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Message
re: Homebrewing: Step by Step Extract brew
Posted on 2/8/13 at 10:58 am to s14suspense
Posted on 2/8/13 at 10:58 am to s14suspense
brown ale was White Labs East Coast Ale WLP008
blueberry wheat was Wyeast American Wheat 1010
breakfast stout was White Labs California Ale WLP001
praline porter was White Labs British Ale WLP005
blueberry wheat was Wyeast American Wheat 1010
breakfast stout was White Labs California Ale WLP001
praline porter was White Labs British Ale WLP005
1
Posted on 2/8/13 at 11:04 am to LoneStarTiger
quote:
brown ale was White Labs East Coast Ale WLP008
blueberry wheat was Wyeast American Wheat 1010
breakfast stout was White Labs California Ale WLP001
praline porter was White Labs British Ale WLP005
Doubt it's your yeast then...
Always used liquid extract?
Make SURE you're stirring it in all the way before cranking your heat back up?
What's the temp like on your fermentations?
Posted on 2/8/13 at 11:09 am to s14suspense
yep, always liquid extract, and I stir quite a bit I think
fermentation temps depend on the batch, but the brown was around 72, the wheat and stout higher, probably around 75. The porter has been mostly around 65.
it is not controlled, but the after taste that I am finding isn't really an ester-type taste that I would expect from higher fermentation temps.
fermentation temps depend on the batch, but the brown was around 72, the wheat and stout higher, probably around 75. The porter has been mostly around 65.
it is not controlled, but the after taste that I am finding isn't really an ester-type taste that I would expect from higher fermentation temps.
Posted on 2/8/13 at 11:12 am to LoneStarTiger
quote:
it is not controlled, but the after taste that I am finding isn't really an ester-type taste that I would expect from higher fermentation temps.
I'm not sure then.
Really shouldn't have a problem making a clean beer with extract. Oxygenating your wort when pitching yeast?
Posted on 2/8/13 at 11:16 am to s14suspense
yep, every batch has had a fairly quick start to fermentation and has fermented out to at least the target FG
I can understand if there was some weird thing with the batch I just made since I made the recipe, but the other three were simple kits
I'm hoping I can get another brewer to taste it and say something like "oh, thats just because of _______" and it's something easy
I can understand if there was some weird thing with the batch I just made since I made the recipe, but the other three were simple kits
I'm hoping I can get another brewer to taste it and say something like "oh, thats just because of _______" and it's something easy
This post was edited on 2/8/13 at 11:19 am
Posted on 2/8/13 at 11:18 am to LoneStarTiger
quote:
LoneStarTiger
You probably should cut out the stage where you dip your balls in the finished beer. That could be your problem.
Posted on 2/8/13 at 11:24 am to LoneStarTiger
quote:
Really shouldn't have a problem making a clean beer with extract.
This is generally the case, but in some instances you will get an 'extract twang' with LME.
I'm not good at picking it up, but I know people who can pick it up immediately when you give them an extract beer.
LoneStarTiger - When you go to your meeting I probably wouldn't volunteer that it's an extract beer unless they asked. It may bias their observations towards "oh that's just extract".
Posted on 2/8/13 at 11:25 am to Fratastic423
quote:
You probably should cut out the stage where you dip your balls in the finished beer. That could be your problem
but that's my favorite part!
Posted on 2/8/13 at 11:28 am to LSUGrad00
quote:
LoneStarTiger - When you go to your meeting I probably wouldn't volunteer that it's an extract beer unless they asked. It may bias their observations towards "oh that's just extract".
thanks for that tip, that's a good idea
Posted on 2/8/13 at 11:39 am to LoneStarTiger
quote:
thanks for that tip, that's a good idea
Yea I know people who would judge your beer harsher due to the fact that its an extract beer.
Posted on 2/8/13 at 11:51 am to Fratastic423
quote:
You probably should cut out the stage where you dip your balls in the finished beer. That could be your problem.
Tastes....weinery.
Posted on 2/8/13 at 12:04 pm to Fratastic423
quote:
Yea I know people who would judge your beer harsher due to the fact that its an extract beer.
I can usually tell its extract, but that doesn't mean it isn't good. I have had some damn good extract beer.
Posted on 8/6/13 at 9:13 am to LoneStarTiger
A few updates and corrections:
Since I started using Beersmith, I have started using a true full boil. After steeping my grains, I still pour into the boil pot and rinse the grain bag with the remaining amount of water needed, but now I go ahead and go up to about 6.5 or 7 gallons. (not sure exactly, which is a little problem) This allows for me to complete the boil and hopefully have 5 gallons left to go into the fermenter without topping off. This has led to a much better tasting beer, less of the off flavor I assume is from the extract, and better hop utilization, resulting in needing to use less.
I've been steeping at 155 lately rather than 165
I've been checking my gravity "pre-boil" to make sure it is inline with what Beersmith says it should be. This is done after adding the extract and any other fermentables, before bringing it back to a boil
Not sure why I said I add the yeast then check the OG. I put the cooled wort into the fermenter, top off with water and mix if needed, then check the OG, then add the yeast.
Since I started using Beersmith, I have started using a true full boil. After steeping my grains, I still pour into the boil pot and rinse the grain bag with the remaining amount of water needed, but now I go ahead and go up to about 6.5 or 7 gallons. (not sure exactly, which is a little problem) This allows for me to complete the boil and hopefully have 5 gallons left to go into the fermenter without topping off. This has led to a much better tasting beer, less of the off flavor I assume is from the extract, and better hop utilization, resulting in needing to use less.
I've been steeping at 155 lately rather than 165
I've been checking my gravity "pre-boil" to make sure it is inline with what Beersmith says it should be. This is done after adding the extract and any other fermentables, before bringing it back to a boil
Not sure why I said I add the yeast then check the OG. I put the cooled wort into the fermenter, top off with water and mix if needed, then check the OG, then add the yeast.
Posted on 2/18/14 at 8:09 am to LoneStarTiger
6-month update:
I am still hunting for the right keg fridge and once I find it, I believe this will be the first brew to put in it. I plan to do another pictorial thread, since I have changed up a bit.
I am still hunting for the right keg fridge and once I find it, I believe this will be the first brew to put in it. I plan to do another pictorial thread, since I have changed up a bit.
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