Salvaging the Hobby

[TheCADJockey]

The last of the Hefeweizen gusher batch that made me give up. The last two I just opened just foamed to the end. Super sparkly on tongue, tastes and feels like a hard cider, banana aftertaste. Les Sigh. Good riddance.



New beginnings.

 

[TheCADJockey]

A few positives have come from this revitalization of the hobby at least...

My fiance, who hates beer even though I assure her there is one out there she would like if she would lose her preconceived idea of what beer is, has helped me with this batch from start to finish even through my frustrating moments. The idea was that while she was helping me or at least just providing company, we would talk about the last of our wedding plans that needed to be tied up. In the course of doing so, we end up talking about possible locations to move to since we are in a rough part of the neighborhood and would like to GTFO and buy a house in a nice area. The first thing she says is, "We need a place that has a garage or finished basement you can turn into a man cave to do this stuff instead of in the kitchen."

Score one for the good guys.

 

[Hello]

As always, thank you Hello. Also, as always... Since nothing has gone right with this project, I can't find my capper. Every single thing I own is here, except that. Have to run down street and borrow friends. On hold again with everything waiting in sanitizer. Upsetting.

You're welcome. We're all here to help. I don't think this process has been filled with mishaps at all. It actually sounds like it has been going good and you're just slightly stressed. Which I will say...now relax.

Isn't it a pale ale he made, not an ipa?

You are right, I misspoke on the style. If he used the priming calculator then he should be good. If anything, he won't have gushers!

A few positives have come from this revitalization of the hobby at least...

My fiance, who hates beer even though I assure her there is one out there she would like if she would lose her preconceived idea of what beer is, has helped me with this batch from start to finish even through my frustrating moments. The idea was that while she was helping me or at least just providing company, we would talk about the last of our wedding plans that needed to be tied up. In the course of doing so, we end up talking about possible locations to move to since we are in a rough part of the neighborhood and would like to GTFO and buy a house in a nice area. The first thing she says is, "We need a place that has a garage or finished basement you can turn into a man cave to do this stuff instead of in the kitchen."

Score one for the good guys.

That is awesome. As far as finding a beer she'll like, every beer I have brewed, even sub 20 IBU beer, has been deemed "too bitter" by a close friend. He loves Bass, Blue Moon, Fat Tire, and Smithwicks and yet my sub 20 IBU beers are bitter. I can't quite figure it out so I gave up. I'll buy beer for him. Don't stress too much about her loving a beer finally. What is on the agenda for the next batch?

 

[TheCADJockey]

I have almost $50 worth of Munton plain light DME that was given to me for some reason, so I was thinking of trying a SMaSH with that and a whole bunch of the Nugget hops from the garden. I don't know enough about malts etc to know what it will turn out like but it should be a simple process and I assume, maybe showcase the hops we grew? Regardless, it will be nice to do a nice easy one after this, even if its just for a little extra practice with my technique and to build my personal stock. Also after buying new bottles last night, to make sure everything I had was as new as could be... I realized I have a large amount of bottles stored away now. So i'll also take a night cleaning old bottles and sanitizing and storing away in the new large totes that she picked up for me

The only thing I worry about is the priming sugar. I got it nicely dissolved and cooled and should've been evenly distributed before I bottled. If this turns out okay it will be finished (assuming again, that 2-3 weeks is enough in the bottle) a couple days before my bachelor party. That would be so great. Really hope its good enough to share.

 

[TheCADJockey]

Going back to the researching now, I've found a bunch of opinions on bottle conditioning times. The general idea seems to be 2-3 weeks, until I read just now that a pale ale could take less than 2 weeks.

Anyone have insight on this matter? Normally I would've popped one a week and taken notes but given the smaller size of this batch and effort I have made to do this one the right way (despite the little mishaps), I would like to let this one be for a more accurate time.

edit: Given the pictures I posted of that Hefeweizen, does that seem like it was a carbonation issue or infection? Other? More reading up makes me think it may have fermented too warm. Just curious. Its water under the bridge, but I would like to try to prevent that from happening again.

 

[unionrdr]

My pale ales have taken as little as 11 days & as much as 4 weeks or so. they're like BBq, they're ready when they're ready. It depends on ambient air temps where the bottles sit in there boxes to carb & condition. Mo' warmer, mo' faster.

 

[TheCADJockey]

Haha, nice thank you Union.. I unfortunately have little control over temperatures in my house but with the fall weather hitting now my upstairs room where I have them is pretty much steady 70 degrees. I fermented in our room with AC at 68 degrees. So I guess I'll just have to try one at some point then. I was shocked when I was bottling; I expected it to be an assault of hops and it smelled like a fruit/citrus hop...smelled so good and almost exactly as described on the recipe. Unbelievably excited. I want it now!

 

[CBXBob]

I've just begun my fourth year as a homebrewer, I started with extract kits, and have stuck with extract because of the ease of use, and the great selection of extracts, and kit styles. I still buy kits from different online suppliers, and have done a few of my own "kits". I stressed on my first half dozen kits, but soon it became easier from repetition of the process. I'm so relaxed now, brewing seems almost Zen like for me. From the urban dictionary "One way to think of zen is this: a total state of focus that incorporates a total togetherness of body and mind. " My only stress is if the propane tank runs out, I'll have to carry the pot in to the stove Fermentation is no longer stressful because of a $160 (sale!) chest freezer and temp controller. I hope your beer turns out good enough to share at your bachelor party, but if not, don't give up.

 

[Hello]

Haha, nice thank you Union.. I unfortunately have little control over temperatures in my house but with the fall weather hitting now my upstairs room where I have them is pretty much steady 70 degrees. I fermented in our room with AC at 68 degrees. So I guess I'll just have to try one at some point then. I was shocked when I was bottling; I expected it to be an assault of hops and it smelled like a fruit/citrus hop...smelled so good and almost exactly as described on the recipe. Unbelievably excited. I want it now!

You did take a sip, yes? That is a right of passage, to drink a healthy sample of that beer you're bottling.

This is going to be good. After all of this and all of the help, I cannot imagine anything going wrong now. Even if slightly under-carbonated, I think it is always better to be under than over and in the end, no one will likely care or notice.

Congrats on the wedding as well!

 

[ericbw]

Going back to the researching now, I've found a bunch of opinions on bottle conditioning times. The general idea seems to be 2-3 weeks, until I read just now that a pale ale could take less than 2 weeks.

Anyone have insight on this matter? Normally I would've popped one a week and taken notes but given the smaller size of this batch and effort I have made to do this one the right way (despite the little mishaps), I would like to let this one be for a more accurate time.

edit: Given the pictures I posted of that Hefeweizen, does that seem like it was a carbonation issue or infection? Other? More reading up makes me think it may have fermented too warm. Just curious. Its water under the bridge, but I would like to try to prevent that from happening again.

Is there a reason you think there is a problem with your priming sugar? You calculated the amount, dissolved it in water, added to the wort and mixed well? The only thing that I always question is about the residual CO2, which is based on the temperature. But seriously, the difference between 2.5 volumes and 2.75 volumes... are you really going to be able to tell?

Your hefeweizen looks infected to me. Especially since you said some bottles foamed to the end. Did you taste it? Even slightly infected lighter beers will taste sour or off.

You should challenge yourself to let these sit for 2 week minimum before you open one. And then wait one more week. 2 weeks will get carbonation, but it always seems better after 3 or 4. And during those 2-3 weeks, don't read anything about carbonation or conditioning!

I still don't see why you say nothing has gone right with this.

 

[Homercidal]

Is there a reason you think there is a problem with your priming sugar? You calculated the amount, dissolved it in water, added to the wort and mixed well? The only thing that I always question is about the residual CO2, which is based on the temperature. But seriously, the difference between 2.5 volumes and 2.75 volumes... are you really going to be able to tell?

I still don't see why you say nothing has gone right with this.

Have you read his previous posts?? He's just paranoid.

Seriously, Relax, OP. Beers can take 1-3 weeks or more to carb. Kind of depends on how much yeast you have in suspension and the temperature. it's fine to keep them 70-80 now. It really has nothing to do with Pale Ale or other style of a given gravity range.

I'd pull one at 1 week and taste. I'd pull another at 2 weeks and taste. Pull another at 3 weeks and taste... Get the idea? You can see exactly how the beers change in flavor as they mature.

 

[TheCADJockey]

You did take a sip, yes? That is a right of passage, to drink a healthy sample of that beer you're bottling.

Congrats on the wedding as well!

I did take a sip, although I think in my excitement I got half sip of beer half of starsan, so it was a little salty And thanks, weddings are stressful apparently.

Is there a reason you think there is a problem with your priming sugar? You calculated the amount, dissolved it in water, added to the wort and mixed well? The only thing that I always question is about the residual CO2, which is based on the temperature. But seriously, the difference between 2.5 volumes and 2.75 volumes... are you really going to be able to tell?

Your hefeweizen looks infected to me. Especially since you said some bottles foamed to the end. Did you taste it? Even slightly infected lighter beers will taste sour or off.

You should challenge yourself to let these sit for 2 week minimum before you open one. And then wait one more week. 2 weeks will get carbonation, but it always seems better after 3 or 4. And during those 2-3 weeks, don't read anything about carbonation or conditioning!

I still don't see why you say nothing has gone right with this.

I calculated and used suggestions, kind of took a middle ground on the dextrose. I also did dissolve it but I read that you shouldn't mix or aerate, I thought... So I just added it at different intervals.

The hefeweizen was absolutely mixed between sour / banana off flavors. After talking to some people I had been using the wrong sanitizer, that is done and over with though. I have an intimate relationship with Starsan now.

Nothing has been smooth is all I meant. On brew day I grabbed LME instead of DME and it took me hours to cool the wort. When I racked it the siphon slipped and I lost almost a gallon and on bottling day I couldn't find my capper, of all things. Thats all. Little things from being new to it. If it tastes good, none of it matters at all. Just praying for something drinkable.

 

[ericbw]

My best batch was one where I bottled a batch, then dumped out about a pint of yeast slurry. Rinsed and washed out the carboy and put the new batch in, added yeast, then realized I had not sanitized. Best batch, not kidding.

That's a major screwup, and it was fine.

 

[BGBC]

What do you mean you added it at different intervals?

 

[TheCADJockey]

I just mean after dissolving it and letting it cool a bit, I put about half of it in the bottling bucket then as I siphoned from carboy to bucket I would add the rest when it was half full or so.

 

[fosaisu]

I just mean after dissolving it and letting it cool a bit, I put about half of it in the bottling bucket then as I siphoned from carboy to bucket I would add the rest when it was half full or so.

I think you'll be fine, lots of people (e.g. Revvy) do it exactly this way and think that stiring is an unnecessary step (and potential source of oxidization). But if you find that you're still getting some carbonation variation bottle to bottle, just integrate some gentle stiring into your priming routine.

 

[TheCADJockey]

Yeah I hope so. Pretty damn excited to try one next week or so, it smelled really good. I learned so much from this thread, everyone has been so amazing.

 

[TheCADJockey]

Put a bottle in the refrigerator this morning to chill for 8 hours and see what it's like after week 1. It's tormenting me. Might have to take a half day.

 

[ericbw]

Put a bottle in the refrigerator this morning to chill for 8 hours and see what it's like after week 1. It's tormenting me. Might have to take a half day.

You'll get home and won't be able to find your bottle opener. Then you'll find it and post, asking if you should open from the right side or left side of the bottle, how vigorously to pour, and what glass to use. Then you'll say that you got yeast in the glass. And then report that it tastes good, but that it will probably taste better with more time.

Later today, after you post this, others will post how they usually do it. So I will start:

2 weeks in the bottle at 65-70 degrees; 3 days minimum in the fridge. It's usually fine then, but it's always a surprise 1-2 weeks after that (a total of 3-4 weeks out of the fermenter).

Yes, I am having a laugh at all your posts. It is all in fun, and I hope not offensive.

 

[TheCADJockey]

 

[fuzzy2133]

Attempt at your own risk. At least they wasted the mostly cheap stuff.

http://youtu.be/mxQCkAqkFYo 21 ways to open a Corona

http://youtu.be/3wY0VszZLJo 50+ ways to open a beer

 

[TheCADJockey]

Attempt at your own risk. At least they wasted the mostly cheap stuff.

http://youtu.be/mxQCkAqkFYo 21 ways to open a Corona

http://youtu.be/3wY0VszZLJo 50+ ways to open a beer

Thanks for this, love it. Sierra Nevada with a nail gun goes to top of my list. Completely forgot I used to open bottles with my forearm. Made my day, thanks guy.

 

[Hello]

Like others say, you'll likely not have enough carbonation but it's one bottle and no one will die if you prematurely chill one and drink it. Next week you can do one more and see the progression in both carbonation and taste. The week after, one more and at that point, I'd stick a few more in the fridge leaving some behind for the 4th week. It is remarkable to see how beer conditions, even beer that isn't supposed to be conditioned for long (pales & IPAs).

 

[TheCADJockey]

I've read a lot of differing opinions on conditioning and many different numbers as to how long to do it. I have a few extra bottles outside of an even case so I'm just going to try them each week to see how things progress and take lots of notes. The whole point of this thread wasn't to whine, but to learn as much as I could to make it worth me getting back into it.

If it's good, it's game on. Buying an old freezer off a family member for temp control and starting next batch.

 

[mrboz]

The more I read and research, looking for and digging through recipes the more I am getting overwhelmed. Very few have instructions seemingly assuming many steps to be common knowledge. Being rusty, god I have some stupid questions:

They all look to have a list of ingredients to add to the boil, with no boiling times. Is it safe to assume this means you just boil all these things together? For an hour? Is there a certain temp. that I'm missing or just boil? I understand hop schedules just fine.

Maybe I'm reading into it and fretting too much and should just get at it. Regardless the outcome, I am doing this... Will be at brew supply store in hour and a half. I have decisions to make, feeling stupid

Go to the brew shop, buy a kit and small bottle of Star San - pester the shop guys for pointers. Follow some of the advice on this thread about bottling ... but you'll have a few weeks to worry about that (and remember, cleaning is not sanitizing).

Be patient ... give the beer at least three weeks (many will post saying that they get beer in 10-14 days ... believe me, patience is a virtue).

Don't worry, have a homebrew ... and remember, brewing is not a hobby, it's a way of life

 

[ericbw]

I've read a lot of differing opinions on conditioning and many different numbers as to how long to do it. I have a few extra bottles outside of an even case so I'm just going to try them each week to see how things progress and take lots of notes. The whole point of this thread wasn't to whine, but to learn as much as I could to make it worth me getting back into it.

If it's good, it's game on. Buying an old freezer off a family member for temp control and starting next batch.

Oh no. You guys, he's got a freezer now... are you ready for the fretting THAT will cause? (again, joking)

 

[TheCADJockey]

Cool done with this thread, it's served it's purpose. Thanks again everyone.

 

[ericbw]

So, no tasting report?

 

[TheCADJockey]

I gave it an extra day in the fridge, just opened it after work. I think this makes day 10 in bottle.



It's amazing. Nothing I have made previously compares. Mildly bitter hop taste, killer citrus notes... Maybe a little edge on it ? Don't know how to describe it but very interested to see following week how it tastes.

I wish I had chilled more. Could not be happier.

 

[fosaisu]

Congrats, now drink up and go brew your next beer!