All over the place

nbowings · 12-14-2010, 01:42 AM

Over the last two years, I have brewed about 15 different times and at this point I am getting very fustrated. I have used Brewers best kits since my first batch, which was excellent, and kept using them in hopes I could duplicate what I did the first time around but end up failing evey worse.

So, first question, any recommendations on why my gravities are all over the place, not just FG but OG? They seem to be anywhere from up to .015 below the stated OG in the instructions. FG is all over as well, typically above. It seems like reading through forms that neither number should vary a lot considering I'm using the same stuff.

Second, both the Amber and Pale Ale batches have the same overpowering aftertaste. I can't describe it, but has been described as 'bitter', 'yeasty' or 'hoppy' depending on who drinks it. That's almost a worthless description, I know, but any thoughts?

I've used liquid yeast (White labs 56 I think) twice and both times I had NO fermentation after 72 hours and had to revert to dry yeast. Both batches I threw out after stuff started growing on the top of the wort. My only thought was aeration, but my thought would be liquid yeast being more active than dry. Is this a okay idea and if so, what do people do for aeration?

I have experiemented with new fermentation equipment, water, time of year, filtering, single stage, two stage and it seems like the exact same aftertaste is present. The one thing I did kinda notices is the aftertaste is slightly less present when I've used two stage. (1 wk/2wk).

HELP!!

**PintOfBitter** · 12-14-2010, 02:03 AM

I have to say the two biggest influences on beer quality (especially reproducability) are fermentation temperature and yeast health. If you're not using a starter with your liquid yeast, you absolutely need to start doing that. You also should make an effort to control your ferm temps.

Your FG issues likely are due to your yeast problems, and your OG can only be traced back to your brewing process. Are you having different wort volumes? Are you using good practices while steeping grains?

Try adding a half of a campden tablet to your water before you brew - chlorine compounds are a pretty common homebrew off-flavor, and this will basically eliminate it.

D0ug · 12-14-2010, 02:29 AM

Have you tried re-brewing the kit you first did? Was it as good?

Have you tried primary for 3 weeks to a month, no secondary?

I only just tried using liquid yeast, after my first seven batches. I guess I was trying to get the rest of the process down, and liquid yeasts seem a little more involved than dry. I'm not really set with gear for starters either, and it seems like pitch rates and aeration are important. More so for bigger beers

I don't know about the gravity question, it seems like the OG and FG can each be off .005 or .010 from the recipe. I try not to worry about that to much beyond knowing my ABV and if it's safe to bottle. Did you calibrate your hydrometer(s) and correct for temp?

Did you try looking through any forum stickies? They are a pretty good resource.

Maybe post a recipe and outline the steps you took or the process a little?

Edit: Dang it, spent way too long on that, Hah!
+1 to everything PintOfBitter said.

**Emmett** · 12-14-2010, 06:46 PM

A few years after I first started brewing I remember I had an aftertaste that was consistent no matter what I made. Stout, pale ale, it didn't matter. And it wasn't necessarily bad, but I couldn't shake it. I had never replaced my priming bucket and it was picking up flavors and it just made each beer blah. I switched to glass for everything and problem solved.

As far as stuck/no fermentation goes that's a different story. in addition to what was listed above, watch pitching temps, and sterilization.

I agree detail out your process.