timcunnell
Regular.
Hey guys. I am really glad I found this forum! Looks like a great place to hang out with a very knowledgeable bunch of chaps, and I hope I can learn a lot from you guys in the weeks/months/years to come.
I am from Suffolk in England - a fine brewing county! My favourite beers include Adnams Broadside, Greene King IPA and Woodfordes Wherry.
I got into home brewing because I LOVE beer! (not in a "I've got a problem" way!!) and I have joined this forum mainly because I am spending £££ and failing to produce anything drinkable!! So I am hoping you guys can help.
I am a scientific person and usually very thorough with anything that I do. I have read quite a lot about homebrewing, and watched a LOT of YouTube stuff. But despite my best efforts I have been tearfully pouring batch after batch down the sink! I have all but given up on home brewing. But now in hope of salvation, I turn to you - my fellow brewers of superior knowledge, and hope that you may impart your wisdom!
I have started out brewing your standard Wherry and Muntons kits and had some okay-ish results but nothing great. I reckon I probably made the usual mistakes with a batch being under-fermented and another couple under-conditioned. Another batch went bad after a week or so.
But unperturbed, I pressed onwards and upwards to extract kits - and actually managed a genuinely good one! But my last three brews - a devastating 120 pints, have yielded the grand total of 0 drinkable pints of beer. Not good! And it has been a total mystery as to where I am going wrong.
I have been sanitising EVERYTHING obessively. My FV and all equipment used (including the yeast packet and scissors used to open it) have been sanitised. I've even managed to avoid interferring with my wort while it is fermenting - only using a well-sanitised flask for gravity readings. In fact, my last few batches have been in pretty good shape when I transfer them to my pressure barrel. Again, I have really been careful about sanitising my King Keg, including the tap and the lid etc. And when I have taken samples after a week things have seemed to be going to well. But inevitably, before the beer becomes conditioned it goes bad and the batch is wasted.
I just can't figure it out!!
Reading through the "noobie errors" thread I have to own up to sucking the syphon hose! So I guess at the moment that is the number 1 suspect.
In a bid to have one more go at a successful brew I have just ordered a Muntons American IPA kit which looks really nice. And I have ordered a Youngs Auto-syphon from Amazon, so hopefully this time I won't mess things up!! In the meantime if anyone has any top tips on avoiding things going bad in the 2nd ferment stage I really am all ears (or eyes, I guess!?).
Anyway - thanks guys and happy brewing :)
I am from Suffolk in England - a fine brewing county! My favourite beers include Adnams Broadside, Greene King IPA and Woodfordes Wherry.
I got into home brewing because I LOVE beer! (not in a "I've got a problem" way!!) and I have joined this forum mainly because I am spending £££ and failing to produce anything drinkable!! So I am hoping you guys can help.
I am a scientific person and usually very thorough with anything that I do. I have read quite a lot about homebrewing, and watched a LOT of YouTube stuff. But despite my best efforts I have been tearfully pouring batch after batch down the sink! I have all but given up on home brewing. But now in hope of salvation, I turn to you - my fellow brewers of superior knowledge, and hope that you may impart your wisdom!
I have started out brewing your standard Wherry and Muntons kits and had some okay-ish results but nothing great. I reckon I probably made the usual mistakes with a batch being under-fermented and another couple under-conditioned. Another batch went bad after a week or so.
But unperturbed, I pressed onwards and upwards to extract kits - and actually managed a genuinely good one! But my last three brews - a devastating 120 pints, have yielded the grand total of 0 drinkable pints of beer. Not good! And it has been a total mystery as to where I am going wrong.
I have been sanitising EVERYTHING obessively. My FV and all equipment used (including the yeast packet and scissors used to open it) have been sanitised. I've even managed to avoid interferring with my wort while it is fermenting - only using a well-sanitised flask for gravity readings. In fact, my last few batches have been in pretty good shape when I transfer them to my pressure barrel. Again, I have really been careful about sanitising my King Keg, including the tap and the lid etc. And when I have taken samples after a week things have seemed to be going to well. But inevitably, before the beer becomes conditioned it goes bad and the batch is wasted.
I just can't figure it out!!
Reading through the "noobie errors" thread I have to own up to sucking the syphon hose! So I guess at the moment that is the number 1 suspect.
In a bid to have one more go at a successful brew I have just ordered a Muntons American IPA kit which looks really nice. And I have ordered a Youngs Auto-syphon from Amazon, so hopefully this time I won't mess things up!! In the meantime if anyone has any top tips on avoiding things going bad in the 2nd ferment stage I really am all ears (or eyes, I guess!?).
Anyway - thanks guys and happy brewing :)