are you using kit or all grain method?
I wouldnt say thats strictly the case. one beer i brewed tasted like crap in the fermenter (it was in fact the reason i started my "my wort tastes like crap" thread), tasted very bitter/astringent in the bottles for the first few weeks, by 1 months it was tasting pretty balanced, another month later it was beginning to taste awfully sweet and then a few months later when i had the last bottle it was tasting very dry and watery (like a carlton cold). im sure that my changing tastes played a part in the perceived changes but im also certain that that batch changed a great deal over the 5-6 months it lasted.Basically, if you don't like the taste out of the fermenter, there is only a slight chance that you will like it 4 months later.
Thanks for all your help guys much appreciated!!
I tried my first brew last night which was the Morgans Draught basically i followed the exact instructions in fermenting then i filled the keg and in the fridge it went for 1 day then gassed it up at around 32 psi for 2 days and then drink away.I think ive done the right thing as it tastes pretty good just a little after taste is that just the beer or something i have done??
Thanks again guys for all your input!!![]()
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Its a fair bet that whatever kit you do, (I would recommend Coopers, Morgans or Muntons) if you use a little malt with it, and ferment it in a suitable range (18-20 degrees if you are using the under-the-lid yeast), then you will immediately have a result that is preferred above Carlton Shaught.
I would rate all of my concoctions (with the exception of 1 experiment) as being far better drinking than standard megaswill.
You will soon be mixing malts, sourcing better yeast and trying to standardise brewing environments.
Then partials, and maybe the leap of faith into all grain.
In short, YOU ARE DOOMED!
Welcome to the forum.
Fester.
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