first homebrew no good.... help!

"69 is kinda of high and a dip into the low 70's would give you phenols."


Phenols from WLP002? That doesn't seem likely.

 

I agree, its seems like a bottle sanitizing issue. I hand wash all my bottles with bottle brush and StarSan. I also rinse and air dry on a sanitized bottle tree rack. Washing bottles in dishwasher primarily cleans the outside of bottles. Also make sure the bottles you reuse from your favorite breweries are rinsed after drinking out of them and not to let it sit around for days with yeast dregs to dry on bottom.

 

Yes! This big time!

 

There is too big of a flavor difference to be anything but an infection, IMO. Which sucks, but its no big deal. People already chimed in with the difference btw cleaner and sanitizer. I doubt its your water- you can make great beer with just about any water. Things cannot be too clean.

 

my advice, and i have not read any other response on purpose, your addition of hops, Centenial especially, not a great idea.

i'm not sure why you want to fix a Midwest kit. was it broken? these kits have been formulated by some very skilled homebrewers, and the bigf online retaiulers go throough great lengths to get the recipe spot on.

for the first few brews, maybe first 5 or 6, try not to mess with the recipe. you would not expect a a cake to work if you don't follow the recipe. beer is not different. later, after you have some idea what you are doing, go ahead and experiment. small changes. for now, don't expect things to be be perfect.

why is your beer wrong? could be one of a hundred things. who knows?
Cheers.

 

I know that this thread is over four years old, but here is my advice.

None of this information is true. You would very rarely see any esters in an English Ale strain under 74°. Also, infections don't cause "crud rings." There is alcohol in infected beers, just like perfect beers. A pellicle could form if exposed to oxygen, but that's all.

This is the solution to your problem, @psnydez86. You infected the bottles with non-steril water post attempted sanitation. Use a bottle brush with StarSan or SaniClean and let your bottles air dry for forty-five minutes to drain any sanitizer solution. Do not rinse.

This is true.

Do not rinse post sanitation. Air dry upside down.

Useless and unhelpful response. Centennial at flame out would not effect this recipe negatively if he/she wanted more floral notes. Bitterness on one ounce at flameout would be minimal.

 

Zombie bumps are my favorite threads here! Thanks very much @RobertColianni



However, I will take this opportunity to inform you that an experienced yeast whisperer can certainly make British esters at temperatures below 66F. Therefore, your 74F assertion is ludicrous!

 

People still read threads like this from Google searches and should be able to obtain a viable, set in stone answer instead of reading an entire thread of nonsense. It's helpful to find answers.
Pertaining to your smartass response, though, I'm a professional brewer and signed up to this site roughly a decade ago. The only way to obtain esters below 66° would be through generational feeding and temperamental training of an active strain. Buying a packet or vial and building a starter with a classic British Ale strain will not insinuate noticeable esters when within correct range.

 

Aaand you're wrong again because I've done it many times. Since you are a "professional brewer" with a decade of BA membership, I won't tell you how to do it unless you are willing to pay an exorbitant consultant fee.

There is nothing wrong with bumping this thread and attempting to spread the truth, but you definitely didn't score 100% with your response. One wonders what a pro is doing looking at this thread in the first place.

 

So you're ripping huge esters from a British Ale strain under 66°? You're a moron. I searched for Easy Clean, because somebody asked if I could use it at home and I'd never seen the container or heard of the product. We use PBW and StarSan.

 

Apparently, I'm a "moron" that can repeatedly do what you think isn't possible because you can't figure out how I do it. Alrightly then.

Protip: temperature isn't the only avenue to esters. High fermentation temperature is the ham fisted and blatantly obvious approach to producing esters that also produces excess fusels. My approach produces esters without increasing fusels. I should bill your employer for that brief consultation.

@RobertColianni

 

Consultation for what? You sound like a complete idiot. If you're getting fusels in your beer you suck at brewing and probably should refrain from posting in this thread.

 

Hello friend, your failure to understand what I've said is unfortunate given your claimed profession. There is no such thing as a beer devoid of fusels.

Claiming to be a professional brewer, then spewing amateur brewing ignorance is what you are doing very well right now. I have no doubt you get paid to make beer. Congratulations?

 

Not to step into the middle of battle and catch friendly fire, but... I've brewed many a beer with English yeast at 65 and under and get plenty of noticeable English ester character. Nottingham and WY 1098 are the only two that have struck me as neutral at those temps.

 

Be careful there @kellyst

You are currently risking being called a moron, but certainly not by me.

 

Almost a year as a pro brewer; knows everything.

Oh, the dogma and one-upsmanship of beer.

 

You realize that there's esters derived from the degradation of whole cone and pellet hops, correct? Especially on a homebrewer's scale where even a few weeks of correct storage you have breakdown. This is why some brewers use aged hops versus current crop. Bittering or the level of IBUs typically sticks around, but also comes with various ethyl (essentially fusel) components that turn into off-flavors. Many of these components are acceptable in farmhouse styles, but also (to the seasoned brewer) can be achieved elsewhere to avoid prolonged breakdown of your product if stored or aged. There's studies on this type of thing that I can email or text to you if you'd like.

 

Oh yeah, well.... My mash paddle is bigger than your mash paddle...