fed up with brewing « Brew UK Forum

fed up with brewing

9 months ago | outlaw (Member)

hi guys please help ,every brew that i seem to do lately just dosent seem to taste good enymore dont know wats going wrong , may be am just know good at it i dont know ,does enyone else have this trouble ??
thank you please let me know :cry:

Drinkin--buxton spa
plannin--galaxy pale
plannin--nelson bobek pale
fermentin--centennial pale 3.8%

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Responses

wildbrew:

Posted 9 months ago by Member

Hi outlaw
I use a lot of EDME kits,and they taste very good :-)
I use V W P steriliser to clean all my brewing equipment,this kills all the bugs and helps stop the beer turning sour. :-)

saracen:

Posted 9 months ago by Moderator

Hi Outlaw. Nil Desperandum! What do you brew, and what exactly is going wrong with the taste? Is it drinkable?

If you're not living on the edge..... you're taking up too much space!!

Planning: - To get some more brews on now the weather's a bit cooler
Fermenting: - Ginger Beer experiment
Conditioning: - A normal bitter with Styrians
Drinking: - All of it!!

E-mail: arnyfris@gmail.com

outlaw:

Posted 9 months ago by Member

Hi saracen I don't know weather am not waiting long enough for it to condition or maybe pitching to much yeast this only happens when I bottle beer not keg it , its like an appleie taste , the brew was way to amarillo by the way and it bubbled over during fermentation and was everywhere I was having to remove the lid every 30 mins at one stage and also it reminds me of a medically smell even
Cheers mate get back to me

Drinkin--buxton spa
plannin--galaxy pale
plannin--nelson bobek pale
fermentin--centennial pale 3.8%

outlaw:

Posted 9 months ago by Member

The yeast was wyeast 1056 American ale
Cheers

Drinkin--buxton spa
plannin--galaxy pale
plannin--nelson bobek pale
fermentin--centennial pale 3.8%

Hamish:

Posted 9 months ago by Moderator

Sounds like you had a racing fermentation which is bound to cause off flavours. The most likely cause is fermenting too warm.

Planning: Wheat beer fermented with Schneider Weisse yeast, a Stout, lots of hoppy pale ales
Fermenting: Marynka pseudo-lager
Maturing/Conditioning:
Drinking: Wheat beer, ESB, Vienna lager & shop bought stuff

saracen:

Posted 9 months ago by Moderator

I used the Wyeast 1056 and ended up throwing away 3 brews. I did a brew a few weeks back and accidentally used the last of it again. It won't clear and it's got that fruity taste you describe. I put it down to a high fermentation temperature, but It didn't go like yours did. You must have had the temperature high, and a fermentation like that will create it's own heat, anyway. I wouldn't use it again.
I think you need to start over. Wyeast is a good product, but I've restricted myself to a few strains: 1187 Ringwood, 1335 Bitish Ale II and 1968 London ESB (fFullers) are all proven reliable and give good results for most keg beers you're likely to brew. Have another go. Way to Amarillo is a great beer. Follow the instructions to the letter and try Wyeast 1272 American Ale II fermented at 17° - 18°c

With many of the best qualities that brewers look for when brewing American styles of beer, this strain’s performance is consistent and it makes great beer. This versatile strain is a very good choice for a “House” strain. Expect a soft, clean profile with hints of nut, and a slightly tart finish. Ferment at warmer temperatures to accentuate hop character with an increased fruitiness. Or, ferment cool for a clean, light citrus character. It attenuates well and is reliably flocculent, producing bright beer without filtration.

Flocculation: Medium-High
Attenuation: 72-76%
Temperature Range: 60-72F, 15-22C
Alcohol Tolerance: 10% ABV

It should clear well, give quite a dry finish and the temperature range is quite generous.
Above all, be patient. Leave the beer in the FV for 2 - 3 weeks. That gives the yeast a chance to clear up any by-products and allows time for the beer to clear. You'll get far less sediment in the bottles and a more predictable carbonation from the conditioning because the primary fermentation is well and truly over.
Don't give up.

outlaw:

Posted 9 months ago by Member

thank you very much guys for your advice once again, i will take it on board for future brews thank god for this forum now i feel all the worrying was for nothin, might leave the brewing now for a few months till the weather becomes cooler or buy a second hand fridge ,just enjoying a pint of wherry now and reading the forum
cheers saracen and hamish too

Drinkin--buxton spa
plannin--galaxy pale
plannin--nelson bobek pale
fermentin--centennial pale 3.8%

Greg:

Posted 9 months ago by Admin

Apple flavours are usually associated with Acetaldehyde which is a by product of the fermentation. Some strains produce more than others and it often subsides with conditioning.

Ways to reduce it are making sure the wort is properly aerated, don't over pitch the yeast and start off fermentation at a cooler rate. Then also don't take the wort of the yeast too early and increase the temp at the end to help the yeast clear it up.

Stick with it though. We all get problems but its well worth the effort in the end.

IPA:

Posted 9 months ago by Member

If you are using VWP steriliser make sure you rinse thoroughly afterwards ( four times) as any residue will give you these tastes, TCP apples, or use another one. I nearly gave up brewing after twenty years because of this.I changed and have never had a problem since. Good luck.

outlaw:

Posted 9 months ago by Member

Thanks Greg & IPA

Drinkin--buxton spa
plannin--galaxy pale
plannin--nelson bobek pale
fermentin--centennial pale 3.8%

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