My first brew,Well.....

[Bulls Beers]

I was excited about my first batch and it turned out not good. I think i did everything right. It smells good,. It tastes good, but the after taste is brutal...It looks good, but yikes. I can't get past tht that taste.

I feel bad because i really like homebrewing. I'm making a Kolsch right now. It's in the secondary. I tried it when i transfered it to the secondary and it tasted good. Much better than the first.

Have any of you guys have a batch that wasn't that good? Was your first batch good? I'm bottling my second batch this weekend. I hope it's ok.

 

[Blender]

My first batch was not so good either,it was a Coopers based kit with corn sugar for half the fermentables. I tossed a lot of it. The 2nd batch was much better so i kept at it.
I actually had a really poor brew about a month ago and I do not know what happened, it had a terrible metallic taste and I had to toss most of that batch as well.

 

[Iordz]

My first brew (extract) was alright, I guess. My second was all grain and it was bad, it made me feel kind of down. But I stuck with it, because I love the whole process. Now my beers are great and, most important of all, I'm having lots of fun making beer because I'm brewing with passion! I think if you stick with it and really try brewing with a passion, it will come through in your beers.

 

[Jekster]

My first beer wasn't to my taste, but others liked it. Second I haven't tasted yet and my third completely sucked. I don't know whether it has massive LME twang or if it's infected, but it has a slight hint of plasticyness. My fourth beer was a pumpkin Ale that I love and think is better than any pumpkin beer I tried this season. I'm waiting to try my fifth, sixth and seventh batches.

Just take it and realize that like any other hobby it takes time to understand the process, get your groove and learn how to do things right. Heck, if I quit cooking because I burnt a few things in the start I would never be the cook I am today.

 

[cubbies]

Whether it is your first brew, or your 100th brew, you are bound to have bad batches from time to time. Not knowing your process and ingredients, it is hard to give any real advice. However, things to look out for are LME, particularly old LME, has what most people describe as a twang. I know I can taste it. Doesn't exactly taste bad per se, but you can definitely tell when a beer was made with LME. Also, watch your fermentation temps. That is the cause of a lot of beginners problems I think. If you don't have anywhere that keeps a consistent temp of 70 or lower, use some method of cooling. Last, but certainly not least, sanitize like crazy. Over-sanitize if you have to.

Oh, and make starters too if you are using liquid yeast. They are real easy to do and have many benefits; one of which is quick start times which reduces the risk of other beasties getting to your wort first.

 

[Neomich]

I've been 'sampling' my first brew and it's alright. It tastes similar to the commercial brands but not exactly the same. I'm sure I've got some improvements I can make but my first batch is drinkable.

Make some of EdWort's Apfelwein if you haven't already. This way if you have a less than drinkable batch, you got a backup. It's almost too simple to make but it will be well worth it.

 

[Evan!]

My first batch rocked. Basil Pale Ale. My second and third batches were pretty good...especially the mango-peach wit, even if it did end up gushing in bottle. The next few after that had some extract twang like you wouldn't believe. I don't think I was hopping heavily enough, and I was using too much extract. Had to move to PM. Things got remarkably better. They also improved with the colder weather. When I first started, I had no idea that fermentation temps were so important. Now I know.

46 batches later, I still have batches that are less than great...once in awhile. It happens. But the more you know and learn about your process, and the more you perfect it, the less bad batches you'll have.

Also, give it time. Some of my beers were awful until a month post-bottling.

 

[BrianP]

If you haven't already seen in other postings, many of the more proficient brewers say to give beer time to mature. What might taste horrible today might taste much better (if not awesome) in 2 months. Amazing improvements are possible with the benefit of time. However, it's possible it is infected and there's no hope - but you're not really 'out' anything by waiting before you decide to dump it. Don't be hasty.

bp

 

[Bobby_M]

What does it taste like? Yeast? Bandaids?

The two biggest beginner mistakes I can think of are hot fermentations and bottling way before most of the yeast settles out.

If it was a hot ferment (over 70F ambient), not much you can do.
If it's yeasty, you should put a bottle in the fridge and leave it there for a week. Carefully pour it into a glass and taste again.

 

[Professor Frink]

Every one of my batches have turned out perfect.








Of course I'm lying. But as Evan said, the more you brew, the more you'll be able to diagnose what went wrong with your batches. My blueberry ale - very dissapointing for me. But I was able to figure out what I did wrong, and I have that much more knowledge for the next batch.

 

[malkore]

I too wanna know what the harsh after taste is like, so we can diagnose what went 'wrong' and if it'll age out to be a better beer.

and yeah, I've had my share of bad batches, which thus far were all my fault and mostly were due to impatience, or rushing things and not following key instructions (like adding 1kg of corn sugar instead of 1lb. you only do that ONCE)

 

[PITT]

My first batch was not wonderful either. Fortunately I have roommates who can drink natty ice, they thought the beer was good.... or maybe they loved that it was free... Try and figure out what went wrong so you don't repeat the mistake. Keep your head up, you will be making great tasting beer in no time.

 

[Bulls Beers]

Thanks alot guys, I apprieciate your comments. Can you steep to long? I think my steeping process was wrong. Other than that, i can't think of anything else. I tried to keep it cool. Maybe one day it might have been in the mid to high seventies. The rest of the time it was kept around 60 to 65F.

As far as the aftertaste, it was really bitter. I just cracked one. I'm not sure if i'm getting use to them or there getting better. It still has a real bitter taste to it. Not smooth or mellow at all.

The funny thing is when i checked the OG and tasted it after, it had this same taste. along with it being green. I'm brewing a kolsch right now. I also tasted it when finding the OG. It doesn't have the bitter taste. So i'm hoping it will turn out good.

 

[Bulls Beers]

So what do ya think guys, Can you steep too long or too high of temp?

 

[BierMuncher]

Yes on the too high temp question.

Too may unknowns though.

What "exactly" is the aftertaste like. How is the initial taste? How long before the aftertaste kicks in? How long has the beer been in bottles? How long did you primary / secondary?

Give us some more detailed data and we won't waste your time giving you 125 different scenarios of what it "could" be.

 

[Bulls Beers]

The beer has been in the bottle for 2 1/2 weeks. One week in the primary and one week in the secondary.

The intial is good. The bitter taste kicks in a couple seconds after...

Thanks BM. I know you can't tell exactly what the Problem is, I do appreiciate your comments...I'll get better. I have a kolsch that i'm bottling tomorrow. It already tastes pretty good.

 

[Orfy]

What whas your recipe and methods.

Tannins extracted from the husk of the grain can give a nast hash astringent bitterness. almost mouth puckering.