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Messages - scooteroo

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Yeast and Fermentation / yeast is dead, beer is brewing, what to do?
« on: April 02, 2010, 03:47:14 AM »
I'm using a liquid bavarian lager yeast that appears to have died. It's in a smackpack and has been sitting out for a couple of hours in the recommended temp, but the pack's not swelling. I though it was, so I started it seems I'm stuck with 5 gallons of wort. Can the wort wait a day or two in the primary until I can get some new yeast?

Your wisdom is much appreciated...

Yeast and Fermentation / Re: Advice for a beginner: Yeasty, metalic taste
« on: February 12, 2010, 10:14:58 PM »
Okay, just ordered How to Brew. Thanks for the recommendation, all.

In the meantime, still trying to figure out where we've got astray.

It sounds likely that the well water is the problem. Our water is very good for drinking, but I suspect high in minerals. That might well be the culprit. Too bad, I was hoping it might be something fixable (like temp, which perhaps we could up in the hopes of reactivating the yeast).

If water was the problem, there's no fix, is there?

About the kits: I don't believe they're extract kits (since I don't know what that is, I'm assuming that's not what they are). The ingredients are all dry, except the yeast, which is a liquid pack.

Any other thoughts on possible fixes, or should I just throw out these two batches and try a third using distilled water? I hate to do that, since it's about $70 of ingredients down the drain -- but that may just be the way it is.


Yeast and Fermentation / Re: Advice for a beginner: Yeasty, metalic taste
« on: February 12, 2010, 09:20:26 PM »
Thanks so much Blatz and Denny.

I'll check out Palmer's book.

About the water: I used filtered tap water from our well (we live in rural Northern California), so the water is unchlorinated and, with the filtration, I would think fine to use. Unless there are other issues with well water that may be of concern?

There was no exposure to light -- so not skunked. Just "off," I guess.

Perhaps temperature issues? We have a drafty, rural house with lousy heat (the house temp often drops into the low 50s).

Any other thoughts?

Thanks so much for the warm welcome to the forum.

Yeast and Fermentation / Advice for a beginner: Yeasty, metalic taste
« on: February 12, 2010, 08:34:49 PM »
Hi all.

I'm a new homebrewer, working with ingredient kits from a reputable brew shop (The Beverage People in Santa Rosa, CA), but so far both of my first two batches have an off taste.

The first batch was an American lager, which I thought was perhaps skunked because I didn't thoroughly enough clean my new equipment. Since it was my first batch, I figured it wasn't surprisingly that I might do something wrong.

I'm just transferring the second batch, a Belgian Strong Ale, from the primary fermenter to the secondary fermenter. I tasted it and, is seems to already have a similarly off taste -- something along the lines of an overly-yeasty, slightly metallic taste. Because I followed the recipe exactly, cleaned the equipment meticulously and worked with pre-measured ingredients, I just can't figure out what I could be doing wrong. It's possible that after the 2nd fermenter and bottling, it will taste alright.

I'm working with Papazian's book, but troubleshooting's difficult. I'm wondering if anyone has any thoughts about what might be happening here.

Thanks so much in advance.

Equipment and Software / Starter Equipment - Seven Bridges Cooperative Kit
« on: November 29, 2009, 03:37:17 AM »
Hi All,

I'm curious if anyone has had experience with the Seven Bridges Cooperative starter kit.

It strikes me as more complete, and perhaps better quality, than some of the others I've seen online -- but the Amazon reviews are mixed.

Thanks so much for any help or feedback.


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