If there is one thing brewing beer requires that I don’t have it would have to be patience… really, I hate waiting 2 or three weeks for things to happen, but fortunately it has been worth it all along. There are two stages that require that patience, fermentation and conditioning.
I think fermentation is the most screwed up step most newbies make because all the emphasis is on the boil and not so much fermentation. Most brewers feel like their job is done as soon as they pitch their yeast and place the airlock in their fermenter.
That being said… here’s a question I got from a reader…
My kids bought me a Cooper’s kit on my birthday, and it came with a lager recipe. I’m glad I found your site since the kit’s instructions are not easy to follow.
The beer has been in the fermenter for a week now, but I’m not sure if I messed something up. I was getting ready to bottle, so I opened up the fermenter and took a gravity reading which read just a little above 1.010, so I figured I’d let it sit for another day or two. It didn’t look bad, but when I tasted I felt it was a little cidery. I think it tasted better before it went into the fermenter?
The kit came with 1 kg of sugar, which I have yet to add and I’m wondering if that will get rid of the cidery taste?
Will letting it sit longer help it?
I fermented the beer at 74 F in an extra bedroom, if that means anything?
>>> MY COMMENTS
You are illustrating the reason why short fermentation times are a bad thing. I don’t blame you though, I bottled my first batch sooner than I was supposed.
It happens… we just want to drink