Software Help -- Water

[Mike at Bay]

OK gang.....going down the "brew, learn, repeat" lane. I made a Sierra Nevada clone from a recipe in another brew software....

It is horrible....only been in the keg for a day but it tastes maybe like solvent or maybe like butterscotch not sure but it doesn't taste like Sierra Nevada. LOL.
Looks great. My numbers were goodish from start to finish. Brewed on 1/8 move to the keg on 1/24. This beer has a similar off taste to a GF beer I made from a kit for my son that I dumped. The Sierra Nevada was all grain and had a few water additions. For the record this one was brewed with water from the water softener, the additions were 3.3g calcium cl, 4g gypsum, 3.3ml lactic acid.
I am ordering the same grain bill now and will brew again without all the water drama. BTW, Dry Yeast Ale-05 and fermentation temps were managed reasonably well. Used one pack initially and added 2/3 of pack on 1/13 since I thought it had slowed prematurely.

 

[Zambi]

OK gang.....going down the "brew, learn, repeat" lane. I made a Sierra Nevada clone from a recipe in another brew software....

It is horrible....only been in the keg for a day but it tastes maybe like solvent or maybe like butterscotch not sure but it doesn't taste like Sierra Nevada. LOL.
Looks great. My numbers were goodish from start to finish. Brewed on 1/8 move to the keg on 1/24. This beer has a similar off taste to a GF beer I made from a kit for my son that I dumped. The Sierra Nevada was all grain and had a few water additions. For the record this one was brewed with water from the water softener, the additions were 3.3g calcium cl, 4g gypsum, 3.3ml lactic acid.
I am ordering the same grain bill now and will brew again without all the water drama. BTW, Dry Yeast Ale-05 and fermentation temps were managed reasonably well. Used one pack initially and added 2/3 of pack on 1/13 since I thought it had slowed prematurely.

To me, that sound nothing like a water issue.
More like fermenting at too high temperature for the yeast you were using

 

[BarbarianBrewer]

To me, that sound nothing like a water issue.
More like fermenting at too high temperature for the yeast you were using

I thought the same but, also thought not removing chlorine/chlorides by using a campden tablet may also be contributing to the off flavors described.

 

[Craigerrr]

Was this the one that was 1071 OG?
Solvent or Butterscotch would seem indicate stressed yeast, possibly an underpitch, or fermentation temperature issue. If it is an under oxygen in wort pre fermentation thing, and you are using dry yeast, I would refer back to underpitch.

 

[Mike at Bay]

I thought the same but, also thought not removing chlorine/chlorides by using a campden tablet may also be contributing to the off flavors described.

Thanks. As for fermenting I am very careful and it was not over 68-72 range (using fermetis safale-05).

 

[Craigerrr]

I thought the same but, also thought not removing chlorine/chlorides by using a campden tablet may also be contributing to the off flavors described.

Oh yes, indeed, or possibly cumulative issues.

 

[Mike at Bay]

Was this the one that was 1071 OG?
Solvent or Butterscotch would seem indicate stressed yeast, possibly an underpitch, or fermentation temperature issue. If it is an under oxygen in wort pre fermentation thing, and you are using dry yeast, I would refer back to underpitch.

No this one started at 1.051 ended at 1.015. For then porter (the 1.071) I used two packs of yeast.

 

[Mike at Bay]

Oh yes, indeed, or possibly cumulative issues.

I've never used Campden

Was this the one that was 1071 OG?
Solvent or Butterscotch would seem indicate stressed yeast, possibly an underpitch, or fermentation temperature issue. If it is an under oxygen in wort pre fermentation thing, and you are using dry yeast, I would refer back to underpitch.

Thanks. As mentioned I did ad yeast to this one after a few days as it slowed......so maybe the yeast was the problem.

 

[Mike at Bay]

Was this the one that was 1071 OG?
Solvent or Butterscotch would seem indicate stressed yeast, possibly an underpitch, or fermentation temperature issue. If it is an under oxygen in wort pre fermentation thing, and you are using dry yeast, I would refer back to underpitch.

better to assume over pitch going forward?

 

[Megary]

Yeah. No more adding yeast after a few days. Scratch that practice from your routine. One pack in 5 gallons of a 1.051 wort is fine. If you kept the fermentation temp in line, you did what needed to be done.

 

[Mike at Bay]

Yeah. No more adding yeast after a few days. Scratch that practice from your routine. One pack in 5 gallons of a 1.051 wort is fine. If you kept the fermentation temp in line, you did what needed to be done.

Yeah. No more adding yeast after a few days. Scratch that practice from your routine. One pack in 5 gallons of a 1.051 wort is fine. If you kept the fermentation temp in line, you did what needed to be done.

Got it. Thanks. I may be wrong but I think I did this and had a similar result once before. So I will not do that again. Campden recommended or maybe not introduce to many variables at this point?

 

[Craigerrr]

Got it. Thanks. I may be wrong but I think I did this and had a similar result once before. So I will not do that again. Campden recommended or maybe not introduce to many variables at this point?

Definitely add campden tablet, chlorine or chloromine will give an off flavor that will taste like bandaid. Yeah, I've never eaten a bandaid either, but it is a greatly description, think of the smell of a plastic bandaid.

 

[Megary]

Got it. Thanks. I may be wrong but I think I did this and had a similar result once before. So I will not do that again. Campden recommended or maybe not introduce to many variables at this point?

Campden is a must if you are using public water. Got to get rid of that nasty chlorine, which leads to one of the classic “homebrewer” off flavors. Some call it medicinal or band-aid like, but whatever it is…it is simply unpleasant.

Edit…
Ha. Looks like I copied off @Craigerrr . High school math class all over again…just sit next to the smart guy.

 

[Donoroto]

Half a campden tablet for up to 10 gallons. You can rid water of chlorine easily, but chloramine is not as easy … except with some Campden (Sodium Metabisulphate, or SMB, or potassium metabisulphate). It converts chloramine within seconds.

Chloramine and chlorine in the mash cause a band-aid like flavor, a kind of antiseptic odor. Not butter/butterscotch (diacetyl) or solvent (couple possibilities).

Also, hops can remain a bit harsh for several days after fermentation.

 

[Craigerrr]

Regarding fermentation temperature, you room, or ambient temperature is not what we are referring to.
Yeast are living organisms, when they eat the sugars in the wort they give off byproducts. Alcohol, Co2, and heat are the main ones.
It is the actual temperature of the wort, which is the environment they live in. They need to feel comfortable to do a good job and not produce off flavors. Google "swamp cooler" to see the cheap easy way to dissipate the heat produced during fermentation.
Here is how I attach the temperature probe on my controller so that it is reading the actual wort temperature, not the temperature inside the fridge I use. The inkbird controller has 2 plugs , one for the fridge and the other for a heater. I use an aquarium heater.

 

[Mike at Bay]

Regarding fermentation temperature, you room, or ambient temperature is not what we are referring to.
Yeast are living organisms, when they eat the sugars in the wort they give off byproducts. Alcohol, Co2, and heat are the main ones.
It is the actual temperature of the wort, which is the environment they live in. They need to feel comfortable to do a good job and not produce off flavors. Google "swamp cooler" to see the cheap easy way to dissipate the heat produced during fermentation.
Here is how I attach the temperature probe on my controller so that it is reading the actual wort temperature, not the temperature inside the fridge I use. The inkbird controller has 2 plugs , one for the fridge and the other for a heater. I use an aquarium heater.
View attachment 34021

thanks! Yeah I have tilts in the wort so as an example.....my porter with 2 packs of yeast really cooked to 74 degrees and then came down from there. Other less sugary beers have kicked up to 71-72 and then back down. I am measuring the temp of the wort but I will look into the cooler. I brew outside and my fermenting cooler and keeper are outside.....when the north winds blow here in north FL I have to bring the fermenters inside.

 

[Mike at Bay]

thanks! Yeah I have tilts in the wort so as an example.....my porter with 2 packs of yeast really cooked to 74 degrees and then came down from there. Other less sugary beers have kicked up to 71-72 and then back down. I am measuring the temp of the wort but I will look into the cooler. I brew outside and my fermenting cooler and keeper are outside.....when the north winds blow here in north FL I have to bring the fermenters inside.

that is a nice set up!

 

[Craigerrr]

that is a nice set up!

Not expensive, used fridge $100, inkbird $40, aquarium/terrarium heater $30

 

[Zambi]

My water contains no chlorine or chloramines so I never think of that.
If I were you I would treat the water with campden tablets for your next brew and pay attention to the fermentation temperature.
The other things are for later.
And I would aim for a "normal" OG, not too high. Something between 1.040 and 1.050 or 1.052 or so

 

[Donoroto]

Good advice above. ^^