First brew completed, off flavors?

Discussion in 'Homebrewing' started by CraigP83, May 18, 2016.

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  1. CraigP83

    CraigP83 Initiate (0) Dec 19, 2014 Minnesota
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    First off, I'm going to apologize for what is such a beginner question. I received a 1 gallon "craft a brew" home brew kit over Christmas. Finally got around to using it and brewing my first batch which was supposed to be a Brown ale. The beers doesn't taste bad but it doesn't taste like I would expect a brown ale to taste. It has what I would describe as "bubblegum" or "spicy" belgian type flavors.

    From what little research I've done this could be attributed to having my temperature during fermentation to high. It would make sense because I simply put the fermenter in my basement without to much regard for temp. Does this seem logical, or am I dealing with an infection of some sort? I should note that I had it in the fermenter for ~1 month before transfering to bottles when the instructions said 2 weeks, I don't know if that is important at all.
     
  2. PapaGoose03

    PapaGoose03 Grand High Pooh-Bah (6,057) May 30, 2005 Michigan
    BA4LYFE Society Pooh-Bah

    The temp being too high is the most likely answer. Do you know what the ambient temp was during fermentation? Although less likely, and depending on your accuracy of describing flavors they might also come from the yeast that was used. Was the type of yeast in your kit identified as a Belgian yeast?
     
    inchrisin likes this.
  3. inchrisin

    inchrisin Pooh-Bah (2,013) Sep 25, 2008 Indiana
    Pooh-Bah

    It's easy to point a finger at excessive phenols without seeing a recipe, fermentation temp, and yeast choice. Usually this is caused by high temps, low pitch rates, or both. I wouldn't worry about an infection yet.
     
    chavinparty likes this.
  4. CraigP83

    CraigP83 Initiate (0) Dec 19, 2014 Minnesota
    Trader

    I know it wasn't a belgian yeast, but I don't recall exactly what it said on the packaging. The descriptions from the "craft-a-brew" site is pretty limited.

    Anyways if it's attributed to a high ambient temp during fermentation, I don't know what I'll do next time since my basement is the coolest spot in the house. :flushed:

    I've learned one valuable lesson so far with my limited research, it's to take notes of the brew and fermentation.
     
  5. A2HB

    A2HB Initiate (0) Oct 30, 2013 Michigan

    At what temp are you serving/drinking your beer? Ice cold or are you letting it warm up a bit? I've found that with my homebrews, if I drink it really cold, the flavors and aromas are muted. A beer that I try right out of the fridge doesn't taste or smell as good as it does once it's sat out for a good 30 min and allowed to warm up some.
     
  6. JackHorzempa

    JackHorzempa Grand Pooh-Bah (3,375) Dec 15, 2005 Pennsylvania
    Society Pooh-Bah

    Have you measured the ambient temperature of your basement?

    I would be willing to bet that the basement of a house in Minnesota is pretty darn cool.

    Cheers!
     
  7. Lukass

    Lukass Pooh-Bah (2,891) Dec 16, 2012 Ohio
    Pooh-Bah

    Yea, I'm guessing it's just the phenols and/or fusels created from higher than normal fermentation temps. Was it a dry yeast? I'm guessing a brown ale strain would be similar to a British ale yeast, which does well at lower temps (low 60s).

    In my opinion, the easiest and cheapest method would be to: get a large plastic storage bin that's large enough to house the fermenter. Fill it with water after you put the fermenter in there (usually fill it about halfway) and feed it frozen water bottles from time to time to keep the temp in the lower 60s. Also, a stick-on thermometer for the side of your fermenter so you can monitor the temp. They're like $1.99. I think you'll notice cleaner flavors on your next batch if you are doing a similar style ale. Good luck!
     
  8. CraigP83

    CraigP83 Initiate (0) Dec 19, 2014 Minnesota
    Trader

    Yes it was a dry yeast from a pouch. Instructions called for you to pour the dry yeast directly into the wort.

    I don't remember what the ambient temp was, and if I measure it now it may not be representative of what it was over a month ago. I will try to be more conscious of that next time.

    The tub with water to control the temperature during fermentation is an EXCELLENT idea, thank you for the suggestion!
     
  9. JackHorzempa

    JackHorzempa Grand Pooh-Bah (3,375) Dec 15, 2005 Pennsylvania
    Society Pooh-Bah

    Most basements in Northern Climates maintain a fairly consistent ambient temperature. While your temperatures now (May) may not be exactly the same as April it should be pretty close.

    Cheers!
     
    PapaGoose03 likes this.
  10. PapaGoose03

    PapaGoose03 Grand High Pooh-Bah (6,057) May 30, 2005 Michigan
    BA4LYFE Society Pooh-Bah

    Google 'swamp cooler' for other ideas on how to keep your fermentor cool. I think there are also videos on YouTube.

    I'm in Michigan and I ferment in my basement in a room that has no heat vent. It stays around 60 in the winter and 65 in the summer on the workbench I have in there. It would probably be 3-4 degrees cooler on the floor. You just want to stay away from your furnace or water heater. They can raise your ambient temp nearby.
     
    CraigP83 likes this.
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