in a bit of strife!

[clm]

hi all!

on to my 4th brew...becoming quite an obsession!
this one is supposed to be similar to a newcastle brown ale (i found it at Dan Murphy's - & really liked it!)
quite an interesting process as this is the first brew that i've employed a 'boil'...

here's the recipe that i used...

* 200g Crystal grain - milled

* 1kg Light Malt extract Liquid

* 250g Wheat malt - dry
* 1.5kg dry Light Malt ext
* 250g golden syrup
* 250g brown sugar

* 25g Goldings hops
* 25g Fuggels hops

* 1.7kg Black Rock Nut Brown Ale

* Safale S-04 yeast


Steep the grain (in bag) for 30 mins in 2 lt ~65c deg water, rinse grain with 2 cups boiling water. Turn off heat & add liquid malt extract, stirring constantly. Add 1L H2O & bring it to the boil - remove from heat or use spray bottle to avoid boil over. Ten minutes after hot-break, add 1/3 the Goldings hops and boil for 15 minutes, then add the other 1/3, boil for 15 minutes. Add the other 1/3, boil for 15 minutes. Turn the heat off, add the sugar, malt and the Fuggles hops, and let it sit for 10 mins.
Then strain the whole lot into fermenter, add another 2 litres boiling H2O & add the black rock LME & other ingredients while hot & dissolve. Then fill to 21 litres with H2O. Add yeast, and wait.

so far, so good!...


...until :huh:


it bloody well smells like paint stripper!

i took a sample after 3 days to test it & it's sg (1042)
i tasted it & it bloody well tastes like paint stripper!

the only positive is that it is brown...
any ideas?
is this brew to be sent to the local hazmat unit or what?
can it be saved?

it's been brewing for 10 days now & the smell has lessened very slightly.
the sg has remained at 1030 for the last 3 days & the airlock has really started slowed down.

it tastes worse than ever!
& there is a hell of a lot of 'chunky' sediment coming out too.

is there any hope for this brew or is it a complete dud?
anyone got any suggestions or ideas...?
i spent quite a bit of $ on this batch & it would be a shame to have to chuck it & write it off as part of the learning curve!

think i might go back to simple can recipes...

 

[IrregularPulse]

It's only 10 days old!!! It most likely is going to smell and taste bad.

Put the lid back on and come back in about 3-4 weeks, give it another taste. Even then don't judge it.
The 'chunky" sediment is the kraussen falling back out. That is normal.
In the future, brew your beer, pitch your yeast, then don't even look at it for 2-3 weeks.

 

[Reelale]

hi all!

on to my 4th brew...becoming quite an obsession!
this one is supposed to be similar to a newcastle brown ale (i found it at Dan Murphy's - & really liked it!)
quite an interesting process as this is the first brew that i've employed a 'boil'...

here's the recipe that i used...

* 200g Crystal grain - milled

* 1kg Light Malt extract Liquid

* 250g Wheat malt - dry
* 1.5kg dry Light Malt ext
* 250g golden syrup
* 250g brown sugar

* 25g Goldings hops
* 25g Fuggels hops

* 1.7kg Black Rock Nut Brown Ale

* Safale S-04 yeast


Steep the grain (in bag) for 30 mins in 2 lt ~65c deg water, rinse grain with 2 cups boiling water. Turn off heat & add liquid malt extract, stirring constantly. Add 1L H2O & bring it to the boil - remove from heat or use spray bottle to avoid boil over. Ten minutes after hot-break, add 1/3 the Goldings hops and boil for 15 minutes, then add the other 1/3, boil for 15 minutes. Add the other 1/3, boil for 15 minutes. Turn the heat off, add the sugar, malt and the Fuggles hops, and let it sit for 10 mins.
Then strain the whole lot into fermenter, add another 2 litres boiling H2O & add the black rock LME & other ingredients while hot & dissolve. Then fill to 21 litres with H2O. Add yeast, and wait.

so far, so good!...


...until :huh:


it bloody well smells like paint stripper!

i took a sample after 3 days to test it & it's sg (1042)
i tasted it & it bloody well tastes like paint stripper!

the only positive is that it is brown...
any ideas?
is this brew to be sent to the local hazmat unit or what?
can it be saved?

it's been brewing for 10 days now & the smell has lessened very slightly.
the sg has remained at 1030 for the last 3 days & the airlock has really started slowed down.

it tastes worse than ever!
& there is a hell of a lot of 'chunky' sediment coming out too.

is there any hope for this brew or is it a complete dud?
anyone got any suggestions or ideas...?
i spent quite a bit of $ on this batch & it would be shame to have to chuck it & write it off as part of the learning curve!

think i might go back to simple can recipes...

It's possible that you extracted some tannins from the grain by rinsing with boiling water. Anything over 76c sparge water will have a tendency to extract tannins. You may be tasting the astringency from the tannins. You don't mention what temperature you pitched your yeast at. All extracts are usually added in the boil kettle, yet you added 1.7 kg into the fermenter?? Lastly, you've got quite a ways to go to hit your final gravity. 1.030 is not finished yet. You probably want it down to 1.012 or below, depending on the recipe.

 

[DrawTap88]

Don't sweat it. I just brewed a brown ale and it smelled much the same way (I didn't taste mine). It's currently in bottles and I'll be able to taste it in about a week and a half.

 

[Sacdan]

+1 on giving it more time. Give it at least 3-4 weeks in the primary.

 

[clm]

It's possible that you extracted some tannins from the grain by rinsing with boiling water. Anything over 76c sparge water will have a tendency to extract tannins. You may be tasting the astringency from the tannins. You don't mention what temperature you pitched your yeast at. All extracts are usually added in the boil kettle, yet you added 1.7 kg into the fermenter?? Lastly, you've got quite a ways to go to hit your final gravity. 1.030 is not finished yet. You probably want it down to 1.012 or below, depending on the recipe.

reelale, the 'boiling' water was cooled before rinsing. the yeast was pitched at 24c & the 1.7 added into fermenter was a kit can...i was lead to believe that this was already 'processed' & not meant to go into the boil???

anyway, i'd like to thank everyone for their replies!
much appreciated & yes i will be leaving it in the primary for at least another week!

thanks again!

 

[clm]

I bottled this little beast yesterday.
had been in primary for close to 1 month due to having to go to hospital for surgery...but I think this one turned out ok!
fg stopped at a steady 1028...

 

[Pommy]

I didnt catch you OG anywhere but 1.028 is very high, in the least it will be sweet but you may have a problem with a stalled fermentation. I think the best thing to do is keep them somewhere safe in case the bottles start to explode and taste one in two weeks to see what is happening. Good luck, and now you have taken the big step forward please dont go back Even if it doesnt work out you will look back and treasure the memories of learning the craft. Too many people get put off by making mistakes early but you will improve quickly.

 

[DrawTap88]

Hope your surgery went well.

I have been drinking mine for the past two weeks. (Sorry for not getting back with an update). Everyone likes it, and it no longer smells funky.

Glad yours is going well.

 

[clm]

I didnt catch you OG anywhere.

Pommy, the OG was 1056. & an extra pack of yeast was pitched after 3 days.
I always double pitch yeast now..seems to make the beer better?
Also, all my brews have ended up with high FG's. haven't had a bomb yet!
Cheers!

oh & the surgery went well!:rockin: