Ionya said:
I thought the beer was bottled weeks ago. I'm confused I guess. It seems like you're talking about two batches. Only try this method if the beer is fully carbed and has been in bottles for a month (which I thought they were).
First brew - off taste
- Thread starter Ionya
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I thought the beer was bottled weeks ago. I'm confused I guess. It seems like you're talking about two batches. Only try this method if the beer is fully carbed and has been in bottles for a month (which I thought they were).
If it gets worse then its an infection. It's really that simple. If it stays the same or subsides then it is something else. Extract beer does not have to taste this way. Hopefully your wheat will be much better.
I would hesitate to argue that temps aren't a problem, because they certainly can be, and improper fermentation temps is possibly the biggest mistake new brewers make.
But after looking at his fermentation schedule I don't see anything that would cause a problem. He got the temp down at the start and kept it there for 2 weeks, by which time nearly all of the sugar would have been converted and the yeast already started working on cleaning up. Those first several days are the most critical to the flavor of the beer, and even if the temp went up later, it wasn't so high to cause a problem.
And I'd disagree that extract is more susceptible to fermentation temps than AG beer. What difference does it make? Always ferment at the lower end of the yeast's optimum range for a cleaner flavor. That's the case for all beer.
Surely it would be better to use a full boil if you have the kettle capacity, and to do a late extract addition method, but it's not a huge deal if you can't. It certainly won't make a beer that you can't stand to drink.
But after looking at his fermentation schedule I don't see anything that would cause a problem. He got the temp down at the start and kept it there for 2 weeks, by which time nearly all of the sugar would have been converted and the yeast already started working on cleaning up. Those first several days are the most critical to the flavor of the beer, and even if the temp went up later, it wasn't so high to cause a problem.
And I'd disagree that extract is more susceptible to fermentation temps than AG beer. What difference does it make? Always ferment at the lower end of the yeast's optimum range for a cleaner flavor. That's the case for all beer.
Surely it would be better to use a full boil if you have the kettle capacity, and to do a late extract addition method, but it's not a huge deal if you can't. It certainly won't make a beer that you can't stand to drink.
Do you know anything about the water you used to brew with? Was it a local supply? Ground source? Bottled? Certain minerals and additives in your water can greatly affect the flavor of your beer, and it can vary by beer style as well (Dark grains vs light grains) as the roast flavors and hop flavors are perceived with the help of the minerals in the water.
And you can feel free to send me a bottle or two to taste for you. I'm always open to sampling beer! Or enter it into a competition and see what an expert taster can tell you.
And you can feel free to send me a bottle or two to taste for you. I'm always open to sampling beer! Or enter it into a competition and see what an expert taster can tell you.
cyclonite
Well-Known Member
+1
1) Oxy Clean to remove labels (I keep a chest cooler in the garage and drop labeled bottles in there until it reaches critical mass).
2) Thoroughly spray with water to rinse (I use a JET bottle rinser from the hose).
3) StarSan to sanitize for bottling day (Vinator is your friend - totally worth the $20 or so).
1) Oxy Clean to remove labels (I keep a chest cooler in the garage and drop labeled bottles in there until it reaches critical mass).
2) Thoroughly spray with water to rinse (I use a JET bottle rinser from the hose).
3) StarSan to sanitize for bottling day (Vinator is your friend - totally worth the $20 or so).
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