7 votes

Slight difference pre and post boil gravity

Q1) No chance of off flavors just from this. Q2) Yes, this is normal. The post boil gravity will always be higher than pre boil because of the water lost to evaporation. In your case about 12% of ...
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6 votes

What to do with my (accidently) sour saison?

As a suggestion: Heat your beer to 70 deg. Celcius (sorry, I'm metric and don't do Church-of-England units but I'm sure you can convert it to Farenheit yourself) in order to kill yeast and bacterial ...
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4 votes

20% sugar, water and yeast brew smells awful quickly, how to fix?

A cheesy smell usually means you have bacteria in your mash and they have access to oxygen. If this were a sour-mashed beer it would be considered a lost cause at this point. I don't know how this ...
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  • 3,030
4 votes
Accepted

How would the first brew taste like ? If it goes well , and if it doesnt go well?

Technically, you can use baker's yeast, but I doubt you'd be as happy as you would by using brewer's yeast. Both yeasts are Saccharomyces cerevisiae, however, they are different strains of the same ...
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  • 1,142
4 votes

Off Flavors in all of my Homebrewing attempts

Grats on your first brews! Sounds like yeast stress esters from possibly under pitching or lack of oxygen, maybe even autolysis if it's sitting in a primary for 3 weeks. Suggestions: Use a yeast ...
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4 votes
Accepted

Are there levels of contamination in a beer or is it a case that it's either "contaminated" or "not contaminated"?

First, technically all beer is contaminated, since you pitch yeast. And yes, I'd say pretty much all homebrew (and even commercial beer) is contaminated to some extent. The type and severity of ...
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  • 33.3k
4 votes
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Bad food in the fridge! keep the hops or toss them?

Hops stored in a sealed packet in a fridge should be alright to use - even if the rest of the fridge is "crawling" with bugs. I say this because the hops grew in the open air and since picking have ...
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  • 5,611
4 votes
Accepted

I'm suspecting high Diacetyl in my beer, is it safe to drink?

Diacetyl is used as a food flavoring and is safe to ingest, It is not safe to inhale diacetyl when heated and/or vaporized, and causes popcorn lung. https://www.fda.gov/Food/...
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  • 1,759
3 votes
Accepted

Green apple taste with beer that used bucket with lid with no gasket

Generally green apple (acetaldehyde) is due to fermentation not being complete. Did you cold crash? Did you verify that your beer was done fermenting? It is strange that your fermenter builds up so ...
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  • 2,446
3 votes
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Plastic Bucket - Primary & Dry Hopping

No problem....I go longer than that in buckets regularly. However, dry hopping is one of the few times I still use a secondary. There are interactions between hops and yeast that can increase ...
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  • 33.3k
3 votes

Sterilising tips?

As Pepi noted in the comments it would take a serious infection to be noticeable in 24 hours (Just think how long it takes yeast to get going and that is supplied into fermentable at a huge number of ...
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3 votes
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What might be causing a chlorine taste?

This sounds like it could be chlorophenols (typically perceived as plasticky / band-aids / medicinal / chemical flavors). If you're not using Chlorine-based sanitizers, this may have been caused by a ...
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3 votes

Hop photoisomerization (light effect on transparent bottles)

This Wired article may help shed some light on wavelengths and bottle colour. http://www.wired.com/2013/03/physics-and-green-beer-bottles/ Amendment 1 Light in wavelengths of 350 nm to 520 nm (upper ...
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3 votes

All my all-grain batches produce a bitter/astringent, dark, almost burnt off flavor that ruins every batch, from light pilsner to dark belgians

I have this exact same problem and it started showing up when I went to all grain. Some of the BSG kits I've done use a steeping grain process where the grains are pre-milled and they all turned out ...
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3 votes

Lambic blend affecting beer in fridge?

Doubtful It is remotely possible for yeast packs to have microbes on the outside of packaging from contamination at packing time. I don't see it contaminating unopened beers though. Most likely the ...
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3 votes

Off Flavors in all of my Homebrewing attempts

Well its purely speculation but if the off flavor is the same across three batches, and you're sure your sanitizing process is spot on, I'd say its likely to be either your fermentation temperature, ...
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  • 36.2k
3 votes

Off flavours from unsanitized priming sugar

I usually dissolve my sugar in boiling water, before adding it to the bottle or kegs for priming. I have in the past just added half a spoonful of granulated sugar directly to the bottles with no ...
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  • 6,993
3 votes

Higher temperature during first two days after pitching yeast

The most "important" time for fermentation is probably while it is happening. The yeast produces and consumes things over the course of the fermenting so IMHO their is no particular "important" point ...
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  • 5,611
3 votes

Potential fat in wort, what's going to happen?

That grease in extraction fan is from volatile food grease / oils. In my experience these are not water soluable. The condensation that fell back in was most likely just water.
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3 votes

Any way to deal with bitter taste from turbo yeast?

Turbo yeast is very aggressive and consumes almost all sugars. Bitter is most likley from an unbalance in sweet / bitter. Add a non fermentable sugar like lactos to sweeten and counter the bitter ...
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3 votes
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Beer has off flavor, sample taken while bottling tasted good

How old is it? I know from experience just a few days at warm temps like you described 80°F will make a delicate beer taste like it was age weeks. Noticing the green bottles, light struck (skunking) ...
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3 votes
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A "Dusty" aftertaste in my beer

I chased a similar off flavor for years before I finally concluded it was coming from the US-05 yeast I was using. I'm not sure everyone can taste it, but it was very offensive to me. Dusty was the ...
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  • 1,432
3 votes

Help me debug my Christmas Ale band-aid flavor

Band aid flavours are related to phenols, which can only have a few possible causes. Chlorine compounds in the wort (either residue from cleaning or as a result of using chlorinated tap water) may ...
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3 votes

Consistent clove aftertaste

Clove-ey flavor in my experience is due to Yeast health (namely- hot fermentations) Chloramines in water Bacteria infection My prime bet is fermentation temps- you say you ferment at 66-68F - is ...
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  • 1,441
3 votes
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Possible to de-oxygenate and de-skunk a beer?

I think that's sort of like reversing a piece of wood in a fire being burnt. The beer has gone through chemical changes- it's nontrivial to reverse them. I'm not aware of any commercial or home-scale ...
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  • 1,441
2 votes

What could cause an earthy flavour in beer?

Unpleasant fresh soil as you describe it can be a sign for ethyl fenchol which is a water contamination issue. I don't think Willamette or any hop for the matter should lead to a result how you ...
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  • 171
2 votes

What could cause an earthy flavour in beer?

Earthy flavours can be caused by mold spores in the area you store your beer. They tend to occur in damp areas where the mold grow within the walls of the area and then passes a chemical through any ...
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  • 21
2 votes

What is Extract Twang?

I saw a new answer on here- what the hell- I'll post. In my experience- what you're describing is typically a byproduct of old (oxidized) liquid malt extract. It gets a really cloying flavor due to ...
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  • 1,441
2 votes
Accepted

Off-flavour after carbonation

Carbonation can have a dramatic effect on beer flavor. I suspect your beer is overcarbonated and that's the cause of the off flavor. You can reduce the carbonation by allowing the keg to warm up to ...
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  • 1,432
2 votes

Fermentation - Lost cause?

Sour, astringent and vinegary. Definitely sounds like bacterial contamination ("Infection"). Lactic and acetic acid also both have higher specific gravity than water or alcohol, so that's probably why ...
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