Quote:
Originally Posted by Azure
I'll use dextrose instead. Cheap enough to buy.
Finished my Festa Brew Red Ale and it is currently sitting in the bottles. 3 weeks at room temp, and now have some in the fridge and the rest sitting at room temp. Want to give it as long as possible.
Next batch on the go is Coopers Australian Pale Ale. Misread the instructions so I never had any brew enhancer on hand so I had to use 1kg of dextrose instead. Might do some dry hopping to see how it turns out. 4th day fermenting at this point. Has a nice color at least.
I tried the Festa brew a few weeks ago, and it was okay, but had a bit of a yeasty after taste? Not sure exactly how to explain it. So I'm gonna leave it in the bottles a while longer and see if it gets better. Had a pretty good taste though outside of that!
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Sometimes I use honey to prime my mead when carbonating but have not tried it for beer. Natural carbonation always give a better mouth feel than forced carbonation.