I've had some issues (diaceytl?) with my recent brews and could use some assistance sleuthing the problem. These are my 8th (Black Lager) and 10th (Robust Porter) beers. Incidentally, I made a Belgian Wit in between that had its own issues - medicinal aroma/flavor. I used a bleach solution that I may not have rinsed enough. I normally use StarSan.
There were several differences in the brew process for the Lager and Porter, yet they taste terribly similar.
Black Lager:
8 gallons Local Water (very hard) filtered with Chlorine filter
8 lbs grain (Pilsen, Wheat, Black, Choc, Roasted Barley)
.75 oz Perle at 60 min
OG: 1.046
FG: 1.013
Yeast: Failed fermentation with out of date San Francisco Lager Yeast (several days no activity), Finished with WLP830 at 55F.
3 weeks in primary, Lagered in Keg for 3-4 weeks.
Robust Porter:
5 gallons local filtered water, diluted with 3.5 gallons Distilled
12 lbs grain (American 2-row, 60L Caramel, Vienna, Black, Choc, Oat, 1/2 lb light DME to hit gravity)
1 oz Marynka at 60 min
.5 oz Marynka at 20 min
1 oz Marynka at 5 min
OG: 1.056
FG: 1.013
Yeast: Cali Ale WLP 001. Used starter. Ferm started fast.
3 weeks at 66-68. Cold crash for a couple days.
Similarities between the two:
BIAB in in 40qt Aluminum Winco
Hops in hop bag
90 minute boil
Cooled with Wort Chiller
Fermented in plastic bucket
Served from well cleaned, sanitized corny keg and picnic tap.
Both have a oily? mouthfeel, sweet? taste to them. Certainly the Lager did not have the clean crispness you expect from a Lager.
Any advice? I'm kind of getting despondent here with three failed brews in a row.
There were several differences in the brew process for the Lager and Porter, yet they taste terribly similar.
Black Lager:
8 gallons Local Water (very hard) filtered with Chlorine filter
8 lbs grain (Pilsen, Wheat, Black, Choc, Roasted Barley)
.75 oz Perle at 60 min
OG: 1.046
FG: 1.013
Yeast: Failed fermentation with out of date San Francisco Lager Yeast (several days no activity), Finished with WLP830 at 55F.
3 weeks in primary, Lagered in Keg for 3-4 weeks.
Robust Porter:
5 gallons local filtered water, diluted with 3.5 gallons Distilled
12 lbs grain (American 2-row, 60L Caramel, Vienna, Black, Choc, Oat, 1/2 lb light DME to hit gravity)
1 oz Marynka at 60 min
.5 oz Marynka at 20 min
1 oz Marynka at 5 min
OG: 1.056
FG: 1.013
Yeast: Cali Ale WLP 001. Used starter. Ferm started fast.
3 weeks at 66-68. Cold crash for a couple days.
Similarities between the two:
BIAB in in 40qt Aluminum Winco
Hops in hop bag
90 minute boil
Cooled with Wort Chiller
Fermented in plastic bucket
Served from well cleaned, sanitized corny keg and picnic tap.
Both have a oily? mouthfeel, sweet? taste to them. Certainly the Lager did not have the clean crispness you expect from a Lager.
Any advice? I'm kind of getting despondent here with three failed brews in a row.
