Bubble-n-Foam
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- Apr 17, 2008
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I'm new to homebrewing. My first batch just finished. It's an Irish Red Ale, but it taste like something is wrong with it. I just don't know what.
Here is the recipe I used:
Malt Extract: 6lbs Gold LME
Specialty Grain: 12 oz Carmel 40, 2 oz Special B, 2 oz Roasted Barley
Hops: 1 oz Cascade (aroma), 1 oz German Tradition (bittering)
Yeast: 1 package dry yeast
Heres what I did:
-First I steeped the grains. I didn't boil them, but I didn't know the exact steeping temp. I did that for 20 mins.
-Then I started the boil, added the malt, and brang it back to a boil.
-As soon as it started boiling again, I added the German Tradition Hops
-After 60 min, I added the Cascade.
-10 min later, I took off heat and let cool.
- I filtered as much as the hops out as I could with a strainer
-I added yeast and let it ferment in a plastic bucket for 2 weeks
-I added priming sugar and bottled it.
-I let it sit in the bottles for 2 weeks.
So now that you know what I did, maybe you could help me out.
I was trying to brew a smooth beer, similar to smithwicks, but what i got was a beer that just doesn't taste right. I'm no beer expert, so i don't know how to discribe it. It seems harsh not smooth. Taste bland? is that from the hops?
I brainstormed what i thought it might be... Could it be one of these?:
- It wasn't aged long enough?
- I used water right out of my facet (city water) (too many minerals, or chlorine?)
- I didn't use moss finishing (too much suspended protein?)
- I may have added the yeast when the mash was too warm (could that effect it?)
- I used dry yeast (would liquid yeast really make that much of a difference?)
- I didn't hydrate the dry yeast, i just poured it in the mash once it cooled down
- I only had one fermenter, so no second fermentation
Or is the bad taste from something else? Or is this what "real homebrew" is suppose to taste like?
I just need some anwsers, so my next batch turns out more to my likeing
Thanks
Here is the recipe I used:
Malt Extract: 6lbs Gold LME
Specialty Grain: 12 oz Carmel 40, 2 oz Special B, 2 oz Roasted Barley
Hops: 1 oz Cascade (aroma), 1 oz German Tradition (bittering)
Yeast: 1 package dry yeast
Heres what I did:
-First I steeped the grains. I didn't boil them, but I didn't know the exact steeping temp. I did that for 20 mins.
-Then I started the boil, added the malt, and brang it back to a boil.
-As soon as it started boiling again, I added the German Tradition Hops
-After 60 min, I added the Cascade.
-10 min later, I took off heat and let cool.
- I filtered as much as the hops out as I could with a strainer
-I added yeast and let it ferment in a plastic bucket for 2 weeks
-I added priming sugar and bottled it.
-I let it sit in the bottles for 2 weeks.
So now that you know what I did, maybe you could help me out.
I was trying to brew a smooth beer, similar to smithwicks, but what i got was a beer that just doesn't taste right. I'm no beer expert, so i don't know how to discribe it. It seems harsh not smooth. Taste bland? is that from the hops?
I brainstormed what i thought it might be... Could it be one of these?:
- It wasn't aged long enough?
- I used water right out of my facet (city water) (too many minerals, or chlorine?)
- I didn't use moss finishing (too much suspended protein?)
- I may have added the yeast when the mash was too warm (could that effect it?)
- I used dry yeast (would liquid yeast really make that much of a difference?)
- I didn't hydrate the dry yeast, i just poured it in the mash once it cooled down
- I only had one fermenter, so no second fermentation
Or is the bad taste from something else? Or is this what "real homebrew" is suppose to taste like?
I just need some anwsers, so my next batch turns out more to my likeing
Thanks