I've just done a BASS clone as my third ever full grain brew and I thought I'd cracked it. However it just tastes too sweet! I'm almost too familiar with BASS, and I know it's nowhere near that sweet. Why is that?
What's most curious is that the Graham wheeler recipe didn't even require the addition of any sugar?
I wondered if it hasn't had enough time to ferment but the alcohol content is showing about 4.2 percent, only 2 percent off it's required level
does anyone know what I've have done wrong?
bass clone problem
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slim34
i used safale s04 dried yeast.
I started it, adding a bit of sugary cooled water to the solution before adding to make sure it was working, it looked pretty lively and foamy before i added it.
I got a decent fermenting head in the first bucket and regular bubbling through the air lock in my secondary vessel. I had it going for 7 days in total before transfering to my keg 6 days ago.
i did check the gravity before i kegged it but i made no notes and to be honest I can't now remember what it said. It may have something to do with the fact that I didn't really know what measurement i was supposed to be seeing at that point.
is this the crucial gap in my understanding that has lead to an overly sweet bass?
I started it, adding a bit of sugary cooled water to the solution before adding to make sure it was working, it looked pretty lively and foamy before i added it.
I got a decent fermenting head in the first bucket and regular bubbling through the air lock in my secondary vessel. I had it going for 7 days in total before transfering to my keg 6 days ago.
i did check the gravity before i kegged it but i made no notes and to be honest I can't now remember what it said. It may have something to do with the fact that I didn't really know what measurement i was supposed to be seeing at that point.
is this the crucial gap in my understanding that has lead to an overly sweet bass?
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prodigal2
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slim34
yes i suppose i am a bit too keen, i can wait a bit.
it was quite clear when i kegged it. The temperature of the keg has been around 17 c for the six days which is the coolest place in my house.
i hope it does come right then. I think I'm proving to be a bit of a slow learner, but I shall fight on.
I think I could probably learn a lot amore about all this racking gravity, original gravity stuff. is there anything on this forum?
it was quite clear when i kegged it. The temperature of the keg has been around 17 c for the six days which is the coolest place in my house.
i hope it does come right then. I think I'm proving to be a bit of a slow learner, but I shall fight on.
I think I could probably learn a lot amore about all this racking gravity, original gravity stuff. is there anything on this forum?
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bitter_dave
- Even further under the Table
- Posts: 2170
- Joined: Thu Dec 29, 2005 1:00 pm
- Location: Whitley Bay
... I would also add that if the beer doesn't taste exactly like the original, that does not make it failure - if it turns out to be nice beer in it's own right - which I'm sure it will - then it's a success. If it has some of the characteristics of the original, even better. Tweaking and altering the recipe as you learn more is also part of the fun IMO.
All we have is a list of ingredients supplied by the brewery - perhaps not even the quantities they use. We don't (neccessarily) have the same yeast as them, equipment, and we don't know what temp they mash at or ferment at. That's not to say we can't make beer as good as them, or, in some cases better, but perfectly replicating a beer is unlikely. With plenty brewing - and/or luck - we might get close though.
Also, don't worry about taking a few attempts to get it right. It wasn't until my third all grain attempt that I was happy with the result, and I'm learning loads still.
Hope this doesn't sound patronising
All we have is a list of ingredients supplied by the brewery - perhaps not even the quantities they use. We don't (neccessarily) have the same yeast as them, equipment, and we don't know what temp they mash at or ferment at. That's not to say we can't make beer as good as them, or, in some cases better, but perfectly replicating a beer is unlikely. With plenty brewing - and/or luck - we might get close though.
Also, don't worry about taking a few attempts to get it right. It wasn't until my third all grain attempt that I was happy with the result, and I'm learning loads still.
Hope this doesn't sound patronising
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slim34
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Seveneer
Re: bass clone problem
How did you measure/calculate this figure?slim34 wrote:I wondered if it hasn't had enough time to ferment but the alcohol content is showing about 4.2 percent, only 2 percent off it's required level
/Phil.
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slim34
i read it on the hydrometer?
as i said before i'm still very vague on the whole hydrometer thing.
i've been searching the forum for info about how they work, what they do, how to read them and use them etc. but haven't found anything yet.
The explanation in my graham wheeler book only describes how to compensate the reading with different temperatures but very little else.
as you can tell I really am a beginner
i had thought of asking someone else i know to show me, but I know nobody who is even remotely interested, let alone who knows what a hydrometer is. Most friends snigger when I tell them I'm brewing my own beer. so it's a private affair. all this makes it difficult to have a clue.
as i said before i'm still very vague on the whole hydrometer thing.
i've been searching the forum for info about how they work, what they do, how to read them and use them etc. but haven't found anything yet.
The explanation in my graham wheeler book only describes how to compensate the reading with different temperatures but very little else.
as you can tell I really am a beginner
i had thought of asking someone else i know to show me, but I know nobody who is even remotely interested, let alone who knows what a hydrometer is. Most friends snigger when I tell them I'm brewing my own beer. so it's a private affair. all this makes it difficult to have a clue.
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Seveneer
When did you put the hydrometer in the beer? Before or after fermentation?
I think you may have used the wrong scale. By my reckoning, if your hydrometer said 4.2% potential alcohol you were probably looking at 1.026 gravity (looking at my hydrometer).
If that was the gravity when you pitched the yeast then you may be looking at a low OG but if you have taken it after a few days fermentation you need to leave it longer.
/Phil.
I think you may have used the wrong scale. By my reckoning, if your hydrometer said 4.2% potential alcohol you were probably looking at 1.026 gravity (looking at my hydrometer).
If that was the gravity when you pitched the yeast then you may be looking at a low OG but if you have taken it after a few days fermentation you need to leave it longer.
/Phil.
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slim34
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Seveneer
Exactly. If you look at the scale marked "Specific Gravity" you'll see what the gravity of the beer was when you measured it. Like I said, I think it's about 1.026. You should be leaving it in the fermenter until its around a quarter of the original gravity. Probably somewhere around 1.012-1.010.
I wouldn't worry about asking questions, it's how we learn.
So, yes, leave it another few days then measure the gravity again but use the specific gravity scale. If you get this right the alcohol will follow
/Phil.
I wouldn't worry about asking questions, it's how we learn.
So, yes, leave it another few days then measure the gravity again but use the specific gravity scale. If you get this right the alcohol will follow
/Phil.
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prodigal2
slim34
if you read through the excelent pages on DaaBs site:
www.18000feet.com
And the brewing techniques pages here on the forum are very useful too.
I think alot will become very clear to you.
Re= hydrometers, you take a reading of the wort before you pitch your yeast @ 20degrees C this is the OG(orginal gravity). Then when you get 2 readings the same over 48hrs @20C(the temprature most hydrometers are calibrated to) that will be your FG(Final Gravity).
HTH
And as Sevener said don't be afraid to ask questions. I'm only on my 4th AG batch and its so much fun, that I wish I started 15years ago. And it is such a steep learning curve at first, but sitting down with your own beer is sooooooooo worth it.
if you read through the excelent pages on DaaBs site:
www.18000feet.com
And the brewing techniques pages here on the forum are very useful too.
I think alot will become very clear to you.
Re= hydrometers, you take a reading of the wort before you pitch your yeast @ 20degrees C this is the OG(orginal gravity). Then when you get 2 readings the same over 48hrs @20C(the temprature most hydrometers are calibrated to) that will be your FG(Final Gravity).
HTH
And as Sevener said don't be afraid to ask questions. I'm only on my 4th AG batch and its so much fun, that I wish I started 15years ago. And it is such a steep learning curve at first, but sitting down with your own beer is sooooooooo worth it.