max-the-knife
Well-Known Member
I brewed a fat tire clone from Austin Homebrew and have had nothing but trouble. To bring everyone up to speed:
1) My kit arrived on a Monday during a 100+ deg F. week. Thus it sat in a warehouse over the weekend.
2) When it arrived, the liquid yeast was hot and the ice packs were a joke.
3) After the boil, I put the wort in the primary and pitched the yeast. It took 3 days to show any signs of fermentation. ( I think the liquid yeast was dead and a wild yeast did the fermentation.)
4) I did 2 weeks in the primary, 4 weeks in the secondary and 4 weeks in the bottle. I used 4.5 oz of corn sugar for conditioning a bottle carbonation.
5) When I look at the bottles of beer through a light, I have a distinct clear layer at the top of the bottle and the bottom 2-1/2" is dark and opaque.
6) The beer has a distince medicinal flavor.
The following is my recipe and brew data:
Speciality grains steeped 15 min. @ 155 deg F. in 3 gallon water.
-3 oz. Bisciut malt
-8 oz. Crystal malt 90L
-6 oz. Munich Malt
-4 oz. Victory Malt
Heated the wort to a boil and removed from heat and added:
-4 lbs Extra Pale Extract
-3 lbs Pale Extract
I disolved the liquid extract and bought to a boil.
The following was my hops schedule:
-3/4 oz. Northen Brewer 60 min.
-1/2 oz. Hersbruker 15 min.
-1/4 oz. Willamette 5 min.
I used my wort chiller and cooled the wort to 80 deg. F. and aerated it as I poured it into the plastic primary fermenter.
I pitched the yeast (liquid White Labs California Ale) and followed the fermentation and conditioning schedule as stated above.
Does anyone know why I have the dark layer in my bottles?
Is it possible that I have a wild strain of yeast doing the fermentation?
Lastly, I read many time that no brew is so bad that you can't drink 5 gallons of it. I beg to differ. I think I'm going to have to dump it!!!
1) My kit arrived on a Monday during a 100+ deg F. week. Thus it sat in a warehouse over the weekend.
2) When it arrived, the liquid yeast was hot and the ice packs were a joke.
3) After the boil, I put the wort in the primary and pitched the yeast. It took 3 days to show any signs of fermentation. ( I think the liquid yeast was dead and a wild yeast did the fermentation.)
4) I did 2 weeks in the primary, 4 weeks in the secondary and 4 weeks in the bottle. I used 4.5 oz of corn sugar for conditioning a bottle carbonation.
5) When I look at the bottles of beer through a light, I have a distinct clear layer at the top of the bottle and the bottom 2-1/2" is dark and opaque.
6) The beer has a distince medicinal flavor.
The following is my recipe and brew data:
Speciality grains steeped 15 min. @ 155 deg F. in 3 gallon water.
-3 oz. Bisciut malt
-8 oz. Crystal malt 90L
-6 oz. Munich Malt
-4 oz. Victory Malt
Heated the wort to a boil and removed from heat and added:
-4 lbs Extra Pale Extract
-3 lbs Pale Extract
I disolved the liquid extract and bought to a boil.
The following was my hops schedule:
-3/4 oz. Northen Brewer 60 min.
-1/2 oz. Hersbruker 15 min.
-1/4 oz. Willamette 5 min.
I used my wort chiller and cooled the wort to 80 deg. F. and aerated it as I poured it into the plastic primary fermenter.
I pitched the yeast (liquid White Labs California Ale) and followed the fermentation and conditioning schedule as stated above.
Does anyone know why I have the dark layer in my bottles?
Is it possible that I have a wild strain of yeast doing the fermentation?
Lastly, I read many time that no brew is so bad that you can't drink 5 gallons of it. I beg to differ. I think I'm going to have to dump it!!!