My 2nd brew was finalised about a week ago, its a LCPA clone I bought from liqourcraft and its their best selling kit so I think it must generally brew well.
I thought I followed all the instructions correctly and the OG/FG readings had me nicely at 5.2 %ABV so I was quite excited until I took a drink, it was frankly awful, I gave it a couple more days and tried again but still tasted bad so I chucked in 30g of Mosaic hops to try and improve it for a couple of days, they maybe had a slight improvement but still tasted awful.
The only thing I can thin is temperature was an issue, I brew in my garage and up until yesterday I didn't have a temp controller so it sat in the garage or in an closed esky when it was > 30C, I estimate it probably was fermenting between 22 and 26C so the range for the kit states <25C so it may have crept over this from time to time. I'm no expert in tasting to identify the true cause although I can detect a bit of buttering hence I think diecetyl maybe an issue.
I kegged it up anyway and its been slowly carbonating for almost a week, I've just sampled it and again it tastes awful so i'm now contemplating what to do, should I just pour on the garden and put down to experience or is it possible to rescue this? is there anything that can be done at this stage to try and improve it and remove any diecetyl?
Any tips greately appreciated, my first beer was a single hop IPA and whislt I would prefered it to have more Hop punch it came out a lovely colour and very easy to drink, especially from the bottles that sat for 3weeks, that one was probably fermented at a lower temp.
I thought I followed all the instructions correctly and the OG/FG readings had me nicely at 5.2 %ABV so I was quite excited until I took a drink, it was frankly awful, I gave it a couple more days and tried again but still tasted bad so I chucked in 30g of Mosaic hops to try and improve it for a couple of days, they maybe had a slight improvement but still tasted awful.
The only thing I can thin is temperature was an issue, I brew in my garage and up until yesterday I didn't have a temp controller so it sat in the garage or in an closed esky when it was > 30C, I estimate it probably was fermenting between 22 and 26C so the range for the kit states <25C so it may have crept over this from time to time. I'm no expert in tasting to identify the true cause although I can detect a bit of buttering hence I think diecetyl maybe an issue.
I kegged it up anyway and its been slowly carbonating for almost a week, I've just sampled it and again it tastes awful so i'm now contemplating what to do, should I just pour on the garden and put down to experience or is it possible to rescue this? is there anything that can be done at this stage to try and improve it and remove any diecetyl?
Any tips greately appreciated, my first beer was a single hop IPA and whislt I would prefered it to have more Hop punch it came out a lovely colour and very easy to drink, especially from the bottles that sat for 3weeks, that one was probably fermented at a lower temp.