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


Home Brew Forums > Home Brewing Beer > Extract Brewing > I could have sworn I didn't add whiskey to my beer!
Reply
 
LinkBack Thread Tools
Old 08-01-2007, 03:12 AM   #1
Saintdanmic
Feedback Score: 0 reviews
 
Saintdanmic's Avatar
Recipes 
 
Join Date: Jul 2007
Location: Waverly, Iowa
Posts: 26
Likes Given: 1

Default I could have sworn I didn't add whiskey to my beer!

My first batch is an extract kit. My local homebrew shop disects the brewers best kits and then builds his own based on their recipes. This particular one was a Continental Pilsner. OG 1.044. Primary at 71-73 degrees for one week. After no noticable movement in the airlock, I took a reading (1.009) and went to secondary. One week of secondary yielded no more trub than after the first day of secondary and very few tiny bubbles rising to the top. So I took a reading (1.008) and bottled. At the time of bottling I noticed a strong alcohol smell. I figured it was just some fumes from some alcohol evaporating as it went into the bottling bucket.

Now, after two weeks in the bottle, I'm still noticing a slight whiskey-esque aftertaste. I've never noticed this in any other pilsners I've tried. It isn't as apparent while the beer is colder. But again, I've never noticed this in any other pilsners regardless of temerature. I soaked and scrubbed everything with LD Carlson cleaner and rinsed thoroughly before use. So I highly doubt it's a cleaning issue.

Any ideas?

BTW, it doesn't have the whiskey smell anymore, just aftertaste. It has a nice sweet/dark smell.

__________________
Saintdanmic is offline
 
Reply With Quote Quick reply to this message
Old 08-01-2007, 03:15 AM   #2
EdWort
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
EdWort's Avatar
Recipes 
 
Join Date: Jul 2006
Location: Bee Cave, Texas
Posts: 11,969
Liked 279 Times on 143 Posts
Likes Given: 7

Default

Pilseners are lagers and fermented at much lower temps than 71-73.

What yeast did you use?

EdWort is offline
 
Reply With Quote Quick reply to this message
Old 08-01-2007, 03:24 AM   #3
Saintdanmic
Feedback Score: 0 reviews
 
Saintdanmic's Avatar
Recipes 
 
Join Date: Jul 2007
Location: Waverly, Iowa
Posts: 26
Likes Given: 1

Default

I used a dry Nottingham. The recipe kit said "place fermenter in a warm area to maintain a temperature of 68-74 degrees."

__________________
Saintdanmic is offline
 
Reply With Quote Quick reply to this message
Old 08-01-2007, 03:28 AM   #4
EdWort
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
EdWort's Avatar
Recipes 
 
Join Date: Jul 2006
Location: Bee Cave, Texas
Posts: 11,969
Liked 279 Times on 143 Posts
Likes Given: 7

Default

Did you aerate your wort? Did you have any steeping grains? A recipe and notes will help diagnose the problem.

EdWort is offline
 
Reply With Quote Quick reply to this message
Old 08-01-2007, 03:35 AM   #5
Saintdanmic
Feedback Score: 0 reviews
 
Saintdanmic's Avatar
Recipes 
 
Join Date: Jul 2007
Location: Waverly, Iowa
Posts: 26
Likes Given: 1

Default

K, here goes:

3.3 lbs. plain light malt extract
2 lbs plain light dry malt extract
12 oz. crushed Carapils
1 oz Perle
1 oz Saaz
Danstar Nottingham Ale yeast.

Steeped between 160 and 165 for 20 min. (Instructions say 160 - 170)
Removed grain, and added malts and Perle, boiling for 55.
Added Saaz for remaining 5 min of boil.
Cooled with copper wort chiller to under 70
I airated the crap out of it. You should have seen all the bubbles in it just before I put the airlock on.

Also I did discover that I accidentally had about 5.5 gallons rather than right at 5 to top it off.

__________________
Saintdanmic is offline
 
Reply With Quote Quick reply to this message
Old 08-01-2007, 03:58 AM   #6
EdWort
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
EdWort's Avatar
Recipes 
 
Join Date: Jul 2006
Location: Bee Cave, Texas
Posts: 11,969
Liked 279 Times on 143 Posts
Likes Given: 7

Default

It has to be the temp. It is going to be higher than the mid 70s you mentioned as the beer itself generates a ton of heat as it ferments.

I recommend a bus ban for a an inch of water with a t-shirt over your fermenter which will keep things in a better temp range.

EdWort is offline
 
Reply With Quote Quick reply to this message
Old 08-01-2007, 04:29 AM   #7
RichBrewer
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
RichBrewer's Avatar
Recipes 
 
Join Date: Feb 2006
Location: Denver, Colorado
Posts: 5,767
Liked 85 Times on 41 Posts
Likes Given: 77

Default

What you brewed was called a Pilsner by the manufacture but it is really an ale. 1.008 is fairly low for beer so that might have a little bit to do with the alcohol presence. Although with an OG of 1.044, there shouldn't be too much alcohol in this beer.

__________________

Cheers,
Rich

RichBrewer is offline
 
Reply With Quote Quick reply to this message
Old 08-01-2007, 03:36 PM   #8
Saintdanmic
Feedback Score: 0 reviews
 
Saintdanmic's Avatar
Recipes 
 
Join Date: Jul 2007
Location: Waverly, Iowa
Posts: 26
Likes Given: 1

Default

According to the thermotape on the fermenter, the temperature stayed pretty constant right above 70 degrees. As for the lower FG, I'm thinking that may be becuse of my extra half gallon of water in there.

I have no idea. This was my first solo batch. All the other times I assisted a buddy brewing his stuff. I'll have to see how my second batch goes. Maybe it's just the taste of this one and I'm not used to it. I did think it looks darker than typical pilsners even with the extra half gallon of water dilluting it.

So maybe it is named wrong and just needed a lower temperature. Oh, well. My next batch will be a belgian wheat.

__________________
Saintdanmic is offline
 
Reply With Quote Quick reply to this message
Old 08-01-2007, 04:02 PM   #9
malkore
Feedback Score: 0 reviews
 
malkore's Avatar
Recipes 
 
Join Date: Jun 2007
Location: Nebraska
Posts: 6,922
Liked 34 Times on 32 Posts
Likes Given: 9

Default

Its perfectly acceptable to make 'lager' beers as an ale, but what you end up with is a beer with more 'character'. the warmer ale fermenting temps create flavor nuances.

I think your beer is just too green still. 3 weeks in the bottle, stored at room temp, is considered the 'minimum' for really gauging a beer's flavor, and usually it still mellows out with more conditioning time.

__________________
Malkore
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10
malkore is offline
 
Reply With Quote Quick reply to this message
Old 08-01-2007, 04:15 PM   #10
lackofstyl
Feedback Score: 0 reviews
 
lackofstyl's Avatar
Recipes 
 
Join Date: May 2007
Location: charlotte nc
Posts: 97
Default

Quote:
Originally Posted by Saintdanmic
OG 1.044. Primary at 71-73 degrees for one week. After no noticable movement in the airlock, I took a reading (1.009) and went to secondary.

You might want to get a new lid for your bucket.. if thats what your using for your primary.. sounds like you might have a leak around the seal.
__________________
lackofstyl 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
Whiskey, IPA & Huckleberries? Duckfoot General Beer Discussion 4 10-06-2008 12:16 AM
Irish Whiskey Beer Bosh Recipes/Ingredients 4 06-27-2007 03:35 PM
What is whiskey? Todd General Chit Chat 15 07-23-2006 05:21 AM



Newest Threads

LATEST SPONSOR DEALS