Howdy

[mfgann]

New member here in Alabama. I've been lurking for a little bit and wanted to say hello. I got a Midwest Brewing Starter kit from my wife for Christmas. I've bottled my Autumn Amber Ale and have a Bavarian Hefeweizen in the fermenter. I'm looking forward to starting up a stout or porter next.

I think I may have botched my Amber Ale, as I was confused and thought the oxygen wash was sanitizer, and also added tapwater straight to the wort while it was cooling. I've tasted the bottled Amber Ale after 1 week in the bottle, and it has a strong sour taste. I know it could be just unfinished fermentation, but it seems extremely strong even for that (I couldn't drink more than half the bottle). I know the first advice is to let it settle out a few more weeks, so I'll try and be patient and then come back for a post-mortem if it is still tastes like apple cider.

Thanks for running such a great forum and I look forward to learning a lot more as I go!

-Matt

 

[TheCrackpot]

Welcome!

Depending on the overall quality of your tap water, that may or may not be a problem. I used to add water straight from the tap when I used to extract brew and didn't have any problems (that I know of).

The oxygen cleaner is another thing. Assuming you didn't rinse it, it may be the source of your off flavors (super accelerated oxidization?) Either way, don't let it get you down. Mistakes and bad batches, if used as learning experiences, always lead to better beer down the road.

 

[ncbrewer]

I certainly hope your amber isn't infected. If it is, you'll have to disinfect any equipment that came in contact with the infected beer to prevent more infected batches.
Welcome and good luck.

 

[mfgann]

Welcome!

Depending on the overall quality of your tap water, that may or may not be a problem. I used to add water straight from the tap when I used to extract brew and didn't have any problems (that I know of).

The oxygen cleaner is another thing. Assuming you didn't rinse it, it may be the source of your off flavors (super accelerated oxidization?) Either way, don't let it get you down. Mistakes and bad batches, if used as learning experiences, always lead to better beer down the road.

My tapwater always tastes fine to me, but I'm certainly thinking the next batch I run through I might try bottled water.

As for the oxygen cleaner, I did rinse it (making yet another potential for infection).

I have a Hefeweizen in the fermenter now. I knew of one guy at work that brews, and he told me there are close to 10 people there that homebrew. Guess it is a hobby that appeals to engineers.

Thanks!

 

[mfgann]

I certainly hope your amber isn't infected. If it is, you'll have to disinfect any equipment that came in contact with the infected beer to prevent more infected batches.
Welcome and good luck.

Well, all the bottles I've opened since have had a cider vinager taste. Not just in the background, but that is about all you can taste, so I'm pretty sure I had something happen. I opened one at about 5-6 days after bottling and it had good carbonation, but the flavor was there. It has been 11 days since bottling and they're all still sour and the carbonation is barely there anymore. We might not have capped them well enough since this is our first batch, but the sour flavor was there when I took the final hydrometer reading out of the fermenter. Just my bad luck, I suppose (that and poor sanitation).

I bought some Star San and generously applied it to everything as I did the Hefeweizen I have in the fermenter now, so I'm hoping it doesn't have the same issue. It isn't quite at the two week mark and I'm still getting bubbles out the airlock, so I'm trying to be patient about taking a sample.

If it turns out bad as well I might try the shock'n'awe move with a bleach solution soak before I replace everything plastic in my brand new kit. I don't think SWMBO would appreciate me having to do that.


Thanks

 

[ncbrewer]

Yes - bleach bomb and possibly replacing all plastic are the standard options. When I had an infection, I tried bleaching everything and replaced the small plastic items but not the bucket, but it didn't help (I use a plastic bucket fermenter). Then I replaced the bucket and it was fine. I didn't replace the bottling bucket, reasoning that it didn't contact the infection long enough to really set in good. Others have had success with the bleach method and didn't have to replace the fermenter bucket. YMMV. I considered filling the fermenter with 170 degree water for an hour to help kill everything, but haven't tried it.

Edit: Especially with plastic, the bleach concentration and contact time is important to prevent ruining the future beer with chlorophenols. Best info I could find is 1 Tblsp bleach per gallon for 15 minutes.

 

[Cyclman]

Bummer to have an off batch early, but anyhow- welcome to the hobby, and the group, from CO

Best way to learn is to brew, brew, brew. Soon, it'll be automatic- and delicious.

 

[mfgann]

Thanks for the welcome!

Yeah, it has me bummed that the first batch was bad. I'm hoping the fact that the bucket was new, and I star-sanned it like crazy may be enough to help the hefeweizen I have in it from being infected. I need a win here, so I can relax a bit.

I'm trying to wait till it is just before bottling day to open and sample/take a hydrometer reading. I used a white lab yeast (without a starter, yeah, I've read that was bad since then) and its still pushing an occasional bubble nearly two weeks later. Going to wait till the bubbles stop before I check.

If this one comes out bad I'm bleach bombing like crazy.

Thanks!