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-   -   it still tastes bad (http://www.homebrewtalk.com/f39/still-tastes-bad-237243/)

togodoug 04-03-2011 10:40 PM

it still tastes bad

togodoug 04-03-2011 10:42 PM

it still tastes bad
Iíve brewed 5 different recipes and they all but one has the same kind of bitter, estrigent maybe, I doní t now what, after taste.
I have the brewing temp to mid 60s and aging at about 70. It taste bad right after fermentation at bottling and aging does nothing to help.
It seemed contamination was most likely, but I really sanitize well, I think, and all 4 are the same and similar to another guy here who also sanitize well.
The only common denominators I can come up with is possibly water, although I used about two gallons of distilled water on one.
I used the same yeast in all, Muton and Fison Ale Yeast. I dry pitch it once the wart is below 80 degrees. Iíve addresses fermenting temp with a swamp cooler, aging temp with a medical supply chiller, water by getting distilled water, sanitizing by going nuts with sanitize, is it the yeast or am I missing something? Still sanitation, water, WHAT, WHAT, HELP!
By the way, its VERY cloudy too.

togodoug 04-03-2011 10:43 PM

5 tries and it tastes bad

likwidbliss 04-03-2011 10:53 PM

I suggest you provide the steps and recipe you used.

I can only think that it is green beer.

ACbrewer 04-03-2011 11:00 PM

The other option besides green beer is if there are steeping grains that you steeped above 160. The grains generally have grain hulls with them and the grain hulls impart a asstringency/bitterness if steeped above 165. But yes, we need receipes and methods.

boo boo 04-03-2011 11:01 PM

Show us your recipe giving as much detail as you can.

rambler 04-03-2011 11:03 PM

Oh man, where do I start? This has got to be one of the most frustrating parts of homebrewing.

There are a few things it could be if the flavor your describing is the one I think it is. I had a persistent flavor it took years to figure out. You've already possibly ruled out the obvious ones like temperature and sanitation. But they could both still be influencing the flavor.

First question is are brewing all grain or extract?
Second-What is your sanitizer?
Third- What are you starting gravities (average)

rferguson61 04-03-2011 11:36 PM

Distilled water is the first no no. Yeast needs the minerals and whatnot in drinking/spring water to live. Using distilled deprives them.

What styles have you tried to make?

Teromous 04-03-2011 11:53 PM

Are you doing extract, using steeping grains, doing a partial mash, all-grain?

binkman 04-03-2011 11:55 PM

What kind of sanitizer are you using?

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