swhitt
Member
Hey guys,
I brewed a brown last month and was extremely disappointed with the results. The beer was completely undrinkable. It ended up with a strong dark burned taste that wasn't at all pleasant.
It was an extract beer with 5 pounds of Amber DME as well as about a pound of specialty grains (.5lb of Crystal 65, .5lbs of Wheat and 2oz of Chocolate Malt). I hopped with 1.5 oz of Kent Goldings for 1 hour and 1 additional oz for the last 15 minutes. To ferment I used White Labs WLP005 British Ale yeast.
Anyways, I had a few questions before I had a try at it again. First - I was an idiot and pitched it too hot (85-90 degrees.) This was after I had the wort open to the air for about 1.5 hours cooling. Could this have contributed significantly to the negative factor? After no activity in the fermeter for 24 hours I ended up repitching with a fresh vial of WLP005. The second question I had was about water that I used. I only have enough room in my boil kettle for about 3 gallons of boiling liquid. I mixed the wort with about 2 gallons of fresh tap water before transferring to the fermenter. Is this considered bad? I could go run and get some spring water before I start my next batch.
Finally, I was just wondering if anyone had any decent Brown ale recipes that I could try. I'm going to be stopping by the HBS tomorrow on the way home from work so that I can try again.
Thanks very much guys and sorry for all the questions.
Steve
I brewed a brown last month and was extremely disappointed with the results. The beer was completely undrinkable. It ended up with a strong dark burned taste that wasn't at all pleasant.
It was an extract beer with 5 pounds of Amber DME as well as about a pound of specialty grains (.5lb of Crystal 65, .5lbs of Wheat and 2oz of Chocolate Malt). I hopped with 1.5 oz of Kent Goldings for 1 hour and 1 additional oz for the last 15 minutes. To ferment I used White Labs WLP005 British Ale yeast.
Anyways, I had a few questions before I had a try at it again. First - I was an idiot and pitched it too hot (85-90 degrees.) This was after I had the wort open to the air for about 1.5 hours cooling. Could this have contributed significantly to the negative factor? After no activity in the fermeter for 24 hours I ended up repitching with a fresh vial of WLP005. The second question I had was about water that I used. I only have enough room in my boil kettle for about 3 gallons of boiling liquid. I mixed the wort with about 2 gallons of fresh tap water before transferring to the fermenter. Is this considered bad? I could go run and get some spring water before I start my next batch.
Finally, I was just wondering if anyone had any decent Brown ale recipes that I could try. I'm going to be stopping by the HBS tomorrow on the way home from work so that I can try again.
Thanks very much guys and sorry for all the questions.
Steve