HOMEBREW Digest #135 Tue 25 April 1989

[Prev HBD] [Index] [Next HBD] [Back]

		Rob Gardner, Digest Coordinator

  "fading" taste (David Benjamin x4050)
  White precipitate in beer?? (Brian Atkins)

Send submissions to homebrew%hpfcmr at hplabs.hp.com Send requests to homebrew-request%hpfcmr at hplabs.hp.com
---------------------------------------------------------------------- Date: Mon, 24 Apr 89 09:54:26 EDT From: ileaf!io!flatline!dbjag at EDDIE.MIT.EDU (David Benjamin x4050) Subject: "fading" taste I've just brewed my first batch of beer. It tastes just great. I'm happy. My housemates are happy. We're all happy. One question, though. Although the beer has a very pleasant initial taste, it gently fades away until it tastes almost like water by the time it gets to the back of the tongue. The beer is certainly not unpleasant, but it isn't as "full" as I'd like it. A friend of mine says I should add mineral salts to harden the water, so I may try that. Any additional pieces of advice or opinion welcomed. Thanks! beer essentials : 2 cans Geordie bitter kit, 2 weeks in carboy, 2 weeks in bottles. If you think I did anything more complex than follow the beginners recipe in Charlie Papazian's "Joy" then think again... - Dave Benjamin - - Interleaf - - ...!eddie.mit.EDU!ileaf!dbjag - Return to table of contents
Date: Mon, 24 Apr 89 11:11:26 pdt From: Brian Atkins <atkins at hpindqa> Subject: White precipitate in beer?? Full-Name: Brian Atkins Twice now we have done partial grain/extract brews and both have been good. However, both have had extraordinary amounts of a very fine white precipitate in the bottom of both the primary and secondary fermenters and the bottles. First let me tell you a little about our process. We started the extract, about 3 lb of dry Australian Light, boiling in bottled drinking water (not distilled, perhaps filtered, but definitely listed as "Drinking" water). Using the same water we did the infusion mash thing with about 3 lbs of bringing it to a temp of around 125 for 30 minutes, then raising it to 150 for about 20 minutes and then sparging with 170 degree water. The sparging was a slow pour through a kitchen strainer into the extract which was already boiling. As we poured, the grain built up in the strainer, but a lot of the fluid was poured off the top, before the grain was in the strainer to act as a filter (we'll do better next time). We then sparged with water through the same, conical, kitchen strainer attempting to keep the water going through the grain and not over the edge. We also kept the flow through the grain slow so as not to overly disturb the grain bed. We then boiled as usual with about 50 minutes of bittering hops and about 10 minutes of finishing hops, both leaf. We did use the finishing hop leaves as a filter while pouring into out (glass) carboy. We racked after about 2 weeks, nicely active fermentation including about a quart of blow off. We used another glass carboy as the secondary. There was about 3/4" to 1" of this white powdery stuff on the bottom of the primary and the beer was still very cloudy. We added some gelatin (per Charlie's directions) to the secondary to see if we could get it a little clearer before bottling. At bottling we had about 1/4" to 1/2" of the stuff on the bottom of the secondary AND the beer was still very cloudy. It was cloudy enough to be visibly cloudy in the filling tube (1/4" id clear rubber hose) while bottling. The next evening, maybe 20 hours after bottling, the bottom of the two or three bottles we checked had the same white powdery sediment and the beer, although clearer after each rack, and clearer yet now, was still cloudy. Now, the beer tasted fine both when we racked to the secondary and at bottling. The other beer we did last fall which also had the sediment also tasted fine. No bad smells or aftertastes. Aside from the less then skillful sparging process, can anyone explain why so much of this stuff is in our beer? Is it all husk? Is it yeast? Is there something in the conditioned water that is falling out of solution (we plan to use tap water next time)? Has anyone ever seen this stuff before and what did you do to get rid of it? Finally, a completely separate question. What are the ramification of using two different yeasts in a brew? Say using some lagar AND some ale yeast in the same brew?? What about two different strains of the same yeast (ale or lagar)?? What about using wine or champagne yeast in beer (isn't there a name for such a brew?)? Just asking. Brian Atkins Return to table of contents
Brian Atkins atkins at hpindqa.HP.COM (408) 447-2057 Hewlett Packard (43LS) 19420 Homestead Road, Cupertino, CA 95014 Return to table of contents
[Prev HBD] [Index] [Next HBD] [Back]
HTML-ized on 06/29/00, by HBD2HTML version 1.2 by K.F.L.
webmaster at hbd.org, KFL, 10/9/96