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Is what I bottle ... how it will taste...

Post #1 made 13 years ago
by Dukebrewer
Been a run of the mill, average guy that like plain average common beer. I have done 4 BIAB brews and I have to say they taste... well nothing like I am used to.

No extract twang... but at least the extract beer tasted like normal beer.

Ok... I am talking about the flat beer from the fermemnter x3 and beer from a bottle after 9days. Will the hops taste etc settle down?

I have brewd a 2 x Pale Ale, 1 x summer ale and a larger which is now fermenting. Got to say i am not liking this beer at this stage. Summer ale tastes like cats piss... currently drinking a glass straight from the fermenter while bottling and its chilled. And no i dont think it has an infection.. just that real hop flaviour I think. I have never drank a hoppy beer so this might be the issuie.

what is a BIAB recipie that taste like common beer? is it possible?

I have temp controlled fermenting chambers etc...I could do with a lot more practice with the brewing but still...cant change that much can it?
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Last edited by Dukebrewer on 30 Aug 2012, 15:48, edited 2 times in total.

Post #2 made 13 years ago
by Aces high
Gday Dukebrewer,

Firstly gotta say, i love seeing all the motorbikes in the background, thats a whole nuther discussion.

Anyway, first thing, can you show what recipe you used for you first biab, so we can gauge it.

Secondly, where are you based, there may be a brewing close by that can give you a few tips.

Thirdly, when you say common beer, whats your beer of choice when you're buying a case?

Post #3 made 13 years ago
by Dukebrewer
Aces, thanks for the reply.
I am in NZ and the local HBS is very good, I tend to buy draght, lager beers.
The LHBS do BIAB but do the sparge thing and I sem to stuff up the volumes, where the BIAB calculator was great.

my brew folder is at work... will list recipie tomorrow.
cheers

Post #4 made 13 years ago
by Aces high
i usually dont bother with a sparge. I just do a basic mash out and I usually hit all my numbers. The spreadsheet definitely helped me refine that side of it.

Beers with fairly plain malts profiles like larger or pale ales tend to show up off flavours very easily.

Temperature of the fermentation makes a massive difference. For an ale yeast, dont go over about 18 degrees and a larger around 12 or 13. What you're calling hop flavour might just be esters created by incorrect ferment temps.

Go to a specialty bottleshop and buy a bottle of IPA and taste that. IPA's are designed to be hoppy, so you can gauge whether your beer is hoppy or just wrong tasting.

Beer does improve and the flavours blend over time in the bottle unless you've really screwed it up, but only time will tell.... dont give up.

Im sure someone on here can provide you with a nice basic draught beer recipe that will be an easy drinker.

Id still like to see your recipe including yeast type.

Post #5 made 13 years ago
by PistolPatch
Dukebrewer wrote:Been a run of the mill, average guy that like plain average common beer...

what is a BIAB recipie that taste like common beer? is it possible?
Hi there Duke :peace:,

Nice reply from Aces above and he ended with, "Im sure someone on here can provide you with a nice basic draught beer recipe." Let's have a look at that...

You asked if a common beer is possible with BIAB. What a great question :thumbs:. Here's a few thoughts...

1. Commercial, common beers are all-grain but often with lots of chemicals added here and there. These chemicals accelerate things like attenuation or, on the hop side, often just a concentrated hop oil is added, no real hops. So, a lot of common commercial beers can't be copied well or easily without chemicals.

2. BIAB is all-grain just like three-vessel traditional brewing. Extract brewing is not all-grain but can give you a great beer. (One of the best beers I have had was from an IPA extract kit. The resulting beer I tasted was nothing like an IPA, instead it was an excellent lager. Go figure :roll:). So, if you can avoid the extract twang (I never managed to do that), and want a 'common' beer and have brewed one, I'd be hesitant in moving to all-grain. I'd keep exploring with extract.

3. Unfortunately, I can't stand any sign of extract twang. Wish I could :dunno:. Anyway..

I think you are looking for a recipe that is not highly hopped. I like that. The home-brewing world often under-appreciates the subtleness and delicacy of a well-brewed lager or pilsner. In my view, they are the most exciting beers around as there is so much to taste. And, if you don't brew it well, the end result will hopefully be an average, common beer - without the chemicals! There is nothing wrong with that at all!

I realise we haven't given you an answer/recipe yet. There are lots out there though. Give us some brand names of what you like and we can start from there ;).
Last edited by PistolPatch on 31 Aug 2012, 23:27, edited 2 times in total.
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Post #7 made 13 years ago
by hashie
Dukebrewer, if you want an easy drinker, that's not over hopped hav a go at this cream ale. I generally make this as my summer beer as you can just knock it down while still enjoying the flavour.

In that recipe it calls for "Basmati rice", any rice can be used, in fact standard long grain white rice is probably best.
Last edited by hashie on 01 Sep 2012, 05:10, edited 2 times in total.
"It's beer Jim, but not as we know it."

Post #8 made 13 years ago
by shibolet
duke,
do you have the means to control your fermentation temperature? otherwise don't try brewing a lager.
Cube:
fermenter: Sourdough Spelt Ale, Classic Lambic, Oud Brune, Barrel Aged Belgian Dubbel
Kegs: Bob's Black IPA, Blanc Blond, Soda...
to be brewed:

Post #9 made 13 years ago
by jakethesnake559
Hi Dukes,
The flavour of the beer will change a little when it's aged in the bottle.
In my experience though, if it tastes bad out of the fermenter it probably won't turn into an awesome beer.
Having said that, hop flavours and bitterness will mellow out.
As others have mentioned, try brewing an ale with a lower IBU (around 30).
Or lager if you have patience and good temp control.
Cheers,
Jake.

Post #11 made 13 years ago
by Dukebrewer
Sorry for the late reply.
Thanks for the great replies.

My first BIAB which I tried at 9days and tasted like cats piss.... a week and a bit later the taste has mellowed to the point this is a nice beer. Put it this way I am able to drink it and its OK. I actually like it!.

It was a NZ pale ale.

As far as temperature control this was one of the first things I did when I started brewing. As I work for a corrugated cardboard manufacture I made fermenting chambers for free using 10mm thick board... 2/3 layers did the job during a New Zealand winter were temp may hit -1C at the most. Add a fish tank controller and I have 18deg C perfect. I also have a controller running a fridge with a heater in it for lagers... currently have one sitting at 12deg C.

I will keep trying, I am sure I will get better...(mental note....don't drink too much when brewing)I tend to brew from 6pm - 10pm Friday night! in my man shed..

I have not tried BIAB brew 2 yet as that's only been down 2 weeks. Also wife would not allow me to put beer crates in the lounge to be warm for a couple of days and the avg day time temp is 15deg approx... so the carb factor may not be as good as it could. I have now added heater to shed to hold temp at 18deg when adding new bottles for a couple of days.
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Last edited by Dukebrewer on 04 Sep 2012, 15:53, edited 2 times in total.

Post #12 made 13 years ago
by Dukebrewer
hashie wrote:Dukebrewer, if you want an easy drinker, that's not over hopped hav a go at this cream ale. I generally make this as my summer beer as you can just knock it down while still enjoying the flavour.

In that recipe it calls for "Basmati rice", any rice can be used, in fact standard long grain white rice is probably best.
This cream ale will be my next beer... thanks
Last edited by Dukebrewer on 04 Sep 2012, 16:00, edited 2 times in total.

Post #14 made 13 years ago
by Dukebrewer
Ok... my pot is 51L... so it not big enough to do this brew in one hit. So I will add as much water as i can for the mash ...I will hold back 8l and do a sparge up to a pre boil volume of 47.1 liters... sound OK? I may need to use a differnt yeast etc depending on what the loac HBS has.

But this looks great...

BIABRewer Volumes & Grain Bill Calculator


A. MEASUREMENT Units Comment Actual 1 Actual 2 Actual 3 Actual 4 Actual 5 Average
Brew Length 23.00 lts
Fermenter Trub* 1.84 lts
Volume into Fermenter 24.84 lts
Kettle Trub & Buffer* 4.14 lts
End of Boil Efficiency* 80.00 %
End of Boil Gravity (OG) 1.048 Deg.
End of Boil Volume 28.98 lts
Boil Length 90 min
Diameter of Kettle 60.00 cms
Evaporation Per Hour* 12.10 lts/hr
Evaporation for this Brew 18.15 lts
Expected Start of Boil Gravity 1.030 Deg.
Start of Boil Volume 47.13 lts
Grain Bill Required 5664 grams
Grain Absorption* 3.56 lts
Water Required is... 50.69 lts
Approximate Mash Volume 54.43 lts

Post #15 made 13 years ago
by lambert
Duke
I think you've made a mistake with your kettle diameter. Based on a 60cm diameter your pot height is about 19cm. It looks quite a bit higher than that from the first photo?! I'm guessing that the kettle diameter is around 40cm... If that is the case then your total water requirement falls down to about 40L and a mash volume of 44L - plenty of space! Please ignore if your kettle is indeed 60cm in diameter - in that case your calcs are correct.
Cheers,
L
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