just learning

bawest · Post by **bawest** » Thu Dec 31, 2015 1:43 pm

I'm an experience homebrewer- I've brewed 3 batches so far and 2 of the 3 were funky. Thought I would join a forum and educate myself.

So, thanks in advance.

Hobbitfu · Post by **Hobbitfu** » Thu Dec 31, 2015 1:44 pm

Welcome! Lots of good discussion here

Keith · Post by **Keith** » Thu Dec 31, 2015 2:11 pm

Welcome. What kind of funk did you have? Was it due to the strain of yeast? Mold or another infection?

bawest · Post by **bawest** » Thu Dec 31, 2015 6:20 pm

I'm not sure what the funk it was. I'm just now figuring out what to do. the first batch was a extract only octoberfest. I think there were 3 things I did wrong the first time. Sanitation, Aluminum kettle and temperature (I left at room temperature for the brewing time at about 75-77). Not to mention, I found that 24 bottles I had saved wouldn't work with my capper.... doh! I had to transfer a few bottles from the non-conforming bottles to bottles that would work with my capper.

The next batch, I tried to pay better attention to sanitation and I got some temperature control. I fermented at about 72 degrees. Worked great until I went to the secondary and then I had a massive krausen that overflowed everything, blew the carboy cap off etc. It wasn't pretty. I don't understand that because it was in the primary for a week and had stopped fermenting and SG was down to the target.

This third time/batch, I have temperature control, sanitation, stainless steel kettle and patience. It should be good now. I tried some while checking gravity, it was pretty good and I didn't taste the funk. But since I used a new yeast and not enough headspace, the krausen went through the airlock again. I caught it early, sanitized and put a long blowoff hose on it.

I think I need to get the same recipe kit for the next few times so I can verify if I'm doing everything consistently.

jtmwhyte · Post by **jtmwhyte** » Thu Dec 31, 2015 11:20 pm

1.) FYI aluminum kettle is fine if you've conditioned it properly first

2.) those temps from 1 and 2 are really high imo

3.) you're right, temperature controlling will make for better beer

4.) secondary is not necessary for the vast majority of beers. 14 or so days and straight to the bottles/keg

Celiacbrew · Post by **Celiacbrew** » Thu Dec 31, 2015 11:26 pm

If you have the cash post-xmas I recommend picking up mastering homebrew or how to brew. Both books will help you a lot. If you don't have the cash on hand there is a free version of how to brew online. Just ignore the information on secondaries. Dave at Everwood is a great resource and a great source of kits. He is happy to help you with your process too.

Hobbitfu · Post by **Hobbitfu** » Fri Jan 01, 2016 10:01 pm

Mastering Homebrew is available as ebook on good play store for 3.99! (or was yesterday)

Post by **chalmers** » Sat Jan 02, 2016 3:08 pm

Welcome aboard!

Be sure to save some of the not-so-great bottles for sharing with friends and us, may be able to help track down the problem if we have a chance to smell/taste what's off.

Good suggestions above, and glad to hear that it's getting better every time!

Cheers!

GuingesRock · Post by **GuingesRock** » Tue Jan 05, 2016 4:28 am

Hello and Welcome.

robcoombs · Post by **robcoombs** » Tue Jan 05, 2016 8:04 am

Welcome. Lots of info here to help educate yourself.

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