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Watery beer

Post #1 made 12 years ago
by yeriksen
Hi

Tasted my second brew today after two weeks on the bottle. It has nice color and good head, but the taste is watery, but no off taste that I can detect.

It was suppose to be a English Brown ale, and a it has gotten a lot of good review on the net. See Aberdeen Brown Ale on HomeBrewTalk.com.

I have attached the recipe if anybody can see what went wrong. All my numbers was close to what recipe say, only issue was that my liquid yeast did not work and I had to re-pitch it with dry yeast after 3 days. It was fermenting for 2 weeks at 20 deg C with active bubbles for 5 days. I crash-chill for 3 days before bottling. When bottling it looked like some sort of oil on top of the beer and also some floating yeast.

I guess I leave the beer alone for some more time, and cross my fingers it will grow better.
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Post #3 made 12 years ago
by yeriksen
Here is the xls file. I did almost follow the recipe on page 3 of the thread.

Amount Item
13.00 lb Pale Malt (2 Row) US (2.0 SRM)
2.00 lb Corn, Flaked (1.3 SRM)
1.00 lb Cara-Pils/Dextrine (2.0 SRM)
1.00 lb Caramel/Crystal Malt - 20L (20.0 SRM)
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM)
0.25 lb Caramel/Crystal Malt - 90L (90.0 SRM)
0.50 lb Special B
0.50 lb Chocolate Malt (350.0 SRM)
0.10 lb Roasted Barley (300.0 SRM)
1.00 oz Challenger (60 min)
1.00 oz Argentinian Cascade (60 min)
0.50 oz Goldings, East Kent [5.00%] (15 min)
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Post #5 made 12 years ago
by yeriksen
Here is the numbered I collected during the brew-day.

Mash temperatures:
69 C at after mash in
67 C after 45 min --> raised to 69
67 C after 90 min
raised to 75 during xx min
10 min mash out at 75 C

Pre-boil pH : 5.5ish
Boil time 90 min

OG (End of boil Gravity) = 1.041
FG 1.016

Edit:
Opened a bottle and re-measured the gravity after shaking out the CO2.
The gravity was again 1.016. So no wild yeast is eating my sugar.

Post #7 made 12 years ago
by yeriksen
Thanks for looking at this.

I verified my thermometer against a second one, so it should be fine. I think I will write this off as me messing up the grain bill of bad grain.

Hopefully my next one will be better.

Post #8 made 12 years ago
by Mad_Scientist
yeriksen wrote:Here is the numbered I collected during the brew-day.

Mash temperatures:
69 C at after mash in
67 C after 45 min --> raised to 69
67 C after 90 min
raised to 75 during xx min
10 min mash out at 75 C

Pre-boil pH : 5.5ish
Boil time 90 min

OG (End of boil Gravity) = 1.041
FG 1.016
Hey yeriksen, your mash temps looks good. I ran the OG/FG through the BIABacus and found that you only got a 60% attenuation from the yeast, which resulted in a lower (than expected I'm sure) ABV of 3.2%.

IMO, the yeast didn't do a complete job. I don't know what yeast you did use. For a dry yeast I recommend a proper rehydration. Here is a link, if interested; viewtopic.php?f=5&t=286&p=32015&hilit=rehydration#p32015
Last edited by Mad_Scientist on 17 Sep 2013, 04:13, edited 2 times in total.
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Post #9 made 12 years ago
by yeriksen
Hi

Yes, the FG is was a bit higher than expected, but then again the yeast I wanted to use did not start. The reserve yeast I used does not state a expected attenuation only that it will settle out easy...I did dehydrate it.

I have now open 4 bottles and have some "strange results". 2 of them was watery and then 1 was over carbonated and one was good.

I did the bottling with the beer cold 3-4 C. I added my yest to the bottling bucket before siphoning the cold beer over it. Can it be that the beer had layers and did not mix good with the yest?

Could it be that I have some beer hand-grenades on my hand?

edit: sugar not yeast....I should not drink and write
Last edited by yeriksen on 19 Sep 2013, 02:37, edited 1 time in total.

Post #10 made 12 years ago
by Mad_Scientist
yeriksen wrote: I have now open 4 bottles and have some "strange results". 2 of them was watery and then 1 was over carbonated and one was good.

I did the bottling with the beer cold 3-4 C. I added my yest to the bottling bucket before siphoning the cold beer over it. Can it be that the beer had layers and did not mix good with the yest?

Could it be that I have some beer hand-grenades on my hand?
Let's back track to post #1, is that picture of the bottling bucket? I thought it might be a fermenting bucket.

I don't bottle, but have a basic understanding of it. A priming sugar should be properly made and mixed with the beer. Have you bottled before? Sounds like you used yeast, that's not good. Have a read on the 'Bottling' discussion, maybe from lambert and Beachbum. Hope this helps.
Last edited by Mad_Scientist on 19 Sep 2013, 02:10, edited 2 times in total.
    • SVA Brewer With Over 100 Brews From United States of America

Post #11 made 12 years ago
by yeriksen
Hi

The picture in post 1 is from the fermenter before the cold crash. After the cold crash I siphoned the beer on top of my priming sugar (no yeast as I wrote :)).

I guess a issue may may be that warm sugar solution does not mix to good with cold beer.
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