Turned out quite good in fact if I gave it to 10 average beer drinkers I'd be willing to bet at least 8 of the 10 would like it. I'm giving it a 3.5/5 could have been better but still very good! Please subscribe,Thanx! Cheers!
A good choice of brew. Coopers make rock solid kits and can always be relied on. My best ever brew was the APA, whiched pissed all over any commercial beer.
You all have these Ghrolsch flip corc bottles.. I just tasted mine (Coopers real ale). And I am really satisfied. Coopers always manage to give a good head on your beer. I use inverted sugar for the main fermentation, and botteling. P.s. mine is really clear..
@TheTrueRooBrew Your right why not,besides it's probably good to have more then one batch at a time so you can have something different to drink,cheers
A Real Ale or Cask Ale are usually unfiltered anyway so haze is normal. Looks nice and creamy and nice lacing, and that's when it's young. Sounds real nice! Jakeanddar's Discovery Ale!
@kegtimothy123 Cool,Ya I was eyeing up the Sam Adams Oktoberfest in the beer store the other day but I have to buy them in a six pack and I'd rather buy them in singles! Cheers
i'm very pleased that you found that at least drinkable. the real ale does improve over time - if you have any at 6 weeks post bottling, they're going to be really good. now... when will you brew a coopers stout or dark ale...? (heck - you've tried vegemite - so why not, right??! :)
As young as that beer is, the "apple" taste may very well disappear with some age. To turn that around in 2 weeks and get acceptable taste is a positive in itself. That was a nice, lusty belch, by the way.
Ale is typically fermented at temperatures between 15 and 24 °C (60 and 75°F). At temperatures above 24 °C (75 °F) (which you said yours did not exceed that temperature) the yeast can produce esters and other secondary flavor and aroma, and the result is often a beer that is slightly "fruity" and resembling apple and etc. That's why you didn't taste any apple flavor (which is good). :)
Thank you. You've just answered a question that I've been searching that net for. I brewed two English ales in the last six weeks and both had a sweet flavour. I fermented them with a fish tank heater at 26 degrees celcius. Naively I thought that it would speed up the fermenting time. I have put one of these brews in my shed and I'm going to leave them for 3 - 4 months in the hope that the sweetness may subside. It's winter here in England at the moment so come spring when it warms up, will my beer continue to condition or will the yeast be dead now? Cheers. Steve.
Steve Laney It's too sweet? It's more than likely not totally fermented out yet. If you don't let it TOTALLY ferment out, there would be sugars remaining, and if you bottle, you could have "bottle bombs". Let it go longer. Do not rely on a fermentation (air) lock! Your bucket can leak air. Mine did eventually.@#$%^&*! Do you use a hydrometer? Final gravity should be low. Around 1.010 or lower, and you need to have a consistent reading for more than 2 days. What I mentioned is that it would taste "fruity" if you ferment at a higher temp than 24c or 75f. It wouldn't be "sweet". It would be "fruity" tasting. I always make sure I ferment for at LEAST 10 days and up to 14 days.
***** Thanks for replying Brian. I think you're right that I bottled too soon. The beer doesn't seem to clear, so would I be right in thinking that it's suspended yeast in the beer? It's not chill haze as I drink my beer at around 13 degrees. I've never left a beer for up to two weeks in the fermenting bin until now. I have the Thomas Coopers' Pilsner in fermentation and that's now down at 1.008, I'll be bottling that this Saturday. I do use a hydrometer. I think because I'm new to the hobby that I've been impatient, hence fermenting at 26 degrees and thinking it would shave a few days of the waiting time. I'm a bit of a miser and don't have my heating on 24/7 and so my house is usually around 14 - 15 degrees. Do you think I need to have an immersion heater in the beer or should I be ok without? I've kept the Pilsner at 17 degrees with the immersion heater this time. Thanks once again for your reply.
Steve Laney When you bottle, it will be cloudy for about a week and then clear up. It's normal that it's cloudy at first. You can buy an "Electric Fermentation Heater" that you plug in and it heats the bucket (or carboy) a little. It wraps around the bucket and would keep it warmer. You should be able to buy one at your local homebrew supply store or online, like at amazon.com. I've never used one so don't know how well they work. You could probably wrap an electric blanket around the bucket/carboy also. It sounds like you need to use something like that, and also get a stick on thermometer for the bucket/carboy to make sure it doesn't get too hot or too cold. It takes around 21 days before the beer is good enough to drink (which includes the fermentation time and bottling time), but if you wait longer, like 4 to 6 weeks, it's even better. Homebrew gets better with age. The hardest part of beer making is the wait! LOL
