Coldbreak Brewing HERMS Giveaway!

HomeBrewSupply AMCYL Brew Kettle Giveaway!


Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Throw Me a Frickin' Bone here, would 'ya?
Reply
 
Thread Tools
Old 07-07-2006, 02:10 AM   #11
Walker
I use secondaries. :p
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Walker's Avatar
Recipes 
 
Join Date: Sep 2005
Location: Cary, NC
Posts: 11,244
Liked 97 Times on 86 Posts
Likes Given: 11

Default

Quote:
Originally Posted by Beer Snob
I was just wondering... you said your last three brews. Does this mean that you had brewed a beer that did not have this problem or that so far all the beers you have brewed have this problem?
he mentions that he brewed a good pale and a good brown in the first post, and has had problems with the last three batches.

-walker


__________________
Ground Fault Brewing Co.
Walker is offline
 
Reply With Quote
Old 07-07-2006, 01:48 PM   #12
jaymack
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2005
Location: Oakville, Ontario
Posts: 140
Default

That's correct.

I brewed a Brown last September, no grains basic Extract/Hop recipe.

Then the Pal Ale that worked, though I said I "threw" ingredients together, I did have a basic recipe from the net.

I like the darker beer, so maybe it's my extract -to- yeast ratio? I made an Irish Stout, a Guinness clone, an Oatmeal Stout, a Dark Ale.

Maybe it is my sanitation/cleaning, but I do feel confident.

The brown ale that worked was chilled (from wort boil to yeast pitch) using ice water and ice. The Pale Ale that worked was chilled outside (it was the middle of February{im in oakville ontario})

I have since made a wort chiller which allows me to chill imuch faster. 2 brews that went off were without the chiller, 2 were using the chiller.

Also, I generally do a 1 week bucket, 2 week carboy for brewing.
The Dark Ale that went kaputz was a single stage ferment, in a glass carboy for 3 weeks.

Keepd the advice comin', folks. All appreciated.


jaymack is offline
 
Reply With Quote
Old 07-07-2006, 01:51 PM   #13
Walker
I use secondaries. :p
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Walker's Avatar
Recipes 
 
Join Date: Sep 2005
Location: Cary, NC
Posts: 11,244
Liked 97 Times on 86 Posts
Likes Given: 11

Default

Quote:
Originally Posted by jaymack
Quote:
Originally Posted by Walker-san
you will have a very harsh and "hot" alcohol tasting/smelling beverage. Is this the flavor and aroma you mention?
Yes! That's the ticket.
What temperature did these beers ferment at?

-walker
__________________
Ground Fault Brewing Co.
Walker is offline
 
Reply With Quote
Old 07-09-2006, 11:06 PM   #14
boo boo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2005
Location: Hearts's Delight, Newfoundland
Posts: 4,171
Liked 32 Times on 28 Posts
Likes Given: 4

Default

I always prepare a starter with 30 grams of dry Yeast for 5 gallons of beer, as my homebrew supply store does not carry liquid yeast.

I use bulk extract, steep grains, and I also do everything loose (both steaping grains and hops)

Number one, you don't need to make a starter with dry yeast and 30 grams is a bit overkill. I pitch 11.5 grams for 5 Imp gallons when I use dry yeast and I don't rehydrate. I just pitch onto my cooled wort, fit cover with airlock and bingo.
Second, when you are steeping your grain, I assume you aren't boiling them and are keeping the steep at or just below 170f. Anything higher and you will extract tannins from the husk of the grain ( that I also assume you have crushed). Also when boiling your wort, do you boil for one hour with the hops for bittering and do you add flavor hops?
Third, I use bleach for cleaning my brewery equipment and I rinse well with HOT water to remove the taste/smell of chlorine. I sanitize with star-san everything that comes into contact with my brew post boil, right up to when I package it.
Fourth, keep your fermentation tempertures around 68f (not your actual ambient tempertures) for ales.
Good luck and good brewing and if you feel the need for good ole Canuck chat with some knowledgeable brewers from your general area, sign in to these two sites. http://www.bodensatz.com/forum/index.php and http://barleyment.wort.ca/staticpage...x.php?page=faq
and keep brewing. it isn't hard to make good brew, it just takes time and patience and a little help from you friends.
Cheers
__________________
How do you BBQ an elephant....first you get your elephant....
boo boo is offline
 
Reply With Quote
Old 07-10-2006, 07:35 AM   #15
grego2
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2006
Posts: 16
Default

it sounds like a temp issue, you mentioned that you brewed the good batches or at least the first one in september, kinda cool, the next would have been later in the fall/winter, correct? Maybe these last three have been fermentated at too high of a temp. Any temp readings from the room or where you kept the carboys/buckets?
Also are you using the proper yeast for ales and not a lager?


grego2 is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Bone Dry KevinJ Cider Forum 2 08-23-2009 08:44 PM
It's frickin' freezing in here, Mr. Bigglesworth natefitz Home Brewing Photo Forum 20 12-23-2008 05:22 PM
throw me a bone Surfman Recipes/Ingredients 2 02-24-2008 05:28 AM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS