I was wondering if anyone else experienced a plasticy kind of aftertaste. it's really indescribable but this is the closest i can think of. maybe like soapy but i was sure to rise everything well. while the beer doesn't taste good, the taste is definitely more prevalent after burping. i don't know if that means anything. i believe i did everything correct. the only things i can think of were not using a secondary or maybe the sanstar leaving a taste as i did not rinse after. i would say it was my equipment being new but the results were the same for my second batch. here is what i did:
BREW DATE: 8-16-08
BOTTLING DATE: 8-30-08
BATCH SIZE: 3 gal. in the brew pot and 3 in the fermenter (hopefully 5 total after boil)
OG: 1.044
FG: 1.016
RECIPE:
3.3 lbs. Briess Light Unhopped LME
3 lbs. Briess Sparkling Amber DME
6g Munton's Premium Gold Yeast Packet
0.5 oz. Columbus Pellet Hops (12.2%)
1 oz. Cascade Pellet Hops (6.3%)
REMARKS: bubbling first seen 19 hrs after pitching (when I woke up). Bubbling stopped 100% by 6/21.
Brewing Procedure:
1. Clean and sanitize all equipment in fermenter.
2. Add DME to 3 gallons in the boiling pot.
3. Boil until the hop break. (5-20 min. foaming should stop and solids should be seen in the wort.)
4. Divide hops up. 0.5 oz. Columbus, 0.5 oz. Cascade, and 0.5 oz. Cascade.
5. T=60 Add 0.5 oz. Columbus.
6. T=30 Add 0.5 oz. Cascade.
7. Rehydrate dry yeast. Add yeast to 1 cup of 95-105 degF water in measuring cup and cover with plastic wrap.
8. T=15 Add 0.5 oz. Cascade.
9. Stir yeast after 15 min in water.
10. Soften LME in hot water bath for easy pouring.
11. T=5 Add LME.
12. Cover and put in ice water sink to cool until 70 degF. (about 30 min.)
13. Stir wort to make the trub gather in the center (about 10 min. to settle) and siphon off the sides into the fermenter through a strainer.
14. Aerate 3 gallons of water by pouring back and forth between fermenter and extra pot.
15. Stir wort to make the trub gather in the center (about 10 min. to settle) and siphon off the sides into the fermenter through a strainer.
16. Pour back and forth a few times.
17. Record temp and gravity.
18. Pitch the yeast and put the lid on. (Pitched at 73degF)
19. Put in the airlock filled with vodka.
20. Fermentation area was about 66degF and dark.
Bottling Procedure:
1. Clean and sanitize equipment.
2. Boil corn sugar with 2 cups of water.
3. Add to bottling bucket after cooling.
4. Measure fermented wort temperature and gravity.
5. Rack fermented wort into bottling bucket.
6. Fill and cap bottles.
tried it after 2 weeks in bottle and tasted remained after 3 weeks aswell.
the taste was present in my second batch aswell. any suggestions to this issue or to any other part of my brewing process would be greatly appreciated.
thanks.
BREW DATE: 8-16-08
BOTTLING DATE: 8-30-08
BATCH SIZE: 3 gal. in the brew pot and 3 in the fermenter (hopefully 5 total after boil)
OG: 1.044
FG: 1.016
RECIPE:
3.3 lbs. Briess Light Unhopped LME
3 lbs. Briess Sparkling Amber DME
6g Munton's Premium Gold Yeast Packet
0.5 oz. Columbus Pellet Hops (12.2%)
1 oz. Cascade Pellet Hops (6.3%)
REMARKS: bubbling first seen 19 hrs after pitching (when I woke up). Bubbling stopped 100% by 6/21.
Brewing Procedure:
1. Clean and sanitize all equipment in fermenter.
2. Add DME to 3 gallons in the boiling pot.
3. Boil until the hop break. (5-20 min. foaming should stop and solids should be seen in the wort.)
4. Divide hops up. 0.5 oz. Columbus, 0.5 oz. Cascade, and 0.5 oz. Cascade.
5. T=60 Add 0.5 oz. Columbus.
6. T=30 Add 0.5 oz. Cascade.
7. Rehydrate dry yeast. Add yeast to 1 cup of 95-105 degF water in measuring cup and cover with plastic wrap.
8. T=15 Add 0.5 oz. Cascade.
9. Stir yeast after 15 min in water.
10. Soften LME in hot water bath for easy pouring.
11. T=5 Add LME.
12. Cover and put in ice water sink to cool until 70 degF. (about 30 min.)
13. Stir wort to make the trub gather in the center (about 10 min. to settle) and siphon off the sides into the fermenter through a strainer.
14. Aerate 3 gallons of water by pouring back and forth between fermenter and extra pot.
15. Stir wort to make the trub gather in the center (about 10 min. to settle) and siphon off the sides into the fermenter through a strainer.
16. Pour back and forth a few times.
17. Record temp and gravity.
18. Pitch the yeast and put the lid on. (Pitched at 73degF)
19. Put in the airlock filled with vodka.
20. Fermentation area was about 66degF and dark.
Bottling Procedure:
1. Clean and sanitize equipment.
2. Boil corn sugar with 2 cups of water.
3. Add to bottling bucket after cooling.
4. Measure fermented wort temperature and gravity.
5. Rack fermented wort into bottling bucket.
6. Fill and cap bottles.
tried it after 2 weeks in bottle and tasted remained after 3 weeks aswell.
the taste was present in my second batch aswell. any suggestions to this issue or to any other part of my brewing process would be greatly appreciated.
thanks.