Scared to brew next batch.

[mhermetz]

I had a terrible experience with my 6th brew, an Irish Red.
The basic story is I had a strong fermentation with my Notty Yeast. 3-4 days going strong and then it just stopped at 1.040.

My attempts to start it up again failed horribly. Then a week later I found an infection on top. So I racked the beer and just called it a brew. Tasted it 2 days ago and it was HORRIBLE!

Starts off nice and malty but then finishes with a bad grassy, sour taste. It's unbearable to me. Now I "would" save it for a couple months and try it again but I only have 2 kegs on a 2 tap system.

So my plan is to brew my next beer on the weekend and if by the time that beer is ready to keg the Irish Red isn't good, I'm dumping it.

With all that being said I'm scared sh!tless about brewing this next beer. I have Notty again to use, but i'm pretty sure it's not part of that recall batch this time. Although I'm not entirely sure it's the yeast fault. I believe I might not have given the yeast proper care to keep it going.

My ferm temps for the Irish failed ale was 60-65 degrees. Obviously the lower end of the yeasts fermentation range. That was only the temps I saw in the morning. During the night, for all I know, the temps in my basement might have dropped below 60. Maybe that stuck my fermentation. In any case what I would like to know is what I can improve on other then temps. here's what I currently do.

- Warm the yeast to room temp and pitch. No starter or re-hrydrating.
- I aerate the wort by rocking the carboy violently. Should I be investing in a aeration stone and aquariam air pump?
- I use my tap water, which seems to be okay for brewing. Maybe I should start using Yeast Nutrient?

 

[samc]

I prefer Fermentis S-05 or S-04 yeast. According to them you do not need to aerate your wort. I had been using Oxygen but on my last batch I decided to stop and it seems to be just fine. I would rehydrate the dry yeast as it gets it going faster and with less yeast stress (according to the yeast gods). You might also try to keep the temps a bit warmer 65F+ to 70F. I think Yeast Nutrient is just another gimmick to extract $$ from brewers. If you are providing the yeast with a well made wort you should have a good ferment. See if you can come up with the local water report to see if your water has a proper range of minerals and you might consider some efforts to get rid of chlorine from your tap water (filter or Campden tabs).

 

[ic3scrap3r]

Then a week later I found an infection on top. So I racked the beer and just called it a brew. Tasted it 2 days ago and it was HORRIBLE!

I'm curious and this may be a noob question, but how do you identify an infection on top?

 

[JuanKenobi]

I'm curious and this may be a noob question, but how do you identify an infection on top?

https://www.homebrewtalk.com/f39/post-your-infection-71400/

 

[mhermetz]

this is what formed on top... so definitly an infection:

I've been told that one is okay to have for some styles but it tastes horrible with this brew...not to mention I still didn't budge the 1.040 Gravity rating.


....in terms of water I can use reverse Osmosis...but i've heard thats bad too.