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Old 02-25-2014, 03:19 PM   #21
wab1022
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i did not dump the first batch right out the the fermentor i bottled it and left it in bottles for a month before i tried it again, and it was awful. the beer i have in the fermenter right now is a brewers best oatmeal stout. i used bottled spring water, steeped the grains for an hour and then added lme and dme, i tried to get my 5 gallon pot to a boil on my electric stove, which was impossible, took like 4 hours, finally i put the pot in the middle of two burners on high and got it to a roiling boil at 212 deg. i put the hops that came with it in, and boiled for an hour, put it in an ice bath to get temp down to 70, then added water to take it up to 5 gallons, sat it primary for 1 week, fg was at 131, og was 163, siphoned into secondary, tasted it tastes off, looks like really muddy water, i am going to leave it in the carboy for about a month and then try it again before bottling, i am going to back to basics with the kit i just bought, brewers best weisen beer hopefully will the propane burner i can control temps better.

hopefully with time the oatmeal stout will get better after i bottle, i will not throw it out

my equiptment is as follows:

5 gallon bucket
5 gallon bottling bucket with spigot
6 gallon carboy
5 gallon stainless steel pot
pbw and starsan for cleaning and sanatizing
i have an electronic thermometer and a regular thermometer
hydrometer
auto siphon and tubing

should be everything i need for extract kits

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Old 02-25-2014, 03:31 PM   #22
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Your oatmeal stout isn't even done yet. Don't read too much into its flavor or appearance.

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Old 02-25-2014, 03:51 PM   #23
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Originally Posted by wab1022 View Post
sat it primary for 1 week, fg was at 131, og was 163, siphoned into secondary, tasted it tastes off, looks like really muddy water
Don't ever judge an unfinished beer. The hop flavors don't taste the same, the sweetness is off, and the yeast are still busily scurrying around cleaning it up. They do more than just eat sugar, you know. It sounds like you should have not racked it off into a secondary, and instead just left it in the primary for the yeast to finish their job. It takes patience. Most of my beers take at least two weeks before the beer attenuates out, and even then I usually leave it in for another week or so to get rid of those last few points. If you are dumping beer into a secondary too fast you just slow down that attenuation because you're relying on whatever yeast are suspended to do the rest of the work. That entire yeast cake that they worked so hard to develop is now gone.

I'm not sure what the muddy water comment is about. You made an oatmeal stout, right? First, beer never looks the same inside a bucket or carboy as it does in the glass. Second, your beer isn't finished so it will have higher turbidity. Once things start to drop out, it will clear. Third...oatmeal stout.
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Old 02-25-2014, 04:10 PM   #24
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Quote:
Originally Posted by wab1022 View Post
i did not dump the first batch right out the the fermentor i bottled it and left it in bottles for a month before i tried it again, and it was awful. the beer i have in the fermenter right now is a brewers best oatmeal stout. i used bottled spring water, steeped the grains for an hour and then added lme and dme,
i tried to get my 5 gallon pot to a boil on my electric stove, which was impossible, took like 4 hours, finally i put the pot in the middle of two burners on high and got it to a roiling boil at 212 deg.

For your next brew try a partial boil. I do my kits this way all of the time on the kitchen stove. I start with 2.5 gallons of water. This will lower the hop utilization, but I don't think it will be noticeable.
i put the hops that came with it in, and boiled for an hour, put it in an ice bath to get temp down to 70

A partial boil will allow chilling the wort to take less time.

, then added water to take it up to 5 gallons, sat it primary for 1 week

I would recommend at least two to three weeks in the primary. I typically go three weeks. Sediment drops out to clear the beer and a nice compact cake is formed. I primary in 6 gallon glass carboys. I don't use a secondary unless I'm dry hopping or aging for over two months. The extra time in the primary lets the yeast clean up the natural off flavors of the fermentation process.

, fg was at 131, og was 163

Could you clarify your hydrometer readings. I usually write mine as FG 1.013 and OG 1.063. Was your FG 1.031 and OG 1.063?
If FG was 1.031 the pitch rate may have been part of the off flavors. An OG of 1.063 may have needed two 11 gram packs of yeast.


, siphoned into secondary, tasted it tastes off, looks like really muddy water, i am going to leave it in the carboy for about a month and then try it again before bottling, i am going to back to basics with the kit i just bought, brewers best weisen beer hopefully will the propane burner i can control temps better.

hopefully with time the oatmeal stout will get better after i bottle, i will not throw it out

my equiptment is as follows:

5 gallon bucket
5 gallon bottling bucket with spigot
6 gallon carboy
5 gallon stainless steel pot
pbw and starsan for cleaning and sanatizing
i have an electronic thermometer and a regular thermometer
hydrometer
auto siphon and tubing

should be everything i need for extract kits
I hope we have been helpful.
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Old 02-25-2014, 04:36 PM   #25
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First of all, don't give up. There are lots of pitfalls that can cause a problem with your beer, but they are generally VERY easy to fix.

The first thing I'd look at is your water. If you have ANY concern about Chlorine or chloramines in your water supply, buy some RO water from the store and try with that. It's not expensive.

Make sure you are fermenting at the proper temperature. Most ale yeast like 62-65 degrees. And that's not the ambient temperature, that the fermentation temperature. The fermentation process creates it's own heat, so to make sure it's down in the 62-65 degree range, you may need an ambient of around 58. Yeast can raise the temp in a fermentor by 5 degree or maybe more. This depends on the yeast. Some like it cooler (lager yeast) and some like it hotter (or at least don't throw so many off flavors at 70-75) such as Saison, which is often fermented at 80+

Also, you really need to get a burner that will do a good job of getting a rolling boil going.

Pitch 1-2 packets of yeast, depending on the original gravity of the beer you are making. And if this is a plain boxed kit, you might want to try a kit from an online retailer, like Austin Homebrew, Northern Brewer, Midwest Supplies, Morebeer!, etc. They are potentially fresher and often come with good instructions.

Most of all, read up all you can on beginning brewing.

+10000 on this advice top to bottom.
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Old 02-25-2014, 05:42 PM   #26
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I'm a beginning home brewer myself and I would highly advise listening to these guys saying to be patient and wait on the beer rather than dumping. I've drank through my first two batches already and each got significantly better with time and that was barely more than the minimum recommended bottle conditioning times for each.

Secondly I too have a Brewers Best Oatmeal stout in the fermentor at the moment and mine seems to have stalled as well (@1.034 from OG 1.074). I started a thread about it and was informed that there have been a few others about the same kit having the same problems so it seems like it might be something with the kit and not necessarily something you or I did wrong. 9 days in and I've tried to stir the yeast for a week with no success so I'm thinking of repitching some yeast. Either way even if it doesn't get too much lower I'll still bottle it in a week or two and let it condition for a few more. I also noticed that really off putting mud color when I took a sample of a gravity reading but after letting the sample sit in the test tube for a few days at about 55f the color cleaned up quite a bit and looks like beer now.

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