Last night after stopping up the Hulmeville Inn to meet the brewer of
River Horse Brewing Co., I decided to crack open a Weizenbier to take a little sample. It has been sitting roughly 5 days, so I couldn't wait any longer.
The beer poured with a nice head as shown in the picture. The beer also smelled very good. So, I was hoping that the taste test I took on bottling day tasted bad because their was no sugar added in the beer. Sadly, I was wrong and the beer still tasted off. It still had an acidic/soapy aftertaste. The beer also looks very clear... probably from adding too much water. A weiss beer should be somewhat cloudy.
I can't really say much about this batch other than it was a learning experience.
Some reasons I have that may have ruined the batch:
- We did not boil the water before topping off the wort. We used cold tap water which could have caused some of the off-aftertastes.
- The lid was left off the wort while cooling down which may have let some germs in.
- The yeast starter we made was from warm tap water. This water should of been boiled. Also, we did not cover the yeast starter while we were brewing.
I will be bottling the Fat Tire Amber Ale (clone) tomorrow. I will post some pictures for that process and try to document everything we did.
BONUS!
Here is a picture of my River Horse Burnt Sugar Ale from last night. It was a very tasty beverage.
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First off, the Fat Tire Amber Ale was bottled. The bottling process went smoothly. Also, the hydrometer reading was 1.010 which was where it should be. .jpg)
I did take a taste and the beer still had a small acidic/soapy aftertaste. I will let this batch sit for 2 weeks and give it a try then. I have my reasons for the off aftertaste again....jpg)
I believe it would be from using tap water to top off the wort after boiling. The water *should* be boiled before topping off the wort to 5 gallons. However, the aftertaste was not that bad, so I am hoping some of the off tasted will disappear after letting the bottles sit for 2 weeks.
