getting very discouraged with this hobby, pls help...

[FourSeasonAngler]

I used the EZ water calculator and tried to match an IPA profile I found online. With my additions to my tap water here are the numbers that it came out with:


Calcium - 101
Mag - 13
Sodium - 18
Chloride - 55
Sulfate - 235

It also calculated a mash ph of 5.52.
Any other ideas? I'm at a loss...

You're going to need lactic acid or acidulated malt to bring your mash into range for the grist you're mashing.

 

[Pelican521]

Yep, I know the water won't generate heat. I just want to now use my calibrated thermometer to see if the water is the same temp that my temp controller says it's supposed to be.

 

[J187]

If you use ice water, make sure you stir it and let it sit for a few mintutes. For it to hit 32, it needs to be well mixed and have a few minutes contact time.

 

[PrinceOfThePoint]

This may not be much help to you, but I brewed about 10 all-grain IPAs in a row, all were nice to drink but had a tendency to end up tasting similar and all darkened significantly after entering the bottle.

So, my not-really-helpful solution to brewing better IPAs? Keg them.... Worked incredibly for me, and while no one here can really know what your problem is, I would venture a guess that oxidation is responsible for the majority of what you feel is missing

 

[Pelican521]

hmmm, good point as mine always darken after being bottled for a while and all end up with a similar taste.

At bottling time, I was like, finally! this IPA is fantastic! I should have drank all 5 gallons right then and there.

So now my question is for those who bottle IPAs are they as good as you would like them to be?

Just trying to see if it's even possible to achieve a great IPA if one bottles.

 

[simnick]

Given the expense commercial brewers go to with auto purging, special sealing, bottling lines, I expect it is difficult to pull off as a home brewer. Based on pro brewer comments, hoppy IPAs seem to have really upped the sensitivity to oxygen in beer, so no one noticed the issue with (let's say) stouts. I know my Kegged IPAs are always better. And I find many kegged commercial IPAs are better than bottled as well.

 

[FourSeasonAngler]

I too have given up trying to bottle condition IPAs for the same reason. Even the sediment turns dark brown almost black after it sits in the bottle conditioning for a few weeks.

The taste is not quite astringent, but ... off. Hop character is reduced to simply bitter, and no amount of aging has corrected the matter.

If I ever decide to go back to bottling I will do so from the keg or devise a procedure to bottle under a blanket of CO2.

 

[Pelican521]

Well, maybe it's time to look into kegging... Can anyone recommend an inexpensive novice kegging system. In novice, I mean easy to use with not too many bells and whistles. Maybe something modular that I can add too down the road?

Thanks for the help!

 

[kingwood-kid]

You could try the Party Pig, which is to kegging what partial mash is to all-grain. It only holds about 2 gallons, but it's pretty cheap, doesn't need a CO2 source (other than the pouches) and easily fits into your fridge--it takes up less than half of a shelf. But it's not really something you can build on unless you just want to buy more of them.

 

[NaplesVin]

Well, maybe it's time to look into kegging... Can anyone recommend an inexpensive novice kegging system. In novice, I mean easy to use with not too many bells and whistles. Maybe something modular that I can add too down the road?

Thanks for the help!

I am a fairly new brewer and I was kinda day dreaming of the future.... With that being said I've had my eyes on this kit... but it has everything you'd need which can be a problem since it seems you have everything minus the kegging equipment.... http://www.homebrewing.org/Beginning-Homebrew-Kit-Upgrade-4-with-keg_p_1707.html

I kinda have been bouncing around these sites looking at their various kegging systems...
Midwest supplies: http://www.midwestsupplies.com/kegging.html
Northern Brewer: http://www.northernbrewer.com/shop/brewing/kegging
Homebrewing: http://www.homebrewing.org/Kegging-Equipment_c_23.html

They have treated me very well so far... Also, if you have any local home brewing shops you should stop in and see what they have to offer! Good luck

 

[plumber_bob]

I've skimmed a few responses but not all.
My main thinking is,... do your friends and others who try your beer like it?
I never enter my beer in contests. I judge my beer by the reaction I get from real people. plus keep in mind that there are 2 kinds of beer drinkers. The ones that think that the BMC types rule,... and then the true beer drinkers.

Also keep track of the fact that if YOU like your beer, then you're good. You should be brewing for you 1st! IMO. I do. I brew to get beer I like,... I don't care if others like it,... but it's good if they do.

I can relate to wanting to gauge your brews as compared to others,... but the competition thing is something I have issues with in the home brewing arena.
People worry too much about what others think.

I've found that when I brew what I like, I like what I've brewed. End of story.

After all I ain't trying to start a brewery, or compete. I just wanna brew some damned good brew for me.

pb

 

[petey_c]

Opinions are like @ssholes, everyone has one.

Everybody seems to forget the second part of this expression, "...everyone has one and they all stink!"

 

[riderkb]

The judges comment about a mineral taste may have lead you down the wrong path. In my experience, water chemistry makes relatively subtle changes in your beer. If you have a serious flavor flaw then I would bet that it a fermentation problem. Checking your thermometer was a good move.
To isolate the problem you might consider brewing a very simple, medium gravity ale and concentrate on getting nice fresh malt favors. You can't exactly do a PM SMASH, but that is the right idea. You can pretty much eliminate yeast problems by using dry yeast, too. In the old days dry yeast was dreadful, but today's S-05 is very good. The only good reason to use a liquid now is to get unusual strains that are not available dry.
A four pound mash plus three pounds DME, two or three hop additions, a packet of yeast and you are good to go. Try to get it into bottles ASAP and skip the dry hopping. Strong fermentation and freshness are key.
Are you using an oxygen stone? If not then get one, it makes a huge difference. Got to keep the yeast happy. If the yeast ain't happy, ain't nobody happy!


Sent from my iPad using Home Brew

 

[Marc77]

Everybody seems to forget the second part of this expression, "...everyone has one and they all stink!"

If we're going that route, you forgot the 3rd part. ", but mine."