I do partial extracts and use RO water. Both beers are really dry with no aftertaste. I wash everything with oxyclean then soak in star San. They taste the same at three weeks as they do right out of the bottling bucket. Both were fermented between 67* and 70* room temperature. All I know is I wasted a lot of time and effort on 4 cases of beer that are almost in drinkable.
The water is the only thing I changed I used distilled water in the witbier and RO in the other two.
70 degrees room temp can often reach 80 during fermentation. A wit beer will be less affected by that than the other two you listed. Definitely work on controlling your fermentation temp. Swamp cooler.
my question is relatively unrelated, but what the heck is wrong with your tap water?
i have an inline charcoal filter to scrub any rogue chlorine, but otherwise most tap water makes awesome beer.
did you burn the extracts on the bottom of the keg? Or squeeze the steeping bag and that released too many tannins? (although some people call the tannin thing a myth)
sloose said:my question is relatively unrelated, but what the heck is wrong with your tap water?
i have an inline charcoal filter to scrub any rogue chlorine, but otherwise most tap water makes awesome beer.
did you burn the extracts on the bottom of the keg? Or squeeze the steeping bag and that released too many tannins? (although some people call the tannin thing a myth)
I'm on the verge of using tap water. I don't like the taste of our water so I figured I wouldn't want it in my beer.
There was no evidence of burnt extract and I never squeeze my grain. I lay my stir paddle across my pot and hang the grain off of it for till it stops draining.
I just stir the day lights out of it before I pitch my yeast. I know where I can get a fridge. It was leaking water from the ice maker so they took it out and told me I could have it. I believe I'll be goin and gettin it this weekend.
whitehause said:Perfect! You'll need a temp controller because the one in most fridge's won't let it get warm enough ( 60 ish ) for fermenting. Amazon usually has the Johnson controllers for $60 or $70.
I got all the ingredients for the presidents honey ale. I was gonna do that next. Do you think I'd be safe.
Plan the work and work the plan, keep your ferment cool....should be good.
I have been unable to brew a "quick" beer... every homebrew I have made (double-digit batches) must sit for at least 6 weeks before they are any good- most of them need 3 months in the bottle in the fridge- then they are really good! I read recipies that that say to drink them as soon as they are carbonated. I haven't found the secret to that yet- I don't mind the wait- I just wish I knew how others pull that off...
Do you ferment cool? It makes a huge difference. I bottle my Two Hearted at 3 weeks and it's great as soon as it's carbed. If you let it get a little warm there are nasty byproducts that the yeast have to try to clean up.
I have been unable to brew a "quick" beer... every homebrew I have made (double-digit batches) must sit for at least 6 weeks before they are any good- most of them need 3 months in the bottle in the fridge- then they are really good! I read recipies that that say to drink them as soon as they are carbonated. I haven't found the secret to that yet- I don't mind the wait- I just wish I knew how others pull that off...
A well made beer should never take weeks and weeks and weeks. As pabloj said, if it's taking a long long time, then there is a problem.
Enter your email address to join: