Mongoose40
Active Member
So I hesitate, now, to call myself a newbie. I'm no veteran, but I've brewed around 10 batches or so - so I have a fairly good idea of what I am doing.
So far I've only had a few speed bumps. One carbonating issue with a stout that was fixed with temperature and time, and two with Belgians which I haven't been able to figure out.
Right now I am taking my second pass at a Belgian abbey style dubbel. The first time I made it, it came out tasting like sugar with a hint of skunk. The aftertaste was a lot like fruit loops. Basically, it was awful. I made a blonde as well, and the beer tasted exactly like the dubbel. I just took the cap off my second dubbel (it's been in primary for almost 3 weeks) and it smells just like the other ones.
I used different yeast, different sugar, even a new grain bill. I added the sugar a day after the fermentation started. The fermentation has been very active all the way through. I've kept it in the dark, and I've let it hover just a touch under 70 degrees.
While all of my other beers have been delicious, I can't figure out why the Belgians refuse to taste like the great trappiste beer I buy at the liquor store. I understand it's not going to be perfect, but its not even close. Any suggestions? Similar stories?
So far I've only had a few speed bumps. One carbonating issue with a stout that was fixed with temperature and time, and two with Belgians which I haven't been able to figure out.
Right now I am taking my second pass at a Belgian abbey style dubbel. The first time I made it, it came out tasting like sugar with a hint of skunk. The aftertaste was a lot like fruit loops. Basically, it was awful. I made a blonde as well, and the beer tasted exactly like the dubbel. I just took the cap off my second dubbel (it's been in primary for almost 3 weeks) and it smells just like the other ones.
I used different yeast, different sugar, even a new grain bill. I added the sugar a day after the fermentation started. The fermentation has been very active all the way through. I've kept it in the dark, and I've let it hover just a touch under 70 degrees.
While all of my other beers have been delicious, I can't figure out why the Belgians refuse to taste like the great trappiste beer I buy at the liquor store. I understand it's not going to be perfect, but its not even close. Any suggestions? Similar stories?