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***Yooper*** · 04-03-2011, 11:59 PM

Quote:

Originally Posted by rferguson61

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?

I don't agree- distilled water is fine if you need to use it. It's better than tap water loaded with chlorine or chloramine!

There are a couple of things that jump to mind right away.

1. Use different water. Boiled, bottled, etc, but try something different.

2. Don't use that M&F yeast. But a quality dry yeast if you can!

3. Pitch at under 70 degrees, not under 80 degrees. That should also help.

4. Can you give us a typical recipe that has that taste so maybe we can pinpoint the problem?

**cervezarara** · 04-04-2011, 12:23 AM

Are these kits- cans of liquid malt extract with added corn sugar? If you are using corn sugar for a large percentage of your wort, or your LME (liquid malt extract) is fairly old, this could account for some off flavors. If I recall, you were getting supplies by mail, right?

I know you're extremely frustrated. If you can, try dry malt extract. It seems to store much better than liquid. Try a better yeast, Safale or Danstar. Try to use mostly malt, not corn sugar or table sugar. Check your hops- if they are stale, they can get really cheesy and produce off flavors.

Can you order online from a site that can keep ingredients cold? It's really hard to diagnose your issues, but I am suspecting that shipping time/temperatures in Saipan have something to do with ingredient quality.

joetothemo · 04-04-2011, 12:47 AM

If you give this forum a step-by-step walk thru of your brew process, fermentation, bottling and aging... There is a 100% chance they will pinpoint your problem.

Give them a shot.

theredben · 04-04-2011, 01:15 AM

If you are using muntons yeast, then I assume you are also using around 1kg of dextrose right? Try a batch with all Malt Extract and see how it tastes.

togodoug · 04-04-2011, 01:58 AM

Quote:

Originally Posted by likwidbliss

I suggest you provide the steps and recipe you used.

I can only think that it is green beer.

what is green beer

togodoug · 04-04-2011, 01:59 AM

Quote:

Originally Posted by theredben

If you are using muntons yeast, then I assume you are also using around 1kg of dextrose right? Try a batch with all Malt Extract and see how it tastes.

no, I'm using all malt.

togodoug · 04-04-2011, 02:02 AM

Quote:

Originally Posted by Yooper

I don't agree- distilled water is fine if you need to use it. It's better than tap water loaded with chlorine or chloramine!

There are a couple of things that jump to mind right away.

1. Use different water. Boiled, bottled, etc, but try something different.

2. Don't use that M&F yeast. But a quality dry yeast if you can!

3. Pitch at under 70 degrees, not under 80 degrees. That should also help.

4. Can you give us a typical recipe that has that taste so maybe we can pinpoint the problem?

I 've used kits from Midwest Supply; English Pale Ale, Irish red, IPA, ESB.

togodoug · 04-04-2011, 02:14 AM

Quote:

Originally Posted by rambler

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)

I use extract. One step sanatizer, usure as to gravity as I've not measured.

togodoug · 04-04-2011, 02:16 AM

Quote:

Originally Posted by ACbrewer

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.

I've been using kits, but steep at 165 and am very good at keeping it steady at 165. It says steep for 15 to 30 minutes and I go the full 30.

togodoug · 04-04-2011, 02:22 AM

Quote:

Originally Posted by cervezarara

Are these kits- cans of liquid malt extract with added corn sugar? If you are using corn sugar for a large percentage of your wort, or your LME (liquid malt extract) is fairly old, this could account for some off flavors. If I recall, you were getting supplies by mail, right?

I know you're extremely frustrated. If you can, try dry malt extract. It seems to store much better than liquid. Try a better yeast, Safale or Danstar. Try to use mostly malt, not corn sugar or table sugar. Check your hops- if they are stale, they can get really cheesy and produce off flavors.

Can you order online from a site that can keep ingredients cold? It's really hard to diagnose your issues, but I am suspecting that shipping time/temperatures in Saipan have something to do with ingredient quality.

I do use LME but no added corn sugar. I keep the hops and dry yeast in the fridge and usully for less than two weeks. The hops smell good, the yeast starts to work within hours of pitching it. I have not re-hydrated the yeast as I've been told its not needed. Yes, I need everything mailed in.