DasCojenze
Member
We have started brewing all-grain. Our first batch was a 5 gallon mocha stout as follows:
Grain:
4.4 2-row pale
21 oz crystal (120 lovi)
10 oz Chocolate
10 oz Roasted Barley
17 oz Flaked Oats
Hops:
0.8 oz goldings (5%) for 60 min
0.5 oz goldings for 15 min
Misc.:
1/4 lb cracked coffee (steeped for 20 min at flameout)
4 oz Bakers unsweetened chocolate (in boil during last 5 min)
irish moss (last 10 of boil)
Danstar Nottingham yeast
We brewed using a 1 step infusion mash in a converted picnic cooler with copper tubing. Infusing the grain at 154 F for an hour, and sparging at 170. Our OG came to 1.4, and our final at 1.001. We left it in primary for 2 weeks, and left it for 6 weeks in the secondary. Everything looked as planned; the colour was great, the smell was great.
When we tryed the flat beer, it tasted sour. And not a good sour. We bottled it anyways with 3.8 oz of priming sugar, and let it carbonate. We tryed it yesterday (after 2 weeks in the bottles) and it was flat, no head, and was a gross kind of sour. we don't know what went wrong.
We are bottling a amber ale today and the flat beer tastes a bit sour, not as bad, but still undesirable (we'll see how it is after carbonating).
Does anyone know why this happened or how to prevent it?
Thanks
Grain:
4.4 2-row pale
21 oz crystal (120 lovi)
10 oz Chocolate
10 oz Roasted Barley
17 oz Flaked Oats
Hops:
0.8 oz goldings (5%) for 60 min
0.5 oz goldings for 15 min
Misc.:
1/4 lb cracked coffee (steeped for 20 min at flameout)
4 oz Bakers unsweetened chocolate (in boil during last 5 min)
irish moss (last 10 of boil)
Danstar Nottingham yeast
We brewed using a 1 step infusion mash in a converted picnic cooler with copper tubing. Infusing the grain at 154 F for an hour, and sparging at 170. Our OG came to 1.4, and our final at 1.001. We left it in primary for 2 weeks, and left it for 6 weeks in the secondary. Everything looked as planned; the colour was great, the smell was great.
When we tryed the flat beer, it tasted sour. And not a good sour. We bottled it anyways with 3.8 oz of priming sugar, and let it carbonate. We tryed it yesterday (after 2 weeks in the bottles) and it was flat, no head, and was a gross kind of sour. we don't know what went wrong.
We are bottling a amber ale today and the flat beer tastes a bit sour, not as bad, but still undesirable (we'll see how it is after carbonating).
Does anyone know why this happened or how to prevent it?
Thanks