b_thomas
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Well I cracked open another of my first batch of beer and it has a sweet buttery taste. It was a James Squire Amber Ale clone so I bought some today to do a comparison test, and well lets put it this way, the homebrew ended up down the drain and the Amber Ale I'm drinking as I type this.
I think the main fault was using brown sugar for bottle priming, however still being a newbie I'd like to see what other things cause Diacetyl problems and is it something that will go away if I let the rest of the bottles age or should I just drain the lot and use them for my Dunkelweizen (which managed to turn out a treat).
I think the main fault was using brown sugar for bottle priming, however still being a newbie I'd like to see what other things cause Diacetyl problems and is it something that will go away if I let the rest of the bottles age or should I just drain the lot and use them for my Dunkelweizen (which managed to turn out a treat).