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Old 12-20-2013, 01:08 PM   #11
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No one mentioned fermentation temperature. If you ferment too warm you can get a hash (metallic like) taste in your beer, especially when it's not been in bottles long enough. Most ale yeasts will provide the cleanest, smoothest flavor when your beer temp doesn't get above 65F during active fermentation. This means the air temp where your fermenter is located needs to be no higher than 62 for the first 3-4 days of fermentation. This is because when yeast metabolize sugars they create heat and make the beer warmer than the ambient air.

The 2 most common new brewer issues to beer quality: 1. not understanding the importance of temperature control 2. impatience.

I also tend to get a harsh flavor from Chocolate malt use until the beer has aged in bottles for about 2 months.

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Old 12-20-2013, 01:14 PM   #12
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Agree on ferment temps, they are hugely important. Try to chill your wort down to the low/mid 60's before pitching an ale yeast. And then either try to control the temp to mid 60's or put it in an environment in the very upper 50's or low 60's.

Should be no issue using an oxidized aluminum pot. I have made 50 batches with the same aluminum pot and no issues at all. Someday I will move to a large stainless kettle when I go 10 gallon batches, but it may be another few years.

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Old 12-20-2013, 01:22 PM   #13
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Is there any reason to think a non-stick pot will cause off flavors given the boil time?

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Old 12-20-2013, 03:47 PM   #14
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I don't have a regular method of temp control. I'm all set from a knowledge and ability standpoint to convert a freezer into a ferm chamber but I'm waiting for my wallet to catch up

I had it set in my laundry room which over the last few weeks (which were nasty cold) stays in the 62-65 ambient temp range. I think this was probably a bit high as I am aware of the exothermic reaction of initial fermentation. When I do my next batch a swamp cooler will be used.

Ah patience...yes. That is a bit of an issue. The beer I popped last night is not at all ready which I think has a lot to do with it. I imagine that a few more weeks will turn bad into below avg to average.

I would like to know more about the boil kettle though. I don't recall anywhere seeing non stick being an issue but hadn't ever checked. Thanks again everyone!

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Old 12-20-2013, 04:02 PM   #15
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What kind of non-stick aluminum kettle do you have? I assume it's fine (and aluminum is fine to use) but I'm trying to picture what's non-stick about it as I don't see non-stick big kettles. I used an aluminum turkey fryer pot for many years for brewing, with great results.

It does sound like the tap water is an issue to me. I'd try a batch with distilled water or reverse osmosis water to see if the next batch is better and if it is, then you know the cause.

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Old 12-20-2013, 04:11 PM   #16
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Quote:
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What kind of non-stick aluminum kettle do you have?
Looks like he did a 1 gallon extract kit in a non stick pot. His next batch will be in his new aluminum pot.
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Old 12-20-2013, 04:28 PM   #17
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I brewed the caribou slobber 5 gal. extract kit. Tastes awesome if you like brown ales. I have probably brewed close to 10 extract kits from northern brewer with no bad results. They always ship me good product. I seriously doubt it would be the kit.

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Old 12-20-2013, 05:04 PM   #18
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Looks like he did a 1 gallon extract kit in a non stick pot. His next batch will be in his new aluminum pot.
Correct. I did this current 1g in my regular non stick cooking pot. I also have a turkey fryer for when I do 5g that's aluminum. I will make sure to 'season' the aluminum before I brew with it. I'm going to try bottled water next and use a swamp cooler as well. I'll likely do another 1g batch and see how the change in water and temp control goes. I'm not worried about the pot. I can't imagine that's the culprit. If the pot were an issue the 800 other things I've cooked in the pot (including making soups and stocks) would taste off.

No temp control + questionable water + crappy bottling procedure = problems lol
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Old 12-20-2013, 06:18 PM   #19
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Water and fermentation temps would be my first two thoughts on your issue. My first beer was barely drinkable (I don't like waste, so most probably would have tossed it) That's when I found out about Chlorine in the water and because a room is 70 degrees, doesn't mean your beer is fermenting at that temperature.

Since then, I figured out that the chlorine probably wasn't the big issue, because there wasn't enough to not boil off, but the fermentation was probably really in the mid to high 70s, which just threw a bunch of bad flavor into the beer. There was a distinct twinge of metal in it, along with hot alcohol and banana. Not good at all for an American Amber.

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Old 12-20-2013, 06:46 PM   #20
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Quote:
Originally Posted by Hello View Post
Is there any reason to think a non-stick pot will cause off flavors given the boil time?
Yes.

While boiling is nowhere near the maximum temp for non-stick cookware, there is just no guarantee metals in the pot (which may not be aluminum or stainless steel) aren't leeching into the wort, just as cast iron pots beneficially leech metals into soups.

While it's always great to recognize all the ways your methods can improve, my guess is your off flavors are just as likely from your pot selection as anything else.
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