3rd batch and still no good

[JJack887]

I'm not sure what's going on with my homebrew. I've made a northern brown, a porter, and a stout in that order, all having the same bland taste to them. I can forgive the brown ale (my first batch -- that's always a learning experience), but these beers are all dark. I think maybe the water I'm using isn't suitable for dark beer (spring water). Do I need to actually treat the water? It might also be worth mentioning that I brew on an electric flat-top. Could that be altering the flavor somehow? Thanks.

 

[theseeker4]

I'm not sure what's going on with my homebrew. I've made a northern brown, a porter, and a stout in that order, all having the same bland taste to them. I can forgive the brown ale (my first batch -- that's always a learning experience), but these beers are all dark. I think maybe the water I'm using isn't suitable for dark beer (spring water). Do I need to actually treat the water? It might also be worth mentioning that I brew on an electric flat-top. Could that be altering the flavor somehow? Thanks.

In what way are they bland? Are these extract kits I am assuming? What is your process like? How long in the bottle before you are tasting them? Does the first beer you made taste better, worse, or the same as when you first tasted it?

 

[MattMagic]

I had this issue until I started doing temperature control during fermentation. That changed everything.

 

[Germanbrewgal]

Hi theseeker4 I didn't want to interrupt your conversation, but I noticed in your signature you had made an all grain Octoberfest and I need help desperately. And JJack my apologies to you also. I didn't know if you rather have this posted or private message. I had posted earlier but no bites probably cuz I have an incomplete signature? I've been buying my equipment slowly but just became a member of this forum today. If you could possibly direct me to threads or videos I would appreciate it!
Thanks a lot to whom ever would like to help a dumb blonde lol

 

[JJack887]

I do partial BIABs. All three beers just have a slightly harsh, odd "bite" to them, without much flavor to compensate. My first beer tastes the same as it did (it's not been over two months since making it). My process is getting smoother with each brew day with no big problems. Fermentation temperatures have been in flux, though. However, I haven't had the chance to age the rest of my beers. I'm going to keep my stout in aging until at least December and try it then. Maybe what I'm tasting recently is just green beer, but I honestly wouldn't even know it.

 

[Calder]

What yeast? What fermentation temp?

What is the taste like?

Hot/harsh could be fusel alcohols from high fermentation temps. Green apple could be acetaldehyde.

A little tough to tell from your limited description.

 

[numba1brew]

Hey man I just started making my own brews too (about 5 months ago). Keep going at it and you'll eventually find out what works and what doesn't. Best of luck to you!!!

 

[RM-MN]

I do partial BIABs. All three beers just have a slightly harsh, odd "bite" to them, without much flavor to compensate. My first beer tastes the same as it did (it's not been over two months since making it). My process is getting smoother with each brew day with no big problems. Fermentation temperatures have been in flux, though. However, I haven't had the chance to age the rest of my beers. I'm going to keep my stout in aging until at least December and try it then. Maybe what I'm tasting recently is just green beer, but I honestly wouldn't even know it.

My first attempt at a robust porter from an extract kit fit your description, bland and somewhat watery. I was so disappointed with it. Then at about 3 or 4 month from bottling it changed. It suddenly turned from tasteless and watery to a robust porter.

I've since made many dark beers and have learned to ignore the flavor that they have a month after bottling. Dark beers and high alcohol beers take time to mature. My dark, high alcohol beer that I made last January is finally getting good. The darker and the higher alcohol you make the beer, the longer it takes to mature. If you want a dark beer that tastes good in less time, a mild might work for you. If you want a beer to drink as soon as it carbonates, try a blond ale or hefeweizen.

 

[GrogNerd]

are these from a store's kits? recipes you've found online? or your own creations? best to go with kits or tried-and-true recipes. go to the recipe section of HBT, pick any style and sort by REPLIES. Those with the most comments tend to be the most brewed and the better selections. Also, you can't go wrong with any recipe from Yooper, Biermuncher or Ed Wort.

and are you doing partial mash BIAB? or extract with specialty grains? if you're extract + grains, you're better off with the spring water. any minerals benefiting the beer should already have been used to produce the extract

when I was doing extracts + steeping grains, I found the best way to avoid "extract twang" was to use the lightest color extract I could find, and rely on the specialty grains to get the color I was going for

the lighter color extracts sell more, better turnover and, in general, tend to be more fresh than the darker extracts.

 

[JJack887]

My own partial mash recipes, but they're nothing out of the ordinary, really. That extract twang may be the culprit. Next time when I brew a darker beer I'll use a light extract. My next brew is an American amber ale, so maybe things will turn around. As for aging, I really hope my beer transforms haha. Thank you all for the replies!

 

[TasunkaWitko]

For what it's worth, I have brewed all of my beers so far on a flat-top electric stove; several of them were "dark" (porter, stout etc.) and all were brewed with pre-packaged all-grain mixes purchased online and with spring water sourced here in Montana.

All have had good flavor and all have turned out well, with the only problems being in over-carbed beer due to my own mistakes.

My guess is that your mash temperatures are not consistently within the range, but that is a guess only.

 

[Aristotelian]

Hard to tell what's going on without more info. A few questions to consider.

1. If you are bottle conditioning, are you allowing enough time to carbonate? They should sit the full three weeks at room temperature otherwise they will often taste flat and flavorless.

2. I suspect your kit yeast. Try springing for some US-05 or something reputable, and like others said pay more attention to ferm temp.

3. You are starting with bigger complex beers. Try the simplest beers first and then move your way up.

4. The steeping grains are what would be giving flavor to your extract brew. Your gravity should be OK from the extract. Could anything be off in your steeping process? How long/what temp/etc?

4. I highly doubt that water is an issue.

 

[rmyurick]

What kind of yeast have you used & are you giving it the best chance to succeed? (i.e. rehydrating dry yeast or pitching enough liquid yeast, controlling temperature)

 

[JJack887]

I didn't use a kit and actually did use US-05 for two of my brews. Mash temperature was a little shaky for the last two; I have to insulate my brew pot from now on with a blanket or something. A big factor, though: I haven't rehydrated yeast yet (except for my mead). Next time I definitely will. Hopefully a nice amber ale will be easier to manage. And, to be honest, the stout batch isn't three weeks old yet... I'm just impatient lol.