Greetings from Socal!

[wildman14]

Brand new brewer (3 batches in) just tryin to figure things out..

Just bottled a batch of summer ale 2 weeks ago. 1st and secondary used. Sampled today, and am noticing off flavors, and almost no carb. Was very careful w/ sanitation, and used carb drops. So it's a 2 part question... Any ideas?

 

[BrewWNC]

Welcome wildman14.

What was the recipe, steps used, fermentation temps...?

What type of off flavor?

The "off flavor" may be be something that will fade over time.

Side note: Secondaries are not really necessary for many beer styles.

Low carbonation could be just because it has only been two weeks. If it not carbed in two more weeks I'd worry. The fact that it is carbing (it sounds like you got some carbonation) is sign that it is carbing.

 

[wildman14]

Thanks for the quick reply BrewWNC.

It was a Brewers Best extract kit. Followed all steps per instruction. (other than steeping the orange/lemon rind rather than adding it to the wort) Used a chiller and brought the temp down to 80 before pitching. (used white labs liquid)

Fermented in a dark closet that stays relatively cool. Checked gravity b4 transferring to secondary, and it was complete.

Off flavor is in the finish.

 

[BrewWNC]

Was there anything odd about this brew that differed from the others you have done?

Did it smell funny during fermentation"?
Did it look infected at anytime?
How long in primary and secondary?
Could the beer have been exposed to oxygen for a extended amount of time after the fermentation?

You may be getting a green beer off flavor.

"Relatively cool" might just be too high if the ambient room temp is around 68 then the beer could actually be fermenting around 73-78-which would be high for most yeast. This could produce off flavors. 80 is kind of high for pitching as well.

Without knowing the yeast, gravity readings, specific information about the off flavor, etc., Id just suggest letting it sit from another week or two and see what happens.

Can you describe the off flavor.

These cards might help:

http://www.bjcp.org/docs/OffFlavorFlash.pdf

 

[wildman14]

No off smells or infection noticed. Took gravity after 1 week in primary (1.020) while transferring to secondary. Did a week on each, the 2 in the bottle. Used White Labs at room temperature, and More Beer carb drops... Oh and I made sure O2 exposure was limited.

Like u said, may have to just wait it out..

 

[poptarts]

It finished at 1020? thats pretty high. and it has off flavors because your yeast got to hot and sweated BO into your beer. it will crab just give it time.

 

[wildman14]

Guess I was paranoid about prolonged O2 exposure, so I hurried the pitch. Aside from the carbing, do you think the off flavor will condition out?

 

[poptarts]

does the off flavor taste like plastic? and you want to add as much o2 as possible before pitching yeast. Share and stir the crap out of it before you toss your yeast in and make sure to keep the temp of your wort below 70, and note that wort temp when it is fermenting can get like 10 over room temp so look into fermentation control techniques. swamp coolers are something anyone can do but i highly recommend a fridge with a stc-1000 if you have the room.

 

[BrewWNC]

Great advice from the other posters. I think you'll be fine with some time.

But consider dropping the use of a secondary (unless using fruit, etc.) and keeping the beer in a primary for at least 3-4 weeks before racking. That gives the yeast time to clean up.

You can dry hop in the primary as well.

Also consider starting the fermentation at low temps for the yeast strain and raising the temp. With most ale yeasts, I like to hold fermentation in the low 60's and then let the temp rise to the high 60's as fermentation subsides. Then cold crash when fermentation completes followed by dry hopping.

I know we are hitting you with a lot of suggestions but it is because we want to help you make the best beer possible and the small details can really help. Of course there will always be a few who disagree.

 

[wildman14]

The fact that you guys take the time is awesome...I appreciate all the suggestions.

So secondary is unneeded? Happy to skip a step, just heard it would help clarify the final product. I have an IPA in my primary now, so I'll try it with that one...

 

[Konadog]

Like everyone has mentioned, I think your biggest issue is with pitching and fermenting temps. Get these down into the proper ranges and your beer will be much, much better. Once you get that part down, I'm sure you'll find something else (we all do) to pick apart.

Welcome to HBT!

 

[wildman14]

Yeah living on the surface of the sun makes it difficult this time of year. Pitching shouldn't be a problem, but fermenting in low temps might be tricky.

Thanks Konadog

 

[poptarts]

get a big bucket, like a keg ice bucket, and fill it with water and then you can trade out frozen 1 and 2l soda bottles of water in the morning and the evening you will be able to keep it in the 60s

 

[BrewWNC]

Im not sure if you dry hop but dont be afraid to put a couple ounces (whole or pellet) in a muslin bag and drop them into primary with the IPA. If you already dry hop ignore this.

Depending on the type of fermentation vessel, you can just drop the hops (whole cones or pellets) into the fermenter- preferably in a muslin bag with marbles to weigh it down and make clean-up more manageable.

Don't sanitize the hops, just the bag and the marbles.

 

[wildman14]

Hopping the batch I have fermenting now, or are you referring to the next time I brew an IPA?