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Hello,

I seem to be having a few problems with my extract brews. I try to brew IPA/APAs using various combinations of hopped, unhopped and DME. Regardless of the extract combination and hop combination I use, my beer always tastes the same.

I follow the process described by John Palmer, boiling the extract (both hopped and unhopped variations) and add my bittering hops early and aroma hops late, I transfer to the fermenter, leave for the recommended time (sometimes a little bit longer) and then bottle when the SG has remained constant for 24-48 hours. To add to the pain of my beers tasting similar, the carbonation is non-existent. I add a tsp of dextrose to each 750ml bottle and it doesn't seem to affect it at all. 

One cause of the taste remaining the same could be that I pour the entire contents (hops and all) from my boiling kettle into the fermenter. From what I've read, this seems normal. 

Does anyone have any ideas as to where I'm going wrong with my batches tasting the same and also the lack of carbonation? 

Thanks

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if this was a 20-23L batch you have too many hops in there  IBUs around 130  you should be down towards 40-50 on extract unless you steep some crystal etc  beer will just taste thin and bitter

I would put in 10g pac jade at 60 mins then move most of the other additions to around 15/5/0   

way too much bittering hops hence beer tastes bitter

get some brewing software beersmith or a free one

Ah right, I see where you're coming from. I do like my beers hoppy but this seems like a little too many. In general, what range should be aiming for as an end result? In between 30-40 IBUs going my the 2nd pic?

 

I've avoided Beersmith out of fear. Assumed it was only for all grain brewers but will give it a go tonight.

Target IBU depends on the beer style, but for a hoppy pale ale 30-45 is prob in range... hops at flameout dont give many IBUs so smash them in, be a little carefull in hop choice , cascade late is awesome i wouldnt add pac jade as a late hop wai iti is v good at 5 / 0 etc

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