Tag: great home brewers blog

So, I decided to brew a lager and, as it turns out, I accidentally pitched the yeast at a temperature that was about 5 degrees Celsius too high. Unfortunately, I didn’t realize my mistake at the time. As you may expect, the lager tasted quite different from any I had brewed before. My initial reaction was to discard the keg altogether. However, having some experience brewing hoppy ales (not so much with lagers), I wondered if I had just been too hasty in judging its flavor. I decided to give it another chance by letting it lager in for an additional 3 weeks, taking it a total of 6 weeks at a temperature of 1 degree Celsius. When the second sampling day arrived, the taste was still off. I couldn’t quite pinpoint the exact off flavors—it wasn’t reminiscent of green apple, cardboard, corn or rancid butter—but it was definitely… off. I thought that maybe the fermentation wasn’t fully complete, or it needed a room temperature rest, so I brought the keg back to temperature, gently shook it to re-suspend the yeast, and allowed it another two weeks to finish fermenting. Afterward, I returned it to the fridge for an additional 5 weeks to condition just to be safe. Unfortunately, to my disappointment, the weird flavors persisted. Despite weighing up the pros and cons of pouring it away, I couldn’t bring myself to do it, so I kept it in the fridge, hoping for some late improvement. 2 weeks later, off flavors still lingered. However, since brewing the lager back in March, I’ve been delving into the world of brewing and, strangely enough, I noticed something. That flavour is one often coveted, it’s the clove and banana flavour of Weisbier! Well I may have not intended to, but I accidentally brewed a lager with similar flavours to my favourite style, and because I wasn’t expecting it, I simply couldn’t bring myself to drink it. But, after recognising the flavours today, my perspective on the taste change dramatically, and I’m quite enjoying it, I’m on my 3rd pint now 😂. Well it may not be to style, but I’m really enjoying it, a happy accident indeed. https://imgur.com/a/3005jSX submitted by /u/1ronlegs [link] [comments]

Im looking around at things like the Kegland Digiboil @ $200 and im trying to compare the differences to systems which are much more expensive, like the Zyborg system @ $500. Also as for fermenting, I have an unused fridge… can i just buy an inkbird and throw something like the anvil conical bucket fermenter in it? Finally, should i just buy an all grain electric kit? If so, which ones do you recommend? TIA submitted by /u/olivaaaaaaa [link] [comments]

It’s been awhile since I last brewed and wanted to clean my 3 kegs which all still had some beer in them from 2 years ago. Surprisingly, the beer still smelled really good and looked fine but I dumped it. I took apart the keg posts to soak everything thoroughly and am now looking to put them back together. I read notched are for gas… but two of the springs appear shorter than the others and I don’t know why? Any help would be appreciated https://imgur.com/a/6fSMeIj Sorry if this is a repeat. submitted by /u/csherly [link] [comments]

Hi Folks, I have made a Peached Pilsner with Kveik and then after a few days of fermenting added 3 litres of peach juice. I made some mistakes that I’ve learnt from; I pitched the yeast too high without a starter and didn’t keep the temp stable. I have now noticed quite a bit of sulphur (although it seems to be reducing). I am worried the sulphur will continue to the finished beer. I am bottle conditioning At this stage is there much I can do to reduce the sulphur? submitted by /u/tubsi_bats [link] [comments]

submitted by /u/homebrewfinds [link] [comments]