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Old 06-05-2006, 02:48 AM   #1
recordsmith
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Oct 2004
Posts: 19


Hello all,

I have just racked my 4th batch into the secondary and i tasted it. I have brewed 3 previous and very separate kinds of beer. But I have noticed a common taste thread between all of them and i don't like it. It has a very heavy yest taste I guess that is what it is, i guess all i can say is that it does not taste clear or clean. i thought maybe it was the recipe but you know it is common to all of my beers so far.

Anyway any ideas on some solutions? I would just like a cleaner taste. Thanks guys you are the best.

Jon



 
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Old 06-05-2006, 02:52 AM   #2
brackbrew
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Feb 2005
Lancaster, PA
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Approximately how long are you letting each brew finish and condition in the secondary before you bottle it?



 
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Old 06-05-2006, 03:13 AM   #3
recordsmith
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Oct 2004
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I am letting the beer sit in the secondary for about a 2 weeks.

 
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Old 06-05-2006, 04:22 AM   #4
recordsmith
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Oct 2004
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I have been fermenting in a plastic fermenter. Could that be it? I am just grasping at straws.

jon

 
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Old 06-05-2006, 05:28 AM   #5
Shambolic
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Sep 2005
Melbourne, Australia
Posts: 238
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Could you post a summary of your ingredients and techniques? It might help...
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Primary: Empty
Secondary: King Willie Wheatie

Bottled/Drinking:
Common Swill
Stormy Night Porter
Lobrau Amber Ale (Mk. II)
Rain Dog Ale
Quantum Pale Ale

Coming Up:
Maybe a pilsner...
Quantum Pale Ale (Mk. II)

 
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Old 06-05-2006, 12:46 PM   #6
drengel
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Oct 2005
durango, CO
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try cold conditioning, think about your sanitation, think about your water...
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drinking: mocha java porter, belgian pumpkin ale, Gary's oatmeal stout clone, AHS nut brown, catamount porter clone, double nut brown, rye pale ale, my oatmeal stout

conditioning: nut brown

next: saison, wit, american wheat, hefe, kolsch, blonde

gone: too damn many

 
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Old 06-05-2006, 04:00 PM   #7
recordsmith
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Oct 2004
Posts: 19

Thanks guys for all your ideas. This batch is the good brew from good eats. The process is different then the others that I have found. You steep the grain and leave it in, then boil malt extract for 10 then add hops for 10 then add finishing hops for 5. The ingrediants are .5lb crystal, 1oz cacade, .75oz goldings, 1oz goldings as finishing.

I am using bottle spring water. I will go over my sanitizing technique, maybe that is it.

Jon

 
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Old 06-05-2006, 04:04 PM   #8
kornkob
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Oct 2005
Madison WI
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How long after bottling are you drinking it?
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Jason 'Kornkob' Robinson

I wanna move to Theory. Everything works in Theory.

 
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Old 06-05-2006, 04:08 PM   #9
cweston
 
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Feb 2006
Manhattan, KS
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Quote:
Originally Posted by recordsmith
Thanks guys for all your ideas. This batch is the good brew from good eats. The process is different then the others that I have found. You steep the grain and leave it in, then boil malt extract for 10 then add hops for 10 then add finishing hops for 5. The ingrediants are .5lb crystal, 1oz cacade, .75oz goldings, 1oz goldings as finishing.
This seems like a very odd and puzzling technique. Can you be a little more detailed? Is the total boil only 25 minutes, then?
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Primary: none
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Bottle conditioning: Robust Porter
Drinking: Saison Dupont clone, tripel
Coming soon: Columbus APA, Rich Red ale

 
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Old 06-05-2006, 05:08 PM   #10
Blender
 
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Jan 2006
Santa Cruz, CA.
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Quote:
Originally Posted by recordsmith
Thanks guys for all your ideas. This batch is the good brew from good eats. The process is different then the others that I have found. You steep the grain and leave it in, then boil malt extract for 10 then add hops for 10 then add finishing hops for 5. The ingrediants are .5lb crystal, 1oz cacade, .75oz goldings, 1oz goldings as finishing.

I am using bottle spring water. I will go over my sanitizing technique, maybe that is it.

Jon
When you say steep grains and leave it in are you boiling the grains or just the liquid? You don't want to boil the grains.


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