I tried to brew my first batch ever 2 days ago. I started with a 5 gal chocolate milk stout. Being my first time I overlooked some details and after doing research it seems like the beer is gonna taste terrible. I boiled my wort for 1 hour with the lid closed and I didnt treat the chlorine in the tap water. I also read and heard that baton rouge tap water is amazing so I dont know if it may or not affect. Do you guys think I should lose hope of getting a tasty beer?
Is my beer ruined?
- Thread starter rquinonez
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Redlantern
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Normally you will find that we need a LOT of info to even begin stabbing at answers to your question.
Generally speaking - unless you absolutely KNOW that is is messed up - always run the batch through.
Covering the boil is interesting as it makes me wonder how you did not boil over and what your Final Gravity was.
Still - run it and see what you get.
On the chance it is drinkable, you still have beer.......
maybe not the best beer, but you still have beer
Generally speaking - unless you absolutely KNOW that is is messed up - always run the batch through.
Covering the boil is interesting as it makes me wonder how you did not boil over and what your Final Gravity was.
Still - run it and see what you get.
On the chance it is drinkable, you still have beer.......
maybe not the best beer, but you still have beer
dstockwell
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Was this extract or all grain. Leaving the lid on during the boil (all grain) could lead to off flavors (cooked corn).
jrgtr42
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Defintely there are some errors here, but personally I would let it ride and see what happens.
It's hard to completely ruin beer-in-process to the point it is completely undrinkable, and unless you need the space and fermenter, you don't lose anything by letting it ferment out.
Give it the time to finish, sample it then, and go from there. Also, unfermented will taste different from finished product. I think the biggest error is the lid left on. I never bother to treat chlorine, and I make perfectly fine beer. That part is overstated, IMO, unless you have super-high levels.
It's hard to completely ruin beer-in-process to the point it is completely undrinkable, and unless you need the space and fermenter, you don't lose anything by letting it ferment out.
Give it the time to finish, sample it then, and go from there. Also, unfermented will taste different from finished product. I think the biggest error is the lid left on. I never bother to treat chlorine, and I make perfectly fine beer. That part is overstated, IMO, unless you have super-high levels.
flars
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You may be okay on both the water and boiling with the lid on.
If you don't notice any chlorine smell in a glass of drinking water the chlorine level may be so low it will not produce a band aid off flavor in your stout. If a low level band aid flavor does develop the flavors of the stout may mask it.
Boiling with the lid on risks the corm flavors of DMS. The risk is greatest when all of the malts in an extract brew are Pilsen malts. The precursors to DMS can be reformed during the boil and then captured if the lid is on the kettle.
With this brew you're probably at a greater risk for off flavors by fermenting at an inappropriate temperature for the yeast you are using.
What is your yeast and the temperature of the fermenting beer?
If you don't notice any chlorine smell in a glass of drinking water the chlorine level may be so low it will not produce a band aid off flavor in your stout. If a low level band aid flavor does develop the flavors of the stout may mask it.
Boiling with the lid on risks the corm flavors of DMS. The risk is greatest when all of the malts in an extract brew are Pilsen malts. The precursors to DMS can be reformed during the boil and then captured if the lid is on the kettle.
With this brew you're probably at a greater risk for off flavors by fermenting at an inappropriate temperature for the yeast you are using.
What is your yeast and the temperature of the fermenting beer?
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Frodo
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Those are definitely not errors to worry about at this stage. Leaving the lid on could lead to dimethyl sulfide but it would be harder to taste in a stout, and treating for chlorine is more relevant to all grain brewing. Relax and have high hopes.
The chlorine is imperceptible. I am using irish ale yeast probably but its definitely ale yeast (the guys at the brew shop picked it for me). I am fermenting at a stable 65 F give or take 2 degrees every now and then when I have to adjust the thermostat.
since you're only having steeping grains, it should not be too bad dms wise, outside of maybe having too little boil off.
if your fermenter volume is about 5 gallons, you'll be fine, and the chlorine might be covered by the stout flavour.
Fermentation temperature is more likely to really ruin a beer.
if your fermenter volume is about 5 gallons, you'll be fine, and the chlorine might be covered by the stout flavour.
Fermentation temperature is more likely to really ruin a beer.
Cavpilot2000
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Based on the later details you provided, it sounds like everything will be just fine.
You should expect to make a few mistakes your first few batches. And when you have major process changes like going all-grain, you will make mistakes too.
But as someone else said above, the process is extremely forgiving, especially with a full-flavored beer like a stout (it becomes less so when aiming for a more delicate style like a Pils or Kolsch).
In the immortal words of the Master:
Relax, don't worry, have a homebrew. (or a purchased brew until your homebrew finishes).
You should expect to make a few mistakes your first few batches. And when you have major process changes like going all-grain, you will make mistakes too.
But as someone else said above, the process is extremely forgiving, especially with a full-flavored beer like a stout (it becomes less so when aiming for a more delicate style like a Pils or Kolsch).
In the immortal words of the Master:
Relax, don't worry, have a homebrew. (or a purchased brew until your homebrew finishes).
On another discussion I learned about the ugly baby effect. It means that because this is your beer it will taste better than it is. I think that's a good thing. My first beer objectively wasn't that great, but it wasn't that bad either. I loved that beer and would happily drink a pint of it today. Embrace your first beer. Love that ugly baby. Note your perceived mistakes and learn from them. For me that's the whole fun of it.
dwhite60
Well-Known Member
You will be fine.
Like others said, just let it ride.
Since it is a stout I'd give it at least four if not six weeks in the bottle
before passing any judgment on it.
All the Best,
D. White
Like others said, just let it ride.
Since it is a stout I'd give it at least four if not six weeks in the bottle
before passing any judgment on it.
All the Best,
D. White
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