Bad_Idea_Beers
Bad Idea Beers
Hi all,
Really need some help/ideas.
We have been brewing for 4-5 months and made 7 great tasting beers. Always careful with cleaning and sanitisation but then we had a beer that after 2 weeks in the fermenter was undrinkable (cloudy with a horrid taste that's hard to describe. I would say slightly vinegar and medicine) had to spit it out it was so bad.
Anyway, just put that down to something going wrong or using hops that were 2 months old and exposed to oxygen. Next brew we were even cleaner and used a new pack on vacuum packed hops. Wort tasted good but again after 2 weeks in the fermenter came out identical to the first bad batch.
Thinking that is couldnââ¬â¢t be any of the ingredients or the sanitisation thought maybe the hot temperature was having an effect.
3rd batch, different ingredients apart from the LME (we bulk buy the 25Kg muttons stuff) and came out of a different fermenter after a week tasting identical to the other 2. I had kept this one in the coolest place in the house but it was still averaging 23 degrees which I know is high but didnââ¬â¢t think it would make it this undrinkable.
We donââ¬â¢t use a wort chiller (just down to cost) and add cold water straight from the tap (I know some would say use bottled water or boil it to start to kill anything but it was fine for the first 7 batches) and then leave it sealed in the fermenter overnight to cool before adding yeast.
My question is do people think that the stainless steel brew kettle could be infected at all (can this even happen) or do others struggle to brew in the summer when temperatures are mid 20ââ¬â¢s.
Any help or ideas much appreciated because throwing over 300 pints of beers down the sink is enough to make 3 grown men cry.
p.s. sorry its so long but wanted to be as detailed as possible.
Really need some help/ideas.
We have been brewing for 4-5 months and made 7 great tasting beers. Always careful with cleaning and sanitisation but then we had a beer that after 2 weeks in the fermenter was undrinkable (cloudy with a horrid taste that's hard to describe. I would say slightly vinegar and medicine) had to spit it out it was so bad.
Anyway, just put that down to something going wrong or using hops that were 2 months old and exposed to oxygen. Next brew we were even cleaner and used a new pack on vacuum packed hops. Wort tasted good but again after 2 weeks in the fermenter came out identical to the first bad batch.
Thinking that is couldnââ¬â¢t be any of the ingredients or the sanitisation thought maybe the hot temperature was having an effect.
3rd batch, different ingredients apart from the LME (we bulk buy the 25Kg muttons stuff) and came out of a different fermenter after a week tasting identical to the other 2. I had kept this one in the coolest place in the house but it was still averaging 23 degrees which I know is high but didnââ¬â¢t think it would make it this undrinkable.
We donââ¬â¢t use a wort chiller (just down to cost) and add cold water straight from the tap (I know some would say use bottled water or boil it to start to kill anything but it was fine for the first 7 batches) and then leave it sealed in the fermenter overnight to cool before adding yeast.
My question is do people think that the stainless steel brew kettle could be infected at all (can this even happen) or do others struggle to brew in the summer when temperatures are mid 20ââ¬â¢s.
Any help or ideas much appreciated because throwing over 300 pints of beers down the sink is enough to make 3 grown men cry.
p.s. sorry its so long but wanted to be as detailed as possible.
