My First batch SUCKED! Question?

[SomeGuy62]

Ok, I am new here. I used to brew at the Intermediate level about 20 years ago. So my son wanted to do it and i offered to show him . I bought some new gear and pulled out the Charlie Papazian book and found what used to be my favorite beer. That is Rocky Racoon Crystal Honey Lager. I followed the recipee to a tee, except for 3 things.
- I added 1 pound of Crystal malt to the boil
- I THINK i used clover honey, but i'm not sure.
- the yeast packet didnt say if it was ale or lager yeast.

After the boil, i let it cool and started the primary fermentation in the barrell and it took off for for about 3 days only. I transferred it to the secondary fermenter and put the fermentation lock on. there was a bubble every 20 seconds. Oh, i should say the Specific Gr before fermentation was about 1.040 , and after primary fermentation it was 1.010. But it seemed like it didnt even need the 2nd ary fermentation. Which I thouught was strange.

I t is stil in the 2ndary and ther's no sediment at the bottom. I havent bottled it, yet but i'm wondering why it behaved so strange.

Any thoughts.

Ian

 

[tjmac5071]

Did you steep or boil the crystal malt? How do you know it sucks if it is still in secondary? Gravity samples? Do you remember the name of the yeast that you used? I'm guessing dry so was it a red, blue, yellow or other color packet?

 

[flars]

How did the SG sample taste?

 

[RM-MN]

Without knowing the yeast you used it's hard to give specific advice but the fact that it only took 3 days to go from 1.040 to 1.010 suggest that you let it ferment a bit too warm. There isn't generally a good reason to move the beer to secondary although in your case you may not have had a way to have an airlock without doing so. Many of us ferment in HDPE plastic buckets with a lid that allows an airlock so we can just leave the beer there until it is done. Then we also check the variety of the yeast so we can find the appropriate temperature range and ferment the beer at the cool end of that range.

 

[unionrdr]

Adding crystal malt to the boil won't be good. Crystal malts must be steeped or added to a mash, in the case of AG or PM. Boiling will likely add a lot of tannins from the grain husks. The type of yeast & temp range is important as well. what did you use?

 

[madscientist451]

There are a few things you mentioned that could cause your beer to be undesirable:
1. Adding malt to the boil.
2. Using a lager yeast but not fermenting at the appropriate temperature preferably below 50 degrees F
3. The Same with Ale yeast, but its more forgiving, you still need to be in the low to mid 60's F.
4. I'm not sure what your phrase "fermenting in the barrel" actually means, but the wort should have been transferred to a sanitary bucket or carboy with an airlock. If you are doing a barrel fermentation, you need to do a few things to the barrel to get it ready.
My comment at this point is to go on YouTube and check out all the videos on how to get started brewing and read John Palmer's book "How to Brew" that you can download for free, just search for it on Google.
Its great that you and your son can brew together, try again soon, maybe he'll catch the brewing bug and keep you supplied with craft brew into your golden years. Cheers!

 

[SomeGuy62]

How did the SG sample taste?

Smelled funny and may have tasted alright, i dont know i havnt done this for a long time.

 

[SomeGuy62]

Did you steep or boil the crystal malt? How do you know it sucks if it is still in secondary? Gravity samples? Do you remember the name of the yeast that you used? I'm guessing dry so was it a red, blue, yellow or other color packet?

I steeped the crystal in a cheesecloth bag during the boil.

 

[SomeGuy62]

Adding crystal malt to the boil won't be good. Crystal malts must be steeped or added to a mash, in the case of AG or PM. Boiling will likely add a lot of tannins from the grain husks. The type of yeast & temp range is important as well. what did you use?

Okay so do you mean that i would steep the crystal malt after the boil cools down?

 

[Tiber_Brew]

Adding crystal malt to the boil won't be good. Crystal malts must be steeped or added to a mash, in the case of AG or PM. Boiling will likely add a lot of tannins from the grain husks.

This. Boiling husks will definitely impart a pungent tannic harshness.

 

[Tiber_Brew]

Okay so do you mean that i would steep the crystal malt after the boil cools down?

Steep the crystal malt in the wort before the boil at about 150-155F for about 20 minutes, then bring the wort up to boil.

 

[SomeGuy62]

Adding crystal malt to the boil won't be good. Crystal malts must be steeped or added to a mash, in the case of AG or PM. Boiling will likely add a lot of tannins from the grain husks. The type of yeast & temp range is important as well. what did you use?

I dont have the packes anymore so I just dont know what the yeast was. when it dawned on me that I should have checked, it was already too late and i looked at the packaging , and there was just now way of telling whether it was an ale or lager yeast.

 

[sabotenfighter]

You should steep the crystal in 67-70C water before the boil. Doing it after the boil would likely lead to a lacto infection (sour beer).

 

[SomeGuy62]

I dont have the packes anymore so I just dont know what the yeast was. when it dawned on me that I should have checked, it was already too late and i looked at the packaging , and there was just now way of telling whether it was an ale or lager yeast.

Well , I may as well go ahead and bottle it.

 

[SomeGuy62]

thank you everyone!!!