Is that what I've been doing wrong all this time ? - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > General Beer Discussion > Is that what I've been doing wrong all this time ?

Reply
 
Thread Tools
Old 03-04-2009, 04:49 AM   #1
becksbolero2
Recipes 
 
Jul 2008
Posts: 63


ok so I've completed 4 beers so far, and they have all had the same problem....they all have a very strong off flavor up front and they don't mellow out. I can't really describe the taste except that it is not great and it is pretty bitter. So i have been thinking about what I may have been doing wrong consistantly over the past brews and the only thing I can really come up with is that After I cool the wort to under 80 degrees I transfer it to the fermenter and pitch the yeast right away. So even though it's cooled to a safe transfering temp, It may still be to high for my yeast strains (which have ussually required mid 60's). The wort will cool down with in a few hours to the appropriate temp, but is there a chance that the yeast can produce esters or off flavors that quickly I have heard people describe a bannana like flavor from high fermenting temps, but thats not what I am tasting I whish I could describe it. this is starting to become a frustrating problem.... any help would be great.

 
Reply With Quote
Old 03-04-2009, 05:52 AM   #2
SkewedBrewing
Hopscallion
HBT_LIFETIMESUPPORTER.png
 
SkewedBrewing's Avatar
Recipes 
 
Jan 2006
The Middle East
Posts: 1,001


How long do you wait after bottling to try them? Maybe they're just still green?
__________________
"All other nations are drinking Ray Charles beer and we are drinking Barry Manilow."

 
Reply With Quote
Old 03-04-2009, 05:55 AM   #3
becksbolero2
Recipes 
 
Jul 2008
Posts: 63

no, I don't think so. I just tried one this afternoon that was about 3 months in the bottle and it still had that same distinct taste

 
Reply With Quote
Old 03-04-2009, 07:16 AM   #4
TwoHeadsBrewing
 
TwoHeadsBrewing's Avatar
Recipes 
 
Feb 2008
Chico, CA
Posts: 3,924
Liked 39 Times on 36 Posts


If anything, a high fermentation temperature would give you fruity flavors, especially with an ale yeast. But I don't think that's what is going on here. Even if you pitched at 80F, by the time the yeast ramps up and has started rapidly fermenting your temperature will have dropped to whatever environment it is in. If it's your house, then probably 65-70F which is fine for fermentation.

1. Extract or all grain
2. If extract, full or partial boils (it matters for hop utilization)
3. If all grain, what temperature did you mash and sparge at?
4. What do you use for a sanitizer?
__________________

Fermenting: ESB
Kegged: Extra IPA, Brown Ale, American Wheat, Blackheart Stout
Coming Up: Dunkleweizen, 3C Pale Ale


DIY Fermentation Chamber
More Brew Stuff

 
Reply With Quote
Old 03-04-2009, 07:36 AM   #5
becksbolero2
Recipes 
 
Jul 2008
Posts: 63

well the taste has been apparent in both all grain and extract

my most recent was an AG
mashed at 52
sparged at 65
used 1056 wyeast
I use star san
most of my beers just taste like a very bitter PBR no hop flavor at all.
could it be the water ? thats the only other constant I can think of

 
Reply With Quote
Old 03-04-2009, 08:04 AM   #6
Blender
 
Blender's Avatar
Recipes 
 
Jan 2006
Santa Cruz, CA.
Posts: 3,106
Liked 8 Times on 5 Posts


It could be your water. I was having troubles with chlorine in my brews. What is your typical hop schedule?
__________________
Gary

 
Reply With Quote
Old 03-04-2009, 08:09 AM   #7
becksbolero2
Recipes 
 
Jul 2008
Posts: 63

with my last AG 1oz mt hood @ 60
1.5 oz @20
1.5 oz @ 5
2 oz DH for 1o days

what kind of taste/flavor does chlorine impart on the beer ?

 
Reply With Quote
Old 03-04-2009, 08:15 AM   #8
Blender
 
Blender's Avatar
Recipes 
 
Jan 2006
Santa Cruz, CA.
Posts: 3,106
Liked 8 Times on 5 Posts


Quote:
Originally Posted by becksbolero2 View Post
with my last AG 1oz mt hood @ 60
1.5 oz @20
1.5 oz @ 5
2 oz DH for 1o days

what kind of taste/flavor does chlorine impart on the beer ?
It tastes phenolic or to my buds metallic. Thats the best way for me to describe it.
Do you use tap water for your beers? Does your water contain chlorine?
__________________
Gary

 
Reply With Quote
Old 03-04-2009, 08:33 AM   #9
nibiyabi
Recipes 
 
Feb 2009
Santa Clara University
Posts: 170

Try buying those big jugs of spring water from your local grocery store from your next batch and do everything else as normal and see if that makes all the difference.
__________________
Primary #1: empty
Primary #2: Old Greg's Honey Stout (brewed 2009.03.20)
Secondary #1: Old Greg's Apfelwein (modified) (made 2009.03.20)
Secondary #2: Old Greg's Apfelwein (made 2009.03.05)
Keg #1: Old Greg's American IPA (brewed 2009.02.20 // secondaried 2009.02.28 // kegged 2009.03.07 // tapped 2009.03.30)
Keg #2: Old Greg's Chocolate Hazelnut Porter (brewed 2009.03.06 // kegged 2009.03.30)

RIP: Old Greg's Classic Beer Pong Ale (2009.02.27 - 2009.03.06)

 
Reply With Quote
Old 03-04-2009, 04:35 PM   #10
Homercidal
Licensed Sensual Massage Therapist.
HBT_MODERATOR.png
 
Homercidal's Avatar
Recipes 
 
Feb 2008
Reed City, MI
Posts: 30,920
Liked 4858 Times on 3274 Posts


How to Brew - By John Palmer has a nice page of different off-flavors and their usual reasons.

How to Brew - By John Palmer - Common Off-Flavors

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Always the wrong place wrong time OHIOSTEVE Winemaking Forum 7 10-04-2009 07:07 PM
first time near beer, this time rocket fuel GranillaNutz Beginners Beer Brewing Forum 5 04-20-2009 12:22 PM
Recipe advice for long time lurker, first time brewer... aristocrat Beginners Beer Brewing Forum 11 03-08-2009 04:35 AM
1st time kegger, long time drinker (oh and 1st time poster as well) believeinsteve Bottling/Kegging 5 06-29-2007 03:54 AM


Forum Jump