My first beer is finally being sampled regularly (not in love with the result but it was my first). They were bottled about 2.5 weeks ago and used the recommended amount of corn sugar for the beer style (Irish Red). Kept at high 60’s low 70’s during the bottle conditioning.
They are quite a bit under-carbonated. I also noticed that there is no yeast sediment in the bottom of the bottles that I was warned to pay attention to so it doesn’t end up in the glass. Is it possible that there wasn’t a whole lot of yeast left in suspension and it’s taking a lot longer to carb? I left it in primary for a little over two weeks.
Issues that occurred during this brew:
- Left the lid on the pot on during the boil
- Got a really crappy boil
- Fermented in the upper 70’s
It has quite a few off-flavors that aren’t great but its drinkable. I think a lot of that could be ignored if it were properly carbed. Because adding “flat” to all those off flavors is not great.