Comments on: Troubleshooting Homebrewed Beer http://www.beersmith.com/blog/2008/09/21/troubleshooting-homebrewed-beer/ Get weekly articles on home brewing, beer styles, and making beer recipes Mon, 06 Feb 2012 18:04:57 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Brad Smith http://www.beersmith.com/blog/2008/09/21/troubleshooting-homebrewed-beer/comment-page-1/#comment-19893 Brad Smith Sat, 04 Feb 2012 19:53:06 +0000 http://www.beersmith.com/blog/?p=139#comment-19893 Yes - if something happened to the original yeast, pitching more might revive your fermentation. Yes – if something happened to the original yeast, pitching more might revive your fermentation.

]]> By: Andy http://www.beersmith.com/blog/2008/09/21/troubleshooting-homebrewed-beer/comment-page-1/#comment-19878 Andy Wed, 01 Feb 2012 15:59:00 +0000 http://www.beersmith.com/blog/?p=139#comment-19878 I’m having an issue similar to Michele, over 3 days since yeast pitched and no activity. A friend who is more experienced suggested that yeast is dead, advised that I buy more yeast and try adding again. My question is will this work, and what will happen w/ dead yeast, ie will it affect taste? I’m having an issue similar to Michele, over 3 days since yeast pitched and no activity. A friend who is more experienced suggested that yeast is dead, advised that I buy more yeast and try adding again. My question is will this work, and what will happen w/ dead yeast, ie will it affect taste?

]]> By: Brad Smith http://www.beersmith.com/blog/2008/09/21/troubleshooting-homebrewed-beer/comment-page-1/#comment-19816 Brad Smith Thu, 19 Jan 2012 19:19:10 +0000 http://www.beersmith.com/blog/?p=139#comment-19816 Hi, I would look for signs of active fermentation (bubbling airlock, head on the fermenting wort, etc). Its possible you have a bad hydrometer or your procedure for measuring is not quite consistent yet. Brad Hi,
I would look for signs of active fermentation (bubbling airlock, head on the fermenting wort, etc). Its possible you have a bad hydrometer or your procedure for measuring is not quite consistent yet.

Brad

]]> By: Michele http://www.beersmith.com/blog/2008/09/21/troubleshooting-homebrewed-beer/comment-page-1/#comment-19811 Michele Tue, 17 Jan 2012 23:46:48 +0000 http://www.beersmith.com/blog/?p=139#comment-19811 I purchased everything to brew beer over the holidays. I started with a Brewer's best Continental Pilsner. Paid careful attention to instruction & sterilization procedures. After 48 hrs at 55 degrees there was no sign of fermentation. I went on the manufacturers website & was instructed to take a hydrometer reading being assured if the gravity was decreasing, fermentation was occurring. The readin was 1.000. Original gravity was 1.044. It is 5 days later & still nothing. I contacted a local brew supply co. & was instructed to take another reading. It was 1.050. an increase of 6/1000? I was instructed to take it out of the chiller and bring it to room temp to see if fermentation started, and, if not, maybe the yeast packet was bad & to re-pitch tomoro. Have I been given the correct information? I would hate to fail on my first attempt. I purchased everything to brew beer over the holidays. I started with a Brewer’s best Continental Pilsner. Paid careful attention to instruction & sterilization procedures. After 48 hrs at 55 degrees there was no sign of fermentation. I went on the manufacturers website & was instructed to take a hydrometer reading being assured if the gravity was decreasing, fermentation was occurring. The readin was 1.000. Original gravity was 1.044. It is 5 days later & still nothing. I contacted a local brew supply co. & was instructed to take another reading. It was 1.050. an increase of 6/1000? I was instructed to take it out of the chiller and bring it to room temp to see if fermentation started, and, if not, maybe the yeast packet was bad & to re-pitch tomoro. Have I been given the correct information? I would hate to fail on my first attempt.

]]> By: valtco http://www.beersmith.com/blog/2008/09/21/troubleshooting-homebrewed-beer/comment-page-1/#comment-19276 valtco Thu, 23 Jun 2011 01:29:46 +0000 http://www.beersmith.com/blog/?p=139#comment-19276 I have just brewed an all grain American brown and added 8 oz maple syrup in the last 20 minutes of the boil. I am wondering if I can add about 4-6 oz maple syrup for the carbonation I want in the keg? Want yo have a distinct maple essence but don't want the beer to be dry or off flavored! I have just brewed an all grain American brown and added 8 oz maple syrup in the last 20 minutes of the boil. I am wondering if I can add about 4-6 oz maple syrup for the carbonation I want in the keg? Want yo have a distinct maple essence but don’t want the beer to be dry or off flavored!

]]> By: Brad Smith http://www.beersmith.com/blog/2008/09/21/troubleshooting-homebrewed-beer/comment-page-1/#comment-19140 Brad Smith Thu, 19 May 2011 16:31:22 +0000 http://www.beersmith.com/blog/?p=139#comment-19140 Hi, To increase your FG, just add more grains or extract to the beer! Brad Hi,
To increase your FG, just add more grains or extract to the beer!

Brad

]]> By: Sjakk Matt http://www.beersmith.com/blog/2008/09/21/troubleshooting-homebrewed-beer/comment-page-1/#comment-19133 Sjakk Matt Tue, 17 May 2011 17:48:30 +0000 http://www.beersmith.com/blog/?p=139#comment-19133 Hi, We have brewed two beers; Brown Ale and Bayer. Both beers had an OG = 35 Ö and FG = 12Ö. How do we get an increase in the OG value? Hi,
We have brewed two beers; Brown Ale and Bayer. Both beers had an OG = 35 Ö and FG = 12Ö. How do we get an increase in the OG value?

]]> By: Weird After taste... - Home Brew Forums http://www.beersmith.com/blog/2008/09/21/troubleshooting-homebrewed-beer/comment-page-1/#comment-19087 Weird After taste... - Home Brew Forums Wed, 04 May 2011 17:51:18 +0000 http://www.beersmith.com/blog/?p=139#comment-19087 [...] it doesn't mention "wet cardboard" this article may still be useful to you. Troubleshooting Homebrewed Beer I recently had a batch suffer from sour/acidic flavors and I think it's from storing the kegged [...] [...] it doesn't mention "wet cardboard" this article may still be useful to you. Troubleshooting Homebrewed Beer I recently had a batch suffer from sour/acidic flavors and I think it's from storing the kegged [...]

]]> By: Brad Smith http://www.beersmith.com/blog/2008/09/21/troubleshooting-homebrewed-beer/comment-page-1/#comment-18844 Brad Smith Mon, 28 Feb 2011 06:03:37 +0000 http://www.beersmith.com/blog/?p=139#comment-18844 Hi, Hard to tell but the lager could have problems due to aging at high temp - did you ferment and age it at lager temperatures (around 54F?) Brad Hi,
Hard to tell but the lager could have problems due to aging at high temp – did you ferment and age it at lager temperatures (around 54F?)

Brad

]]> By: Austin http://www.beersmith.com/blog/2008/09/21/troubleshooting-homebrewed-beer/comment-page-1/#comment-18841 Austin Sat, 26 Feb 2011 22:18:39 +0000 http://www.beersmith.com/blog/?p=139#comment-18841 Have brewed two batches of beer. One is a lager and the other a Yorkshire bitter. Two issues the Yorkshire has an apple flavor to it after one month in the kegarator. The Lager is an all grain and has a slight smoke taste. What is wrong and how do ya fix it. Have brewed two batches of beer. One is a lager and the other a Yorkshire bitter. Two issues the Yorkshire has an apple flavor to it after one month in the kegarator. The Lager is an all grain and has a slight smoke taste. What is wrong and how do ya fix it.

]]> By: Lenzy http://www.beersmith.com/blog/2008/09/21/troubleshooting-homebrewed-beer/comment-page-1/#comment-18791 Lenzy Fri, 18 Feb 2011 19:35:35 +0000 http://www.beersmith.com/blog/?p=139#comment-18791 the recipe I used said to use dry malt extract 1 1/4 cup to 1 cup boiled water for bottling. so that's what I did. so sounds like next time I will use the sugar. the recipe I used said to use dry malt extract 1 1/4 cup to 1 cup boiled water for bottling. so that’s what I did. so sounds like next time I will use the sugar.

]]> By: Brad Smith http://www.beersmith.com/blog/2008/09/21/troubleshooting-homebrewed-beer/comment-page-1/#comment-18783 Brad Smith Fri, 18 Feb 2011 02:04:38 +0000 http://www.beersmith.com/blog/?p=139#comment-18783 Hi, There are several reasons you could have carbonation problems. The yeast could be inactive, you may not have used enough sugar, and you may not have given it enough time. Fresh ingredients are very important so I would probably start there - did you use fresh sugar to prime it? Brad Hi,
There are several reasons you could have carbonation problems. The yeast could be inactive, you may not have used enough sugar, and you may not have given it enough time. Fresh ingredients are very important so I would probably start there – did you use fresh sugar to prime it?

Brad

]]> By: Lenzy http://www.beersmith.com/blog/2008/09/21/troubleshooting-homebrewed-beer/comment-page-1/#comment-18781 Lenzy Thu, 17 Feb 2011 21:08:10 +0000 http://www.beersmith.com/blog/?p=139#comment-18781 Hi, I made my first batch of beer, tastes great, problem is, its not very carbonated?? what happened? It sat for 2 weeks before we opened the first bottle. Hi, I made my first batch of beer, tastes great, problem is, its not very carbonated?? what happened? It sat for 2 weeks before we opened the first bottle.

]]> By: Brad Smith http://www.beersmith.com/blog/2008/09/21/troubleshooting-homebrewed-beer/comment-page-1/#comment-18752 Brad Smith Mon, 14 Feb 2011 03:17:53 +0000 http://www.beersmith.com/blog/?p=139#comment-18752 Evan, Keep it going - if the fermentation is still active the beer will have a layer of CO2 over it, so even if your airlock failed it is unlikely you have spoiled the beer. I've had it happen a few times and it has always turned out for the best. In fact many commercial breweries still use open air fermenters. Brad Evan,
Keep it going – if the fermentation is still active the beer will have a layer of CO2 over it, so even if your airlock failed it is unlikely you have spoiled the beer. I’ve had it happen a few times and it has always turned out for the best. In fact many commercial breweries still use open air fermenters.

Brad

]]> By: Evan http://www.beersmith.com/blog/2008/09/21/troubleshooting-homebrewed-beer/comment-page-1/#comment-18749 Evan Sun, 13 Feb 2011 14:41:45 +0000 http://www.beersmith.com/blog/?p=139#comment-18749 I brewed my second batch of red ale yesterday and at 6:00 AM my lid blew off my ferminter. The air gap pluged up with foam. I cleaned everything but the foam keeps pouring out the hole. Is this a lost cause or is there still hope? I brewed my second batch of red ale yesterday and at 6:00 AM my lid blew off my ferminter. The air gap pluged up with foam. I cleaned everything but the foam keeps pouring out the hole. Is this a lost cause or is there still hope?

]]> By: Brad Smith http://www.beersmith.com/blog/2008/09/21/troubleshooting-homebrewed-beer/comment-page-1/#comment-18747 Brad Smith Sun, 13 Feb 2011 03:24:21 +0000 http://www.beersmith.com/blog/?p=139#comment-18747 Hi, My best advice is if it is already bottled, give it some a week or two to carbonate, then store it in the fridge for a month or two. Likely the color will clear over time and the flavor will improve. Young beer (just brewed) is neither clear nor particularly good - so you may not have contaminated it at all. Have some patience and crack a bottle in a few weeks to see if it is better. If it is still bad, give it a month or two to settle out - just about anything gets better with age. Brad Hi,
My best advice is if it is already bottled, give it some a week or two to carbonate, then store it in the fridge for a month or two. Likely the color will clear over time and the flavor will improve. Young beer (just brewed) is neither clear nor particularly good – so you may not have contaminated it at all.

Have some patience and crack a bottle in a few weeks to see if it is better. If it is still bad, give it a month or two to settle out – just about anything gets better with age.

Brad

]]> By: Ishan grover http://www.beersmith.com/blog/2008/09/21/troubleshooting-homebrewed-beer/comment-page-1/#comment-18746 Ishan grover Sun, 13 Feb 2011 03:19:17 +0000 http://www.beersmith.com/blog/?p=139#comment-18746 Hi! I just brewed lager beer at home for the first time.it taste sour,colour is dirty yellow i assume it got contaminated. I dnt want to waste 40 pints so can u gimme advice how to fix the issue. Imhave already bottled the beer.. Waiting for reply Cheers Hi!
I just brewed lager beer at home for the first time.it taste sour,colour is dirty yellow i assume it got contaminated. I dnt want to waste 40 pints so can u gimme advice how to fix the issue. Imhave already bottled the beer..
Waiting for reply
Cheers

]]> By: Brad Smith http://www.beersmith.com/blog/2008/09/21/troubleshooting-homebrewed-beer/comment-page-1/#comment-17896 Brad Smith Mon, 29 Nov 2010 16:20:59 +0000 http://www.beersmith.com/blog/?p=139#comment-17896 Bart - I would not worry - give it some time as it may not have completed, but some fermentations can be rapid. If you are concerned, try taking a hydrometer reading to see where the specific gravity is now. Also make sure you have a good seal with the airlock and especially the lid of the bucket if you are using a bucket to ferment - sometimes gas can escape your fermeter through the seals. -- Brad Bart – I would not worry – give it some time as it may not have completed, but some fermentations can be rapid. If you are concerned, try taking a hydrometer reading to see where the specific gravity is now. Also make sure you have a good seal with the airlock and especially the lid of the bucket if you are using a bucket to ferment – sometimes gas can escape your fermeter through the seals. — Brad

]]> By: Bart http://www.beersmith.com/blog/2008/09/21/troubleshooting-homebrewed-beer/comment-page-1/#comment-17895 Bart Mon, 29 Nov 2010 16:17:39 +0000 http://www.beersmith.com/blog/?p=139#comment-17895 Finished brewing an IPA (extract) and within 12 hours fermentation had begun. However, within another 12 hours it had virtually stopped. Any cause for alarm? Should I do anything? Thanks. Finished brewing an IPA (extract) and within 12 hours fermentation had begun. However, within another 12 hours it had virtually stopped. Any cause for alarm? Should I do anything? Thanks.

]]> By: possible to overcrush grain? (not talking about stuck sparge) - Home Brew Forums http://www.beersmith.com/blog/2008/09/21/troubleshooting-homebrewed-beer/comment-page-1/#comment-16060 possible to overcrush grain? (not talking about stuck sparge) - Home Brew Forums Thu, 13 May 2010 03:22:40 +0000 http://www.beersmith.com/blog/?p=139#comment-16060 [...] My water looks good besides a sulfate count of 128 ppm. Is there a way to take out SO4 without having to dilute water? Incase people are interested in the article here is the link http://www.beersmith.com/blog/2008/09/21/troubleshooting-homebrewed-beer/ [...] [...] My water looks good besides a sulfate count of 128 ppm. Is there a way to take out SO4 without having to dilute water? Incase people are interested in the article here is the link http://www.beersmith.com/blog/2008/09/21/troubleshooting-homebrewed-beer/ [...]

]]> By: Brad Smith http://www.beersmith.com/blog/2008/09/21/troubleshooting-homebrewed-beer/comment-page-1/#comment-13755 Brad Smith Sat, 20 Feb 2010 16:04:35 +0000 http://www.beersmith.com/blog/?p=139#comment-13755 Actually the presence of a thin film is not always an indication of bacteria. Often the CO2 from the fermentation will lift some light particles/proteins in the solution and leave them at the surface of the fermented beer. If you actually do have a bacterial infection, in most cases you can immediately taste it in the beer as it will either taste sour or just plain spoiled. Actually the presence of a thin film is not always an indication of bacteria. Often the CO2 from the fermentation will lift some light particles/proteins in the solution and leave them at the surface of the fermented beer. If you actually do have a bacterial infection, in most cases you can immediately taste it in the beer as it will either taste sour or just plain spoiled.

]]> By: dave in norway http://www.beersmith.com/blog/2008/09/21/troubleshooting-homebrewed-beer/comment-page-1/#comment-13738 dave in norway Fri, 19 Feb 2010 20:11:57 +0000 http://www.beersmith.com/blog/?p=139#comment-13738 Have brewed beer for almost 30 years and for the most part the brews have won appreciation. However every now and again there is created a sort of thin 'waxy' film onthe surface of the brew after fermentation has finished but before tapping into bottles. This occured on 3 different brews during the last 2 weeks. I am very perturbed as to what it can be - obviously some sort of bacterial attack due to a slip in hygiene most likely but it would be nice to hear from an expert so as I have peace of mind. If you can help I would be extremely grateful - Thanks, Dave, Norway Have brewed beer for almost 30 years and for the most part the brews have won appreciation. However every now and again there is created a sort of thin ‘waxy’ film onthe surface of the brew after fermentation has finished but before tapping into bottles. This occured on 3 different brews during the last 2 weeks. I am very perturbed as to what it can be – obviously some sort of bacterial attack due to a slip in hygiene most likely but it would be nice to hear from an expert so as I have peace of mind. If you can help I would be extremely grateful – Thanks, Dave, Norway

]]> By: Geoff http://www.beersmith.com/blog/2008/09/21/troubleshooting-homebrewed-beer/comment-page-1/#comment-3562 Geoff Fri, 31 Oct 2008 21:00:44 +0000 http://www.beersmith.com/blog/?p=139#comment-3562 I am new to home brewing but have done two very drinkable brews so far (a porter and an amber) got a bit cocky on my thrid attempt and rushed thing burning the malt extract. I continued and had hopes that the end result would not be too bad with no luck and the batch is helping my compost pile. I am new to home brewing but have done two very drinkable brews so far (a porter and an amber) got a bit cocky on my thrid attempt and rushed thing burning the malt extract. I continued and had hopes that the end result would not be too bad with no luck and the batch is helping my compost pile.

]]> By: First batch of beer's taste seems off - Home Brew Forums http://www.beersmith.com/blog/2008/09/21/troubleshooting-homebrewed-beer/comment-page-1/#comment-2501 First batch of beer's taste seems off - Home Brew Forums Tue, 23 Sep 2008 00:38:44 +0000 http://www.beersmith.com/blog/?p=139#comment-2501 [...] deffinitly some odd flavors. Check this out and see if anything fits the taste your finding... Troubleshooting Homebrewed Beer | Home Brewing Beer Blog by BeerSmith __________________ THIRSTY GOAT BREWING COMPANY On Deck:Munich DUnkle Primary: BCave Hef and [...] [...] deffinitly some odd flavors. Check this out and see if anything fits the taste your finding… Troubleshooting Homebrewed Beer | Home Brewing Beer Blog by BeerSmith __________________ THIRSTY GOAT BREWING COMPANY On Deck:Munich DUnkle Primary: BCave Hef and [...]

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