Is my brew bad? - Home Brew Forums
Home Brew Forums > Home Brewing Beer > General Techniques > Is my brew bad?
Cool Brewing Giveaway - Supporting Membership Drive & Discount

Reply
 
Thread Tools
Old 10-06-2010, 03:11 AM   #1
weathejx
Recipes 
 
Aug 2010
Washington, DC
Posts: 65
Liked 1 Times on 1 Posts



I brewed up the ol' smokey recipe from BrewMasters this past weekend and I'm worried I messed it up.

I've been doing extract kits and have been doing pretty well so far, but this was the first time I've used liquid yeast and I'm not sure if I used it right.

Saturday 10/2:
I brewed up the recipe like normal (steeped grains at 155 for 30, brought to a boil, added 3/4 of LME, brought back to a boil, added chinook hops, added the rest of the hops on schedule and the remaining LME and DME at about 20 to go), cooled the wort as quickly as possible with my IC (got it down to about 70 in 30 minutes, ugh stupid not cold tap water), transferred it to my bucket fermenter, popped the yeast packet and pitched the yeast.

Today 10/5:
No noticeable blow-off, and I got worried. So I popped the top and there didnt seem to be much activity. I sanitized and pulled a sample to check the gravity and it seems to be about the same. I did a taste test, and it tasted... well... bad. it had a hint of a porter with a strong almost sour taste. Could have been a yeasty taste, but I might just be wishing that. There was a small amount of carbonation.

Is this normal? This is the first time I've tasted during fermentation.

Help.

TIA

john.



 
Reply With Quote
Old 10-06-2010, 04:07 AM   #2
weathejx
Recipes 
 
Aug 2010
Washington, DC
Posts: 65
Liked 1 Times on 1 Posts


I resealed the bucket and reseated the blowoff and it now appears to be bubbling happily away.

I guess my question still stands, in regards to the weird taste, is my brew bad?

john



 
Reply With Quote
Old 10-06-2010, 04:10 AM   #3
cinderbike
Recipes 
 
Sep 2010
Posts: 261
Liked 4 Times on 4 Posts


The sourness could be due to carbonation. If it's bubbling, just let it do it's thing, you'll know soon enough.

 
Reply With Quote
Old 10-06-2010, 04:34 AM   #4
DrinkinSurfer
Recipes 
 
May 2010
Huntington Beach
Posts: 223
Liked 7 Times on 5 Posts


You should be fine wait for it to finish. And you know what to do, relax, don't worry, etc.

 
Reply With Quote
Old 10-06-2010, 08:17 PM   #5
Scandalous
Recipes 
 
Jul 2010
Sun Prairie
Posts: 29
Liked 2 Times on 2 Posts


Hi John:

To chime with the others, don't worry. However, as to what's going on, here is a bit from my experience. If you brewed the beer within parameters (observed proper cleaning and sanitation, followed the recipe, and used standard brewing procedures), fresh brewed wort can taste awful and the finished product still turn out marvelous. You will have fresh yeast, phenols from the smoked ingredients and pretty strong hops flavoring your wort. Without knowing what you mean by sour, I agree, it could have come from the carbonation, but it could also be the smoke profile and/or hop character.

As far as your slow-starting ferment my guess is that you underpitched (from the statement, "I popped the yeast and I pitched"). While for years I popped and pitched those wyeast packages, I also had a lot of slow starts and few beers that took a while to reach terminal gravity. Now, I pretty much will always pitch from a starter. Mr. Malty has a good article on yeast starters, you can find at http://www.mrmalty.com/starter_faq.htm

Good luck.


Revvy Likes This 
Reply With Quote
Old 10-06-2010, 08:28 PM   #6
kanzimonson
Recipes 
 
Aug 2009
Charlottesville, VA
Posts: 2,174
Liked 44 Times on 40 Posts


Excellent choice on getting into using liquid yeast, but you'll definitely want to learn how to make a starter. It's sooooo easy, just do enough reading and you'll figure it out.

When I first got into liquid yeast, I had similar problems to what you've described. If you get a really fresh batch of yeast, your beer will be kicking so quickly. If the batch is older, you will have fewer viable cells in there, and your lag will be longer. If there are way too few yeast cells, you'll have some off flavors produced as the yeast goes through massive amounts of growth after pitching.

And +1 to beer tasting pretty crappy when it's still fermenting.

 
Reply With Quote
Old 10-07-2010, 02:52 AM   #7
JasonToews
Recipes 
 
Jun 2010
Abbotsford BC
Posts: 418
Liked 7 Times on 7 Posts


I've been using liquid yeast since my 1st brew, It works amazing with a starter!


To make a starter you boil 1 cup of DME with 1 liter of water. Cool to 70 degrees then pitch yeast, let sit for 3 days in a growler with tinfoil covering the top.



 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Dilemma- to brew or not to brew... Steiner General Techniques 4 01-03-2008 10:24 PM


Forum Jump