I did my first all grain about 1 1/2 months ago, and it was awesome. It was by far the best beer I've ever done, and one of the best beer's I've ever tasted. I then very confidently tried to brew two more. Both of them have not turned out very well. Both were made with recipes I got on-line, and they both used the yeast slurry from the first AG batch I did.
The problem is that they both have kind of a yeasty flavor, and they are both higher in Specific Gravity than I was expecting, and almost too sweet. They both started around 1.050 SG, but one is only 1.020, and the other is 1.012. I would expect them both to be around 1.008 or so by now. In addition to the yeasty flavor, they also don't have a very good beer flavor. In some sense, it almost tastes like yeasty wort rather than beer. I'm wondering if they did not ferment completely because I did not use enought yeast (insufficient from the slurry), but at the same time they are too yeasty flavored. In both cases I added extra wort to the slurry to make about 8 oz of starter.
Does anyone have any ideas, or similar experiences. I would like to cultivate yeast more rather than always have to buy a brand new batch. I don't think the yeast was spoiled by batceria (it smelled and tasted fine), but I still think that yeast might have been part of the problem.
Does anyone also have experience with plastic carboys. The one's I have, have made both great and terrible beer, and they are designed for brewing, but just curious what the general opinion out there is. Thanks in advance
The problem is that they both have kind of a yeasty flavor, and they are both higher in Specific Gravity than I was expecting, and almost too sweet. They both started around 1.050 SG, but one is only 1.020, and the other is 1.012. I would expect them both to be around 1.008 or so by now. In addition to the yeasty flavor, they also don't have a very good beer flavor. In some sense, it almost tastes like yeasty wort rather than beer. I'm wondering if they did not ferment completely because I did not use enought yeast (insufficient from the slurry), but at the same time they are too yeasty flavored. In both cases I added extra wort to the slurry to make about 8 oz of starter.
Does anyone have any ideas, or similar experiences. I would like to cultivate yeast more rather than always have to buy a brand new batch. I don't think the yeast was spoiled by batceria (it smelled and tasted fine), but I still think that yeast might have been part of the problem.
Does anyone also have experience with plastic carboys. The one's I have, have made both great and terrible beer, and they are designed for brewing, but just curious what the general opinion out there is. Thanks in advance