Just looked at the OP’s recipe, and if you’re adding hops only at 90 minutes you’re not going to get much in taste out of them, no matter what.
Which are the easiest beers to brew?
- Thread starter chazam
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If your beer is still in the fermenter or in a keg, absolutely. That’s what dry hopping meant, before people started going on about biotransformation. If you’ve bottled it, I don’t know a good way, but maybe someone else does.
Absolutely, add some zest to your keg. Or add to your glass, like an orange twist (you do need to twist it for maximum effect), or a slice or wedge of orange, peel and all. Maybe muddle it as if it were a Mojito.
I would say any simple extract recipe fermented with kveik. Not exactly brewing to style as those yeasts make a pretty distinct flavor, but it's pretty hard to mess up a kveik fermentation.
I struggled with a tart flavor as well for many batches, but I found it would eventually go away. Fermenting cooler and keeping it on the yeast longer before cold crashing seem to help.
If you're worried about lactobacillus I would try brewing stronger and hoppier to see if that alleviates the problem. Kveik rips through strong wort no problem.
I struggled with a tart flavor as well for many batches, but I found it would eventually go away. Fermenting cooler and keeping it on the yeast longer before cold crashing seem to help.
If you're worried about lactobacillus I would try brewing stronger and hoppier to see if that alleviates the problem. Kveik rips through strong wort no problem.
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Sounds like it might be the yeast but it’s never a bad time for a good brewery wash and sanitize and liquid line flush in the kegerator.
I’d say go with a wheat so that any imperfection does show up or you nail it. Then you know you’re doing it right. You do need to know/adjust the mash ph so a meter and lactic acid is needed. You can use one of the online water calculators like brewers friend too.
I’d say go with a wheat so that any imperfection does show up or you nail it. Then you know you’re doing it right. You do need to know/adjust the mash ph so a meter and lactic acid is needed. You can use one of the online water calculators like brewers friend too.
dumping my old scratched buckets for SS, switching to iodine sanitizer, and making a tub of sanitized water for my hands and brewery parts helped eliminate infections.
You could make a tincture by soaking orange zest in vodka for a few days, shaking a couple of times a day, and add the liquid at bottling or kegging. I've done this several times with good results.
Light like lagers.
Banana is a flavor I like though that'd be easiest to get with my systems during summer when it's naturally warmer inside.
I got the recipe ready from this beer article. I adjusted the OG, FG and BU:GU to get to Witbier levels. I suppose I did alright since I hit those levels. How likely is it to end up with bad tasting beer if you don't hit the right levels with OG, FG, BU:GU?
This is my current beer recipe, (adjusted the old recipe):
Witbier
Original Gravity (OG): 1.047 (°P): 11.7
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol (ABV): 4.62 %
Colour (SRM): 3.5 (EBC): 6.9
Bitterness (IBU): 14.4 (Average - No Chill Adjusted)
42.92% Pilsner
26.58% Wheat Malt
20.43% Torrified Wheat
10.07% Rice Hulls
0.5 g/L Mandarina Bavaria (9.5% Alpha) @ 90 Minutes (Boil)
0.03 g/L Campden Tablet @ 10 Minutes (Mash)
0.3 g/L Orange Peel @ 15 Minutes (Boil)
1.0 g/L Coriander Seed @ 5 Minutes (Boil)
Single step Infusion at 65°C for 90 Minutes. Boil for 60 Minutes
Fermented at 20°C with Mangrove Jacks M20
I checked out those hops but none had them in my country. I might get some abroad inside EU.
How about dropping in Magnum @90min and Bavaria @10min ?
Glad to hear I wasn't the only one getting tart flavor. My fermentation was between 3-4w with that tarty batch.
I have lactic acid in my fridge. I didn't give any of it for the tarty batch.
Brewing Water Chemistry Calculator - Brewer's Friend
This is the calculator? I need to study that a bit.
I see big bearded guys with poor hygiene killing it with their beers and I wonder why I'm using rubber gloves, PBW and Starsan. And then just sanitize everything 2-3 times, lol.
Rish, I've heard from various people about the Vodka method. I've never tried it out of fear that it would send the abv% through the roof. I've read here where folks do use that method so i should try it. No "off" flavors? No Vodka tastes? I really need the beer Gods advice on this. But i'll give it a whirl.
You only need a few ounces. I use a small diameter olive jar and cover the zest by about 2 inches. No detectable increase in abv, no vodka taste. Just orange zest goodness!
Yes! Magnum at 60 (90 doesn't convert too many more alpha acids, and there's at least a theoretical risk of off flavors) and Mandarina at 10 (or even 5, or flameout, or a hop stand) sounds perfect.
You only need a few ounces. I use a small diameter olive jar and cover the zest by about 2 inches. No detectable increase in abv, no vodka taste. Just orange zest goodness!
Oops, I really ment 60.
I'll adjust the recipe.Is the ratio with my hops ok?
E: I have something at the inside walls of my fermzilla. I hope it's not mold and it's just done by the hops. Maybe the yeast didn't active well enough and left room for mold to grow.
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This is my another trial where I took notes:
15th March
Witbier
7.3 liters
Pilsner Malt 41,26% 0,84kg
Crisp Torrified Wheat 19,65% 0,4kg
Weyermann Wheat Malt Pale 25,59% 0,521kg
Rice hulls 10% 175g
Oven temperature 67,5-69,9c. I had water in a cup, where I took the temperature. I didn't trust what the oven said, which was 95c. Latter temperature 69,9c was taken deeper from the bottom of the oven.
Heated the water to 63c and mashed for 60 minutes. Took the mashing pot from the oven and had the mashing bag still with the mash in the wort for 10-15minutes.
Took the mashing bag out and hanged for 5-10minutes to gather more wort. Used slight pressure with this plastic lid to squeeze some of the leftover from the back.
Boil:
19g DME & Mandarina Bavaria +5g @90min left
81g DME @10min left
7g Coriander @4,5-5min left
note: wiser to use a tablespoon to scoop the DME instead of pouring it. Also, it's a good idea to measure twice and put the ingredients in when the measuring cup is not on the scale.
Cool to 75c.
Add the citrus sinensis / orange peels and use hand mixed to the wort for 15 minutes.
I noted during the mixing that the temp dropped to 70c when mixing began. Right before mixing it was 75c. I raised the temp to 75c on the cooking plate.
Cooled the wort outside @ -1-2c. Took inside after a couple of hours. Poured everything to fermzilla and let the wort cool down more.
The next day I added Mangrove Jack's M20 Bavarian Wheat Yeast (not sure if there's a typo here, I'm pretty sure I used the leftover of a Fermentis Safbrew WB-06 and put the airlock on. After 8h there was I guess what you call high krausen. Didn't use CO2 in this fermenting. Just the traditional airlock. Fermenting lasted two weeks and six days.
I force carbonated this. The taste? It doesn't taste bitter anymore. It does taste a bit pee-like, I need to taste it again. Lack of bitterness I think is because of a lower mashing temp. I might've gone over 73c the time before. It's a difficult task to know the right mash temp not having the best tools.
15th March
Witbier
7.3 liters
Pilsner Malt 41,26% 0,84kg
Crisp Torrified Wheat 19,65% 0,4kg
Weyermann Wheat Malt Pale 25,59% 0,521kg
Rice hulls 10% 175g
Oven temperature 67,5-69,9c. I had water in a cup, where I took the temperature. I didn't trust what the oven said, which was 95c. Latter temperature 69,9c was taken deeper from the bottom of the oven.
Heated the water to 63c and mashed for 60 minutes. Took the mashing pot from the oven and had the mashing bag still with the mash in the wort for 10-15minutes.
Took the mashing bag out and hanged for 5-10minutes to gather more wort. Used slight pressure with this plastic lid to squeeze some of the leftover from the back.
Boil:
19g DME & Mandarina Bavaria +5g @90min left
81g DME @10min left
7g Coriander @4,5-5min left
note: wiser to use a tablespoon to scoop the DME instead of pouring it. Also, it's a good idea to measure twice and put the ingredients in when the measuring cup is not on the scale.
Cool to 75c.
Add the citrus sinensis / orange peels and use hand mixed to the wort for 15 minutes.
I noted during the mixing that the temp dropped to 70c when mixing began. Right before mixing it was 75c. I raised the temp to 75c on the cooking plate.
Cooled the wort outside @ -1-2c. Took inside after a couple of hours. Poured everything to fermzilla and let the wort cool down more.
The next day I added Mangrove Jack's M20 Bavarian Wheat Yeast (not sure if there's a typo here, I'm pretty sure I used the leftover of a Fermentis Safbrew WB-06 and put the airlock on. After 8h there was I guess what you call high krausen. Didn't use CO2 in this fermenting. Just the traditional airlock. Fermenting lasted two weeks and six days.
I force carbonated this. The taste? It doesn't taste bitter anymore. It does taste a bit pee-like, I need to taste it again. Lack of bitterness I think is because of a lower mashing temp. I might've gone over 73c the time before. It's a difficult task to know the right mash temp not having the best tools.
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