Transamguy77
Well-Known Member
I have been home brewing now for about 8 years and very much enjoy the whole process and usuly the fruits of my labor, until recently.
In late 2016 I moved from the east coast to the west coast and it wasnt until sometime in 2017 before I was set up and ready to brew, I did a few back to back a simple pale and a dry rice lager, both which I have done in the past and had great results with. These beers were off at the time I couldnt put my finger on the off flavor. I wasnt goint to let a few off flavors stop me so I brewed a big IPA and at first it was pretty good but after a while it had a bitter off flavor, similar to the previous batches. I brewed some seasonal beers which lacked flavor and body and another beer that avain had a bitter off flavor.
I started toook at water chemistry and was hoping that is where my problem was, all of the previous beers just got more bitter as they sat, time didnt heal them at all and a few weeks ago I dumped them all, oh and they were 10 gallon batches.
So about 3 weeks ago I bought all different brewing salts, bought RO water and brewed up a citra pale ale, put it in the chamber set the temp for 65, now that first week here on the central coast the temps were all over the place, 40 in the morning, 85 in the afternoon and 50's in the evening. Didnt really think to check on the beer just let it go as usual, I get everything ready to keg it and open the chamber and find mold growing inside! I opened the bucket and it smelled fine so I racked it to the keg and set the pressure to 30 and came back the next night for a taste, and it was sour.
So for now I'm going to take a break from brewing, going to reevaluate my methods and clean everything from top to bottom before another brew before I get really frustrated and give up for a really long time.
Sorry for the long post and thanks for letting me vent.
In late 2016 I moved from the east coast to the west coast and it wasnt until sometime in 2017 before I was set up and ready to brew, I did a few back to back a simple pale and a dry rice lager, both which I have done in the past and had great results with. These beers were off at the time I couldnt put my finger on the off flavor. I wasnt goint to let a few off flavors stop me so I brewed a big IPA and at first it was pretty good but after a while it had a bitter off flavor, similar to the previous batches. I brewed some seasonal beers which lacked flavor and body and another beer that avain had a bitter off flavor.
I started toook at water chemistry and was hoping that is where my problem was, all of the previous beers just got more bitter as they sat, time didnt heal them at all and a few weeks ago I dumped them all, oh and they were 10 gallon batches.
So about 3 weeks ago I bought all different brewing salts, bought RO water and brewed up a citra pale ale, put it in the chamber set the temp for 65, now that first week here on the central coast the temps were all over the place, 40 in the morning, 85 in the afternoon and 50's in the evening. Didnt really think to check on the beer just let it go as usual, I get everything ready to keg it and open the chamber and find mold growing inside! I opened the bucket and it smelled fine so I racked it to the keg and set the pressure to 30 and came back the next night for a taste, and it was sour.
So for now I'm going to take a break from brewing, going to reevaluate my methods and clean everything from top to bottom before another brew before I get really frustrated and give up for a really long time.
Sorry for the long post and thanks for letting me vent.