Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Help, My Stout went all wrong!

Reply
 
LinkBack Thread Tools
Old 02-02-2006, 02:11 AM   #1
SheanW222
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2006
Posts: 8
Default Help, My Stout went all wrong!

I am trying to figure out where I went wrong, someone help me... I am getting ready to start my very first AG Stout, but I need to learn where my mistake was with my partial mash so I dont make the same mistake again.... When bottling night came around instead of a nice colored good smelling brew I got a chunky, burnt smelling septic style juice that was even hard to siphon from the firmenter to the bottling bucket. As hard as it is to say, I think this one my stink as brew... Here's where I think I went wrong... 1. I didnt do a second firmentation (I added my clarifier, and my stabilizer to the priming mix @ bottling) 2. I waited a week after the bubbling stopped to bottle. 3. I cooked my wart for 2 hours. Someone help

__________________
SheanW222 is offline
 
Reply With Quote Quick reply to this message
Old 02-02-2006, 02:15 AM   #2
SheanW222
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2006
Posts: 8
Default

oh I forgot to add that on the backend it was a little sour tasting... And before anyone asks yes I sanitized everything before I started.

__________________
SheanW222 is offline
 
Reply With Quote Quick reply to this message
Old 02-02-2006, 02:43 AM   #3
adamk222
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2006
Posts: 41
Default

glad to see your finaly aboard the brew train bro i think this board will have us up to spead in no time oh and as far as your stout goes 1.the boil time of 2 houres was a bit long which can acount for the chunky texture id shoot for an houre but then again i dont know weather you used dme,grains or syrup

__________________
adamk222 is offline
 
Reply With Quote Quick reply to this message
Old 02-02-2006, 03:19 AM   #4
Sasquatch
Feedback Score: 0 reviews
 
Sasquatch's Avatar
Recipes 
 
Join Date: Jun 2005
Posts: 540
Default

Chunky septic juice is not caused by overzealous boiling, unless you burned the fermentable sugars into charcoal on the bottom of your brewpot.... My guess is, somewhere, you forgot to sanitize something. You can brew pretty good beer from pretty mediocre ingredients if you keep everything clean. So, back to basics. Which sanitizer did you use? How did you use it? What strength etc.

I use chlorinated TSP (the pink powder) and I rinse everything 3 times and work with wet stuff. Exposure to air is maybe 20 minutes max on any particular piece of equipment. Sanitized rubber gloves help.

If you haven't mastered making beer simply, why are you adding clarifiers and stabilizers? Forget that crap. Hops, barley, yeast, water. KISS

__________________

Primary: Lager

Secondary: Sangiovese, Honey Nut Brown, some Pilsner/ale kinda thing that just won't quit...

Bottled:
Tar Sands Porter, Special Dark Bitter,Oaky Red ale, Hammer & Tongs Black Ale, Black Draught, Cooper's Bitter, Baron's Pilsner
Super Saazy Saaz Pilsner Saaz (It's a little green, yet)

Sasquatch is offline
 
Reply With Quote Quick reply to this message
Old 02-02-2006, 03:38 AM   #5
DeRoux's Broux
Feedback Score: 0 reviews
 
DeRoux's Broux's Avatar
Recipes 
 
Join Date: Nov 2004
Location: Beaumont, Texas
Posts: 2,966
Liked 6 Times on 4 Posts
Likes Given: 8

Default

stouts can be tricky. often more viscous and acidic due to the darker roasted malts. maybe just give it some extra time in the bottle to mellow and age.

give us some details on the partial mash you did?

__________________

Cheers!
DeRoux's Broux

DeRoux's Broux is offline
 
Reply With Quote Quick reply to this message
Old 02-02-2006, 04:41 PM   #6
cowain
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2005
Location: Little Rock, AR
Posts: 338
Liked 1 Times on 1 Posts

Default

I'm calling this one an infection. Do you have a wort chiller? Did your fermentation get off to a quick start? Did you do a starter?

__________________
cowain is offline
 
Reply With Quote Quick reply to this message
Old 02-03-2006, 02:53 AM   #7
The Happy Mug
Feedback Score: 0 reviews
 
The Happy Mug's Avatar
Recipes 
 
Join Date: Nov 2005
Location: Beautiful Colorado, USA!
Posts: 444
Default

Totally sounds like an infection to me. Even if you sanitized everything, there could be wild yeast or something in the air that made its way in. I personally spray my place down with Oust or other air sanitizer before I start.

__________________

Allergy Warning: This post was made by a person who may be nuts

From the store: Nothing right now, how sad
Up Next: Thinking about an amber rye
Secondary: "Not as Pale as Death" pale ale (since april, man I hate bottling.)
In bottles: Lager than Life Beer, Rocky Raccoon Honey Lager, A nameless Imperial Stout (my first AG!)

The Happy Mug is offline
 
Reply With Quote Quick reply to this message
Old 02-03-2006, 03:03 AM   #8
subwyking
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2005
Location: West Omaha, NE
Posts: 434
Liked 1 Times on 1 Posts
Likes Given: 3

Default

i think your beer got the HIV too. thorough sanatation is paramount.

__________________
Brewing as often as life will let me.
subwyking is offline
 
Reply With Quote Quick reply to this message
Old 02-03-2006, 01:47 PM   #9
SheanW222
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2006
Posts: 8
Default Thanks for the help guys...

My Wort recipe was as follows....
6lbs. DME
1lb. Chocolate Malt
1lb. Dark Roasted Malt
1lb. dark brown sugar
1 1/2 ounces of Cascades
1 oz of Hallartau

Fairly simple recipe I thought, do you think the sourness could be from the acidity of the darker malts? If so then some time in the bottle with Amylace should fix that problem right? This was my first attempt at a stout, I have had great success with red and brown ales so I thought I would really go for it this time and test myself. I love stout and I dont think people really apprieciate a good beer especially here in america. Thanks to prohibition everyone loves Buttwiper.... oh well, anyway back to original problem, I sanitized with bleach, and rinsed 3 times and didnt give my firmenter more than 20 minutes of airtime before I started. The firmentation started within 6 hours of the yeast being added to the wort and went strong for 3 days then died to almost nothing (maybe the mix was too hot?). Gloves are a good idea, I think I will get me some of those. So based on that what do ya'll think

__________________
SheanW222 is offline
 
Reply With Quote Quick reply to this message
Old 02-04-2006, 04:50 PM   #10
alemonkey
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2006
Location: Lincoln, NE
Posts: 860
Liked 2 Times on 2 Posts

Default

Don't know if this caused it, but I really don't like using bleach for sanitizer. IMO, rinsing out the bleach with water defeats the purpose of sanitizing, since tap water can have bacteria. I much prefer Star San - it's a no rinse sanitizer.

__________________
alemonkey is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Stout: Where did I go wrong? AltitudeJunkie Recipes/Ingredients 16 07-09-2010 05:41 AM
Always the wrong place wrong time OHIOSTEVE Wine Making Forum 7 10-04-2009 07:07 PM
Stout on beergas w/stout faucet: Carbing question catamount Bottling/Kegging 3 02-05-2009 06:31 PM
Buffalo Stout Clone? Belgian Stout advice? john from dc General Beer Discussion 2 01-29-2008 08:15 PM
A good oatmeal stout, cream stout or porter brackbrew Recipes/Ingredients 5 12-27-2005 05:13 PM