My first homebrew

[beowulf80]

Awesome, did you try a sample after taking the gravity? I usually drink the beer from the sample tube instead of adding it back. Its warm and flat, but gives you some idea what it'll taste like.

[theholycow]

Wait, are we talking about employment now?

Go the the library and get this book. Don't waste your time doing anything else until you've read it.
[img]http://ecx.images-amazon.com/images/I/5 ... 0_.jpg[img]

Sure Nick, anything you say.

If I was Nick, I'd have said to go to the store and buy the book...

[mtheis]

Awesome, did you try a sample after taking the gravity? I usually drink the beer from the sample tube instead of adding it back. Its warm and flat, but gives you some idea what it'll taste like.

Warm beer doesn't bother me, but flat beer does. I'll find out next week what it tastes like. It did smell pretty good, though.

[mtheis]

Original post updated with more pictures.

[1974Alfa5spd]

[mtheis]

I tried the beer today. It was only bottled 6 days ago, but I couldn't wait any longer. Carbonation was perfect, and when poured, produced about an inch of head (giggity). Everything was perfect except for the taste. It's drinkable, but tastes of a mix between Newcastle and red wine. I'm thinking that it might have fermented at too high of a temperature, gotten contaminated, or just needs to stay in the bottles longer.

Anyone with brewing experience have any thoughts on this?

[Tinton]

I tried the beer today. It was only bottled 6 days ago, but I couldn't wait any longer. Carbonation was perfect, and when poured, produced about an inch of head (giggity). Everything was perfect except for the taste. It's drinkable, but tastes of a mix between Newcastle and red wine. I'm thinking that it might have fermented at too high of a temperature, gotten contaminated, or just needs to stay in the bottles longer.

Anyone with brewing experience have any thoughts on this?

Every beer I've brewed has tasted like its store-bought equivalent, only 10x-20x better. So I don't know what to tell you... does it taste sweet? It could just need to be aged a little more.

[1974Alfa5spd]

It could just need to be aged a little more.

Age it in a charred oak barrel?

[comingbackdown]

It could just need to be aged a little more.

Age it in a charred oak barrel?

Mmmm... Ola Dubh... Best beer I've ever had... Memories...

I'll see what I can find for you, Matt.

[mtheis]

It could just need to be aged a little more.

Age it in a charred oak barrel?

Yeah, I guess my beer needs a little more wood.

[beowulf80]

So I went back and looked through the original post, I can't figure out what "style" this is supposed to be. The link said "Draught" style, but that means kegged, not a beer type. Maybe it means a light American Lager style, but brewed at Ale temperatures? Best I could classify that as is a "steam" beer. If that's the case it REALLY should not taste like Newcastle/Red Wine.

I've never used corn sugar to increase my sugar/gravity. I suspect that and a too-high fermentation temp are why it tastes the way it does.
Alternately, does it have an overly sweet or sour taste? That's usually indicitive of a bacterial infection. Don't worry, it does not mean you'll get sick, just have some bad tasting beer. If you got up to the target specific gravity and have a high enough alcohol content any bacteria that can harm you will be dead. And something wonderful is that nothing that can harm you can live in beer.

As for the wood barrel idea: I'm not against wood aging, but I don't think its appropriate for the style your're making here. One of my favorite beers I've ever made was infused with Maker's Mark bourbon and toasted wood chips and secondary fermenter aged that way for 6 months. But that was a very heavy porter, 2-3 of them would light you put me down, and trust me I'm no lightweight.

[mtheis]

Maybe it means a light American Lager style, but brewed at Ale temperatures?

You're absolutely right. It's a lager style and the malt extract came with ale yeast. The instructions said that a brew temperature of 21-27*C would produce optimum results. I kept it at a steady 22-23*C (~72*F).

I've never used corn sugar to increase my sugar/gravity. I suspect that and a too-high fermentation temp are why it tastes the way it does.
Alternately, does it have an overly sweet or sour taste? That's usually indicitive of a bacterial infection. Don't worry, it does not mean you'll get sick, just have some bad tasting beer. If you got up to the target specific gravity and have a high enough alcohol content any bacteria that can harm you will be dead. And something wonderful is that nothing that can harm you can live in beer.

Do you use DME instead of corn sugar? I'm thinking that the temperature inside the bucket was a lot higher than I thought it was. It could've gotten over 80*F for all I know. The initial taste is that of red wine (maybe a hint of vinegar?) and the aftertaste is kinda like Newcastle at room temperature. All of the gravity readings were perfect.

For anyone interested, here's some simple brewing instructions:
http://www.youtube.com/watch?v=sAJKWCdaPq4

[beowulf80]

I do generally use DME, but in this style substituting in some rice adjunct might be appropriate too.

Dry Malt Extracts I use:
http://www.northernbrewer.com/brewing/b ... lt-extract

Rice Syrup Solids
http://www.northernbrewer.com/brewing/r ... -1-lb.html

I like a bit more body, so I'd probably go for the Light or Extra Light DME, but its really up to you.