Muddy Waters Posted March 27, 2011 Share Posted March 27, 2011 I'd be a bit concerned Christopher. I've had a vinegar taste or smell. Don't do anything dramatic like tipping it out at this stage - wait and see what others have to say. If it is infected the taste and smell will only get worse so wait and see. Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted March 27, 2011 Share Posted March 27, 2011 christopher, i think the phrase "she'll be right, mate!" applies.[biggrin] i wouldn't think that after 4 days in the FV your beer would taste like you would expect the finished product to. give it a couple of months. i think the vinegar taste and smell will dissipate by then.[unsure] chad Link to comment Share on other sites More sharing options...
The Beer Baron Posted March 28, 2011 Share Posted March 28, 2011 Thanks for the help guys. I'll see how it goes when its ready for bottling. Its still a few days off, so hopefully it will improve by then. Cheers! Link to comment Share on other sites More sharing options...
The Beer Baron Posted March 31, 2011 Share Posted March 31, 2011 Just an update. I bottled last night. Gravity sat at 1012 for 24hrs per the recipe. I have to say it tastes and smells fantastic. Much better then the weekend. I still think there is a very slight vinegar smell to it, but I think that's the style of beer then anything else. Cheers for the advice! Now the waiting game.. damn [joyful] Link to comment Share on other sites More sharing options...
PB2 Posted March 31, 2011 Share Posted March 31, 2011 Vinegar is a result of acetobacter organisms converting the alcohol to vinegar. Vinegar is conosiderwed to be a fault in beer. [rightful] Does a sample smell like vinegar or is the smell from having a sniff of the brew inside the FV. If it's from the brew in the FV, maybe it's CO2 bite that you are detecting?? Link to comment Share on other sites More sharing options...
The Beer Baron Posted March 31, 2011 Share Posted March 31, 2011 Vinegar is a result of acetobacter organisms converting the alcohol to vinegar. Vinegar is conosiderwed to be a fault in beer. [rightful] Does a sample smell like vinegar or is the smell from having a sniff of the brew inside the FV. If it's from the brew in the FV, maybe it's CO2 bite that you are detecting?? The sample initially did on the weekend, but the sample last night before bottling smelt and tasted a lot better. I think it might have just been my nose that picked that smell out originally. It certainly tasted like English Bitter before I bottled. My wife smelt it too and said it was a lot better. I suppose time will tell, but considering it improved after a few days I'm assuming its ok? Link to comment Share on other sites More sharing options...
The Beer Baron Posted April 19, 2011 Share Posted April 19, 2011 Hi guys, just to let you know the ESB turned out well. It still has a bit of a molasses taste to it after 3 weeks, but overall I like it a lot. I'm thinking about doing some of the other recipes around that don't use the molasses and use malt and hops instead! I think this one will become a staple for me, considering this sort of beer costs a fortune to purchase in the shops. Cheers!! Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted April 19, 2011 Share Posted April 19, 2011 BSA Bitter is a real winner at 1 month in the bottle.[cool] 1.7Kg E. bitter 1.2 Amber LME (organic) 300g dex 250g molasses 17g Fuggles dry hopped @ 5 days fermention 7g cooper's kit yeast (next time i will use 14g or a starter just in case).[wink] 169g dex for priming OG 1.052 FG 1.012 is a real winner at 1 month in the bottle.[cool] even at cold lagering temps.[roll] chad Link to comment Share on other sites More sharing options...
RickF1 Posted April 3, 2012 Share Posted April 3, 2012 Hi all, this is my first post on this terrific forum. I'm on to my third brew in total (previous were Coopers Mexican and Canadian honey blonde) and as I've spent a heap of time in "The Motherland", I though I'd give the English Bitter a crack. Recipe used is as follows: English Bitter Can 1Kg LDM 250gms Dextrose Yeast provided 23 Litres of Peats Ridge's finest water My OG on first testing is at 1023. This seems low to me considering the amount of LDM and dextrose. Has anyone got any thoughts as to what I may have done wrong (if anything) or am I just worrying over nothing? Any feedback would be greatly appreciated Rick Link to comment Share on other sites More sharing options...
Jimmy Posted April 3, 2012 Share Posted April 3, 2012 My OG on first testing is at 1023. This seems low to me considering the amount of LDM and dextrose. Has anyone got any thoughts as to what I may have done wrong (if anything) or am I just worrying over nothing? Any feedback would be greatly appreciated Rick Don't worry, with those ingredients the OG was definitely higher than that. I reckon the two most probable explanations are that either there's something wrong with your hydrometer, or the malt extract hadn't been properly dissolved and mixed in the water. Where did you take the sample, from the top or the bottom? In any case, you have nothing to worry about. Link to comment Share on other sites More sharing options...
***** Posted April 3, 2012 Share Posted April 3, 2012 .....Recipe used is as follows: English Bitter Can 1Kg LDM 250gms Dextrose Yeast provided 23 Litres of Peats Ridge's finest water ... My OG on first testing is at 1023.... Rick Hey Rick Definitely not the correct SG, it should be in the order of 1.040 - 1.045. If all of those ingredients went in then it probably wasn't mixed correctly. Link to comment Share on other sites More sharing options...
RickF1 Posted April 4, 2012 Share Posted April 4, 2012 My OG on first testing is at 1023. This seems low to me considering the amount of LDM and dextrose. Has anyone got any thoughts as to what I may have done wrong (if anything) or am I just worrying over nothing? Any feedback would be greatly appreciated Rick Don't worry, with those ingredients the OG was definitely higher than that. I reckon the two most probable explanations are that either there's something wrong with your hydrometer, or the malt extract hadn't been properly dissolved and mixed in the water. Where did you take the sample, from the top or the bottom? In any case, you have nothing to worry about. I took the sample from the bottom Jimmy. I was certain I had mixed everything really well but hey, it appears not! Theres plenty of action in the fermentor already so I guess I'll just wait and see what happens. Thanks both to you and Nelson Amarillo for your fast responses. Cheers Link to comment Share on other sites More sharing options...
PhilboBaggins Posted April 15, 2012 Share Posted April 15, 2012 I just mixed up my latest English Bitter and I'm excited as hell[lol]. The whole house smells like grains and hops[biggrin]!! Can anyone give me some feedback for this batch? EB Kit 1kg LDM 125g Dex 250g Caramalt grains cracked & steeped @ 70c going down to 65c over 1/2 hr Removed grain bag Did a boil for 20min Added 25g Fuggles for last 5min Added 25g Fuggles at flame out then let it steep 30min Strained into FV and topped up to 23L OG = 1042 Like I said it smells great, looking forward to hearing what others think? Link to comment Share on other sites More sharing options...
Hairy Posted April 15, 2012 Share Posted April 15, 2012 Can anyone give me some feedback for this batch? Send a bottle of it to me when you are finished and I will get back to you [biggrin] The recipe looks really good though. Link to comment Share on other sites More sharing options...
Coxy Posted July 3, 2012 Share Posted July 3, 2012 Rather than a new thread I thought I'd add to this what I'm planning. English Bitter can 1kg Liquid Amber Malt (brewers choice) 200g Crystal 25g Fuggles @ 10min Water to 21L Kit yeast Dry hop: 15g Fuggles/15g EKG Thoughts? Wanting a fairly high strength, hoppy and malty brew. Link to comment Share on other sites More sharing options...
Muddy Waters Posted July 3, 2012 Share Posted July 3, 2012 Your recipe sounds good but personally I'd drop the amber and use 1kg of LDM or a 1.5kg Light liquid malt. Just my opinion but I find too much amber malt a bit sweet. Link to comment Share on other sites More sharing options...
Gash Slugg Posted July 3, 2012 Share Posted July 3, 2012 yep looks good, except your alcohol will be low with just a kilo of liquid malt. Its not far off the Hop Gobbler without the choc malt and the 500g Malt Link to comment Share on other sites More sharing options...
Coxy Posted July 3, 2012 Share Posted July 3, 2012 Worth throwing in 500g LDM as well you reckon? Link to comment Share on other sites More sharing options...
Gash Slugg Posted July 3, 2012 Share Posted July 3, 2012 I would. Link to comment Share on other sites More sharing options...
Coxy Posted July 18, 2012 Share Posted July 18, 2012 Rather than a new thread I thought I'd add to this what I'm planning. English Bitter can 1kg Liquid Amber Malt (brewers choice) 200g Crystal 25g Fuggles @ 10min Water to 21L Kit yeast Dry hop: 15g Fuggles/15g EKG Thoughts? Wanting a fairly high strength, hoppy and malty brew. I put this one down last night. My pregnant-hyper-sensitive-nose wife was not impressed that I did so while she was around... 1.7kg Coopers English Bitter 1kg Liquid Amber Malt Extract (LHBS brand) 0.5kg LDME 250g Lactose (just to use it up) 220g Crystal + 30g chocolate malt (came in a pre-cracked pack) 30g Fuggles @ 10min 15g Fuggles @ 0min Steeped grains 30mins @ 65-70deg. Boiled 10 mins. Filled to 22L Pitched 500ml starter of harvested/rinsed S-04 yeast @ 22deg, now fermenting @ 20deg, aiming to lower it to 18deg or thereabouts. Looking forward to this one :-) Link to comment Share on other sites More sharing options...
Coxy Posted July 21, 2012 Share Posted July 21, 2012 I put this one down last night. My pregnant-hyper-sensitive-nose wife was not impressed that I did so while she was around... 1.7kg Coopers English Bitter 1kg Liquid Amber Malt Extract (LHBS brand) 0.5kg LDME 250g Lactose (just to use it up) 220g Crystal + 30g chocolate malt (came in a pre-cracked pack) 30g Fuggles @ 10min 15g Fuggles @ 0min Steeped grains 30mins @ 65-70deg. Boiled 10 mins. Filled to 22L Pitched 500ml starter of harvested/rinsed S-04 yeast @ 22deg, now fermenting @ 20deg, aiming to lower it to 18deg or thereabouts. Looking forward to this one :-) Just dry hopped with 15g EK Goldings and 15g Fuggles. It's looking and smelling good (day 4 of fermentation). Nice scum ring fairly high above the line, so it had a good krausen on it. Short lived krausen, only about 24 hours, but that's pretty normal for my brews I've seen. Preparing to bottle the Pils tomorrow. [happy] Link to comment Share on other sites More sharing options...
Coxy Posted September 3, 2012 Share Posted September 3, 2012 Had my first bottle of the English Bitter on the weekend, 3 weeks post bottling. OMG, delicious! Glad I cold crashed it too, because it is such a beautiful, clear, dark amber colour. Link to comment Share on other sites More sharing options...
NathanW9 Posted September 3, 2012 Share Posted September 3, 2012 Hi all, just about to brew this ESB, apart from the 1kg LDME and i got some goldings which i will dry hop - in a hop tea bag so assume i can just throw in or do i need to rip bag open, do i need to use 250g dextrose or just there for extra ABV? Dont mind a 4 - 4.5% english ale[biggrin] Link to comment Share on other sites More sharing options...
Hairy Posted September 3, 2012 Share Posted September 3, 2012 Throw the teabag in. You can rip it open if you want but the bag is there to constrain the hops. No need to add the dextrose if you want a lower ABV%. Link to comment Share on other sites More sharing options...
***** Posted September 23, 2012 Share Posted September 23, 2012 A little bump [biggrin] I haven't shared this one before, it is pretty basic but after 12 weeks in the keg it has risen to the Top of my favorite list. English Bitter 4.0 Coopers English Bitter 880g Light Dry Malt 300g Medium Crystal Grain 120 10g S04 pitched at 23'C OG = 1.040 Dry Hopped 25g East Kent Goldings at day 5 Fermented out at 17'C - 16 days in FV FG = 1.009 ABV 4% Link to comment Share on other sites More sharing options...
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