HOMEBREW Digest #5918 Mon 19 March 2012

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  That "Homebrew" taste ("Dunn, Scott C FLNR:EX")

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---------------------------------------------------------------------- Date: Mon, 19 Mar 2012 08:50:58 -0700 From: "Dunn, Scott C FLNR:EX" <Scott.Dunn at gov.bc.ca> Subject: That "Homebrew" taste Hello Jim: I also struggled with that "homebrew" taste for part of a year. I started to not like my own beers! I was persistent, hunted it down and got rid of it. For me it was not what I thought and I suspect it is not what you are thinking it might be. Here are a few of the things that helped me. I got rid of everything plastic. I now only use Glass, Stainless steel, Copper or Brass. I soak all glass equipment over night in TSP at a ratio of 1/4cup per 5 gallons. Scrub the pots with a Scotch brite pad to get the protein scum off the bottom. Triple rinse and store dry. Rinse the brew system with boiling water before brewing while grinding my grain and getting ready. I chill with a counterflow chiller, aerate and pitch. I use fresh yeast and repitch only once after washing the cake. I use glass carbouys for the primary for 5 days then transfer off the trub into secondary glass carbouys for a week or so to clear. I soak my bottles in a TSP mixture to get rid of bacterial build up. That fog on the bottles means they are not clean. Just before bottling I rinse with Star San. I boil the caps for a few minutes to clean and soften the rubber. I use brown bottles and store for a week at 72'F then into the cool room at 60'F for a month or so. This works for me, others may have different techniques. I hope this helps Scott C. Dunn RPF Return to table of contents
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