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Old 11-16-2007, 02:49 PM   #1
wdent
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Oct 2007
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Here is the skinny
I create the batch Oct 13
Pilsner Urquell clone
1/2 lb german light crystal malt
2oz munich malt
5lb extra light syrup
1.16 lb dry m&F dme
5 oz czech saaz
irish moss

temp in primary was 60-63 ish
starting gravity 1.05

fermentation was slow the first day
- I left out of town for 5 days
When I cam back the fermentation was slow (assumed it happened when I was gone)

10th day transferred to carboy and added the .5 oz saaz
temp was 50-55

10 days later temp was same
I noticed there were bubbles on the top of the brew around the rim
the bubbles were a tanish color

nov 15th
bubbles on top of brew were more then just around the rim
temp was 53
checked gravity and it was 1.14
tasted the brew and I was not impressed.

Didn't have a strong beer taste
tasted a little like mich brew IPA wich was really bitter and not good

When I put the stopper back in it started to bubble and continued for about an hour
1 -3 bubbles every few minutes

is there something wrong with my beer
are the bubbles on top a bacteria
did the starting temp screw the brew up.

Any help would be appreciated.
Thanks in advance

 
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Old 11-16-2007, 02:51 PM   #2
TexLaw
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It sounds like you have a young beer that had not finished fermenting when you racked to the secondary. Give it some time.

Racking may have roused the yeast a little, and now it's finishing up.


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Old 11-16-2007, 03:52 PM   #3
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+1 on the waiting. If it's too hard to wait, brew another batch. That'll keep your mind from messing with you!
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Old 11-16-2007, 04:10 PM   #4
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Most of my beers taste like warm Genesse after only a month. Let it sit. Also, you'd be amazed the difference a little carbonation makes to the taste and feel of a beer.

 
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Old 11-16-2007, 04:22 PM   #5
Joker
 
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The starting temp was great shouldn't be any problem starting in that range.

With the calculator I used it looks like you have about all you are going to get, 1.050 to 1.014 is very close to what the calculator calls out.

I had to guess at a lot of what I thought your brew process was, but I come up with 85 IBU which is going to make the brew on the bitter side.

02A. European Pale Lager, Bohemian Pilsner Extract

Color

Stats
OG 1.046
FG 1.012
IBU 85
ABV 4.4 %
SRM 11

Specifics
Boil Volume 6 gallons
Batch Size 5 gallons
Yeast 75% AA

Style Comparison
Low High
OG 1.044 1.046 1.056
FG 1.013 1.012 1.017
IBU 35 85 45
SRM 3 11 5
ABV 4 4.4 5.3



Fermentables
% Weight Weight (lbs) Grain Gravity Points Color
7.5 % 0.50 German Light Caramel 3.7 0.3
3.0 % 0.20 Munich Light 1.3 0.3
74.6 % 5.00 Light Malt Extract Syrup 34.0 2.0
14.9 % 1.00 Dark Malt Extract Syrup 6.8 16.0
6.70 45.8

Hops
% Wt Weight (oz) Hop Form AA% AAU Boil Time Utilization IBU
50.0 % 2.50 Czech Saaz Whole/Plug 5.0 12.5 60 0.256 48.0
50.0 % 2.50 Czech Saaz Whole/Plug 5.0 12.5 30 0.197 36.9
5.00

 
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Old 11-16-2007, 04:41 PM   #6
wdent
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Oct 2007
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Thanks for all the replies.
If I let the beer Lager for a while will it take away some of the bitterness?
Should I worry about hte bubbles (reason I ask is I went to the Local brewers supply store and the guy told me if I have white or off white bubbles then dump the beer it is bacteria)

 
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Old 11-16-2007, 04:59 PM   #7
Joker
 
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Im not sure IBU bitterness subsides after time. I do know that brew changes a lot in taste with aging. Recently I made a brown ale that I was not that hot after 2 weeks in the bottle but 4-5 months later was one of the best I think I have made.

When all else fails give it time. If you want to brew again go get more bottles and let the questionable batch sit and think about what its done wrong. They usually come around.

 
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Old 11-16-2007, 08:09 PM   #8
TexLaw
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Bitterness doesn't so much fade as it smooths out.

I didn't pay a lot of attention to your recipe once I saw your question. Depending on the AA content of that Saaz, the IBUs may be significantly lower, but they are probably still at least 70. That's high for a 1.050 OG beer, but you'll just have to deal with it. For all you know, you might like it.


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Old 11-16-2007, 08:16 PM   #9
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Time heals almost all beer wounds.

The bubbles sound like reforming krausen to me, not an infection, but it is hard to tell from just your description.
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Old 11-16-2007, 08:53 PM   #10
wdent
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Oct 2007
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Tex,
Per my recipe the AA was 3-3.5%

 
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