A few problems with my extract brews
Hello,
I seem to be having a few problems with my extract brews. I try to brew IPA/APAs using various combinations of hopped, unhopped and DME. Regardless of the extract combination and hop combination I use, my beer always tastes the same.
I follow the process described by John Palmer, boiling the extract (both hopped and unhopped variations) and add my bittering hops early and aroma hops late, I transfer to the fermenter, leave for the recommended time (sometimes a little bit longer) and then bottle when the SG has remained constant for 24-48 hours. To add to the pain of my beers tasting similar, the carbonation is non-existent. I add a tsp of dextrose to each 750ml bottle and it doesn't seem to affect it at all.
One cause of the taste remaining the same could be that I pour the entire contents (hops and all) from my boiling kettle into the fermenter. From what I've read, this seems normal.
Does anyone have any ideas as to where I'm going wrong with my batches tasting the same and also the lack of carbonation?
Thanks
Replies to This Discussion
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Permalink Reply by Peter Smith on
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ok look at replacing bottle caps? I like glass more then pet personally...
get a couple doz glass bottles and a capper get these type
http://www.trademe.co.nz/home-living/lifestyle/home-brewing/brewing...
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Permalink Reply by Mudcrab on
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Yeah, I was going to try that next. My PET bottles are getting a bit soft.
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Permalink Reply by Crusader-Rob on
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HOW LONG ARE YOU WAITING BEFORE CARBONATION CHECKS?
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some yeasts seem to act quicker then others very temp dependant as well, 1272 will seemingly carb up in 2 weeks at 14C but us05 wants longer and higher temp... what yeast are you using? ok just reread MJ... what temp you leaving carb bottles at , if i needed to drink them at 2 weeks I would be holding them at 18-20C
if you are doing this and adding 4-5g sugar the issue is bottles not holding pressure... I would invest in a capper and some abc crates
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I'm using Mangrove Jacks West Coast Yeast M44 for this one. I'm leaving them uncontrolled in my basement, which isn't too cold. Probably around the 18-20 degree mark.. I've only recently turned on the fridge that they are stored in so they are a lot cooler than that now.
I don't need to drink them now - I just wanted to see how one was going. Would you recommend leaving them for a little longer in the 18-20C temp? Regardless, I will buy more bottles for my next batch.
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yeah puting them in the fridge will slow any carb down, warm them up, tip them up etc to mix up the yeast...
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I found that with M44 it was much like US-05, around 3 weeks to carb up properly in my spare room, so give it time. another 2 weeks and you might be alright.
However I'd suggest investing in crown caps and glass bottles, and then batch priming as per john palmers advice in howtobrew.com
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Yeah I would like to batch prime but don't have a secondary/bottling bucket so have been making do with with adding tsps in the meanwhile.
I'll turn the fridge off and then see how it turns out. It won't change the extreme bitter taste of the remaining 26 bottles - I'll just have to battle through them.
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post the recipe you used for this batch hop amounts etc
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I'll do my best for the recipe:
Black Rock Light (Unhopped)Black Rock Ultra Light (Unhopped)
60m - 25gms Pacific Jade
50m - 25gms Pacific Jade
40m - 25gms Nelson Sauvin
30m - 25gms Nelson Sauvin
20m - 25gms Wai-iti
10m - 25gms Wai-iti
0m - 50gms NZ Cascade
Yeast: MG West Coast MP44
Dryhop after 5 days - 50gms NZ Cascade
I was trying to go for a Tuatara APA clone but had little idea on the hop schedule.
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