How often do you brew something and it turns into something els
- Thread starter Mrcmb
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It happens from time to time. There is a brew pub near me that was trying to brew one style and it came out more like something else. It is now their flagship beer.
Not trying to sound arrogant, but never. Do you use brewing software to plan the recipes?
Velnerj
Simul justus et potator
This happens a lot to me. Not that it flops styles but just doesn't always taste as I expected. Sometimes it's due to some flaw/off flavor. Other times an ingredient comes out too strong or too weak. The beer I am currently working through was a kveik yeast beer and the yeast bite is so strong it's nearly undrinkable.... Other times it may be a happy accident. I fermented a Belgian golden strong without temp control and it came out beautifully, made the same beer using temp control and was a sulfur bomb...
I've been brewing more than three years now but only brew about 5-6 times a year so I still have a lot to learn.
I've been brewing more than three years now but only brew about 5-6 times a year so I still have a lot to learn.
" yeast bite is so strong it's nearly undrinkable "
From what I've read this is typical. Give it time.
For the sulfur problem, perhaps the following is helpful?
http://beerandbrewing.com/off-flavor-of-the-week-sulfur/
From what I've read this is typical. Give it time.
For the sulfur problem, perhaps the following is helpful?
http://beerandbrewing.com/off-flavor-of-the-week-sulfur/
Velnerj
Simul justus et potator
Can you point me to some of the material you've read on kveik yeast bite? I haven't been able to find much on it. It's been just over a month in the keg without much improvement... How much time do I give it?
Kveik yeast is the latest, hottest thing since sliced bread. Was either a BYO, AHA or Craft Beer & Brewing article.
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I have that problem currently with one of my beers. Brewed an America wheat with Kveiking...the yeast bite was bad while young but going on almost a month in the keg it has mellowed dramatically and stating to taste good!
SouthBounds
Well-Known Member
I've learned to not name a beer until I have had some...
rsquared
Well-Known Member
A thread where hop utilization came up reminded me of a beer that I had this happen.
I'd been brewing all grain for a while, and my girlfriend wanted to learn to brew (and be able to do all the work herself) so we started with extract. Her second beer was an Irish Red kit, and seeing how I had the equipment to move from stovetop to full volume on propane we opted for that. Of course, the recipe didn't have a full volume version, it was a suggestion I made on the fly. What I forgot about was that the decrease in gravity (more diluted at full volume) meant an increase in hop utilization. What should have been an Irish Red felt closer to a Red IPA, but with a little too much malt backbone behind it.
I'd been brewing all grain for a while, and my girlfriend wanted to learn to brew (and be able to do all the work herself) so we started with extract. Her second beer was an Irish Red kit, and seeing how I had the equipment to move from stovetop to full volume on propane we opted for that. Of course, the recipe didn't have a full volume version, it was a suggestion I made on the fly. What I forgot about was that the decrease in gravity (more diluted at full volume) meant an increase in hop utilization. What should have been an Irish Red felt closer to a Red IPA, but with a little too much malt backbone behind it.
You don’t. I got the recipe off of beer smith3 . See attached
