A Few Beginner Questions

[tmannion87]

Hey guys, I just tried my brew today. I had it for one week and a couple of days in the fermenter, then almost 2 weeks in the bottles. It seems to be flat. What is the head retention supposed to be like? Also, can anyone described this "foul pear like taste" to me? Is it very noticeable? Either way, I'm happy I made my own brew...I'm about to start my second batch!

[KEG]

well, it tastes like pear lol... sort of apple-ey pear-ey kind of like cheap nasty strongbow.. generally an unwelcome flavour in beer.

keep the bottles in a warmer place - try to maintain 18c or higher continuously if possible (but not too important - they just take longer at lower temps).

[Chris]

When you are fermenting your brew, try and keep it around 18*C. That may well solve your flavour issues.

As far as it being flat...

Rotate the bottles to stir up the yeast, and move them to a warmer area. Rotate every few days, and that'll get the yeast back into suspension.

[tmannion87]

Is the pear taste so bad that the brew is undrinkable? Mine has a slight taste like that, but its still drinkable.

[Kevnlis]

I think FIB's drink Woodchuck not Strongbow

Have a read of this:

http://www.howtobrew.com/section4/chapter21-2.html

[tmannion87]

Thanks, that was helpful. I think it may be not enough time or possibly too high of temps. Either way, I'm starting my nut brown ale tomorrow!

[Kevnlis]

Thanks, that was helpful. I think it may be not enough time or possibly too high of temps. Either way, I'm starting my nut brown ale tomorrow!

Make sure you keep the Squirrels away from it, wouldn't want them packing it away for winter!

Just do your best to keep the temps constant. Wrap in a couple old damp bath towels and leave it for at least 2 weeks to ferment out fully, moisten the towels as needed. If you have a celler or a basement toilet these are great places for the fermentor to live when it is doing its work.

[TommyH]

Thanks, that was helpful. I think it may be not enough time or possibly too high of temps. Either way, I'm starting my nut brown ale tomorrow!

or a basement toilet these are great places for the fermentor to live when it is doing its work.

fermenting in the basement toilet???
Really think thats a good idea

[Kevnlis]

Well not in the actual toilet, in the bathroom where the toilet lives. We never used ours so I did rest it on top of the seat with the lid closed. The temp stayed constant year round without any trickery. One of the only joys of living in Wisconsin and having central air

[tmannion87]

I'll put the fermenter in the basement of my place and hopefully thatll keep the temp down. I have 2 quick question though. Is there anything else I can do to save my brew from the appley taste besides rotate them and put them in a warmer place. Also, for my nut brown ale, do I add the grains after I make the wort or before? Thanks so much.

Tim

[Kevnlis]

Follow NB's instructions:

http://www.northernbrewer.com/docs/html/extract.html

Keeping the temperature constant is more important than the actual temp it is kept at. As long as the temp you are holding is between 60-72 you will be fine. The lower end of thise scale is probably best, but will not be a major concern at this point.

[Chris]

Just to clarify, rotating the bottles et al will not save you from the appley flavour. That is formed during primary. There isn't a great deal you can do about it now, and it doesn't tend to reduce much over time IME.