MusicLife
Well-Known Member
Anyone who likes to knit pick feel free to do so
So far my reintroduction into homebrewing has had a couple bumps in the road. Learning as I'm going and very much still enjoying every second of it. But so far my batches, All grain, have been average at best. To me they taste like "beer". If you were blindfolded you'd prolly say " well yeah that's beer" but not much more. I am wondering how to improve that so ill post my process down below. In the beginning i attributed it to water issues, but now I'm not as sure.
I'm doing BIAB with a keggle. My recipes are good as they are the LHBS recipes and haven't found any flaws with em so it most likely is my brewing lol. So here is my brew day.
-Bring water(tap) to strike temp - 169 is what the recipes have called for, I use BIAB calculator to get the amount. Frist 2 batched i combined strike and spare water and it was WAY to much.
-Mash for 90 mins @ 155, Ive read thats better for BIAB. My grain is double milled at LHBS. I usually only lose a couple degrees.
-Bring to boil and follow follow hop schedule. throw copper chiller in last 1/4 to sanitize it.
-Usually chill to 75 in about 30 mins, my hose water is pretty cold this time of year.
-Pitch yeast. Been using liquid yeast and have recently realized, thanks to this site, that I am most likely underpitching so I've added the equipment to make starters.
-stick fermenter in a corner in my house, Room temp around 67-69.
From what I'm reading I'm thinking the issue may be the later half of the brew day, making a starter I'm sure will help. But I'm starting to wonder if maybe the room is to hot for fermentation? I know fermentation can add some temp to the wort. I have a garage but its unstable, due to weather, and when its 35 outside i wonder if id be on the other side of the spectrum.
Any feedback, advice, your doin it wrongs are welcome. I've not had to dump any beer yet but haven't been waiting to get home and hit the tap either
So far my reintroduction into homebrewing has had a couple bumps in the road. Learning as I'm going and very much still enjoying every second of it. But so far my batches, All grain, have been average at best. To me they taste like "beer". If you were blindfolded you'd prolly say " well yeah that's beer" but not much more. I am wondering how to improve that so ill post my process down below. In the beginning i attributed it to water issues, but now I'm not as sure.
I'm doing BIAB with a keggle. My recipes are good as they are the LHBS recipes and haven't found any flaws with em so it most likely is my brewing lol. So here is my brew day.
-Bring water(tap) to strike temp - 169 is what the recipes have called for, I use BIAB calculator to get the amount. Frist 2 batched i combined strike and spare water and it was WAY to much.
-Mash for 90 mins @ 155, Ive read thats better for BIAB. My grain is double milled at LHBS. I usually only lose a couple degrees.
-Bring to boil and follow follow hop schedule. throw copper chiller in last 1/4 to sanitize it.
-Usually chill to 75 in about 30 mins, my hose water is pretty cold this time of year.
-Pitch yeast. Been using liquid yeast and have recently realized, thanks to this site, that I am most likely underpitching so I've added the equipment to make starters.
-stick fermenter in a corner in my house, Room temp around 67-69.
From what I'm reading I'm thinking the issue may be the later half of the brew day, making a starter I'm sure will help. But I'm starting to wonder if maybe the room is to hot for fermentation? I know fermentation can add some temp to the wort. I have a garage but its unstable, due to weather, and when its 35 outside i wonder if id be on the other side of the spectrum.
Any feedback, advice, your doin it wrongs are welcome. I've not had to dump any beer yet but haven't been waiting to get home and hit the tap either