One last brew and thats it..

[adrianmole72]

Well, I'm going to do one more brew,then quit, I think...

All 3 of my brews taste basically the same,so I'm either doing something wrong,or that's the way it is...I have used different malts,tried 2 different yeasts, different hops...

It's too expensive a game to keep hoping,to be fair..

Could it be a water thing ? and how would I alter it ??

Stephen

 

[Dunfie]

Hi Stephen.

You are right, it is too expensive a game to blindly keep going. You could look at your water and some of the lads local to you will know your water supply better so can advise.

My main advice would be to get an experienced brewer to try your beer and advise (there are loads of forum members close to you). Have you contacted the Midland Craft Brewers as they run regular events where you can take your beer along for advice. We can give advise on the forum but its the social intercourse that brings the brewing on.

http://www.midlandscraftbrewing.org.uk/

You could also do a beer swap via post which will cost a few quid but gives you feedback and usually a good beer in return.

 

[adrianmole72]

Hi,

Yes,thats a good idea..as much as I want to keep going, I'm getting a little disheartened..don't get me wrong, it tastes good, but the same as the last one !!! lol

Cyclops and Muddydisco are local, so I'll have to drop some round and ask for brutally honest opinions

I've seen the MCB events; will have to go along; I've previously spoken to ron allison from the group.

Cheers for the advice.

Stephen

 

[Dunfie]

Also, get them round for a brewday - show them your setup and what you are doing.

 

[richardagutteridge]

: I have only been AG brewing for about 10 months. (Thanks Moley)

I don't know what you are doing but I have made different brews, ie Old Speckled Hen, Guiness, Old Tom, Witches Brew, Timothy Taylor brews, and a few others.

My favourite is Sarah Hughes mild and Batemans Victory bitter.

None of these beers taste the same so I can only think that you making the same recipe over again.

My eldest recons that the O S H is as good as the "proper" stuff after a couple of months maturing.

As for cost mine are working out to 28p per 500 mil bottle including the water and lecky.

Although I had a period when I thought AG brewing was a bit of a pain I have now settled down to brewing some really good beers :drink:

Regards Richard G

 

[BigYin]

There's a good chance you will need to treat your water to get the best results, and I'd also encourage you to try quite different recipes - no way on this earth will a stout taste the same as a light Ale :thumb: :lol:

I'm very fortunate that I don't need to treat my water to get good results, so I can't offer advice, but so many brewers say they HAVE to treat the water to get it suitable for brewing :hmm:

 

[oldbloke]

I wouldn't be giving up after 3, not after the investment in gear. 6 at least.
As well as the water, I'd be thinking about temperature control. If they all used the saem (or similar) yeast, and it got a bit warm, the flavour of that may have overshadowed everything else.
Did you give them decent aging?

 

[battwave]

I'm not a million miles from Swad, will try to support you if i can. There are hurdles - chloramine took me to the point of desperation, but I sussed it in the end, and have never looked back.

If your water is from Foremark reservoir (severn trent website will tell you), it's usable beer water.

 

[Cyclops]

Give me a shout next time you have a brewday and i will pop round and have a gander, will bring a few bottles of mine round too :)

 

[evanvine]

Well, I'm going to do one more brew,then quit, I think...

I don't live a million miles from you Steve, give me a PM!

 

[Runwell-Steve]

That what I like about this forum.

Lots of people have offered their help to a friend they have never met.

It restores faith in human nature.

Take up them offers of help, you will be making great beer in no time.

 

[adrianmole72]

Thank you to everyone who has replied - I will be taking you kind people up on your offers of help in the very near future.

I know others have produced great beers, because I've tasted them, so I don't know where I'm going wrong !!!

Stephen

 

[john_d]

That what I like about this forum.

Lots of people have offered their help to a friend they have never met.

*cough cough* free beer! :whistle:

 

[Cyclops]

like i said mate, let know when you do one next, if its a weekend i am free to come round :)

also if you need some grain i have some, will do it you at the price i paid, how is £1 a kilo on MO?

 

[Wolverine]

and at the risk of sounding like a heartless vulcher.
even if you give up then you can always sell your AG kit to me at a reasonable price : then when I get good at all grain I can help.
I would offer to help but don't know much so I'll go down the scrounger route instead ha ha

 

[adrianmole72]

I thnk I'll keep my kit, Wolverine....

Ian, I'll be in touch..that brown ale of yours was lush :

Stephen

 

[unclepumble]

I would second the Temp control.

Its the most important factor in controlling a fermentation, I try to pitch at around 18deg and let it rise over a few days to a max 21deg, using a temp probe in the wort as a datum point, not a temp probe in the air outside the fermenter.

Also make sure your strike liquour, mash temps and sparge liquor temps are acurate, a good themometer will pay you big dividends.


UP

 

[adrianmole72]

My impatience is well-renowned, and after trying a beer from my last batch, I have decided that time is a factor in good brewing too; this is nice, bitter, yet refreshing...

I have some stout left from my first ag back in Feb; will treat myself to in on the 1st anniversary; it was good back then; hoping it will be even better 12 months down the line!

Stephen

 

[31bb3]

Stephen dont get to disshartened there are many factors to brewing you should try doing a pale then a bitter then a stout im sure you will notice a difference

 

[soupdragon]

Hi Stephen

I used to suffer from a persistent flavour that made virtually every beer taste the same. It might not be the same issue as yours but I was allowing virtually every scrap of hot/cold break into the fermenter. I know that most people say that it's not an issue but as soon as I started using a sheet of voile ( plain net curtain material ) as a filter the flavour all but disappeared.
I hope you get your problem sorted soon. Best of luck......

Cheers Tom