rockdemon
Well-Known Member
Im failing over and over again and im trying to pinpoint where im doing wrong. Some beers have turned out great but for some reason ive failed everytime im trying to make a belgian beer.
Im gonna try to explain my routine the best i can by using a simple recipe for a half batch(10L):
I start with filling my fermentor bucket with water and starsan and dump the stuff im going to use post boil in it to make everytime sanitized.
I measure the malt, hops, irish moss and yeast nutrition.
I warm 10L water to 72C and then put my biab bag in there and then gently stirr the malt in it. i check the mashtemp and then put the lid on and wait for 80-90 minutes. then pour the mash to another bucket and use 6L of 75C water that i pour through the biab in my brewpan to get a higher OG. guess its sparging.
I sqeeze all the liquid from the biab and add the other 10L of liquid to the pan to get about 14 L of liquid. I bring it to a boil with the lid on and then follow the hops/moss/nutrition schedule.
When the boiling is finished I put the pan in a big bath of cold water which i change a couple of times until the beer is at the right temperature.
Then i use double colianders on top of each other, one http://thumbs.dreamstime.com/z/stainless-steel-colander-22255836.jpg and one pasta coliander and then i pour the beer through that into the fermentation bucket. This is my way of both getting rid of all the boiled hops and airating the wort at the same time. I then add my yeast and put the lid on and a airlock with some cheap gin in it.
by smelling the airlock i can first only sense hops, then yeast but after a couple of days, maybe four, it doenst smell nice anymore.
The beer often has about the same off flavor/aroma. I cant really explain it, its a harsh unpleasant taste. Ive poured out 7 or 8 batches because theyve been literally undrinkable. Ive tried waiting 6-7 month before pouring out the bottles. Ive even had 1 year old bottles that still tasted horrible.
Ive made 2 stouts that have been wonderful and my cascade pale ale is always good. I just dont understand what happens to my belgians. Ive tried super complicated 5-6 malt based recipes, ive tried spices, abbey yeast, saison yeasts, you name it...
Edit: I just got the idea that it could be that i cant get the colianders completely clean? Its the same colianders as i use in the kitchen and maybe just washing them and star saning them isnt enough, that there is still some bacteria hiding in the metallic coliander. could that be the issue?
Im gonna try to explain my routine the best i can by using a simple recipe for a half batch(10L):
I start with filling my fermentor bucket with water and starsan and dump the stuff im going to use post boil in it to make everytime sanitized.
I measure the malt, hops, irish moss and yeast nutrition.
I warm 10L water to 72C and then put my biab bag in there and then gently stirr the malt in it. i check the mashtemp and then put the lid on and wait for 80-90 minutes. then pour the mash to another bucket and use 6L of 75C water that i pour through the biab in my brewpan to get a higher OG. guess its sparging.
I sqeeze all the liquid from the biab and add the other 10L of liquid to the pan to get about 14 L of liquid. I bring it to a boil with the lid on and then follow the hops/moss/nutrition schedule.
When the boiling is finished I put the pan in a big bath of cold water which i change a couple of times until the beer is at the right temperature.
Then i use double colianders on top of each other, one http://thumbs.dreamstime.com/z/stainless-steel-colander-22255836.jpg and one pasta coliander and then i pour the beer through that into the fermentation bucket. This is my way of both getting rid of all the boiled hops and airating the wort at the same time. I then add my yeast and put the lid on and a airlock with some cheap gin in it.
by smelling the airlock i can first only sense hops, then yeast but after a couple of days, maybe four, it doenst smell nice anymore.
The beer often has about the same off flavor/aroma. I cant really explain it, its a harsh unpleasant taste. Ive poured out 7 or 8 batches because theyve been literally undrinkable. Ive tried waiting 6-7 month before pouring out the bottles. Ive even had 1 year old bottles that still tasted horrible.
Ive made 2 stouts that have been wonderful and my cascade pale ale is always good. I just dont understand what happens to my belgians. Ive tried super complicated 5-6 malt based recipes, ive tried spices, abbey yeast, saison yeasts, you name it...
Edit: I just got the idea that it could be that i cant get the colianders completely clean? Its the same colianders as i use in the kitchen and maybe just washing them and star saning them isnt enough, that there is still some bacteria hiding in the metallic coliander. could that be the issue?