Bradinator
Well-Known Member
Hey guys and gals, been a while since I posted. Hope everyone is doing well! I am a bit stumped on what is causing my beers out so poorly since moving to outdoor brewing.
Quick history; I used to brew indoors, stove top, 4g AG BIAB batches and could get decent boils going. Made about 50ish batches doing it this way and the beers would end up being great and always consistent in quality. Last year we moved to a new home and I promised SWMBO to not brew indoors anymore if I could set myself up for outdoor brewing. Bought myself up with a decent propane burner and committed to brew during the summer months.
Every beer I have made outdoors has been poor to terrible. The best way to describe them is stale or stagnant with strong off putting twang to them I would expect from cheap LME, but not an AG.
I started troubleshooting it myself last summer and have come up with the following
I dont believe its oxidization; I thought maybe I had too much headspace (same equipment I used when I was indoor...) so I bought new plastics and fermenters. Even tried 7 days in the fermenter and bottle condition for 3 weeks. Similar results.
I dont believe its not my ingredients/recipes; using recipes from here, same place I always get my ingredients
I dont think its my equipment; I am using the same new equipment I am using for making ciders and graffs (winter time, too cold to brew outdoors) and they are turning out great and consistent.
Its not infection; as above, recently started doing ciders successfully and never had any signs of an infection.
I dont believe its my process; its exactly the same as before except I now do it outdoors and get a much stronger boil going.
I am trying to think of anything else, but its been several months since I brewed due to the winter hiatus. I want to get back into it this summer again, but want to have a game plan to figure out or fix this problem with my brews.
Any insight would be appreciated.
Quick history; I used to brew indoors, stove top, 4g AG BIAB batches and could get decent boils going. Made about 50ish batches doing it this way and the beers would end up being great and always consistent in quality. Last year we moved to a new home and I promised SWMBO to not brew indoors anymore if I could set myself up for outdoor brewing. Bought myself up with a decent propane burner and committed to brew during the summer months.
Every beer I have made outdoors has been poor to terrible. The best way to describe them is stale or stagnant with strong off putting twang to them I would expect from cheap LME, but not an AG.
I started troubleshooting it myself last summer and have come up with the following
I dont believe its oxidization; I thought maybe I had too much headspace (same equipment I used when I was indoor...) so I bought new plastics and fermenters. Even tried 7 days in the fermenter and bottle condition for 3 weeks. Similar results.
I dont believe its not my ingredients/recipes; using recipes from here, same place I always get my ingredients
I dont think its my equipment; I am using the same new equipment I am using for making ciders and graffs (winter time, too cold to brew outdoors) and they are turning out great and consistent.
Its not infection; as above, recently started doing ciders successfully and never had any signs of an infection.
I dont believe its my process; its exactly the same as before except I now do it outdoors and get a much stronger boil going.
I am trying to think of anything else, but its been several months since I brewed due to the winter hiatus. I want to get back into it this summer again, but want to have a game plan to figure out or fix this problem with my brews.
Any insight would be appreciated.