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Old 03-30-2008, 01:51 AM   #1
sambo
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Default Beer Farts !!

Helo gang.

I have been coming to the site for a couple weeks now, & I have been able to find answers to most of my questions without having to post myself. This is realy a great forum.
So far we have brewed an IPA, a Pale Ale, & an Amber (sort of). All have had their own unique flavor, & all have been good, but all have had a similar taste that I can only describe as "musty" We are thinking yeast.......Are we on the right track?? More importantly, how do we fix it?
Here is the kicker. If we drink more than 2 or 3, the beer farts the next day are explosive. I mean EXPLOSIVE!! I even offend myself, & that's hard to do.

Can anyone help with this dilemma?
Thanks
Kevin

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Old 03-30-2008, 02:06 AM   #2
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Stop pouring early leave a 1/4" in the bottom of the bottle

you are eating yeast

that is what is giving you the gas

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Old 03-30-2008, 02:08 AM   #3
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Quote:
Originally Posted by Cheeto1977
Stop pouring early leave a 1/4" in the bottom of the bottle

you are eating yeast

that is what is giving you the gas

om nom nom. Yeast makes your brew better.
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Old 03-30-2008, 02:10 AM   #4
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Take full advantage of your homebrew induced flatulence. Buttercup SWMBO, children, friends, etc.

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Old 03-30-2008, 12:38 PM   #5
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Keep some candles lit in your general vicinity when you feel this coming on. You will know that you have a problem if the flame turns blue.

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Old 03-30-2008, 01:46 PM   #6
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Get a canary. Or twelve.

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Old 03-30-2008, 03:17 PM   #7
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When pouring, think decanting. Some people LOVE that sediment on the bottom of the bottle, while many/most tend to leave it in the bottle.

The notion of explosive flatulence always makes me chuckle. I'm glad that I didn't leave that sense of humor in the fourth grade.

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Old 03-30-2008, 03:40 PM   #8
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Thanks, You guys are a lot of help. I'm going to buy a canary for the bedroom today. Candles might be dangerous.
I just read an interesting thread about the best way to get rid of trub/hops from wort when transfering from boil pot to the primary. We have not been doing this at all. We just pour 3 gal partial boil into 2 1/2 gal H2O, cool it with a chiller, then pour it into the primary. Might this be contributing to the musty flavor?
By the way. I had never heard the term SWMBO before coming to this site. I shared it with my SWMBO, & now she insists that I refer to her as SWMBO. I think she is going to have a T-shirt made. I guess it is the least I can do if she continues to tollerate my flatulence while I work the kinks out of my brewing process.

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Old 03-30-2008, 04:05 PM   #9
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Quote:
Originally Posted by sambo
I just read an interesting thread about the best way to get rid of trub/hops from wort when transfering from boil pot to the primary. We have not been doing this at all. We just pour 3 gal partial boil into 2 1/2 gal H2O, cool it with a chiller, then pour it into the primary. Might this be contributing to the musty flavor?
You can use a sterilized strainer (my preferred method) or put your hops in bags before adding it to the boil. Either of these methods will greatly reduce the amount of crud at the bottom of your primary. Also racking to a secondary after a few weeks will really help clarify your beer and may get rid of some of that musty flavor.
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Old 03-30-2008, 05:07 PM   #10
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It's also good to chill your boiled wort first and get a nice cold break, and then add it to the cool top off water.

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