Hi everybody,
I consider myself a brewing beginner. I just completed my third batch. The first two batches I made were extract brews, and went really well, then I got a little cocky and started to experiment a bit more when brewing my third batch. And now I have many, many questions...
My goal was to make an all-grain light, German style beer. Since I didn't want to buy all the equipment required for all grain brewing, I followed a procedure I found on the web which describes how to make the wort by using a bit more grain than usual and sparging less thoroughly.
For three gallons of wort, I used 8 lbs German pilsner malt and 0.5 lbs dextrine malt. I did not intend to use dextrine malt, but the people in the homebrewing store recommended it. I used Hallertau hops (5/8 ounces at the beginning, 5/8 ounces at 30 minutes and 1/8 ounces at 55 minutes into the boil). Finally, I used Wyeast 1338 Euro Ale yeast.
My first question is: Does anybody find anything strange or unusual in that recipe?
I bottled the beer after approximately 1 week of fermentation (and used priming sugar). Things went pretty bad during bottling (I really screwed up), and I got a lot of trub into the bottles. Next time I want to do a secondary fermentation to help with that problem, but it's too late for that for that batch...
I noticed that the bottles with a lot of trub in them seem to carbonate much, much more than the bottles with less trub. Can anybody tell me why that is? I thought that the amount of carbonation depends on the amount of priming sugar added to the beer. Why does it make a difference if trub is present or not?
Last, and that's the worst thing, the beer doesn't taste very well (after one month of aging). It has a very malty taste to it, I would call it an unpleasant sweetness, followed by blandness. It is hardly bitter or hoppy. Can that be due to the trub? Does anybody notice anything funny in the recipe?
I'd appreciate any suggestion you may have. Thanks in advance for your help!
Happy brewing,
Patrick
I consider myself a brewing beginner. I just completed my third batch. The first two batches I made were extract brews, and went really well, then I got a little cocky and started to experiment a bit more when brewing my third batch. And now I have many, many questions...
My goal was to make an all-grain light, German style beer. Since I didn't want to buy all the equipment required for all grain brewing, I followed a procedure I found on the web which describes how to make the wort by using a bit more grain than usual and sparging less thoroughly.
For three gallons of wort, I used 8 lbs German pilsner malt and 0.5 lbs dextrine malt. I did not intend to use dextrine malt, but the people in the homebrewing store recommended it. I used Hallertau hops (5/8 ounces at the beginning, 5/8 ounces at 30 minutes and 1/8 ounces at 55 minutes into the boil). Finally, I used Wyeast 1338 Euro Ale yeast.
My first question is: Does anybody find anything strange or unusual in that recipe?
I bottled the beer after approximately 1 week of fermentation (and used priming sugar). Things went pretty bad during bottling (I really screwed up), and I got a lot of trub into the bottles. Next time I want to do a secondary fermentation to help with that problem, but it's too late for that for that batch...
I noticed that the bottles with a lot of trub in them seem to carbonate much, much more than the bottles with less trub. Can anybody tell me why that is? I thought that the amount of carbonation depends on the amount of priming sugar added to the beer. Why does it make a difference if trub is present or not?
Last, and that's the worst thing, the beer doesn't taste very well (after one month of aging). It has a very malty taste to it, I would call it an unpleasant sweetness, followed by blandness. It is hardly bitter or hoppy. Can that be due to the trub? Does anybody notice anything funny in the recipe?
I'd appreciate any suggestion you may have. Thanks in advance for your help!
Happy brewing,
Patrick