SC_Ryan
Well-Known Member
The title says it all. I'm pretty bummed right now. I just switched over to all grain and I put together the equipment to do 10 gallon batches. For my first two 10 gallon and AG batches I chose to do Edworts Haus Ale and BM's Centennial Blond. I brewed the Haus Ale 4 weeks ago and the Centennial 3 weeks ago. I transfered both from primary to kegs a week ago. I took a final gravity reading (hit my number perfectly) and drank the samples. The weird thing to me is both tasted great before they were carbonated and chilled. I cold conditioned 5 gallons of each on gas in the kegerator for a week. I came home today to sample the fruits of my labor... and... blehck... Awful! The best I can describe it is they both taste like Lowenbrau that's been soaking in newspaper for a week. It's the same off flavor in both but the Haus Ale is a little thicker (naturally). Kind of a wet rag taste. I am currently pounding an Anchor Steam to get the taste out of my mouth.
I have brewed about 5 extract recipes and about 10 PM recipes (using a grain bag) with great success before switching to AG. These are my first lousy beers.
So here is my setup. 15 gallon Keggle, Cooler MLT, 7.5 gallon kettle HLT with a ghetto ass 3 tier setup.
I followed the directions in both recipes (single infusion mashes, batch sparged W/ a mash out on the haus ale) and hit all of my temperatures perfectly. Here is pretty much what I did.
-I heated the "mash in" water in the keggle to 4* above my mash in temp and drained it into the MLT. I let it sit for for about 10 minutes (sealed) to warm up the cooler before I doughed in... Then of course I doughed in. I hit my temps dead on on both batches.
-Mashed for 60 minutes then drained to HLT.
-I mashed out per the instructions on the Haus Ale. (no mash out on Centennial Blonde)
-I drained the sparge water from the keggle to the MLT (stirred and sealed) then poured (as gently as possible) the hot liquor from the kettle into the keggle.
-I drained the sparge into the HLT then once again poured the the hot liquor into the keggle for boiling.
-60 minute boil... hop additions... blah blah blah... (this is obviously the part I have down by now)
-Cooled Wort to 72* aerated and pitched yeast.
-Fermented both batches at 67*. Both fermented out in about 3 days.
When I first tried it I was hoping the lines in my kegerator were funky. I tried a brand new picnic tap on both the kegs but the beer tasted the same. My best guess is hot side aeration from pouring the hot liquor into the keggle(which would mean HSA is not the "boogie man" of homebrew). The thing that gets me is that the beer tasted good before I chilled and carbed it. There's no such thing as funky co2 is there.
I don't know. Talk me off the ledge here. I'm ****ing pissed off. Sorry about the long post. I'm trying to include as many details as possible... help...
I have brewed about 5 extract recipes and about 10 PM recipes (using a grain bag) with great success before switching to AG. These are my first lousy beers.
So here is my setup. 15 gallon Keggle, Cooler MLT, 7.5 gallon kettle HLT with a ghetto ass 3 tier setup.
I followed the directions in both recipes (single infusion mashes, batch sparged W/ a mash out on the haus ale) and hit all of my temperatures perfectly. Here is pretty much what I did.
-I heated the "mash in" water in the keggle to 4* above my mash in temp and drained it into the MLT. I let it sit for for about 10 minutes (sealed) to warm up the cooler before I doughed in... Then of course I doughed in. I hit my temps dead on on both batches.
-Mashed for 60 minutes then drained to HLT.
-I mashed out per the instructions on the Haus Ale. (no mash out on Centennial Blonde)
-I drained the sparge water from the keggle to the MLT (stirred and sealed) then poured (as gently as possible) the hot liquor from the kettle into the keggle.
-I drained the sparge into the HLT then once again poured the the hot liquor into the keggle for boiling.
-60 minute boil... hop additions... blah blah blah... (this is obviously the part I have down by now)
-Cooled Wort to 72* aerated and pitched yeast.
-Fermented both batches at 67*. Both fermented out in about 3 days.
When I first tried it I was hoping the lines in my kegerator were funky. I tried a brand new picnic tap on both the kegs but the beer tasted the same. My best guess is hot side aeration from pouring the hot liquor into the keggle(which would mean HSA is not the "boogie man" of homebrew). The thing that gets me is that the beer tasted good before I chilled and carbed it. There's no such thing as funky co2 is there.
I don't know. Talk me off the ledge here. I'm ****ing pissed off. Sorry about the long post. I'm trying to include as many details as possible... help...