Messages

16

General Homebrew Discussion / Green Beer Question

« on: February 11, 2013, 06:52:17 PM »

I have a stupid question about green beer.

I've heard mix opinions about green beer. I know it's acetaldehyde that gives it's green apple / tart flavor. But where I have a misunderstanding is when yeast starts transforming acetaldehyde back to ethanol.

I've heard you should keep the beer in the primary for a week (or more) longer than usual to give the yeast some time to metabolize the acetaldehyde because once you take it off the trub there is nothing you can do about it. But also, I've heard that you can just condition it in the bottle for a few weeks and the same thing will occur.

So, what is the best way to go about the acetaldehyde? I brewed some extract batches that had that green apple taste but because I was young and inexperienced, I'd drink it thinking it was just how extract homebrew tastes. But, now I'm not convinced.

What do you think?

17

Equipment and Software / Re: Aeration Systems

« on: February 11, 2013, 11:55:05 AM »

Thanks everyone.

I'm going to find a nice something or other for aeration and pitch a starter. Let that beer sit in the fermentor longer than I usually do to promote the yeast to clean all their crap up before I bottle.

Also, I'm going to start using Bru'n Water. I started to play around with it and it seems pretty straight forward.

Hopefully, my next batch will taste more like beer and less like sour apples.

I appreciate all the help!

18

Equipment and Software / Re: Aeration Systems

« on: February 11, 2013, 11:26:20 AM »

As for the water, do you have an analysis of your tap water or do you plan to build it from RO?  And have you downloaded Bru'n Water? 

I recently got my water analysis back from Ward Labs. I have not yet downloaded Bru'n Water. I usually just add a Campden Tablet and a teaspoon of Gypsum simply because my Calcium is a bit low.

Where can get Bru'n Water?

19

Equipment and Software / Re: Aeration Systems

« on: February 11, 2013, 11:01:29 AM »

Why concerned?

I use either a mixstir attachement for a cordless drill (like a paint stirrer, in fact you can USE a paint stirrer) or lateley I have been sanitizing my balloon whisk and just going at it.

My beers are very green apple-y (acetaldehyde) and sort of puckering at the end. Generally, I make Stouts and IPAs and never really had that problem before because the flavors are usually hidden by dark malts or lots of hops. But, now I'm making session beers and it's simply frustrating. So, I have a few ideas of what it might be:

1. Young / Green beer. I'm going to age it a little bit to see what happens.
2. Unhealthy yeast. I'm going to try to create a yeast starter and increase aeration.
3. Water problems / mash pH problems. I'm going to try different brewing salt additions to my water to see if I can get the pH under control.

I'm would like to do one thing at a time so I can see what the true problem is....

If you have any ideas, let me know!

20

Equipment and Software / Aeration Systems

« on: February 11, 2013, 10:41:59 AM »

I've been very concerned about my level of pre-fermentation aeration. I feel it is lacking.

Does anybody know of any good / affordable aeration systems or aquarium pumps or something else.

Thanks!

21

General Homebrew Discussion / Re: I literally cannot wait any longer to try this

« on: February 09, 2013, 09:23:42 AM »

at least you ain't drinkin' outta the fermenter!

Some people call it a racking cane...I call it a straw.

Just make sure you don't backwash, or you'll contaminate your beer!

I find that bottles are mostly carbonated in a week if you have them at 65-70F. They just need time to condition. I have a hefe in bottles right now that is stellar, and it's only been in the bottle for a little over a week. Hefes are good young though.

Young beer kind of tastes like spit to me. I thought it was an extract problem but I'm getting that with AG too. Apparently, I need to age it longer.

22

General Homebrew Discussion / Re: I literally cannot wait any longer to try this

« on: February 07, 2013, 05:07:06 PM »

So, I tried my first AG batch again after 2 weeks in bottles.

It's still not clear. It still kind of yeasty / sediment-y... I never brewed a beer that was so cloudy so I'm not really sure what the deal is. I'm thinking it will clear after a few more weeks. I really do think this will be a delicious beer once it (hopefully) clears up. It's quite good by itself. It's just a little yeasty.

A few more weeks? A couple months? What do you think?

23

All Grain Brewing / Re: 2 beers, 2 yeasts, same nasty sulfur smell and taste

« on: February 07, 2013, 04:56:58 PM »

Well, increasing the yeast activity prior to bottling will help as well.

1. Agitate the beer without oxidation.
2. Increase the fermentation temperature.

I've heard of brewers injecting some CO2 into the bottom of the fermentor. CO2 helps to allow off-flavors to escape. Just don't confuse CO2 with Oxygen, you'll oxidize your beer and you'll end up drinking cardboard.

Both of those things might help to increase the yeast activity. When yeast are more active more CO2 will escape releasing the sulfur compounds. Perhaps you are bottling too early for this to happen?

24

All Grain Brewing / Re: 2 beers, 2 yeasts, same nasty sulfur smell and taste

« on: February 07, 2013, 11:59:21 AM »

+1 to conditioning the beer longer.

25

General Homebrew Discussion / Re: IPA Hop Combo

« on: February 07, 2013, 11:41:20 AM »

You can't go wrong with Amarillo/Citra.

26

Beer Recipes / Re: Red IPA

« on: February 02, 2013, 09:13:00 PM »

I don't know. I'm still going to try out your recipe. It sounds good. I'm currently collecting 1st runnings for an ESB where I used Maris Otter, Special B, and Crystal 60. It's a very amber / orange color. Looks beautiful.

Still, let me know how your Red IPA comes out. Start brewing!!!

-- Chris

27

Beer Recipes / Re: Red IPA

« on: February 02, 2013, 07:54:39 PM »

I just bought the book "Beer Captured" and it lists the recipes of some of my favorite red-ish color beers amongst others. Burning River Ale from GLBC is somewhat amber / reddish... it's just 2-row pale malt, crystal 40 and biscuit malt. The other one that I consider sort of red(ish) is Celebration Ale that's 2-row pale malt, dextrin malt and crystal 80.

I think the point is and I've just figured this out, it's doesn't take a lot to color beer. I'm trying to figure this stuff out. A little bit of malt does go a LONG way. You might not need Chocolate malt if you're using crystal 120. But, who knows. Brew a batch and let us know!!

28

General Homebrew Discussion / Re: I literally cannot wait any longer to try this

« on: January 30, 2013, 04:24:28 PM »

I'm tasting the very first AG batch I've made and since I forgot to throw in clarifiers, sediment is still in suspension and it tastes a bit sedimenty / yeasty. No big deal. It still tastes like beer and as my first batch of AG it tastes pretty damn good.

I'm going to try AG batch #2 in a short while.

29

General Homebrew Discussion / I literally cannot wait any longer to try this

« on: January 30, 2013, 02:48:01 PM »

My very first AG batch has been in bottles for 6 days. I can't wait any longer.

I think I'm going to try one just to make some notes on how my beer ages over time...

I need some encouragement.

30

Yeast and Fermentation / Re: Fun fermentions!

« on: January 30, 2013, 02:41:07 PM »

That is NOT fermentation. That is dessert!