Can Someone help me please
hey guys.
i am willing to pay somebody to help me pinpoint my problems. i havent had a good batch of beer in months, actually since i changed to AG.
i am starting to change things one at a time but still am getting a funcky more bitter that hop bitter taste. hard to describe but its just not right.
i can never make it to the meetings because i am always on the road for work.
i made two batches on Sat late afternoon, one extract ( american Pale ale), and one AG ( english brown of sort) and put the beer in the new fermentation chamber that will keep my temps at 65 ish and when i went to pitch yeast this morning this is what the pale looked like??
anybody up for tasting bad beer? IMG00197-20111017-0958.jpg
Replies to This Discussion
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Permalink Reply by Christian Chandler on -
Well, there are a ton of things that could have happened. You might have an infection in your equipment. I would sanitize the heck out of anything glass and metal and get rid of anything plastic (plastic can catch nasties in the microscopic scratches).
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Permalink Reply by cheezesteak on -
after my wort is boiling it doesnt touch anything other than a hose from boilermaker, which i have bought and replaced new a couple of times, and carboy that i use PBW and Idopher religoiulsy on..
thanks keep them coming
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Permalink Reply by Barry Tingleff on -
One thing that jumped out at me was your statement "i went to pitch yeast this morning this is what the pale looked like??" Why are you waiting to pitch the next morning? You have just created a perfect medium for wild bacteria to thrive in. You need to let your beer yeast have first shot to grow & thrive before the bad bugs grow strong. You need to cool the wort to as close to 65 - 70 degrees & oxygenate the hell out of it & then pitch as much healthy yeast as you can. We as brewers can't steralize only sanitize sufaces so as soon as it is touched by air, with all kinds of wild yeast in it, it's only clean not sanitized. The beer yeast we pitch can only work so hard, so you need to give it all the help you can by getting as much healthy yeast in the wort ASAP.
Talk to Jon, our resident Microbiologist if you need a more in depth explanation.
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Permalink Reply by Ken Saxe on -
I agree with Barry; you said you brewed Saturday afternoon but did not pitch the yeast until Monday morning? After the boil, the wort needs to be cooled within 30 to 60 minutes maximum, the quicker the better to 70 degrees or a little less. Pitch the yeast when it hits 70 degrees (less than an hour after brewing) and keep at 70 until fermentation starts. You can lower the temp once it gets started fermenting. This should be a good start for you to get the beer on on the right track.
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Permalink Reply by cheezesteak on
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live and learn i guess.
its just so strange
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Permalink Reply by Jeremy Jones on -
regarding the bitterness. Is it possibly from tannins? Are you oversparging and getting tons of tannins from the husks? What's your efficiency? What's your sparge process?
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2012 BoardPermalink Reply by Dennis Tsonis on -
Sounds like it could be a sanitation issue. I've had great success with Star San instead of iodaphor. I've let wort sit overnight before pitching (in a fridge) with no problems.
How are you chilling the beer? Counterflow chillers can become harborers of bugs if not carefully cleaned and sanitized.
Are you making yeast starters? If not done carefully its another opportunity to introduce bacteria.
Invite one of us over next time you brew to observe your process.
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Permalink Reply by cheezesteak on
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i could be getting tannins. i really batch sparge, where after i drain the first runnings i put in some water stir it up and drain again. i usually do this twice. in the beginning i was letting the water sit for 30 mins or so then draining, but lately i was getting scared about tannins and started draining right away.
i see the new Brew magazine has a article on no sparge, which i am going to read and see what happens.
i have had bad luck with Star San so i swicthed. i just hate the bubbles, and yes i know they dont harm, but i guess its just a personal thing.
sometimes i amke yeast starters and sometimes i dont. if i have gravity between 1035 and 1050 i usually dont but anything over i do.
thanks guys for the help
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