Brewing Rut, how do you deal?

[Mutant]

I’ve been burnt out on brewing hoppy beers this past year. I just feel like they haven’t come out their best and it annoys me. People who try them still think they’re great but I’ve been very “Meh” about them. I think it’s palate fatigue on heavily hopped beers because even great commercial ipas aren’t wowing me at all.

Maybe switch it up and brew something new. That’s what I’ve been doing

Be careful with excessive use of hops. I have met a few people who claim to have developed an allergic reaction to hops. No idea how they figured this out.

 

[Deadalus]

I would recommend recalibrating any instruments you have. Thermometers can be off more than you might expect. A sneaky one was a dial thermometer I had on my CFC outflow. It was off by 10 degrees. I had never double checked it. Incoming water temp varies by season, I brew ales and lagers, I whirlpool hops at times but monitor the BK thermometer. I didn't have a thermometer on the CFC originally either but I ended up with an extra one from one of my builds so i put it on there. When I started using it more, I finally suspected one brew that it was off.

Pick that one style you've never tackled but always wanted to. I've added a half size BK, and I am more inclined to brew new to me or underbrewed styles knowing I won't be drinking the full size batch.

 

[Dgallo]

Be careful with excessive use of hops. I have met a few people who claim to have developed an allergic reaction to hops. No idea how they figured this out.

If that were true I’d need a EpiPen by now lol. I think it’s something like 70 of the US beer market is heavy hopped beers. Between that and the sheer number of individuals that work in the industry in agriculture, processing and beer making, there would have to be data at this point

 

[betarhoalphadelta]

Yeah, I'm not planning on being careful about brewing [or drinking] hoppy beers. It would be tragic to be one of the rare few who develops that allergy. But I assume that it's still going to be a rare few. I'm just going to assume it will never happen to me.

 

[elproducto]

I’ve been burnt out on brewing hoppy beers this past year. I just feel like they haven’t come out their best and it annoys me. People who try them still think they’re great but I’ve been very “Meh” about them. I think it’s palate fatigue on heavily hopped beers because even great commercial ipas aren’t wowing me at all.

Maybe switch it up and brew something new. That’s what I’ve been doing

Yeah, you are on to something. I tend to brew a lot of WCIPA, and I think I'm a bit burnt out on the style. I'm actually looking forward to brewing some more Porter/Stout and malty styles.

 

[PCABrewing]

try tweaking an older recipe with modest variations.... Take good notes as it's too easy to forget.

I'll modify an old recipe or create a new one, usually switching-up the grain bill to try something I haven't brewed with before. Basically I just experiment to sample something new. Same reason I like to visit a new brewpub, I like variety.
When I don't feel up to brewing I'll just buy some commercial stuff that I like. Or I might try a kit from one of the suppliers to take a step or two out of the process.
Hops and yeast are also fair game for experimentation.

 

[sibelman]

I tend to brew a lot of WCIPA, and I think I'm a bit burnt out on the style. I'm actually looking forward to brewing some more Porter/Stout and malty styles.

Understood.

fwiw, I make malt-forward IPAs (higher mash temp, plenty of 60L crystal). But those darker styles with hops backgrounded are a welcome change.

Happier brewing, @elproducto !

 

[BrewnWKopperKat]

I've looked into it [LODO] before but some it seems pretty extreme. Would be interested in simple changes I could make to my process.

About 20 months ago, for my BIAB recipes, I added YOS + OxBlox (mash) + mash cap to the 'hot side':

• YOS: 1 g bread yeast & 1 g sugar per gallon of mash water added to 115F water. 'rest' for 20 min.
• OxBlox (MoreBeer) is pre-packaged "Trifecta". Get some: buy it, or make your own Trifecta, or make "2-fecta" if you think ascorbic acid is a concern. With OxBlox, I'm using .3g / gal for the mash water and nothing additional for the dunk sparge water. I use packaged distilled water (same price for me as packaged RO water).
• Mash cap: I have a lid for a 3 gal kettle that just fits inside my 4 gal kettle. It doesn't float on it's own, so I used aluminum foil to make a 'boat'.

I bundled these three items into a single process change (so I can claim that I change only one thing at a time )- and so far, I'm happy with the result.

Recently, I've started to add BrewTan-B (Williams Brewing) to the boil @15. I currently use .1 g/ gallon (end of boil volume). Not sure yet if it makes a difference. FWIW, I did try adding OxBlox to the boil @15 @ .3g / gal once & wasn't happy with the result.

---

To a broader audience:

There are a couple of brewers over in AHA forums that, over the last couple of years, have posted recipes, process changes, and competition results for the beers they brewed. They appear to be writing the core content for "How To Brew to Score BJCP 40".

 

[bwible]

Our club helps with being in a rut. We do the wheel of beer each quarter. Spin the wheel for the category number, spin it again for the subcategory letter. Whoever wants to join in brings their beers to the meeting a quarter out and everyone judges them. Not BJCP forms judging and such, but which one does everyone like the best. This quarter it's 26a Single Trapist, last was an American Brown. We've done Helles Export, Schwarzbeir, Scottish Export, Lichtanhainer to name a few. Gets you out of a rut and out of your comfort zone. I hadn't done a west coast ipa in years, so I decided to make a lawnmower, session version. On my 4th iteration for the year. Surprised how fast those kegs are emptying. Not sure if it's an ipa or apa at this point, but it's kept me interested, plus my future daughter inlaw is a hop head and she'll be here later today for the weekend to taste v4, which I just kegged recently.

We do this, but there's no wheel and nothing is random. We do it by vote. It's been great.

 

[bwible]

I'll check out the thread, I love talking about this hobby

I mean the commercial beer I buy tends to always be what I expect. And it's not that my own beer is bad... it's just not great. And when I have 5 gallons of a meh beer to get through, I often end up dumping half of it.

I had thought of brewing smaller batches, but it always seems criminal when it takes the same amount of time.

I also have thought about starting to enter competitions again, but the cost to enter really drives me crazy especially since I always have to ship my entries.

When you say your beer is lackluster or "meh" - what is it about the beer that is making that? What change would you like? Is it not malty enough, are the hops not coming through enough, etc? I think the first step has to be to identify what it is you want different.

Do you possibly have a stash of old ingredients? That will do it, too. You mentioned smaller batches. I've been brewing 3 gallon batches for ages. If you're not going through it, and it's getting old, that could be a problem too. Just thoughts.

 

[bwible]

I can't really tell you whether it'll make a big difference... Unless your profile means Ontario, California, rather than Ontario, Canada. If it's Cali it probably means your water sucks and RO will help. Ask me how I know lol...

All I'll say is that I was surprised it made as big of a difference for me as it did. I always had the idea "as long as you can drink the water, you can brew with the water", and I drink the water here.

RO or if you don't have that and don't want to jump into that investment right away, get a few gallons of distilled water from the supermarket and try that. I blend my tap water with distilled water for quite a few beers, especially lagers when I want to bring minerals down. Water chemistry is its own rabbit hole. I found that when I moved in here in 2019, I could make good lagers, but anything hoppy sucked. I took me awhile to figure it out, but I finally had the water tested and found it has plenty of chloride but almost no sulfate. So now I add gypsum to everything I brew.

Another thing to think about is recipes. You have the BU:GU thing. It should be different for different beers. If you have a barleywine at 1.100 and 50 IBU, that's .5. If you have an IPA at 1.075 and 65 IBUs that's .86. There are ranges these should be in by style, and a whole thing on calculated vs perceived bitterness. That's one of the things that can make a big difference.

 

[Deadalus]

Another thought occurred to me regarding the usual brews being meh. I have a favorite canning salsa recipe from a canning book. I'd say I've been using it for at least a decade. I know it can be unwise to deviate from the recipe in certain ways but typically that's for the non-acidic heavier ingredients such as peppers and not spices. So I go off script a little as the peppers aren't usually mature in my garden and I have to buy them. I just get enough of those, adjust the spices, and typically go over on the tomatoes. Well last year I felt I needed to follow the recipe to get back on track. Lo and behold the salsa was fantastic again! If you have incrementally changed your recipes , the changes may not all have been for the better.

 

[Basspaleale]

Yes please!

There is a very detailed LODO Helles recipe on the German Brewing Forum, just look on the right side of the opening web page and you'll find it. Be aware when I say detailed, it's detailed. Pick and choose what you can do with your equipment and you'll still make the best Helles you've ever brewed.

 

[crazyjake19]

When I get in a rut I take a few weeks with no brewing. Deep clean all my equipment, clean up the brew room, maybe reorganize a bit, read some brewing books or listen to some podcasts. Re-approach the hobby with a simple beer, nothing fancy. Get the process nailed back down.

I also tend to multitask on brew days (mowing, grilling, etc), so when I need to ease back into it I make sure brewing is my only focus that day. Brew on a rainy day, I don't go out to the garage. I put on some old Basic Brewing episodes on the TV and just sit back and relax during the mash and boil instead of going out to do other things. Sip a coffee, or beer if it's later on. Just enjoy being there.