barniclebob12
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- Oct 24, 2007
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HI all. I've had bad after taste or sensation problem on all my batchs. Got advice and studied up on this forum and tried again.
I just brewed "toad spit stout" a week ago.(recipe from that book by papazian. and I am aware of misprint on the recipe. Which is 1 teaspoon instead of 8 teaspoon of gypsum)
I've studied up on all the mistakes I've made and Brewing went flawlessly. Out of curiosity, I've tried tasting the wort. And there it was. That darn tea bag sucking dry feeling on my throat. Since, its at wort stage, I believe something about wort making is causing it. I'm at my wits end. Only possible suspects I have left are "one step" sanitizer" or my enamel ceramic pot. I've kept good temp, so I can't imagine being husk from grains. (kept at 150 whole time) Never left my wort.
things I've done after studying for this batch.
1. Used spring water.
2. Used only one step and measured out the water in exact portion.
3. Kept thermometer on brew pot whole time and had kept temp constant for steeping(150) and boiling(212).
4. Used alcohol(vodka) for airlock.
5. EVERYTHING got sanitized.
6. Kept good note of detailed steps and materials.
Things I have noticed for all my batch.
1. Non of them have off color, smell, or inital taste.
2. they all had good primary and had plenty of activity.
3. temp of bottle. I have no means of actually controlling it, other then keeping it covered from light and put on blanket if it is cold.
Actual wort making steps I took.
1. got all my sanitizing solutions and equipment ready.
2. While sanitizing all the equipments, got water boiling. 2 1/2 gallon of water.
3. Kept thermometer on the pot and held 155 steady.
4. Steeped for 30 minutes.
5. waited for water to boil. (15 minutes)
6. added malt powder slowly and added bittering hops after. (7 minutes)
7. Waited for hot break and started my 1 hour timer.
8. Kept temp at 212 and added flavoring hops 15mintues before hour was up.
9. Got ice bath ready while waiting for last 15 minutes of boil.
10. Sanitized funnel by dipping in sanit water for good measure.
11. since the water i bought was in 5 gallon capacity added rest of water in carboy. (aware of being bit short on liquid)
12. when boil was done cooled wort in ice bath by stirring with stainless steel spoon. (9 minutes) came down to 110.
13. Added wort to carboy and mixture aerated for 5 minutes.(5 minutes)
14. got some mixture into tube thingy to measure original gravity(measured 1.064 The recipe called for 1.060 O.G) and temp(75)
15. tasted the wort and almost had an heart attack. (Eternity)
Oh my ME Beer Lord! Why hath thou forsaken MEEE!!!!
I just brewed "toad spit stout" a week ago.(recipe from that book by papazian. and I am aware of misprint on the recipe. Which is 1 teaspoon instead of 8 teaspoon of gypsum)
I've studied up on all the mistakes I've made and Brewing went flawlessly. Out of curiosity, I've tried tasting the wort. And there it was. That darn tea bag sucking dry feeling on my throat. Since, its at wort stage, I believe something about wort making is causing it. I'm at my wits end. Only possible suspects I have left are "one step" sanitizer" or my enamel ceramic pot. I've kept good temp, so I can't imagine being husk from grains. (kept at 150 whole time) Never left my wort.
things I've done after studying for this batch.
1. Used spring water.
2. Used only one step and measured out the water in exact portion.
3. Kept thermometer on brew pot whole time and had kept temp constant for steeping(150) and boiling(212).
4. Used alcohol(vodka) for airlock.
5. EVERYTHING got sanitized.
6. Kept good note of detailed steps and materials.
Things I have noticed for all my batch.
1. Non of them have off color, smell, or inital taste.
2. they all had good primary and had plenty of activity.
3. temp of bottle. I have no means of actually controlling it, other then keeping it covered from light and put on blanket if it is cold.
Actual wort making steps I took.
1. got all my sanitizing solutions and equipment ready.
2. While sanitizing all the equipments, got water boiling. 2 1/2 gallon of water.
3. Kept thermometer on the pot and held 155 steady.
4. Steeped for 30 minutes.
5. waited for water to boil. (15 minutes)
6. added malt powder slowly and added bittering hops after. (7 minutes)
7. Waited for hot break and started my 1 hour timer.
8. Kept temp at 212 and added flavoring hops 15mintues before hour was up.
9. Got ice bath ready while waiting for last 15 minutes of boil.
10. Sanitized funnel by dipping in sanit water for good measure.
11. since the water i bought was in 5 gallon capacity added rest of water in carboy. (aware of being bit short on liquid)
12. when boil was done cooled wort in ice bath by stirring with stainless steel spoon. (9 minutes) came down to 110.
13. Added wort to carboy and mixture aerated for 5 minutes.(5 minutes)
14. got some mixture into tube thingy to measure original gravity(measured 1.064 The recipe called for 1.060 O.G) and temp(75)
15. tasted the wort and almost had an heart attack. (Eternity)
Oh my ME Beer Lord! Why hath thou forsaken MEEE!!!!