Brewing BAD beer! - Page 2

HOOTER · 03-21-2009, 10:23 PM

Quote:

Originally Posted by flyhippy

I did not mean "adding up to 5 gallons", I meant, adding water until the total volume was just shy of 5 gallons after the partial boil.

Ah yes, that does make more sense.

Quote:

As for ingredients, I ordered from Northern Brewer for both of these batches, but would think that they are a reliable source.

Norther Brewer is a very reliable supplier with quality ingredients, but I have quit ordering their kits because I personally find many of them to be a bit boring and lacking the complexity I look for in a brew (I still purchase stuff from them, just not kits). I generally formulate my own recipes, which makes homebrewing that much more interesting, IMO.

There's gotta be at least one great LHBS in Portland that you could purchase ingredients from. Purchasing locally would be your best bet.

Ishraider · 03-21-2009, 11:09 PM

Hey just wanted to put in my 2 cents. I live in Seaside, Oregon and hafta goto portland to get my brew supplies (cheaper than shipping and handling from online sites) and i goto F.H. Stienbarts because they are the best LHBS in portland from my experience. I doubt you have any real problems with the water from portland because its better than probably 60-70% of most other major cities as far as water quality and if it is a problem the guys at Stienbarts should definatly help you with that problem.

SteveM · 03-22-2009, 01:04 PM

Just to be clear - I'm not suggesting that the water up that way is "bad." It's just going to be different than what the OP is used to, and this, more than anything else, is likely to cause his beer to taste differently.

ifishsum · 03-23-2009, 09:52 PM

We do have great water here in Portland, so that shouldn't be the problem - that said I usually use bottled spring water because it's easier to pre-chill and aerate the gallon jugs. The point about ferm temp and yeast esters may be valid if you're used to those extra flavors you got at higher temps. Personally I love brewing in PDX this time of year because it's pretty easy to keep them fermenting in the lower 60s.

Many of the kit beers I did starting out seemed to lack the flavor and complexity I'm getting from the partial mash recipes I'm doing currently, but if you've been making the same kits all along then I got nothing else.

I get most of my supplies/ingredients from Let's Brew on SE Stark. I've been 100% satisfied with the freshness of their bulk ingredients, especially the fresh LME is very good and they've always had the grains I needed. Good folks.