Author Topic: almost a lost year brewing  (Read 7329 times)

Offline larsmm

  • Cellarman
  • **
  • Posts: 57
Re: almost a lost year brewing
« Reply #15 on: April 13, 2015, 06:53:49 PM »

Offline larsmm

  • Cellarman
  • **
  • Posts: 57
Re: almost a lost year brewing
« Reply #16 on: April 13, 2015, 06:55:24 PM »
Can you get idophor or star san? you might just need to shock your system with something new. you might even do a bleach wash down on everything. Rinse well after.
Yes, I can get star san. And bleach, of course. Thanks a lot for your advice.

Offline HoosierBrew

  • I must live here
  • **********
  • Posts: 13031
  • Indianapolis,IN
Re: almost a lost year brewing
« Reply #17 on: April 13, 2015, 06:56:58 PM »
you might just need to shock your system with something new. you might even do a bleach wash down on everything. Rinse well after.

+1
Jon H.

Offline reverseapachemaster

  • Official Poobah of No Life.
  • *
  • Posts: 3470
    • Brain Sparging on Brewing
Re: almost a lost year brewing
« Reply #18 on: April 13, 2015, 07:50:14 PM »
If I didn't know the part about the meat fridge I'd just say it sounds like the beer is appropriately fermenting with a healthy yeast krausen and the smell is normal fermentation smells and the "acid" is a big whiff of CO2. If you are pitching dry yeast and there is no yeast carried over from batch to batch it would be nearly impossible to have something in your equipment overtake the yeast that aggressively unless you practice no cleaning or sanitization, which is not the case here, especially if you are cleaning and sanitizing.

I wonder if the problem is one of the chemicals you are using is leaving behind something that is mixing unpleasantly in the beer.
Heck yeah I blog about homebrewing: Brain Sparging on Brewing

Offline Joe Sr.

  • Official Poobah of No Life.
  • *
  • Posts: 4445
  • Chicago - NORTH SIDE
Re: almost a lost year brewing
« Reply #19 on: April 13, 2015, 08:00:19 PM »
Do you filter your water?
Yes, I do

Do you do a full boil?  I didn't see that in the earlier posts.  If not, do you boil your top-up water?

It looks like you've replaced most of your equipment and still have the problem.  So the problem is likely something in your process.

Maybe try a small batch with bottled water.
It's all in the reflexes. - Jack Burton

Offline larsmm

  • Cellarman
  • **
  • Posts: 57
Re: almost a lost year brewing
« Reply #20 on: April 13, 2015, 08:25:35 PM »
If I didn't know the part about the meat fridge I'd just say it sounds like the beer is appropriately fermenting with a healthy yeast krausen and the smell is normal fermentation smells and the "acid" is a big whiff of CO2. If you are pitching dry yeast and there is no yeast carried over from batch to batch it would be nearly impossible to have something in your equipment overtake the yeast that aggressively unless you practice no cleaning or sanitization, which is not the case here, especially if you are cleaning and sanitizing.

I wonder if the problem is one of the chemicals you are using is leaving behind something that is mixing unpleasantly in the beer.

I boil for at least 75 min. Evaporation can reach between 20-30 %.

At the beginning I didn't use chemicals. I started to usf them from the tird contaminated batch. Furthermore, I rinse several times with water.

Believe me, it's not CO2. It's something acid.

Offline euge

  • I must live here
  • **********
  • Posts: 8023
  • Ego ceruisam ad bibere cervisiam
Re: almost a lost year brewing
« Reply #21 on: April 13, 2015, 08:27:31 PM »
Unless, Lars has recontaminated the equipment during the replacement process...

These things are notoriously difficult to diagnose online. Sometimes we succeed and others cases are more inexplicable.

Ok I still feel unconvinced about description of the "taste" of this beer. More definitive timeline please. Has the beer conditioned at all out into the 60-90 day range? Beer can taste unlike our expectations early on, out six weeks and more. Does it taste like beer?

How are we serving/storing the beer? Kegged? Bottled? Any gushers or carbonation/foaming issues?


The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Laws are spider-webs, which catch the little flies, but cannot hold the big ones. -Anacharsis

Offline Joe Sr.

  • Official Poobah of No Life.
  • *
  • Posts: 4445
  • Chicago - NORTH SIDE
Re: almost a lost year brewing
« Reply #22 on: April 13, 2015, 08:37:17 PM »
Unless, Lars has recontaminated the equipment during the replacement process...

Right.  But then there is something in his process that is introducing the contamination.  It is not (at least initially) resident in the equipment.
It's all in the reflexes. - Jack Burton

Offline larsmm

  • Cellarman
  • **
  • Posts: 57
Re: almost a lost year brewing
« Reply #23 on: April 13, 2015, 08:43:40 PM »
Unless, Lars has recontaminated the equipment during the replacement process...

These things are notoriously difficult to diagnose online. Sometimes we succeed and others cases are more inexplicable.

Ok I still feel unconvinced about description of the "taste" of this beer. More definitive timeline please. Has the beer conditioned at all out into the 60-90 day range? Beer can taste unlike our expectations early on, out six weeks and more. Does it taste like beer?

How are we serving/storing the beer? Kegged? Bottled? Any gushers or carbonation/foaming issues?
I haven't bottled since the fourth time. The rest of the times I've thrown it away from primary or secundary. A couple of times I left the fermenter into the fridge it was worse.
The four first times I could drink the beer perfectly before bottling (well, you know, knowing it had to mature and be carbonated).

Offline homoeccentricus

  • Brewmaster General
  • *******
  • Posts: 2009
  • A twerp from Antwerp
Re: almost a lost year brewing
« Reply #24 on: April 13, 2015, 08:43:58 PM »
It looks like you've replaced most of your equipment and still have the problem.  So the problem is likely something in your process.

Maybe try a small batch with bottled water.

Since you have lost so many batches, why indeed not start all over with a small batch: buy a 10 liter pot, a well fitting bag and a 10 liter glass fermentation bottle, and brew the simplest  5 liter brew-in-a-bag beer with bottled water. It's not going to cost a lot. If the beer is still sour, you will know it's not the equipment.
Frank P.

Staggering on the shoulders of giant dwarfs.

Offline euge

  • I must live here
  • **********
  • Posts: 8023
  • Ego ceruisam ad bibere cervisiam
Re: almost a lost year brewing
« Reply #25 on: April 13, 2015, 08:56:47 PM »
Usually infection and contamination issues rear their heads later than earlier.

I suggest refraining from chucking your beer before it has time to condition and also to abandon the practice of "secondary".

Experience demonstrates that 2-3 weeks in primary followed by a cold crash is sufficient for most beers and that careful racking eliminates the bulk of sediment problems. Then conditioning in kegs or bottles.
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Laws are spider-webs, which catch the little flies, but cannot hold the big ones. -Anacharsis

Offline homoeccentricus

  • Brewmaster General
  • *******
  • Posts: 2009
  • A twerp from Antwerp
Re: almost a lost year brewing
« Reply #26 on: April 13, 2015, 09:05:38 PM »
How do you cool your wort? Do you use a plate chiller?
Frank P.

Staggering on the shoulders of giant dwarfs.

Offline larsmm

  • Cellarman
  • **
  • Posts: 57
Re: almost a lost year brewing
« Reply #27 on: April 13, 2015, 09:44:27 PM »
Usually infection and contamination issues rear their heads later than earlier.

I suggest refraining from chucking your beer before it has time to condition and also to abandon the practice of "secondary".

Experience demonstrates that 2-3 weeks in primary followed by a cold crash is sufficient for most beers and that careful racking eliminates the bulk of sediment problems. Then conditioning in kegs or bottles.
Most of times I throe it away just from primary. I bet all times I move to a secundary it was already contaminated

Offline larsmm

  • Cellarman
  • **
  • Posts: 57
Re: almost a lost year brewing
« Reply #28 on: April 13, 2015, 09:47:08 PM »
How do you cool your wort? Do you use a plate chiller?
First time I prepared an ice bath. Then, using a plate chiller

Offline homoeccentricus

  • Brewmaster General
  • *******
  • Posts: 2009
  • A twerp from Antwerp
Re: almost a lost year brewing
« Reply #29 on: April 13, 2015, 10:01:46 PM »
Are you sure the plate chiller is absolutely clean?
Frank P.

Staggering on the shoulders of giant dwarfs.