otyler
New Member
Hi all,
I made my first homebrew from a kit. It was the light lager kit from craft a brew (extract). I will list notes below.
I followed instructions to the tee but some mishaps happened which I will list below.
When chillling the wort, I was clearly not prepared, did not have enough ice to quickly chill wort. I was throwing frozen sausages, etc. I was throwing whatever frozen **** I could into the water to try to bring down quickly. I kept lid on to prvent large openings during the chilling process but it must've taken at minimum 15 minutes if not more to chill. I do not have fancy equipment. Once chilled, I transferred to glass carboy using funnel and then I pitched the yeast. Since it was a lager, I was able to put a fermometer on the carboy and used frozen water bottles to keep the temps between -56 to -68 F. I'd say I averaged 62 F. Fermented for 2 weeks w/ a diacetly rest for 3 days at RT. I did 3 days cold crashing because it was cloudy (I did not notice the cold crash to really clear the beer up unfortunately). I bottled which was an absolute mess. Had trouble with siphon, bought an autosiphon now.
I think if anything, risk of bacteria infection occurred during chilling of wort or during bottling... However, I tasted a Yuengling and and it also has a sour/tangy aftertaste but definitely not as bad. Maybe I am sensitive to tanginess.
I have seen through some forum articles already that the yeast suspended could contribute to tanginess... I think I am going to bring to a craft brew store or somewhere where someone who makes beer can taste it and give their opinion. I love the process and learned a lot but I am just wanting to get some ideas before I start my next batch... I bought some star san to mix in a gallon jug to have instead of using sodium metabisulfite powder.
Thanks in advance!
I made my first homebrew from a kit. It was the light lager kit from craft a brew (extract). I will list notes below.
I followed instructions to the tee but some mishaps happened which I will list below.
When chillling the wort, I was clearly not prepared, did not have enough ice to quickly chill wort. I was throwing frozen sausages, etc. I was throwing whatever frozen **** I could into the water to try to bring down quickly. I kept lid on to prvent large openings during the chilling process but it must've taken at minimum 15 minutes if not more to chill. I do not have fancy equipment. Once chilled, I transferred to glass carboy using funnel and then I pitched the yeast. Since it was a lager, I was able to put a fermometer on the carboy and used frozen water bottles to keep the temps between -56 to -68 F. I'd say I averaged 62 F. Fermented for 2 weeks w/ a diacetly rest for 3 days at RT. I did 3 days cold crashing because it was cloudy (I did not notice the cold crash to really clear the beer up unfortunately). I bottled which was an absolute mess. Had trouble with siphon, bought an autosiphon now.
I think if anything, risk of bacteria infection occurred during chilling of wort or during bottling... However, I tasted a Yuengling and and it also has a sour/tangy aftertaste but definitely not as bad. Maybe I am sensitive to tanginess.
I have seen through some forum articles already that the yeast suspended could contribute to tanginess... I think I am going to bring to a craft brew store or somewhere where someone who makes beer can taste it and give their opinion. I love the process and learned a lot but I am just wanting to get some ideas before I start my next batch... I bought some star san to mix in a gallon jug to have instead of using sodium metabisulfite powder.
Thanks in advance!