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[Jabber1]

Hi All,
I'm a novice brewer in the west of Ireland. Done about 7 brews with mixed results, I'm hoping to get some advice on how to get more consistent brew results. Looking at some of the advice in the threads I've come to the right place

 

[DocAnna]

A warm welcome, and there's lots of advice here on being consistent, though the advice isn't always consistent

 

[Chippy_Tea]

Welcome to the forum.

thought the advice isn't always consistent

30 minute boil anyone? :tinhat:

 

[Goldthirst]

Welcome to the forum.

There is a wealth of information on here.

 

[Obadiah Boondoggle]

Hi All,
I'm a novice brewer in the west of Ireland. Done about 7 brews with mixed results, I'm hoping to get some advice on how to get more consistent brew results. Looking at some of the advice in the threads I've come to the right place

Hi J

Consistency is one of the hardest things to achieve because there are so many factors that can make a difference. What would be on that long list of factors depends on whether you are brewing kits or all grain and also what equipment you are using

The west of Ireland - what a beautiful place - Galway or further South/North?

 

[Jabber1]

Hi J

Consistency is one of the hardest things to achieve because there are so many factors that can make a difference. What would be on that long list of factors depends on whether you are brewing kits or all grain and also what equipment you are using

The west of Ireland - what a beautiful place - Galway or further South/North?

About 30 mins north of Galway but I commute there twice a week for work. Great city when the sun shines....
Ive not attempted an all grain just doing kits. I'm using bog standard plastic fermentation bucket but I've noticed the temp gets up to and stays at around 22°C during the brew so I'm thinking this is too high and affects the end product. I'm wondering if investing in a better FV might be a good step?

 

[The Baron]

Welcome to the forum

 

[Obadiah Boondoggle]

About 30 mins north of Galway but I commute there twice a week for work. Great city when the sun shines....
Ive not attempted an all grain just doing kits. I'm using bog standard plastic fermentation bucket but I've noticed the temp gets up to and stays at around 22°C during the brew so I'm thinking this is too high and affects the end product. I'm wondering if investing in a better FV might be a good step?

Depending on the yeast, 22C shouldn't be an issue. Does the kit tell you which variety of yeast, what style of beer are you brewing? Lagers do need to ferment at a lower temperature but, what do the instructions advise re temperature?

I have been brewing for the best part of 30 years (which I find surprising as I am only 27 now) but still use plastic buckets

How are you controlling your mash temperature? - this is critical

What has been wrong with the worst brew you have done?

 

[Cwrw666]

About 30 mins north of Galway but I commute there twice a week for work. Great city when the sun shines....
Ive not attempted an all grain just doing kits. I'm using bog standard plastic fermentation bucket but I've noticed the temp gets up to and stays at around 22°C during the brew so I'm thinking this is too high and affects the end product. I'm wondering if investing in a better FV might be a good step?

22 isn't too high but don't go over 25 as you can get unpleasant fruity flavours. I'm assuming you're doing ales or stouts. You can do a lot of temperature control by simply moving your fermenter to a suitable temperature place.

 

[The Baron]

You can always use Kveik Yeast in the hotter months thats what I do, its quicker, no lag and does not need to clean up like most standards yeast where a lot of off tastes can come from( Bottling, Kegging too early)

 

[Jabber1]

22 isn't too high but don't go over 25 as you can get unpleasant fruity flavours. I'm assuming you're doing ales or stouts. You can do a lot of temperature control by simply moving your fermenter to a suitable temperature place.

Thanks for the feedback, yeah doing a hazy IPA I've the fermenter in a corner of the utility where's there are no windows with the increase in temp in summer the room is always at 21°. I've a brew going now bottling next Friday so I'll see what's it's like one way or the other

 

[Jabber1]

Depending on the yeast, 22C shouldn't be an issue. Does the kit tell you which variety of yeast, what style of beer are you brewing? Lagers do need to ferment at a lower temperature but, what do the instructions advise re temperature?

I have been brewing for the best part of 30 years (which I find surprising as I am only 27 now) but still use plastic buckets

How are you controlling your mash temperature? - this is critical

What has been wrong with the worst brew you have done?

I'm just doing kits at the minute, the one I'm doing now is MUNTONS FLAGSHIP HAZY IPA the yeast is Safale-04, I activated it before pitching.
I get a kind of wait for it..... Wet cardboard taste.. from a good few of the brews, my brother thinks it's the fermentation temp. I'm bmvery careful about measurements and temps when doing the brew but most of them just seem to have an off taste.

 

[Jabber1]

You can always use Kveik Yeast in the hotter months thats what I do, its quicker, no lag and does not need to clean up like most standards yeast where a lot of off tastes can come from( Bottling, Kegging too early)

Thanks for the info

 

[Obadiah Boondoggle]

I'm just doing kits at the minute, the one I'm doing now is MUNTONS FLAGSHIP HAZY IPA the yeast is Safale-04, I activated it before pitching.
I get a kind of wait for it..... Wet cardboard taste.. from a good few of the brews, my brother thinks it's the fermentation temp. I'm bmvery careful about measurements and temps when doing the brew but most of them just seem to have an off taste.

S-O4 is an easy going yeast and a temp of 22C would not upset it

I think the issue might be oxidisation. Prior to fermenting, you want to get as much oxygen in the wort as possible, as this will aid fermentation.

Post fermentation oxygen is a definite no no - particularly for hoppy beers. Too much oxygen will cause a wet cardboard taste

You should set up your bottling/kegging operation to minimise oxygen getting in there - so keep the end of the tube as far into the beer as possible as you fill your bottle or keg

 

[Jabber1]

S-O4 is an easy going yeast and a temp of 22C would not upset it

I think the issue might be oxidisation. Prior to fermenting, you want to get as much oxygen in the wort as possible, as this will aid fermentation.

Post fermentation oxygen is a definite no no - particularly for hoppy beers. Too much oxygen will cause a wet cardboard taste

You should set up your bottling/kegging operation to minimise oxygen getting in there - so keep the end of the tube as far into the beer as possible as you fill your bottle or keg

Brilliant, I had read about oxidisation on the forum earlier today, I'll pay closer attention when bottling this brew and let ye know how I go with it. Either way I'll still drink it....

 

[Ale House Rock]

If you are using PET bottles, squeeze the air out of the head space before capping tightly. Your bottles will re-inflate with CO2 in the head space and much less oxygen in there. Use a filling wand to reduce bubbling/frothing and introduction of oxygen when filling your bottles.

 

[Jabber1]

If you are using PET bottles, squeeze the air out of the head space before capping tightly. Your bottles will re-inflate with CO2 in the head space and much less oxygen in there. Use a filling wand to reduce bubbling/frothing and introduction of oxygen when filling your bottles.

Hi AHR,
I'm using glass bottles but I've not been using a wand to fill them which could have been causing oxidisation, how much space at the top of glass bottles would you give to keep oxidisation to a minimum?

 

[Jabber1]

S-O4 is an easy going yeast and a temp of 22C would not upset it

I think the issue might be oxidisation. Prior to fermenting, you want to get as much oxygen in the wort as possible, as this will aid fermentation.

Post fermentation oxygen is a definite no no - particularly for hoppy beers. Too much oxygen will cause a wet cardboard taste

You should set up your bottling/kegging operation to minimise oxygen getting in there - so keep the end of the tube as far into the beer as possible as you fill your bottle or keg

Hi Oba,
2 weeks since bottling, nothing exploded and have tasted a couple of the. I used a auto-siphon and bottling wand this time and bottled as soon as I filled them. Far better than previous brews but still not as good as it should be I think.....