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Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > it still tastes bad
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Old 04-04-2011, 03:25 AM   #21
togodoug
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Originally Posted by rferguson61 View Post
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've used a combo of 1/2 distilled and half bottled drinking water. I have been wored the botteled drinking water has too much lime and other minerals and possibly a lot of clorine and other things. I'm way out in the pacific on an island.
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Old 04-04-2011, 03:26 AM   #22
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Are you doing extract, using steeping grains, doing a partial mash, all-grain?
extract with steeping grains
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Old 04-04-2011, 03:42 AM   #23
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Originally Posted by joetothemo View Post
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.

As best I can recount.
Sanitize every thing.
Get about 2 gals of bottled water to 165 degrees.
steep grains for 30 min.
Get to boil for 60 min adding hops along the way, right at the beginning, some at end and or middle depending on recipe
Afer 60 min, add some cold water, about a gallon and some ice to get it all to about 90 degrees or so. This water is distilled botteled water. Pour the wort into the fermenter and add more cold water up to 5 gals.
Put the fermenter in a cooler with ice water around it.
Once below 80 degrees stir with a bug paddle to arete the wort sprinkle in the dry yeast on the wort and close it up.
keep the fermenter in the cooler surrounded by water and rotate in a frozen water bottle in the cooler, not the wort, to keep it at about 65 degrees (my first two batches was fermenting at about 80 degrees and the taste in the end was no worse. I thought the problem was temp.)
Two to three weeks later bottle it. Taste some. At bottling it taste the same as after 4 weeks in the bottle.
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Old 04-04-2011, 04:25 AM   #24
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Originally Posted by togodoug

what is green beer
Green beer means young. I tried my koelsch last week and it wasn't what I was expecting. It had only been 2 weeks in bottles. No head, almost flat and a bitter aftertaste. Just 1 week later, and it's almost carbed completely, has a nice head, and is more balanced. I expect it will be better with age.

Try it again in a week.
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Old 04-04-2011, 04:44 AM   #25
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Originally Posted by togodoug View Post
As best I can recount.
Sanitize every thing.
Get about 2 gals of bottled water to 165 degrees.
steep grains for 30 min.
Get to boil for 60 min adding hops along the way, right at the beginning, some at end and or middle depending on recipe
Afer 60 min, add some cold water, about a gallon and some ice to get it all to about 90 degrees or so. This water is distilled botteled water. Pour the wort into the fermenter and add more cold water up to 5 gals.
Put the fermenter in a cooler with ice water around it.
Once below 80 degrees stir with a bug paddle to arete the wort sprinkle in the dry yeast on the wort and close it up.
keep the fermenter in the cooler surrounded by water and rotate in a frozen water bottle in the cooler, not the wort, to keep it at about 65 degrees (my first two batches was fermenting at about 80 degrees and the taste in the end was no worse. I thought the problem was temp.)
Two to three weeks later bottle it. Taste some. At bottling it taste the same as after 4 weeks in the bottle.
Two Points

Are you adding water directly from a jug or from tap? Was the jug manufacturer sealed before you poured in?

Are you sanitizing everything before you open it and add it to the wort?


You would be shocked what kinds of things are on the top of these jugs and even yeast packets. Those all must be sanitized before being put in the wort. Keep a spray bottle of sanitizer to spray on your water jug lids before opening, yeast packet, stir paddle, lid, airlock, and everything else after boil. You must spray a good bit of sanitizer on them and let it sit for a minute or so. Even the scissors you cut the yeast packet open with need to be sanitized.

If you are doing that stuff then I will be of no help. Good luck.
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Old 04-04-2011, 05:35 AM   #26
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Originally Posted by rollinred View Post
Two Points

Are you adding water directly from a jug or from tap? Was the jug manufacturer sealed before you poured in?

Are you sanitizing everything before you open it and add it to the wort?


You would be shocked what kinds of things are on the top of these jugs and even yeast packets. Those all must be sanitized before being put in the wort. Keep a spray bottle of sanitizer to spray on your water jug lids before opening, yeast packet, stir paddle, lid, airlock, and everything else after boil. You must spray a good bit of sanitizer on them and let it sit for a minute or so. Even the scissors you cut the yeast packet open with need to be sanitized.
If you are doing that stuff then I will be of no help. Good luck.
No, I'm not doing it that well. Are you also a critic of One Step? I will try another sanitizer. Also, if it is bacteria, would the off taste be consistant from batch to batch and recipe to recipe? Thanks.
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Old 04-04-2011, 05:37 AM   #27
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What kind of sanitizer are you using?
one Step
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Old 04-04-2011, 05:38 AM   #28
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Originally Posted by Yooper View Post
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 used a kit for IPA, ESB and English Ale
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Old 04-04-2011, 05:46 AM   #29
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No, I'm not doing it that well. Are you also a critic of One Step? I will try another sanitizer. Also, if it is bacteria, would the off taste be consistant from batch to batch and recipe to recipe? Thanks.
Without knowing how the beer tastes I can't say whether it is a problem with bacteria or not. Even then it can be tough to tell on some flavors.

If you are not sanitizing every little thing like the tops of the jugs before dumping in the water or the yeast packet before cutting it open you are leaving yourself susceptible to contamination. It is not difficult to buy a 2 dollar spray bottle and fill it up with the sanitizer you already mixed.

I would also suggest not dumping ice directly in to your fermentor. I know it doesn't seem likely but bacteria can still live in ice.

I am not a one step fan but that is only because I didn't like it when I bought some. There is also the people who argue that one-step is not a sanitizer but only a cleaner. I stopped following that debate long ago so I don't know what is true. I also don't like star-san because chemicals in my water make it pretty worthless. Switched to iodophor and my beers have improved.



You have to get your sanitizing perfect first. I know you tried hard to make it better but it must be PERFECT to rule it out. Get a spray bottle and another type of sanitizer... your going to need more at some time anyway. Do not let anything near the wort that is not sprayed or soaked. After you have done this, come back and report the results. If it doesn't fix your problem at least you can say you now have much less chance of dumping a beer because of contamination.
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Old 04-04-2011, 05:57 AM   #30
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Originally Posted by rollinred View Post
Without knowing how the beer tastes I can't say whether it is a problem with bacteria or not. Even then it can be tough to tell on some flavors.

If you are not sanitizing every little thing like the tops of the jugs before dumping in the water or the yeast packet before cutting it open you are leaving yourself susceptible to contamination. It is not difficult to buy a 2 dollar spray bottle and fill it up with the sanitizer you already mixed.

I would also suggest not dumping ice directly in to your fermentor. I know it doesn't seem likely but bacteria can still live in ice.

I am not a one step fan but that is only because I didn't like it when I bought some. There is also the people who argue that one-step is not a sanitizer but only a cleaner. I stopped following that debate long ago so I don't know what is true. I also don't like star-san because chemicals in my water make it pretty worthless. Switched to iodophor and my beers have improved.



You have to get your sanitizing perfect first. I know you tried hard to make it better but it must be PERFECT to rule it out. Get a spray bottle and another type of sanitizer... your going to need more at some time anyway. Do not let anything near the wort that is not sprayed or soaked. After you have done this, come back and report the results. If it doesn't fix your problem at least you can say you now have much less chance of dumping a beer because of contamination.
Thanks. I don'lt think I can get Star-san here anyway because I don't think you can mail that type of acid. I'll try to find iodophor if I can. Would you suggest things like wearing a surgeon's mask or I guess sanatizing counters where you transfer the wort and all?
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