My wife and I are fairly new brewers, having only finished two batches and a third in the primary fermenter.
My first question is this. We brewed the NB Nut Brown Ale as our first batch. I know I made a number of mistakes in this batch. A big one though was that I did not get the stopper tight (air leakage). We never tasted the beer until after it was done conditioning. I felt it had a metalic taste to it, but nobody else seemed to taste that. I just didn’t like this batch. Was it oxidation that could have caused that taste? (we used a stainless cooking pot, so I don’t think it could have come from that. And we used bottled drinking water from Walmart)
My second question is this. Our third batch is a two-stage NB Dead Ringer. After 6 days, the Krausen seems to have gone away and it’s only bubbling about once every 2 minutes. Should I wait the entire two weeks to transfer to the secondary fermenter? I don’t really want to break the seal and measure the gravity for several reasons (my beer thief seems to leak air and it’s very hard to extract from the carboy, so I don’t like to do it too often. I also don’t want to waste beer with constant gravity checking).
Finally, our second batch was a NB SHBB. I know we’re supposed to let it bottle condition for two weeks, but I cracked a bottle after a week just to see where it’s at. The flavor was good, but it still seemed pretty flat. Only slightly carbonated. The Nut Brown was already pretty carbonated after a week, so i’m a little concerned. We added corn sugar to the batch prior to bottling. Am I concerned for nothing? Or should i just let it sit for a few more weeks?