Brewing Master

Question:

Hi All, I’ve been trying to make some lager from some of the British kits on the market, but it tastes terrible. I’ve followed the instructions, used the yeast given (although from some of the articles posted i realise this may be a bad idea), kept it at the correct temperature and bottled at the correct time, but i end up with layer of yeast in the bottom of my bottles, that explodes into the beer when i try to drink it! This makes it taste all yeasty, and generally rather yuk. Also the beer is far too lively, as about a pint of froth is created when i open the bottles. Am i doing something wrong, or not doing something i should? All help appreciated. Many thanks, Craig Watkinson, York University, UK.

Response:

I’ve been trying to make some lager from some of the British kits on the market, but it tastes terrible. I’ve followed the instructions, used the yeast given (although from some of the articles posted i realise this may be a bad idea), kept it at the correct temperature and bottled at the correct time, but i end up with layer of yeast in the bottom of my bottles, that explodes into the beer when i try to drink it! This makes it taste all yeasty, and generally rather yuk. Also the beer is far too lively, as about a pint of froth is created when i open the bottles. Am i doing something wrong, or not doing something i should?

Well, it seems every kit has different directions.  What I would do is get a copy of the beginners instructions by anonymous ftp to sierra.stanford.edu and compare with what you are doing. The use of a secondary fermenter can help reduce the amount of sediment that gets into your bottles. Some yeasts will form cakes at the bottom of the bottle while others are easily stirred up. Proper use of the hydrometer and understanding of bottle conditioning will prevent overcarbonation. Basically, though, the kits give no useful information and you have to read some books on the subject. John DeCarlo, MITRE Corporation, McLean, VA–My views are my own

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– Hide quoted text — Show quoted text -Hi All, I’ve been trying to make some lager from some of the British kits on the market, but it tastes terrible. I’ve followed the instructions, used the yeast given (although from some of the articles posted i realise this may be a bad idea), kept it at the correct temperature and bottled at the correct time, but i end up with layer of yeast in the bottom of my bottles, that explodes into the beer when i try to drink it! This makes it taste all yeasty, and generally rather yuk. Also the beer is far too lively, as about a pint of froth is created when i open the bottles. Am i doing something wrong, or not doing something i should? All help appreciated. Many thanks, Craig Watkinson, York University, UK.

Don’t know about the yeasty taste – but sounds like you bottled too early. What was your FG reading??? Or list the fermentables and how long it fermented, and at what temp. before you bottled. don — Donald T. Leonard       |Honda Sabre    | "Bumpy trails? ..!uunet!tellab5!don    |Indy 650       | "No such thing as too much                         |               |  much head"

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| Hi All, | | I’ve been trying to make some lager from some of the British kits on | the market, but it tastes terrible. I’ve followed the instructions, | used the yeast given (although from some of the articles posted i | realise this may be a bad idea), kept it at the correct temperature | and bottled at the correct time, but i end up with layer of yeast in | the bottom of my bottles, that explodes into the beer when i try to | drink it! This makes it taste all yeasty, and generally rather yuk. | Also the beer is far too lively, as about a pint of froth is created | when i open the bottles. | | Am i doing something wrong, or not doing something i should? | | All help appreciated. | | Many thanks, Craig Watkinson, York University, UK. | As a homebrewer, unless you invest in some expensive filtration system, all of your homebrew beer will end up with a layer of yeast sediment on the bottom of the bottle. The trick is DON’T DRINK FROM THE BOTTLE! Decant (a fancy wine snob word meaning "to pour gently without getting the sediment stirred up") the beer into some sort of beer drinking vessel (glass, mug, horn, etc.). Due to my relative newness to both this newsgroup and homebrewing, I can’t respond with much authority on the "liveliness" your mentioned (frothing of the bottles upon opening). But, if after pouring a glass and you detect some off flavors it may a good indication that your beer got infected and that’s what’s causing the frothing (if left long enough some infections will cause the bottles to blow their caps and create quite a mess). Hope this helps! Randall

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- Hide quoted text — Show quoted text – Hi All, I’ve been trying to make some lager from some of the British kits on the market, but it tastes terrible. I’ve followed the instructions, used the yeast given (although from some of the articles posted i realise this may be a bad idea), kept it at the correct temperature and bottled at the correct time, but i end up with layer of yeast in the bottom of my bottles, that explodes into the beer when i try to drink it! This makes it taste all yeasty, and generally rather yuk. Also the beer is far too lively, as about a pint of froth is created when i open the bottles. Am i doing something wrong, or not doing something i should? All help appreciated. Many thanks, Craig Watkinson, York University, UK. Don’t know about the yeasty taste – but sounds like you bottled too early. What was your FG reading??? Or list the fermentables and how long it fermented, and at what temp. before you bottled. don

I just read the directions from a can of John Bull Extract.  Several comments on not doing what the directions say: 1) Add little/no sugar.  If you put in as much sugar as they call for I’m sure that is what gave you the yeasty taste.  The  yeast sludge in the bottom of the bottles has the same flavor as the beer (in fact, my treat for pouring a beer for a friend is to drink what is left in the bottle.  Great taste, loaded with vitamins and protein.  Yeah, the only reason I drink beer is for my health .  Put more malt extract in if you want more alcohol.  For even more alcohol you might be able to get away with maybe two pounds dextrose (corn sugar) with 6.6 pounds of extract.  My personal rule is no sugar will ever go into my brew (I once dumped a batch that was too "yeasty" tasting). 2) DO NOT add priming sugar to the bottles.  The recipe says one teaspoon per bottle.  This seems like a lot (I haven’t done the conversion to cups for five gallons).  When bottling, rack your beer to another container and add 3/4 corn sugar which has been boiled in a cup of water to your brew. Or try 1 1/4 cup dry extract boiled in water.  This should eliminate your blow overs. 3) Drop the label directions and get yourself a good homebrew book like Papazian’s or Miller’s (or both). 4) If the above don’t help your brew, or you did the above, then check your sanitation procedures.  Again, check in a good brew book for details.  You can never be too clean. Hope this helps, Tony

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