What should a new fresh brew taste like

[sailor]

Hi iv just brewed my first beer kit (coopers australian lager). I started on thursday 23 and after 24hrs it was going great. I had too set up a blow out valve and lasted till sunday 26th then with in 24 hrs the bubbles stopped in the airlock i did a hydrometre test yesterday and it read 1.004 from my og was 1.040 so i think this is ok but i will do another reading later today or tomz. It is still cloudy which i would expect but is getting clearer by the day if by tomz my ag reading is the same im going too had some beer finings and leave for at least 48 hrs before bottling.. I had a taste too see what it tastes like, i know from reading other post's it should taste **** and gets better with age (which i am going too do ) bottle and leave for about a month ..

So my question is what should it taste like?? the taste what i get is a flat off tasting lager as if it was a pint from a pub but been left.. a gone off taste if you like, a stale taste is this normal??

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[pittsy]

yes this is normal , but the off flavours are more to do with you need to leave your brew till at least the 2nd june to allow the yeast to clean up any funky tastes after fermentation is done although a roughness to the beer is cause it needs time to condition a month or so before it's at it's best. But that gives you enough time to get a few more beers brewed before then. :)

 

[sailor]

It as been 6 weeks since i bottled my first batch of cooper's australian lager. I have tried a bottle on the 4th week after bottling but still had a nasty taste so that leave it another couple of weeks. Only thing i can describe is a little like cleaning fluid what bars and clubs use too clean there pumps and lines.
I have tried another 1 today and the taste is still there :sick: ... The beer looks good a little sediment at bottom of the bottles but quite clear and if it wasnt for that TASTE think it would be a good brew. I cleaned and steralized ALL equipment and bottles using hot/boiled water were possible (not on bottles because them being glass ect), AND youngs steriliser on EVERYTHING, and after rinsed well in cold water. Now i now you might say it's the steriliser BUT it doesn't taste like the steriliser that taste's like chlorine from the baths..
The nasty taste doesn't tast anything like that..

The entire brew went great, i even had too put a blow off valve on because it was going so good...

Any idea's anyone???

Was really looking forward too this brew and with the weather we are having at the moment it would have been perfect timing....

Thanks again guys

 

[the-erl]

Does it taste like acetone/nail polish? If that's the case it could be from too high a fermentation temp, what was the temp you fermented at? Or from an infection. I don't think there is much you can do now other than leave it for a bit longer and see if time will sort it out?

If I was you I'd crack on with another brew and try and forget about this one for a few months then give it another try then, just giving the beer longer to develop can sometimes iron out a lot of taste issues. If it still tastes funky, it might be time to free up the bottles for another brew by dumping it :shock: , I know it's a hard thing to do!
Erl :drink:

 

[anthonyUK]

It could be from the chlorine that you used to sanitise or in your water supply.
If using a chlorine based sanitiser which I think the Young's is then a rinse with water and a bit of Campden powder (Sodium/Potassium Metabisulphite) will neutralise it. A pinch added to your brewing water will also do the same.
The compounds that are made from chlorines when brewing only need minute amounts to be detectable and are very stable once made so never fade with age.

Put this one down to experience, don't get disheartened and get another batch on.
We've all had a bad batch at some point.

 

[LeithR]

Have a look at this list in Palmers book, it offers some thoughts on off-flavours.
http://www.howtobrew.com/section4/chapter21-2.html

Hope this helps.

 

[sailor]

Does it taste like acetone/nail polish? If that's the case it could be from too high a fermentation temp, what was the temp you fermented at? Or from an infection. I don't think there is much you can do now other than leave it for a bit longer and see if time will sort it out?

If I was you I'd crack on with another brew and try and forget about this one for a few months then give it another try then, just giving the beer longer to develop can sometimes iron out a lot of taste issues. If it still tastes funky, it might be time to free up the bottles for another brew by dumping it :shock: , I know it's a hard thing to do!
Erl :drink:

Thanks guys for getting intouch... but i think this answers my question really. The temp was kinda high as i used a heat pad all the time, as in our house the temp various vastly. The temp was around 27c 29c. But with the fermenting going so well thought it would just speed it up (which it did it took about 5 days but left it for a few more days, 9 intotal as i added some finnings) and thought it would be ok..

Again thanks for the encoragement i know this is a science ONE I HOPE TOO PERFECT IN FUTURE... I will leave it another 2 weeks with a couple in the fridge, then if it's still the same i will bin every bottle and start a new batch..

But 1 more question how do i keep the tempreture constant. i have been brewing in the kitchen but going too move it too a outside concrete shed (our lass is moaning lol).. The temp in there is high with this weather about as high as outside temp, but freezing in the winter again about the same as outside.

: too all

 

[fbsf]

The temp was around 27c 29c.

There's your problem.

You want to try and get to around 18-22°, ideally as close to 20°C as possible. The high temps will be what is giving you the off flavours. I would give this one quite a while to mature.

A good way to keep temperatures steady is to use a big bucket with water in, and sit the fermenting bucket in that. It'll take longer for the temperature to change, so keeping it happier.

Saying that, when the ambient temp is as high as it is at the moment, I'd just wait until it cools before putting on a brew... more info HERE...

 

[sailor]

The temp was around 27c 29c.

There's your problem.

You want to try and get to around 18-22°, ideally as close to 20°C as possible. The high temps will be what is giving you the off flavours. I would give this one quite a while to mature.

A good way to keep temperatures steady is to use a big bucket with water in, and sit the fermenting bucket in that. It'll take longer for the temperature to change, so keeping it happier.

Saying that, when the ambient temp is as high as it is at the moment, I'd just wait until it cools before putting on a brew... more info HERE...

Thanks just read that thread and i think my best option is the fridge with the controller and heater.. Funds are a little tight at the moment but gives me time too look around for a fridge and save a few quid for the right fridge..

:

 

[Schnapps In Derby]

Hi all. Ive had some great success with the fiery ginger beer from this forum (very powerful stuff) so Im branching out. My Youngs cider is fantastic but Im very unsure about my Coopers Aussie lager, just bottled.

I like my Fosters and Carlings - light, fizzy, p**sy rubbish. The coopers is nicely clear, but quite dark and with a very strong flavour, although not an artificial cleaner flavour, like earlier in this thread. More like a bad European lager - san miguel or something.

Temp was a decent 21-22 during its week in the FV, and all was well sterilised with Milton tabs. its just kind of strong and 'heavy' instead of light and refreshing.

Anyone recommend a different lager kit?

I'm desperately hoping that after a month in the bottle it will lighten up, in taste if not in colour. Reassurance anyone?