dried "foam crust" around top of bucket. - Page 2

Cheesefood · 07-29-2007, 01:00 AM

The crust is called Braun Hefe.

Just an FYI.

I'd let the beer age for a few more weeks.

heertsy · 07-29-2007, 01:02 AM

Cheese- Thanks for the FYI. BTW, let it age for a few weeks yet BEFORE bottling?? Was planning to bottle probably next Friday (would be 2 full weeks fermenter time)

I remember drinking a sample of the wort BEFORE pitching the yeast and it had a really nasty aftertaste even then. Came on here and people told me not to worry, so i didn't.

I know when i sanitized, i filled the fermenter all the way up to about 7 gallons with 7 scoups of BBrite (the correct amount) and placed instruments inside the fermenter. Let it sit for a while (an hour or so) while i did the full boil outside. Rinsed everything out just prior to transferring the wort.

if i had to take a guess right now, it seems i didn't get all of the sanitizer out or something.

heertsy · 07-29-2007, 05:46 AM

I found this online. Metallic is also a good way to describe what it tasted like. I did use a brand new aluminum pot (turkey fryer) for the full boil. Here is what it said

"Metallic
Metallic flavors are usually caused by unprotected metals dissolving into the wort but can also be caused by the hydrolysis of lipids in poorly stored malts. Iron and aluminum can cause metallic flavors leaching into the wort during the boil. The small amount could be considered to be nutritional if it weren't for the bad taste. Nicks and cracks ceramic coated steel pots are a common cause as are high iron levels in well water. Stainless steel pots will not contribute any metallic flavors. Aluminum pots usually won't cause metallic flavors unless the brewing water is alkaline with a pH level greater than 9. Shiny new aluminum pots will sometimes turn black when boiling water due to chlorine and carbonates in the water.

The protective (grayish) oxides of aluminum can be enhanced by heating the clean pot in a dry oven at 250°F for about 6 hours."

Hmmm

brewt00l · 07-29-2007, 01:16 PM

Quote:

Originally Posted by heertsy

I found this online. Metallic is also a good way to describe what it tasted like. I did use a brand new aluminum pot (turkey fryer) for the full boil. Here is what it said

"Metallic
Metallic flavors are usually caused by unprotected metals dissolving into the wort but can also be caused by the hydrolysis of lipids in poorly stored malts. Iron and aluminum can cause metallic flavors leaching into the wort during the boil. The small amount could be considered to be nutritional if it weren't for the bad taste. Nicks and cracks ceramic coated steel pots are a common cause as are high iron levels in well water. Stainless steel pots will not contribute any metallic flavors. Aluminum pots usually won't cause metallic flavors unless the brewing water is alkaline with a pH level greater than 9. Shiny new aluminum pots will sometimes turn black when boiling water due to chlorine and carbonates in the water.

The protective (grayish) oxides of aluminum can be enhanced by heating the clean pot in a dry oven at 250°F for about 6 hours."

Hmmm

Do yourself a favor and stop worrying about what could be wrong with a "green" beer. Sure, taste it along the way and take some notes for future reference but let it mature out before going down the rabbit hole. I would recommend in general letting the beer sit for around 3 weeks before bottling then another 2-3 in the bottle (depending on the beer) before really considering it done.

**Vernacular** · 02-23-2012, 01:46 AM

Quote:

Originally Posted by Orpheus

You said disinfectant. Does it taste like band-aids by any chance?

Tell me how you know what a band aid tastes like....

prrriiide · 02-23-2012, 02:57 AM

Leave your beer in the primary for another two weeks to give the yeasties time to clean up after themselves. That will eliminate a BUNCH of off-flavors. But right now your beer is too young and you are too new to the process to know if what you are tasting is off-flavor or just young beer. No offense. That ability only comes with experience; no way around it.

When you bottle, leave it alone for 4 weeks. Then taste.

You should always boil a full pot of water in a new aluminum pot prior to brewing in order to form the protective oxide layer inside the pot. Once you condition your pot, you won't have any leaching issues (unless you scrub the oxide layer off with a Scotch-Brite, which you should NEVER use on your boil pot).

I'm not familiar with BBrite, but if it's anything like StarSan, you can't detect the taste of it, even in higher concentrations in water. What is the active ingredient?

Whatever you do, don't dump it. Age does wonders - I've had beers that were pretty rough at 3 months be glorious at 6 months. It's hard to avoid "buck-fever" with your first brew, but it really is as my sig says.

**Stauffbier** · 02-23-2012, 03:05 AM

Quote:

Originally Posted by prrriiide

Leave your beer in the primary for another two weeks to give the yeasties time to clean up after themselves. That will eliminate a BUNCH of off-flavors. But right now your beer is too young and you are too new to the process to know if what you are tasting is off-flavor or just young beer. No offense. That ability only comes with experience; no way around it.

When you bottle, leave it alone for 4 weeks. Then taste.

You should always boil a full pot of water in a new aluminum pot prior to brewing in order to form the protective oxide layer inside the pot. Once you condition your pot, you won't have any leaching issues (unless you scrub the oxide layer off with a Scotch-Brite, which you should NEVER use on your boil pot).

I'm not familiar with BBrite, but if it's anything like StarSan, you can't detect the taste of it, even in higher concentrations in water. What is the active ingredient?

Whatever you do, don't dump it. Age does wonders - I've had beers that were pretty rough at 3 months be glorious at 6 months. It's hard to avoid "buck-fever" with your first brew, but it really is as my sig says.

I hope he figured all of this out in the last 5 years!

**HopHeadGrady** · 02-23-2012, 03:09 AM

The one thing that amazes me the most about brewing is just how significant the taste of beer changes with conditioning time. At one point you may have a beer with a very funny taste, then several weeks later it tastes amazing.