binarybison
Member
- Joined
- Jan 2, 2013
- Messages
- 7
- Reaction score
- 1
I'm new to brewing, I've done two batches, an amber and an IPA, both from brewers best. I've noticed similar off flavors in both batches, and I want to figure out what I need to do better for the next batch.
The first batch was an amber, and it had a little bit of a weird aftertaste that is hard to describe. Interestingly, this aftertaste seems to have intensified over time (it has now been almost 3 months since bottling) to the point where I am questioning whether the rest is worth drinking. I may keep it around for awhile since I understand time often helps, but I'm not very hopeful.
Notes from my brew day that might be important:
1) As it was my first brew, I didn't realize how much ice I needed to cool the wort, so the cooling process took about an hour using a cold water bath as opposed to an ice water bath.
2) I didn't stir the wort and the water I topped off with before pitching the yeast.
3) According to my thermostat, the house was 72F.
My next batch was an IPA that just finished bottle conditioning, so maybe more time will help it. However, it has a bit of a similar aftertaste to the amber, as well as a hint of soapiness.
Notes from brew day:
1) After stirring the wort, I somehow forgot to pitch the yeast, and only remembered about 6 hours later...
2) I left the beer in primary fermentation for about 10-12 weeks.
3) The temperature in my house during active fermentation was 72F, but probably fluctuated between 65 and 72F during the rest of the time.
Other notes regarding sanitation that might be important.
1) I fermented in old 6 gallon buckets that used to store grain (to be ground into flour, not used in brewing). I soaked the buckets in oxyclean free, and then sanitized with starsan before use.
2) Since I observed that oxiclean can be used to both clean fermentors as well as remove labels, I thought I'd kill two birds with one stone and remove labels from some bottles while cleaning. I used the same oxyclean solution in the fermentation bucket for a few days while I cycled some bottles with labels through to get the labels off. I did not visually observe any ill effects from this process, but I wonder if it contributed to the soapy flavor in the IPA.
So while I confess to making a few mistakes, some googling (most often landing on HBT) suggests that they may not be show stoppers. I've also read that extract beers have a certain twang to them, and I'm wondering if the off flavors I am experiencing are my fault (likely) or the extract.
What do I need to do for the next batch to ensure that I'm not getting these off flavors? Are my problems likely coming from poor sanitation and/or temperature control, which I gather are the two most likely contenders?
The first batch was an amber, and it had a little bit of a weird aftertaste that is hard to describe. Interestingly, this aftertaste seems to have intensified over time (it has now been almost 3 months since bottling) to the point where I am questioning whether the rest is worth drinking. I may keep it around for awhile since I understand time often helps, but I'm not very hopeful.
Notes from my brew day that might be important:
1) As it was my first brew, I didn't realize how much ice I needed to cool the wort, so the cooling process took about an hour using a cold water bath as opposed to an ice water bath.
2) I didn't stir the wort and the water I topped off with before pitching the yeast.
3) According to my thermostat, the house was 72F.
My next batch was an IPA that just finished bottle conditioning, so maybe more time will help it. However, it has a bit of a similar aftertaste to the amber, as well as a hint of soapiness.
Notes from brew day:
1) After stirring the wort, I somehow forgot to pitch the yeast, and only remembered about 6 hours later...
2) I left the beer in primary fermentation for about 10-12 weeks.
3) The temperature in my house during active fermentation was 72F, but probably fluctuated between 65 and 72F during the rest of the time.
Other notes regarding sanitation that might be important.
1) I fermented in old 6 gallon buckets that used to store grain (to be ground into flour, not used in brewing). I soaked the buckets in oxyclean free, and then sanitized with starsan before use.
2) Since I observed that oxiclean can be used to both clean fermentors as well as remove labels, I thought I'd kill two birds with one stone and remove labels from some bottles while cleaning. I used the same oxyclean solution in the fermentation bucket for a few days while I cycled some bottles with labels through to get the labels off. I did not visually observe any ill effects from this process, but I wonder if it contributed to the soapy flavor in the IPA.
So while I confess to making a few mistakes, some googling (most often landing on HBT) suggests that they may not be show stoppers. I've also read that extract beers have a certain twang to them, and I'm wondering if the off flavors I am experiencing are my fault (likely) or the extract.
What do I need to do for the next batch to ensure that I'm not getting these off flavors? Are my problems likely coming from poor sanitation and/or temperature control, which I gather are the two most likely contenders?