New Giveaway - Wort Monster Conical Fermenter!

Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > My first bad batch.




Reply
 
LinkBack Thread Tools Display Modes
Old 10-17-2012, 12:40 AM   #1
Pitbull-brewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: Oneonta, NY
Posts: 42
Liked 1 Times on 1 Posts

Default My first bad batch.

Well from what I have been reading a true homebrewer must have a bad batch almost as a rite of passage. Well I believe my first all grain attempt was a bad batch record. I may have screwed up in almost all the categories known to homebrewing. my OG was so off that my finished product was so thick it was almost a syrup. My bittering hops turned sour somehow and i didn't put enough priming sugar to get any fizz what so ever. I believe i royally screwed up my fermentation by attempting to use 2 liter bottles and a make shift cooler, so i think my temp yo-yoed and screwed up my fermentation. So I am planing my next attempts at all grain, golden strong ale, and a christmas brew. So I open myself to any advice on how to get the right mouthfeel and the how to hit the right final OG, also how to ensure a steady fermentation. The will of the forum as never lead me wrong before.



__________________

"I feel sorry for people who don't drink. When they wake up in the morning, That's as good as they're going to feel all day."
- Frank Sinatra-

Pitbull-brewer is offline
 
Reply With Quote Quick reply to this message
Old 10-17-2012, 03:45 AM   #2
billl
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Location: Raleigh, NC
Posts: 1,701
Liked 238 Times on 199 Posts
Likes Given: 7

Default

I would suggest taking a step back in order to take multiple steps forward.

Step1 - Use an extract kit to brew a good beer. Don't worry about anything except getting a great fermentation process. Learn how to make a starter and control fermentation steps. Find a carbonation calculator and follow those directions.

Step2 - restart the all-grain plan with an all-grain kit. Figure out you mash temps, volumes etc.



__________________
billl is offline
 
Reply With Quote Quick reply to this message
Old 10-17-2012, 06:53 PM   #3
wilserbrewer
Vendor
HBT_SPONSOR.png
Vendor Ads 
Feedback Score: 7 reviews
 
wilserbrewer's Avatar
Recipes 
 
Join Date: May 2007
Location: Jersey Shore, Jersey
Posts: 6,226
Liked 334 Times on 286 Posts
Likes Given: 7

Default

Or...

Step 3, first attempt at AG should IMHO be a session type beer and not a strong or christmas anything.

__________________
wilserbrewer
BIAB Bags, Hop Bags and Ratchet Pulleys for sale

Expert tailor and supplier of custom sized, top quality BIAB bags, hop bags and ratchet pulleys at reasonable pricing

http://biabbags.webs.com/


CORONA MILL BUCKET SYSTEM V. 2.0
wilserbrewer is offline
3
People Like This 
Reply With Quote Quick reply to this message
Old 10-17-2012, 06:59 PM   #4
tre9er
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Lincoln, NE
Posts: 4,338
Liked 230 Times on 195 Posts
Likes Given: 35

Default

Agree. Make a SMaSH beer. Maris Otter/<pick a hop> (your favorite hop, if you have one...otherwise say, East Kent Goldings)

10lbs. of malt, about 1.5 ounces of hops (if you use EKG as mentioned, otherwise based on alpha acid of hops), mash at 153 for 60 minutes, 1oz at 60, 0.5 at 15, voila. Ferment at 62-64 with US-05 or US-04, no need to make a starter. Keep it in a bathtub/rubbermaid of water and keep the water around 60 after the first day via frozen water bottles.

That's as simple as I can make it, but if you do all of that, and do it right, you'll have a good, easy beer and can apply those techniques to more complex stuff down the road. One can get much more detailed and complicated than I explained it, but it's a start for new AG brewers.

__________________

_________________________________
Skal!
Den Faaborg Bryggeri

Quote:
Originally Posted by davekippen View Post
Open log Fermenting and gas-can secondary?? I am planning my next brew right now!!
tre9er is offline
 
Reply With Quote Quick reply to this message
Old 10-17-2012, 09:27 PM   #5
Pitbull-brewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: Oneonta, NY
Posts: 42
Liked 1 Times on 1 Posts

Default

I like step three. I also did something similar to what Tre9er said as a partial mash and it turned out fine. I guess I got overconfident in my skills and over stepped a bit. The golden recipe is not complicated it is one malt one hop, 8 lbs pilsner and 1 oz Saaz. I will be using wlp570 as my yeast the temp range for that yeast should be good with my house I dont want to yo-yo the temp like I did before. I want to take the advice of trying something simple first but my wife has already bought the ingredients for the christmas ale. I am hoping to try and get it brewed and let it mature until I head to my parents house to visit at christmas. After that I am going to listen to the wisdom of the forum and practice the simple things first. thanks again you guys never let me down.

__________________

"I feel sorry for people who don't drink. When they wake up in the morning, That's as good as they're going to feel all day."
- Frank Sinatra-

Pitbull-brewer is offline
 
Reply With Quote Quick reply to this message
Old 10-17-2012, 09:41 PM   #6
tre9er
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Lincoln, NE
Posts: 4,338
Liked 230 Times on 195 Posts
Likes Given: 35

Default

At the very least put the fermenter in a swamp cooler/bathtub and use frozen water bottles on days 2-4 or so to help keep the temp in check and buffer any changes. The belgian yeasts can quite good even up into the 70's though...although it's always best to be in the lower range if you can.

__________________

_________________________________
Skal!
Den Faaborg Bryggeri

Quote:
Originally Posted by davekippen View Post
Open log Fermenting and gas-can secondary?? I am planning my next brew right now!!
tre9er is offline
 
Reply With Quote Quick reply to this message
Old 10-17-2012, 10:46 PM   #7
Pitbull-brewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: Oneonta, NY
Posts: 42
Liked 1 Times on 1 Posts

Default

Ok, what would be a good way to practice? I can fill up a bath tub and throw in some frozen 2 liters? I have never tried that so i dont know how cold the water would get. would the heat of the fermentation keep the temp in the right range?

__________________

"I feel sorry for people who don't drink. When they wake up in the morning, That's as good as they're going to feel all day."
- Frank Sinatra-

Pitbull-brewer is offline
 
Reply With Quote Quick reply to this message
Old 10-18-2012, 12:35 PM   #8
bell0347
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Conroe, TX.
Posts: 150
Liked 4 Times on 3 Posts

Default

Go buy a rope handle tub at Wal Mart or Home Depot. They are less than $10. Put your fermenter in and fill it with enough water that your fermenter almost wants to float. I use the little blue ice things that keep your lunch cool in a lunch box. I put 2 in the morn then swap out with 2 frozen ones in the evening. I have a floating thermometer in the tub. It usually sits around 60 degrees give or take a degree or 2. After 5 days or so, when the bulk of fermentation is done, I usually take it out and let it sit in a cool closet for a week or two so the yeast can finish cleaning up. This process has worked pretty well and its super cheap. When done with the water I make it into a batch of sanitizer or use it to water the flower bed.

__________________

B.Bell

"Hell, it aint rocket surgery"

Quote:
Originally Posted by ChshreCat View Post
Beer should never enter a septic system until it's had a trip through the kidneys first. :D
bell0347 is offline
 
Reply With Quote Quick reply to this message
Old 10-18-2012, 04:26 PM   #9
tre9er
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Lincoln, NE
Posts: 4,338
Liked 230 Times on 195 Posts
Likes Given: 35

Default

Yeah, try to keep the water around 60 degrees for a good 3-5 days by swapping out frozen water bottles/ice packs, etc. You're just trying to buffer the temp changes that will occur during active fermentation and also maintain a cooler temp than the ambient air is. After the ferm has settled down it's quite fine to let the beer free rise back to room temp.

__________________

_________________________________
Skal!
Den Faaborg Bryggeri

Quote:
Originally Posted by davekippen View Post
Open log Fermenting and gas-can secondary?? I am planning my next brew right now!!
tre9er is offline
 
Reply With Quote Quick reply to this message
Old 10-20-2012, 12:28 AM   #10
wilserbrewer
Vendor
HBT_SPONSOR.png
Vendor Ads 
Feedback Score: 7 reviews
 
wilserbrewer's Avatar
Recipes 
 
Join Date: May 2007
Location: Jersey Shore, Jersey
Posts: 6,226
Liked 334 Times on 286 Posts
Likes Given: 7

Default

Quote:
Originally Posted by tre9er View Post
Yeah, try to keep the water around 60 degrees for a good 3-5 days by swapping out frozen water bottles/ice packs, etc.

Be careful, 60 degrees is near the bottom end for some ale yeasts, I would shoot for 65 degrees. If you overchill to say 55 degrees, some yeast may get sleepy on you.


__________________
wilserbrewer
BIAB Bags, Hop Bags and Ratchet Pulleys for sale

Expert tailor and supplier of custom sized, top quality BIAB bags, hop bags and ratchet pulleys at reasonable pricing

http://biabbags.webs.com/


CORONA MILL BUCKET SYSTEM V. 2.0
wilserbrewer is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
4th Batch, 1st AG - Water, BeerSmith, Batch Sparge Questions delucr Beginners Beer Brewing Forum 10 12-20-2011 12:50 AM
Does yeast degenerate from batch to batch or get renewed??? zanemoseley Fermentation & Yeast 4 10-13-2010 01:02 PM
Will film from last batch stuck in primary hurt the next batch? impatient Beginners Beer Brewing Forum 23 01-17-2009 05:16 PM
Yes! Batch#3 under my belt! First mini-mash! First taste of Batch#2! Rook Beginners Beer Brewing Forum 9 03-05-2007 01:14 AM