is this normal? - need advise

[croc4]

I racked to my secondary tonight and after taking a hydo reading I tasted the beer, it was a harsh ~cidery/sweet taste (It is hard to describe).
Is the beer from the primary supposed to taste this way?
I have it in the secondary now,.
The gravity reading was 1.010 @ 83 deg air temp.
The starting gravity was 1.050 at also 83deg
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[b3s]

i always taste when racking...it always tastes green, harsh, and undone. however, those tastes have (imo) assisted my growth as a brewer. i have found that when racking, the beer has more of a hop feel and less of a beer feel. when you bottle, you'll notice that the taste has smooted considerably...then two weeks later some kind of miracle occured, and you have beer!

[Tom C]

You stated thatthe air tempature was 83, was that the temp during fermentation as well? If so this higher tempature could cause cidery like tastes. I would try to bring that temp down about 10 degrees during fermentation somewhere in the range of 68-73 for ales. The biq question is though...is it still a drinker?

Tom C

[Fast_Eddy]

Yeah Tom that was the first thing that caught my eye - 83 F is very high ferm temp even for an ale.

Croc4 - if the ferm temp was that high I hope you like banana and butterscotch ;)

The undone harsh green taste is normal, though

[YamahaXS]

don't worry croc4! your beer will turn out good... though you should think about how you might get that temp down some next time.

beer at racking will taste very different after it is conditioned.

i usually don't taste until i bottle, at which point it is flat warm beer, as opposed to the flat warm 3/4 finished beer at racking.


Dr. Jekyll's Beer Lab (Arlington, Texas) - (817) 274-7405
Sell this thing I have never seen before. It is a styrofoam sleeve and lid for your carboy to sit in. There is also an side compartment that holds a gallon of ICE. Connecting the two is a vent equiped with a small fan. The guy at the shop said the work well for a warmer room, but won't keep up with the heat found in a garage.

[croc4]

thanks, the temp was not that high the whole seven days as I had it in a water bath wrapped in a towel (as suggested by this forum). I think the average temp during ferm was ~76-78. But it is something that I will try to remedy better in tomorrows batch.


I think the other problem may have been that I left the trub from the boil in the pri, when I racked to secondary their was a ring at the top of the primary of what looked like hop residue.

Thanks guys.
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[YamahaXS]

Originally posted by croc4

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I think the other problem may have been that I left the trub from the boil in the pri, when I racked to secondary their was a ring at the top of the primary of what looked like hop residue.

Thanks guys.

that shouldn't be a problem. :)

[croc4]

I bottled my first batch tonight, I tasted it, it has seemed to have mellowed some from the way it tasted in the start of the secondary, but it tastes very ....alcohol...harsh, dry maybe....., but just from the mouthful I took after taking the hydro reading, you could feel it, and I can hold my own when it comes to alcohol.


The OG was 1.050 and the FG at both the start and end of secondary ferm is 1.010, so this puts it at about ~5%, that does not seem strong enough to explain the taste.

The beer is extremely clear, so hopefully there will be enough yeast left to carbonate..... I have the bottles in a closet, and hopefully in a week or two..or three, I will pop one open to see if anything has happened
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[tubetek]

Recently, I brewed a light wheat beer
and let it go at room temp (75-85f).
I used 1056 Cal. Ale Wyeast. The result was a beer that tasted pretty bad at bottling, but what a difference 3 weeks in the bottle makes!
The main point, made earlier; is it drinkable?
Mine turned out to have a finish not unlike a dry white wine; I realize this isn't
"correct" but it tastes really different and
has impressed many wine drinking friends of mine...

[danno]

croc4, was there sugar in the main ingredients? (not the priming sugar...) Post the recipe, I bet it has some bearing oon your results....

[YamahaXS]

My guess is that once you will be very happy with it once you get the beer carbonated, chilled and another 10 days of aging.

[croc4]

here is the recipie

3.3 lbs Malt extract (unhopped - amber - john bull)
2 lbs dry malt extract
.5 lbs Euro dry extract (added this as additional)
.5 lbs crystal malt

1oz willamette bittering hops
.5 oz willamette finishing hops
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[croc4]

I stopped by the local brew shop (san jose)and picked up some new supplies for my next batch. I spoke with the owner about my current batch, how it tastes etc, and he mentioned that the 'john bull' extract was not the best quality, and he recomended coopers. So I'm going with coopers for subsequent batches.

He also suggested to bring in a bottle for him to try out, and then give some recomendations on improving it and or my process.

Excellent cust service BTW if you are in the area and needing supplies.
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