Popped the top on my first homebrew. Was a LME kit. It’s a little darker than should be. Has nice head on it and is drinkable. It seems to have a sweet tang to it. Truth be told I would be pissed if I had bought it from the beverage store. But I made and will drink it.
I did a lot of research after I made it and discovered things I did wrong. The second batch will be better. It’s been in the bottle for one week and already taste better than the first batch.
Gonna try my hand at AG this weekend. I hope it produces a better product.
It’s a Bavarion heffie. Was the only kit my local supply had. This is my first time drinking that style. May taste as it should. My not be bad for the style. I’m not exactly sure what it should taste like.
I like pale ales and Belgian ales . my AG will be a NB Sierra madra pale ale, I’ll be able to judge it a little better.
Hefeweizens have a taste of their own. If you are not familiar with the style, then you may have a very representative beer and just not recognize it as such. These beers will have banana and clove flavors that are not present in other beers. Maybe pick up a bottle of hefe at a local store and give yourself a chance to compare. Enjoy the hobby.
I’ll try to find it.
Then again, ignorance may be bliss. I may find what I made to be way off… Was my first batch and mistakes where made. 1st was I did half volume boil, then used tap water to top it off. 2nd I didn’t aerate it after pitching the yeast. But it seemed to have an active fermentation. It mallard a lot.
I wish I would have found this site before brewing it.
Good news is I’m set up now for full volume boil and I have picked up a ton of knowledge from the fine folks on this site.
[quote=“BeerBelly, post:10, topic:20679, full:true”] My space for fermentation sets at 68 degrees. So what ever I make has to work in that range.
Naw! Google swamp cooler. Cheap easy way to take those 68° ambient temps down to low 60°s. You’ll be rewarded with better beer if you can keep they ACTUALLY fermentation temps 63°-65°. Fermentation is exothermic, this will cause your fermentation temps to creep up an easy 5° over ambient. I’ve had 10° in beers with 1.065-1.070. Recently I had a 1.050 beer go 7° over ambient! The higher the OG the more heat that can be produced.
The tray is a restaurant bussing tray from Sam’s Club. $12.95 a pair. I put a tablespoon of bleach in the tray to prevent mold growth. I switched to a digital thermometer instead of relying on the thermometer strip which can be cooled by the flow of moist air.