BugAC
Well-Known Member
Well, i have 2 batches about to be dumped.
One was a porter, the other a nut brown ale, both with the same problem and taste.
A) Over-carbonated. Way too much carbonation. When i pour slowly into a pint glass, i get alot of foam, that dissipates quickly like when you pour coke in a glass. The taste is harsh. Like drinking coke. The carbonation burns your throat. I've tried uncapping 1 bottle of each batch and letting it sit for 30 minutes to an hour, then recapping. Still too much carb.
My self diagnosis of the problem, was Cooper's carb drops. My first batch i used corn sugar and the beer came out excellent. These 2 batches i used cooper's carb drops (1 per 12 oz. bottle) and it's just awful, so this is my reasoning for my diagnosis.
B) Yeasty flavor. At first i thought the beer was just green. But after 2-3 months of bottle conditioning, i still get the yeast flavor which is awful. I'm not sure if it's the overcarbonation that caused it or what.
My self diagnosis of the problem, bad yeast. My first batch i used dried yeast (nottingham ale's yeast) and it was perfect. My next 2 batches i used liquid yeast.
1) The 2nd batch was a wyeast for a porter. I didn't read the package until i was brewing, so when smacked the pack, i only let is sit 2 hours before adding it. I did have a problem with stuck fermentation so i had to swirl the fermenter to get the yeast active again, once that happened, i had a good fermentation.
2) My 3rd batch was a white labs english yeast, for a sam smith nut brown ale's clown from Austin homebrew. I didn't have to worry about the smack pack problem, but again after i added it, i had stuck fermentation. I had to swirl the fermenter a couple different times before fermentation took hold. But once it started, i had really good krausen in the fermenter.
Though i do think my yeast was fine, when it was shipped to me, the yeast came in hot. The cold packs were far from cold due to the hot southern temperatures (louisiana). So i'm thinking that maybe it was the yeast heating up to probably somewhere around 90-100 degrees during shipping could be the problem.
Another possible problem, is that i did not use a yeast starter for either of my yeast packs.
So, last night i did my final taste test. I thought that my beer was green, and that if i just let it sit for a long time, the carbonation would die off some, and the yeast would settle out. It's been 3-4 months since i brewed those 2 batches, and it still tastes the same. Even when i uncapped and recapped, still the same.
So, as a last resort, and before i dump out 60 or so bottled beers, I am asking for some suggestions on solutions, or tips for next time when i brew. Right now, from my mistakes i have learned A) Never carbonate with drops. B) Use dry yeast when shipping, or by my liquid yeast local (not much selection however).
One was a porter, the other a nut brown ale, both with the same problem and taste.
A) Over-carbonated. Way too much carbonation. When i pour slowly into a pint glass, i get alot of foam, that dissipates quickly like when you pour coke in a glass. The taste is harsh. Like drinking coke. The carbonation burns your throat. I've tried uncapping 1 bottle of each batch and letting it sit for 30 minutes to an hour, then recapping. Still too much carb.
My self diagnosis of the problem, was Cooper's carb drops. My first batch i used corn sugar and the beer came out excellent. These 2 batches i used cooper's carb drops (1 per 12 oz. bottle) and it's just awful, so this is my reasoning for my diagnosis.
B) Yeasty flavor. At first i thought the beer was just green. But after 2-3 months of bottle conditioning, i still get the yeast flavor which is awful. I'm not sure if it's the overcarbonation that caused it or what.
My self diagnosis of the problem, bad yeast. My first batch i used dried yeast (nottingham ale's yeast) and it was perfect. My next 2 batches i used liquid yeast.
1) The 2nd batch was a wyeast for a porter. I didn't read the package until i was brewing, so when smacked the pack, i only let is sit 2 hours before adding it. I did have a problem with stuck fermentation so i had to swirl the fermenter to get the yeast active again, once that happened, i had a good fermentation.
2) My 3rd batch was a white labs english yeast, for a sam smith nut brown ale's clown from Austin homebrew. I didn't have to worry about the smack pack problem, but again after i added it, i had stuck fermentation. I had to swirl the fermenter a couple different times before fermentation took hold. But once it started, i had really good krausen in the fermenter.
Though i do think my yeast was fine, when it was shipped to me, the yeast came in hot. The cold packs were far from cold due to the hot southern temperatures (louisiana). So i'm thinking that maybe it was the yeast heating up to probably somewhere around 90-100 degrees during shipping could be the problem.
Another possible problem, is that i did not use a yeast starter for either of my yeast packs.
So, last night i did my final taste test. I thought that my beer was green, and that if i just let it sit for a long time, the carbonation would die off some, and the yeast would settle out. It's been 3-4 months since i brewed those 2 batches, and it still tastes the same. Even when i uncapped and recapped, still the same.
So, as a last resort, and before i dump out 60 or so bottled beers, I am asking for some suggestions on solutions, or tips for next time when i brew. Right now, from my mistakes i have learned A) Never carbonate with drops. B) Use dry yeast when shipping, or by my liquid yeast local (not much selection however).
![Craft A Brew - Safale BE-256 Yeast - Fermentis - Belgian Ale Dry Yeast - For Belgian & Strong Ales - Ingredients for Home Brewing - Beer Making Supplies - [3 Pack]](https://m.media-amazon.com/images/I/51bcKEwQmWL._SL500_.jpg)
