Help Brewdad
Comments from a previous post led me here.
I’ve brewed maybe six or seven batches… oh maybe even ten, at my new house. Different city, different water supply. All the same equipment, same sanitization and inspection procedures to make sure I’m not introducing contaminants.
My issue is twofold. First I’m not getting quite the nice distinct flavors that I used to at the old house. The beers seemed to be sharper with more clarity of taste where the batches here seem muddled, if that makes sense. Even the IPA and Pale Ale have come out tasting off.
Second, out of the batches that I’ve done here, only two have not effected war upon my intestines a couple hours after consumption. I have an oatmeal stout that I brewed last summer still on tap because one pint is enough. I actually have served it to people I don’t like in order to get rid of it! The flavor is fine its just… (If you visit me, don’t accept my stout unless I get this figured out hahahaha)
I have my suspicions for causes but would like input from other brewers as well. I’ve read comments from folks who obviously take their brewing as serious or more so than I, and welcome any advice or thoughts!
Addressing the first issue: I’ve tried using filtered water, Pur three stage faucet filter to be precise. All water that goes into the boil as well as topping it off goes through the filter. I refuse to use straight tap water because it reeks of chlorine. My next step, which I don’t have the money for, is to go with an RO filter and rebuild the mineral makeup of the water similar to what was in Duluth. Frankly both the cost and chemistry behind that has me hesitant. I’m a bio guy, I might have minored in chem, but I don’t admit to liking it.
Another possible cause might be from letting it sit in the primary for two weeks, picking up more yeasty flavor that I want. I suppose the only way to test that is to rack right after the cap falls?
Which leads right into the second problem, which may also be caused by sitting in primary for two weeks. I just don’t buy that though.
I’ve tried using whirlfloc (sp?) tablets and that seems to have some reduction of the, ahem, side effects. One thing that I am slightly embarrassed about is a lack of using my hydrometer. Perhaps I’m not completing fermentations, but leaving the beer in secondary for nearly a month or more ought to take care of that shouldn’t it?
Any thoughts?
Cheers.
Brew Dad -
You have a bunch of stuff going on there. First off, get a hydrometer, they’re pretty cheap and will allow you to rack as soon as it’s time.
I am assuming that you are following some guidelines of “Primary 2 weeks Secondary 4 weeks” or something. This is fine when you are brewing kits and it’s your first time. In your case though, you are going to want to rack over as soon as the gravity is near where you want it. My standard for secondary is 8 days for an ale and min 3 weeks for a lager. In most cases I rack from my primary into my secondary within the first 5 days of pitching my yeast.
This is important because if you spend too long in the primary you can get oxidation and the traub at the bottom can begin to cause problems. Obviously this is not a steadfast rule, for example, with the tripel I brewed, the primary was more like 8 days and the secondary is now going on 10 days. Lagers will always take longer and that’s ok because of the cool temps.
As for your problem with the trots, I would have to say that it is likely some kind of a bacterial infection in the brew that is causing the hilarity of drunkards pooping (I had to go there). There is a good chance this was picked up in the primary or secondary. The only thing is that it should give some bad smells and flavors.
If i were you, I would get a hydrometer and alter your process to rack when you’re near desired FG as opposed to a set time. Some yeasts work REALLY fast. I have racked over within 2 1/2 days from pitching. Secondary can be long, just make sure you don’t leave head space if you are going to long store it.
Good luck
Cheers!
January 30th, 2008 at 2:31 pm
Have you changed your fermentation schedule at the new house? It sounds like you used to do shorter primary fermentation, and now you leave it for two weeks. If so, reverting to the fermentation schedule used at your old home might help.
I use a Pur filter to take care of the overly chlorinated undrinkable tap water here, but I’ve never gotten involved in the whole water chemistry thing yet. You could probably just do some minor adjustments to your Pur filtered water without needing an RO system, just to get a few key parameters in range. But I haven’t done this yet.
You could also have a mild infection causing subtle off-flavors. I just retired some fermenting buckets due to suspicion of contamination. I had a few batches where I still don’t know if they were infected or “just hoppy”.
One final thought: maybe your fermentation temperatures are different at your new place than the old place? Maybe if there’s a wider temperature swing between day and night, it could have a negative impact on beer flavor and yeast behavior?
January 30th, 2008 at 2:36 pm
Awesome suggestions from both of you! I’ll respond in depth in a new post I think rather than writing a lengthy reply comment.
Thanks Gents!
January 30th, 2008 at 3:30 pm
Totally agree with Keith - get a digital thermometer and take some readings so you know that you are fermenting in the proper range for your yeasts.
January 30th, 2008 at 3:50 pm
I have a hydrometer, or two, and a fermtech winethief I just haven’t been using it. I should start, indeed. Also reverting to the old fermenting schedule for primary. When I was keeping track I have also had very quick primaries…
Probably I’ll do that as well.)
The temp swing is another easy one to persue, good thoughts!
(Here and I said I would just follow up with another post.
Thanks guys!
January 30th, 2008 at 4:34 pm
I usually just get my water from the local grocery store in 5 gallon containers. Once you’ve bought the bottle (about $15) a refill is something like $2.67 and then you can add a little of this and a little of that to get the character you are looking for. I have always just used it straight.
January 31st, 2008 at 11:52 am
I’ve thought about that too. Perhaps I’ll give that a go as well.
I’ve got a wine kit thats been sitting for a while, I’m not willing to blow it on crappy results. I’ve got to get the beer dialed in before doing the wine!
Thanks for the input, Meltedeyes.
January 31st, 2008 at 12:05 pm
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January 31st, 2008 at 4:24 pm
Are you using the same suppliers for your ingredients?
Do you use glass for the primary and secondary?
January 31st, 2008 at 4:26 pm
I’ve followed up here, Adam.
Mostly the same kit supplier. Midwestsupplies.
Thanks!
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