MichaelH Show full post »
MichaelH
Thank you so much all! I will keep going!
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Pesho77

 Of its soapy it could be cleaning fluid, what did you clean it with and did you rince it well ?

 Pesh
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MichaelH
I used star san. Which I swilled and chucked but didn’t rinse. Didn’t think you have to. No?
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Clibit
MichaelH wrote:
I used star san. Which I swilled and chucked but didn’t rinse. Didn’t think you have to. No?


No you dont need to. 
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AdrianDBW
No, you don't have to rinse starsan. I use gallons of it and haven't had any problems. Did you prewash anything in fairy liquid or the dishwasher?

I've saved a couple of brews by leaving them in the bottles for a few months. But to be fair- even my good beers aren't always that good after 2ish weeks. Although from what you've described I'd have said it sounds like it hadn't finished fermenting, or the yeast was over stressed and couldn't finish the job- how long was it in the fermenter for? A mistake I made on my first few beers was believing the yeast manufacturers that said it would be finished within a week- these days I usually give them at least two weeks before I even test them!

Welcome to the forum by the way!
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Clibit
From howtobrew.com

Soapy
Soapy flavors can caused by not washing your glass very well, but they can also be produced by the fermentation conditions. If you leave the beer in the primary fermentor for a relatively long period of time after primary fermentation is over ("long" depends on the style and other fermentation factors), soapy flavors can result from the breakdown of fatty acids in the trub. Soap is, by definition, the salt of a fatty acid; so you are literally tasting soap.
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MichaelH
Hi Adrian, I fermented for just over a couple of wks. Though per James Morton book (if I remember) I do dishwash my bottles, all together just before bottling and don’t sterilise them as I thought the dish wash did that enough. Perhaps that’s a mistake. But I do think it seems that my problem was earlier in the process. Oh well, onwards! Thanks for your comments though....
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Clibit
MichaelH wrote:
Hi Adrian, I fermented for just over a couple of wks. Though per James Morton book (if I remember) I do dishwash my bottles, all together just before bottling and don’t sterilise them as I thought the dish wash did that enough. Perhaps that’s a mistake. But I do think it seems that my problem was earlier in the process. Oh well, onwards! Thanks for your comments though....


It seems to me it must be something that was different about these two brews compared to the kit brew. And it seems the fermentation wasnt great. Healthy fermentation is really important.
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AdrianDBW
Did you ferment the kit before the heat wave and the other two during it? I don't know where you're based but we had it pretty bad here- I can't see that I'd have been able to have successfully fermented through that without my fermentation fridge.

In fact my pre-fermentation fridge beers were all very 'yeasty'- my wife did me a big favour in banning me from fermenting under the stairs so I had to build something to enable me to ferment in the garage!
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MichaelH
Yes kit brew was before heatwave other brews during!
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Pinto
Welcome to HBUK, Michael 😉

Lots of good advice here for you - but I think the most important one is that time is a great healer where beer is concerned - 2 weeks for a 1060 OG beer is very, very young - and the beer will improve over the next few months.  Pop them away for a little slumber and work on your next batch; continuity of supply is the next major issue ! [rofl]
Beer is like porn - you can buy it easily enough, but its so much more fun to make it [wink]
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MichaelH
Thank you, I will take your advice. And crack on with my next. Again thank you all so much for the advice.
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