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Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

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  1. J

    What is saison “funk”?

    Does anyone want to try to describe the taste of a saison “funk” for me?
  2. J

    Second batch, nasty “off” flavors?

    Thanks for the responses. My description of spoiled cabbage is probably not accurate. When I tasted it, I wasn’t thinking of how to describe it, I was just trying to get it out of my mouth. I know there was a metallic taste. I am trying to learn how to determine when things go wrong and what the...
  3. J

    Second batch, nasty “off” flavors?

    The kit was from Northern Brewer. The yeast was Fermentis Safale BE-134 (dry). They gave a fermentation temp range of 64-82. Fermentation was 3 weeks, as specified in the instructions. ABV calculates to 7.33, apparent attenuation is 91%.
  4. J

    Second batch, nasty “off” flavors?

    It was an extract kit with steeping grains. I used bottled, filtered “spring water” bought at the grocery store. Fermentation was three weeks at a constant 76 degrees. The flavor is really hard to describe. There was a metallic sharpness to it, a little bit of a spoiled cabbage taste… not like...
  5. J

    Second batch, nasty “off” flavors?

    My second brew ever was a recipe kit for gingersnap saison. Today was bottling day. I tasted the beer from my hydrometer and it was pretty nasty. I have been very diligent about cleaning and sterilizing and following directions. There isn’t anything to do now except wait and see, but I was...
  6. J

    Fermentation temp too warm?

    I just found my original instructions and I was wrong—they did give a temp range of 64-82. So, I guess it should be fine. The yeast was Fermentis Safale BE-134 (dry).
  7. J

    Fermentation temp too warm?

    Thanks for the replies. I am not just asking for reassurance; I am trying to understand what works when and why.
  8. J

    Fermentation temp too warm?

    Ha! I do try…
  9. J

    Fermentation temp too warm?

    I always tend to second-guess myself…
  10. J

    Fermentation temp too warm?

    I brewed my second batch last Saturday, a gingersnap saison from a pre-made recipe kit. It used a dry yeast, but I don’t remember which. The instructions did not indicate a preferred temp for fermentation. I had read that saisons can be happy fermenting at higher temps, so that is what I chose...
  11. J

    Second brew recommendations?

    I very much appreciate everyone's input. I have decided to do a saison for my next attempt. Wish me luck!
  12. J

    North Carolina Looking for an active club near Raleigh, NC

    Thanks. I am on the East side (Clayton).
  13. J

    Second brew recommendations?

    No, not really. Using Clarity Firm, I can brew any beer I like and get the gluten content well below the federal standards. Experience has shown that I have no reaction to beer treated this way.
  14. J

    Second brew recommendations?

    I hadn’t mentioned it previously, but I need my beer to be gluten free/reduced. So far, beer made with Clairity Ferm doesn’t bother me, so that is what I am doing. Unfortunately, that makes a standard route to research problematic.
  15. J

    Second brew recommendations?

    I had been thinking about a saison, but doesn’t it require a warmer fermentation temp? I might be able to manage it by closing the AC vent to a specific room… A helles was’t specifically under consideration, just an example of how limited my experiences had been.
  16. J

    Second brew recommendations?

    You’re right, this is beyond me, but it is always good to have as much information as possible.
  17. J

    Second brew recommendations?

    Thanks—I’ll look for that info!
  18. J

    Second brew recommendations?

    I used distilled water.
  19. J

    Second brew recommendations?

    Thanks! FYI: I am in the Raleigh, NC area. My kit was bought second hand from someone who never used it, so I haven’t dealt with Northern Brewer yet, so I appreciate the info. My first brew was from a locally created recipe kit bought from my local HB store.
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