I've just broached my first brew, a Brupaks Birkby Bitter. I kept my hands of it for the full 4 weeks since it's been in the bottle.
The colour is fantastic and completely clear, it's carbonated well, perhaps a little fizzy and it's keeping a bit of head down to the bottom of the pint (or steiner should I say, very handy for pet bottles).
The taste however is not great, it's not unpleasant just a bit yeasty, not unlike a weissbier taste. There is a nice hop taste there. Basically there's no getting round the fact that this tastes like novice homebrew!
Any ideas what I might have done wrong?
Cheers,
V.
1st Kit
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Veeagra
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tubby_shaw
Sorry mate 
It's difficult to know what went wrong without knowing exactly how you prepared your kit
Some common problems with the "yeasty" taste stem from either bottling too quickly after initial fermentation has finished and not letting the majority of the yeast settle out, or carrying a lot of yeast over into the bottles from the bottom of the fermenter.
Other than that I can't say
Could you post a bit more info?
It's difficult to know what went wrong without knowing exactly how you prepared your kit
Some common problems with the "yeasty" taste stem from either bottling too quickly after initial fermentation has finished and not letting the majority of the yeast settle out, or carrying a lot of yeast over into the bottles from the bottom of the fermenter.
Other than that I can't say
Could you post a bit more info?
don't give up with the kits Veeagra , I would have thought you have had more success with a Brupaks, but then again not all mine turned out brilliant.
I did kits a good few years ago when they were absolute pants, so when I started doing these 3kg all malt kits when I returned to the hobby I was pleasantly surprised. But imo the only way of getting top notch results and anything like real beer in pubs and bottles is to go all grain, turn to the dark side and you'll probably never look back.
good luck wit the second kit mate
I did kits a good few years ago when they were absolute pants, so when I started doing these 3kg all malt kits when I returned to the hobby I was pleasantly surprised. But imo the only way of getting top notch results and anything like real beer in pubs and bottles is to go all grain, turn to the dark side and you'll probably never look back.
good luck wit the second kit mate
damn you fast typer tubby,
but yeah I'd agree with you there, being a bottle freak (never kegged a brew yet) I have found if you don't leave it long enough for a lot of yeast to settle out in the bin, it's always going to be there in the bottle, I leave mine for up to three weeks on the primary, takes longer to come into condition and pressurise but it tastes smooth and clean at the end of it.
but yeah I'd agree with you there, being a bottle freak (never kegged a brew yet) I have found if you don't leave it long enough for a lot of yeast to settle out in the bin, it's always going to be there in the bottle, I leave mine for up to three weeks on the primary, takes longer to come into condition and pressurise but it tastes smooth and clean at the end of it.
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discodave
From my amateur days, I can say a few things about a yeasty taste:
1. Ferment your brew in a room no warmer than 21 degrees or thereabouts, if it is cold, then invest in a THERMOSTATICALLY CONTROLLED heater. brewbelt is OK but can take a few good brews to master.
If the temp is too warm then the yeast taste becomes overpowering.
2. Like everyone says here, leave your brew in its fermenter for 10-14 days, even if it has finished. All the crap and bad taste will fall out hopefully.
Siphon carefully, avoiding splashing. You can use finings if you like, but i'd advise these, only after you've mastered the basics like brewing without a yeast taste.
I've made loads of crap brews in the past, only my last 50% were good or better. The Coopers brews are all good, the yeast is fast and doesn't need a high temp so take it easy. They ferment in 4 or 5 days, but leave for 10 - 15 to allow the crap to fall.
Some suggest removing the frothy head at 36-48 hours. This can work, but don't bother unless you've got a basic grasp of brewing first.
I'm swigging a Coopers malt with 1.2kg spraymalt (light) and enjoying every last sip.
Feel free to ask for anything, that's why we're here!!
Dave.
3. Whether you barrell or bottle, keep the temp near to 21 degrees and hold it here for about 5 days (longer for a Brewferm or strong beer).
1. Ferment your brew in a room no warmer than 21 degrees or thereabouts, if it is cold, then invest in a THERMOSTATICALLY CONTROLLED heater. brewbelt is OK but can take a few good brews to master.
If the temp is too warm then the yeast taste becomes overpowering.
2. Like everyone says here, leave your brew in its fermenter for 10-14 days, even if it has finished. All the crap and bad taste will fall out hopefully.
Siphon carefully, avoiding splashing. You can use finings if you like, but i'd advise these, only after you've mastered the basics like brewing without a yeast taste.
I've made loads of crap brews in the past, only my last 50% were good or better. The Coopers brews are all good, the yeast is fast and doesn't need a high temp so take it easy. They ferment in 4 or 5 days, but leave for 10 - 15 to allow the crap to fall.
Some suggest removing the frothy head at 36-48 hours. This can work, but don't bother unless you've got a basic grasp of brewing first.
I'm swigging a Coopers malt with 1.2kg spraymalt (light) and enjoying every last sip.
Feel free to ask for anything, that's why we're here!!
Dave.
3. Whether you barrell or bottle, keep the temp near to 21 degrees and hold it here for about 5 days (longer for a Brewferm or strong beer).
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Veeagra
Great advice, thanks!
It is my intention to eventually go on to grain brewing but I'm just taking it a step at a time.
I've just bottled a third batch, Cooper's dark ale, I used half the amount of water and no added sugar. I've got a good feeling about that one anyway!
I think it's time to start number 4, all I can get locally is Coopers so I think the next one is going to have to be their Draught. Anyone tried it?
Thanks
V.
It is my intention to eventually go on to grain brewing but I'm just taking it a step at a time.
I've just bottled a third batch, Cooper's dark ale, I used half the amount of water and no added sugar. I've got a good feeling about that one anyway!
I think it's time to start number 4, all I can get locally is Coopers so I think the next one is going to have to be their Draught. Anyone tried it?
Thanks
V.
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discodave
Keep me informed on the Cooper's Dark Ale, I haven't tried that one yet.
As a manufacturer, they come recommended by many...just remember never to use sugar. Use spraymalt if necessary instead.
If you like lagers, their versions are good, but bottle these or it may just be too flat from the keg.
Dave.
As a manufacturer, they come recommended by many...just remember never to use sugar. Use spraymalt if necessary instead.
If you like lagers, their versions are good, but bottle these or it may just be too flat from the keg.
Dave.
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Veeagra
Well, I couldn't keep my hands off the old Birkby bitter so I cracked open a bottle. I'd say there's a definite improvement after one week, and this is from a slightly cloudy bottle.
I don't know why it's gone cloudy, I did bring it home from work, where I brew, about 4 days ago and stuck it on the balcony. It may have hit 0 deg. C over the last few nights, would this have buggered it up?
I also had a taste of my second kit, a Coopers real ale made with 1kg of beet sugar which was pretty good after only 3 weeks in the bottle. This was also a little cloudy although all it's sister bottles still at work in a crate are crystal clear.
Can't wait to try the Coopers dark in a few weeks!
V.
I don't know why it's gone cloudy, I did bring it home from work, where I brew, about 4 days ago and stuck it on the balcony. It may have hit 0 deg. C over the last few nights, would this have buggered it up?
I also had a taste of my second kit, a Coopers real ale made with 1kg of beet sugar which was pretty good after only 3 weeks in the bottle. This was also a little cloudy although all it's sister bottles still at work in a crate are crystal clear.
Can't wait to try the Coopers dark in a few weeks!
V.
V, what you are getting there with the cloudy bottles is chill haze, that's where they are crystal or nearly clear at room temperature, but as soon as you drop the temperature, say put them in a fridge or leave them somewhere cold like your balcony, they cloud over, I don't think it affects the taste, it's just cosmetic.