Why does my beer taste bad?

[jameslow]

This is my first homebrew and it not going to be my last I just want to know y it taste like wood chips it a Irish Red Ale it smell like beer and looks like beer it has a very good combinations but it taste really bad

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[JUST_BREW_IT]

This is my first homebrew and it not going to be my last I just want to know y it taste like wood chips it a Irish Red Ale it smell like beer and looks like beer it has a very good combinations but it taste really bad

Sent from my SPH-D710 using Home Brew mobile app

were you able to control your temperature throughout the fermentation process? High fermentation temps can stress the yeast and cause serious off flavors.

 

[Homercidal]

There are a LOT of variables that go into making a beer. We don't really know anything except it was an Irish Red Ale recipe.

Was it a kit?
What kind of water did you use?
What kind of yeast?
How did you prepare the yeast?
What was the temperature during fermentation?
How long did the fermentation take?
Did you use a secondary?

There's more to ask, but this should get the ball rolling.

 

[SudsyPaul]

Also... the use of proper grammer and punctuation goes a long way.

 

[jameslow]

I had it at 72 degrees through the 1st and on the secondary it was a kit from northern brewer the yeasts was danstar Nottingham ale I used a yeast starter and I used just tap water

jameslow

 

[troy2000]

Also... the use of proper grammer and punctuation goes a long way.

Maybe we should stick to discussing his brewing problem, rather than his literacy. Some people handle the written English language better than others, for a multitude of reasons....

 

[troy2000]

I had it at 72 degrees through the 1st and on the secondary it was a kit from northern brewer the yeasts was danstar Nottingham ale I used a yeast starter and I used just tap water

jameslow

There's a possibility you just need to let it age for a while. And of course, it's possible your tap water has choramine in it, if it's a municipal water supply.

But I'll get out of the way; hopefully more people who know what they're doing will show up, and give you more help than I can.

 

[BigFloyd]

What was your pitch temp? If 72*F was your room temp, that's too warm for the Nottingham yeast that you used (since the beer temp can be as much as 8-10*F higher during the more active part of the ferment, especially if you pitched warm as well). That's the most likely cause of your flavor issues. Nottingham does fine in the upper 50's to lower 60's, but starts getting funky at 68*F (beer temp) and up.

Tap water can be an issue if chloramines have been added by the supplier. Try using some bottled spring water for your next batch.

You need not make a starter with dry yeast. Simply rehydrate in warm tap water 20 min.

No worries. A buddy of mine had the same experience you just had with his first batch (also an Irish Red). I started mentoring him after that and helped him get set up with a cheap but effective digital temp controller (an STC-1000) on a used dorm fridge he had. Now his beers are good.

 

[saintzymurgy]

Since his off flavors are described as wood chips, I'm wondering if it's a result of oxidation, sometimes described to have that stale or wet cardboard taste???

 

[BulldogBrewer]

Since his off flavors are described as wood chips, I'm wondering if it's a result of oxidation, sometimes described to have that stale or wet cardboard taste???

I would guess both ferm temp and oxydation if its woody...

 

[jameslow]

Ya I really didn't know if I can or can not use the starter on dry did not know tht ya I pitch at 72*f

jameslow

 

[troy2000]

If you don't have temperature control of some sort on your fermenter, you might try Danstar's Belle Saison dry yeast next time (on an appropriate style of beer, of course). It doesn't seem to mind high temperatures. In fact, one of the recipes (Shipwrecked Saison) in the Recipe section suggests ramping the termenting temp up to 90* F.....

 

[jameslow]

Thank u guys and ill give tht a try troy2000

jameslow

 

[cobrem]

I did the same kit about a year ago. I had a similar issue. I pitched the yeast when it was too warm, and it fermented too warm, low 70s. It did not get much better with time.

Check out "swamp cooler" threads on this forum. Or, check out some of the temp controller threads, if you have some cash to throw at a dedicated fridge or chest freezer. And try to get the temp down to the lower part of the yeast range before pitching....

I've not had that nastiness repeat since controlling the temperatures better.

I just got the kit again to redeem myself, but with liquid yeast this time. I keep hearing it's an awesome kit - it'd be nice to have it turn out well.

Don't get discouraged. Next time will be better!

 

[Indian_villager]

I noticed you are using tap water. A cheap step that I've noticed made a big difference in my brews was as simple as a pinch of potassium metabisulfite in the water before you start heating it up. A little goes a long way, and you get a lot of it for very little.

 

[Ianflean]

Also... the use of proper grammer and punctuation goes a long way.

I guess spelling is not your strong point.

 

[bondra76]

I noticed you are using tap water. A cheap step that I've noticed made a big difference in my brews was as simple as a pinch of potassium metabisulfite in the water before you start heating it up. A little goes a long way, and you get a lot of it for very little.

thanks for that tip. just browsing through the forums and caught this.

 

[wildactbrewer]

If the taste is of "wood chips" I would assume oxidation. Yeast stress produces off flavors but from my experience, at that temp, it would have tasted like fruit(bananas).

Let your beer age in the bottle/keg for a few weeks. Sample then and you will notice a difference for sure. Time can cure a lot of off flavor problems. Either way, you still made beer and that is a beautiful thing! Never stop brewing as long as you enjoy doing it!

P.S. Let's not get caught up in the grammar/spelling stuff guys...this site is about brewing! I just assume that any spelling issues can be attributed to having one to many homebrews

 

[GuldTuborg]

I guess spelling is not your strong point.

He specifically left spelling out of that comment.


Wood chips isn't a flavor I've got before. Oxidation, maybe? Phenols from high fermentation temps (if ambient was 70F+ with Notty)? I'm not sure what the likely issue is, that would come off as wood chips.

 

[bondra76]

Guessing oxidation.

Don't mind the grammar comments. I am offended more by people who use virtual worlds to attack others. Can't we all just help each other brew better beer?

 

[jameslow]

I do have dyslexia ok but thank u all for the help

jameslow

 

[Homercidal]

I'd start with some bottled water. That will eliminate the Chlorine/Chloramine problem.

Pitch notty at no more than 65 and try to keep it that temp for the majority of the fermentation. Notty is especially good at throwing fruity flavors at temps approaching 70. Or use US-05, which is much less prone to doing that.

Oxidation is always a problem once fermentation is over. At that point you need to try to handle the beer with care, racking gently, trying not to splash it, and if you use a secondary, try to limit the amount of headspace or flush the oxygen with some co2. Whatever you can do. Use care when filling bottles. Any splashing or extended time in contact with oxygen-laden headspace is a recipe for oxidized beer.

And please, can we stop with the insults and arguing over spelling, grammar, etc. It is NOT helpful to disparage someone for that kind of thing in a brewing forum. Please stick to the topic.

 

[kombat]

I had it at 72 degrees [...] the yeast was danstar Nottingham

There's your problem. Nottingham gets downright nasty above 65° F. It's notorious for needing to ferment cool (high-50's, low-60's).

I used a yeast starter

You shouldn't do yeast starters with dry yeast. Just rehydrate each packet in 115 mL plain tap water at around 80° F, give it 30 minutes to start foaming, then pour it in.

 

[dlester]

BigFloyd said it correctly. I'll 2nd his comments.

For a beginning brewer, the following are the most common mistakes.
1. Unsanitary tools, buckets fermenters etc.
2. Not enough yeast. One vile/smack pack is fine for a simple ale, if the yeast is viable and hasn't begun to deteriorate. I think that by the time you buy the yeast it has already deteriorated some. I think that every time you make beer, See Mr. Malty's Yeast Calculator for the correct amount of yeast.
3. Yeast aeration and nutrients. Shaking the carboy gives you about 8 parts per million (PPM) of O2, while using an air pump along with an aeration stone and air filter will give you the right amount of about 12 PPM. O2 gas can give you 12 PPM and more if needed (i.e. High ABV Barleywines). A stainless steel aeration stone kit at your brew shop can hook up to a cheap O2 bottle from the hardware store, and works great.
4. Temperature control: This is extremely critical when making most beers. Most ales ferment around 65-68°. The best way to know what temp works best for the yeast, go to the manufacturers website. When your yeast is too cold it hibernates. When it is too hot, it gives off horrible off flavors similar to nail polish remover. The yeast flavors are part of the profile of the beer. So if you don't treat them correctly, your resulting beer will taste awful.
5. Finally, the other very critical part is Oxydation. When your beer has finished fermenting, it is absolutely critical that your beer never come in contact with Oxygen/air. If so, it will give off cardboard like flavors and make your beer dull and boring. This could be the "woody" flavor you were mentioning.
6. Water: This makes up a large portion of your beer. Taste your water, do you love it, hate it or what? Try using Reverse Osmosis water and throw in 3 grams (and up to 5 grams) of Gypsum per 5 gallons for a bright taste that gives a dryness and accentuates the hops. For beers that you want a soft, sweet and opposite of dry, try 3-5 grams of Calcium Chloride.



Cheers