG did not go down enough. I'll look the numbers up later if needed by anyone.
I'm going to pull it out of fridge and get it to 60-70 degrees.
Questions is, did the yeast reach it's full potential of converting sugar to alcohol? I'm thinking not. I think I may have a 2% beer on my hands. Any input is appreciated.