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-   -   Getting discouraged (http://www.homebrewtalk.com/f39/getting-discouraged-374659/)

kf4ocj 12-16-2012 11:55 PM

Getting discouraged
 
I have 2 brews under my belt and to be honest neither one came out very good,both had a hoppy bite,the 2nd worse than the first,and both were extract brews.Well I made a move the other day and ordered 2 budget stout kits from ahs.They are mini mash kits,and I brewed one yesterday and everything went great.I got my mash temp to 155F and held it perfectly for and hour.The day before brew day I boiled 2 bottles of water and frozen them,put them after the boil and got the temp down to 75F in about 10 minutes and pitched the yeast.Had airlock activity in about 3 hours and had a lot of activity this morning but now its started to slow some.According to the sticky thermometer on the fermenter the temp has stayed between72-76 degrees F.The question is,Have I screwed the pooch on this brew with the temps.I envey people who have to use heaters to get thier temps up.I wish I had that problem :(

GeorgiaTiger 12-17-2012 12:00 AM

No, you havent screwed the pooch. You made beer. Will the yeast make an off flavor? Maybe, maybe not. Let it ride...enjoy the process and no matter what, you made beer. Im sure it will be at least drinkable if not good!

RDWHAHB!

moscoeb 12-17-2012 12:07 AM

Ok, fist, are you sure the extract brew have a hop bite? My first few had a type of bitterness that was similar to hops, but not quite. More of an underlying sour/bite. I atrributed that to the "extract twang". It disappeared over time. Turned into damn good brews, but I had already drank most of them! Let it age another mont or so, it will be awesome, I swear.
Second, you should be fine with those temps for pitching yeast, but don't want those sustained temps for fermentation. Obviously a lower temp is better, but you didn't screw it up.
If your fermentation temps are that high, look up swamp cooler to control your temps

Satisfaction 12-17-2012 12:08 AM

What yeast was used? Some are more tolerant than others to warmer temperatures.

Here is a nice chart to review for temps and general characteristics..

http://www.yeastcalc.com/guide%20to%20yeast.htm

dadshomebrewing 12-17-2012 12:10 AM

Just relax.

First leave those first two beers in the bottle for another month. And taste them again. I bet you will be amazed by the difference.

Second, take good notes and learn from it.

Third, stay with simple recipes until you get comfortable and learn your technique

Fourth... Relax, don't worry, have a beer

kf4ocj 12-17-2012 12:13 AM

Quote:

Originally Posted by moscoeb (Post 4688682)
Ok, fist, are you sure the extract brew have a hop bite? My first few had a type of bitterness that was similar to hops, but not quite. More of an underlying sour/bite. I atrributed that to the "extract twang". It disappeared over time. Turned into damn good brews, but I had already drank most of them! Let it age another mont or so, it will be awesome, I swear.
Second, you should be fine with those temps for pitching yeast, but don't want those sustained temps for fermentation. Obviously a lower temp is better, but you didn't screw it up.
If your fermentation temps are that high, look up swamp cooler to control your temps

Thanks for replies,I guess its await and see thing.As for the hop bite I did what some people suggest and chewed on hop pellet to get an Idea of the flavor and that was it.I am looking for a small chest freezer to build a fermentation chamber from,but havent found one yet

kf4ocj 12-17-2012 12:17 AM

Quote:

Originally Posted by Satisfaction (Post 4688689)
What yeast was used? Some are more tolerant than others to warmer temperatures.

Here is a nice chart to review for temps and general characteristics..

http://www.yeastcalc.com/guide%20to%20yeast.htm

I used mutons ale yeast,I know,I know,I need to start useing better yeast.I did check one website and it claimed the it works well from 55-77F,seems like a pretty good temp spread to me

brigbrew 12-17-2012 12:19 AM

I just picked up a $5 water basin at Walmart and dropped some frozen bottles into it. Kept my cream ale at a happy 63 degrees and gave me my first clean profile beer with no esters.

Just cracked it earlier tonight and very excited about the results. The solutions for most brewing issues aren't expensive or complicated.

kf4ocj 12-17-2012 12:34 AM

Quote:

Originally Posted by brigbrew (Post 4688709)
I just picked up a $5 water basin at Walmart and dropped some frozen bottles into it. Kept my cream ale at a happy 63 degrees and gave me my first clean profile beer with no esters.

Just cracked it earlier tonight and very excited about the results. The solutions for most brewing issues aren't expensive or complicated.

CONGRATS,thats what I am looking for.The first time you crack that brew and it taste great

SwivelHips 12-17-2012 12:39 AM

Better ingredients (especially yeast) and even simple temp control should improve your results. Even going to mini-mash from extract kits should be a step up.


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