Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > General Beer Discussion > Red and brown ale bad taste why?
Reply
 
LinkBack Thread Tools
Old 09-10-2012, 01:17 AM   #11
Jakeintoledo
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Jakeintoledo's Avatar
Recipes 
 
Join Date: Jun 2012
Location: toledo, oh
Posts: 261
Liked 22 Times on 16 Posts
Likes Given: 7

Default

My favorite beer in my inventory right now happens to be a batch I almost chucked. my wife (who has no knowledge of homebrewing at all) suggested I sit on it to taste it in a month, if for no other reason, to learn something about the process of aging on a beer. Tried it a month later and fell in love with it.

I made the label for it shortly after brewing it, and called it 'straight-up gasoline'.

__________________

Jake in Toledo
_______________________________________

Primary: Privateer English Pale Ale
Kegged: VEE HAFF VAYS AUF MAKING YOU TALK LOUDLY Dunkel
Bottled: Pacific Pride (American) Pale Ale

Jakeintoledo is offline
 
Reply With Quote Quick reply to this message
Old 09-10-2012, 04:52 AM   #12
chumpsteak
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: Meridian, ID
Posts: 850
Liked 95 Times on 79 Posts
Likes Given: 13

Default

I'm drinking an IPA right now that I almost chucked a month ago. Put it in the keg and had all kinds of nasty flavors. Chloraphenols were the big ones, but it just flat out tasted bad. I have 10 gallons of it so I decided to ride it out. 3 weeks in the keg on Co2 now and it may be the best IPA I've ever made. Chloraphenol flavors are gone and it now tastes awesome.

Different grains and hops develop differently. Water profile has a lot to do with it too. Give it 3 weeks or more on gas before you form an opinion.

If you do decide to toss it save some in a few bottles to be tried a month or so later. You might be surprised. On the other hand, some flavors don't age out, so don't tie up your kegs forever.

__________________
chumpsteak is offline
 
Reply With Quote Quick reply to this message
Old 09-10-2012, 05:33 AM   #13
mattd2
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2009
Location: Papamoa, New Zealand
Posts: 3,579
Liked 269 Times on 214 Posts
Likes Given: 46

Default

Quote:
Originally Posted by soubre View Post
I appreciate u helping out but this beer taste like coffee with no sugar and a hit of alcohol.
More info on the recipe you used would go a long way to determine if there is reason to keep the beer. I am guessing this one was the red, which I would expect to be low hop aroma/taste and more malt forward with roasted barley (for the red and the roasty character). If you overdid the roasted barley I can see it ending up tasting like bitter coffee How much did you use (if any)?
mattd2 is offline
 
Reply With Quote Quick reply to this message
Old 09-10-2012, 06:50 PM   #14
soubre
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Posts: 21
Default

If I can remember right this is the recipe a schedule.
8# 2 row
1#oat flake
8oz special roast
8oz victory malt
northern brewer hops to 19 ibu according to Beersmith

mashed @ 152 for 60
used 5.2 ph
boiled hops for 60
15min remaining in the boil I added 1tsp irish moss

cooled down the 70 and pitched wlp011 yeast vail.
I bought the yeast about a mounth prior to this and no i didnt make a starter.
I waited about 60 hours and still didnt see anything so i pitched old faithful ( us05 )
within 6 hours it was going good.
I have a new temp controller on my fermenting chamber and an exterior thermometer to read to keep an eye on it.
I kept lowering the temp till the exterior thermometer read 62 which after finding out later was really about 54-57
I shoud have trusted the controller. I fermented it for 8 days till the bubbles stoped and did a d-rest for 24 hours @ 68
Then cold crashed it @40 for 2 weeks. Kegged and carbed it 3 days ago and here we are....

I hope i didnt leave anything out

__________________
soubre is offline
 
Reply With Quote Quick reply to this message
Old 09-10-2012, 11:08 PM   #15
mattd2
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2009
Location: Papamoa, New Zealand
Posts: 3,579
Liked 269 Times on 214 Posts
Likes Given: 46

Default

Quote:
Originally Posted by soubre View Post
If I can remember right this is the recipe a schedule.
8# 2 row
1#oat flake
8oz special roast
8oz victory malt
northern brewer hops to 19 ibu according to Beersmith

mashed @ 152 for 60
used 5.2 ph
boiled hops for 60
15min remaining in the boil I added 1tsp irish moss

cooled down the 70 and pitched wlp011 yeast vail.
I bought the yeast about a mounth prior to this and no i didnt make a starter.
I waited about 60 hours and still didnt see anything so i pitched old faithful ( us05 )
within 6 hours it was going good.
I have a new temp controller on my fermenting chamber and an exterior thermometer to read to keep an eye on it.
I kept lowering the temp till the exterior thermometer read 62 which after finding out later was really about 54-57
I shoud have trusted the controller. I fermented it for 8 days till the bubbles stoped and did a d-rest for 24 hours @ 68
Then cold crashed it @40 for 2 weeks. Kegged and carbed it 3 days ago and here we are....

I hope i didnt leave anything out
Can't see anything in that which would give you a super coffee flavour, unless the shop messed up and gave you roasted barley instead of special roast... could actually be the case
Don't worry though, just pour yourself a cuppa each morning before you go to work... should be gone in no time
mattd2 is offline
 
Reply With Quote Quick reply to this message
Old 09-10-2012, 11:41 PM   #16
Zamial
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2010
Location: WI
Posts: 3,184
Liked 169 Times on 150 Posts
Likes Given: 7

Default

IMHO browns and reds come it 2 variations, those that are damn good and those that are gawd awful. I am trying to choke down what is left of my AHA "Bucksnort brown", I will NEVER brew that recipe again. I would say that I brewed it wrong but when the other club members are saying the same thing and we are doing side by sides...yea, that one was rough.

Reds are in this same group as well. I think that age is going to help your issues a LOT. I would try changing up my recipe for the next ones. FWIW I am planning to brew up my St. Pats day red and stout in a few weekends. So aging a red till St. Pats may be a good idea!

__________________
“I'm not drunk, I'm from Wisconsin.”
We have been out drinking your state since 1848!
Zamial is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools




Newest Threads

LATEST SPONSOR DEALS