4th attempt at extract brew ... All failed ...

[Ijerry]

Extract liquid coopers ipa

Cleaning with dishwasher tablet and sanitising with bleach
Heating 23 litres of water to 55c
Add extract and keep it at temp for 15 mins
Next
Cool to 24 with wort chiller
Let flow from tap to fermentation vat
Ad rehydrated yeast
Aerate with pump and stone
Measure og 1020 ( coopers) gives example og of 1040

Lag phase temp 26c day 1
Secondary phase 27c day 2
Start of conditioning 24c day 3

Just tasted beer day: ; tastes soapy slightly
Ph is 5
Does this seem ok

Help ahhhhhh

 

[slcmorro]

Try using Starsan or a similar no-rinse sanitiser. Bleach is great for cleaning, but the smell/taste has obviously penetrated your beer.

Not sure about your PH, it's not something I bother with. Kit beers sometimes do have a soapy type taste to them however. The higher 20's are really not the best temps to ferment into for an IPA. I'd be thinking 18-22c would be prime.

Heating your water to 55c and then chilling is not necessary with kits. Just a boiled kettle full to dissolve the tin, and then fill it with temperate (20c) water to your desired level is fine. You're creating more work for yourself, and more chances for the beer to be introduced to an infection.

 

[Liam_snorkel]

did you rinse the soap out?

 

[mkstalen]

Dude, it's a kit beer. Why is your process so complex? If you've failed with 4 then you need to make your process simpler until you've got it nailed then start bringing in more advanced techniques. A few things I can think of.

Did you rinse after sanitising with bleach? You need to, yes this kind of defeats the purpose of sanitising, but you don't want bleach in your beer. This is why a lot of people use the no-rinse sanitisers.

For extract and kit beers you don't need to heat all 23L to 55deg, just do it all in the fermenter.

Take your can and sit in a sink full of hot water, boil the kettle.
After sanitising your fermenter, open can pour mixture into fermenter.
Rinse can with boiled water into the fermenter too, put rest of kettle water into fermenter.
Add other 1kg of fermentables into fermenter - you don't mention this in your original post...
Swirl around to make sure everything is mixed and dissolved.
Top up fermenter to 23L with cold tap water, this should bring it pretty close to pitching temp.
Check OG reading
Sprinkle you pack of dry yeast on top.
Seal it up.
Place in position to keep temp nearest to 20 deg as possible.
Leave for 10 days.
Check SG reading
Leave 2 more days
Check SG reading.
If the 2 SG reading are the same and at your estimated FG, then bottle.

 

[yum beer]

where did you get those instructions from?

Tin will need extra fermentables, eg. dextrose, malt.

Clean with napisan, or cheap alternative without perfume, rinse well with boiled water.
Brew at 18-20c as said.

Do some more reading before your next batch.

 

[technobabble66]

Um ... Did you use a tin of pre-hopped extract (kit brewing) or un-hopped extract (extract brewing)?
If it's the latter, it doesn't look like there's any hops in your beer.
All malt & no hops makes beer bad!

Also, if it is a kit tin you need to "dilute" it out with extra stuff (as mentioned above) as it's intended to have extra fermentables added, otherwise it'll be too bitter.
And either way, it'll be very very watery if you've just used only 1 tin and made it up to 23 L.

 

[beercus]

my guess it is the diswasher tablet.... skip that and use another cleaner, plenty available from HBS or use unscented napisan

If you are going to all this trouble you might as well be doing extract brew with a boil using Dry or liquid malt extract and some hops...

beercus

 

[verysupple]

Dude, it's a kit beer. Why is your process so complex? If you've failed with 4 then you need to make your process simpler until you've got it nailed then start bringing in more advanced techniques. A few things I can think of.

Did you rinse after sanitising with bleach? You need to, yes this kind of defeats the purpose of sanitising, but you don't want bleach in your beer. This is why a lot of people use the no-rinse sanitisers.

For extract and kit beers you don't need to heat all 23L to 55deg, just do it all in the fermenter.

Take your can and sit in a sink full of hot water, boil the kettle.
After sanitising your fermenter, open can pour mixture into fermenter.
Rinse can with boiled water into the fermenter too, put rest of kettle water into fermenter.
Add other 1kg of fermentables into fermenter - you don't mention this in your original post...
Swirl around to make sure everything is mixed and dissolved.
Top up fermenter to 23L with cold tap water, this should bring it pretty close to pitching temp.
Check OG reading
Sprinkle you pack of dry yeast on top.
Seal it up.
Place in position to keep temp nearest to 20 deg as possible.
Leave for 10 days.
Check SG reading
Leave 2 more days
Check SG reading.
If the 2 SG reading are the same and at your estimated FG, then bottle.

Spot on! Except I'd do the bit in red slightly differently. I had trouble getting things mixed properly by swirling alone. So when I did kits I used a sanitised long spoon (from the LHBS) to mix everything really well.

 

[DU99]

Get the Ianh's spreadsheet from kit section also.

 

[Bribie G]

As the following Canadian gent demonstrates, he obviously knows all abowte it B)

Would add less boiling water personally.

https://www.youtube.com/watch?v=Jt3IGCxu6tk

 

[Grott]

hi ljerry, now don't be put off, just heed the advice above and you'll be making good beer in no time. I clean with bleach but rinse using a hose attached to the laundry hot water tap(don't use for washing machine). Hot water destroys bleach and then sanitise with a non rinse one (eg. star-san). Basic kit beer is simple to do and the results will surprise so don't make to much work for yourself. Once master you can look to improve but lets get a drinkable beer down first.
Cheers

 

[Grott]

Well done Bribie

 

[Liam_snorkel]

The trick with sanitation is just to drink the beer before the bottles explode. Piece of cake!

 

[bradsbrew]

Poorly handled or stressed out yeast can throw soap. How are you measuring ferment temp?

 

[Ijerry]

 

[Ijerry]

My fermenter

 

[Ijerry]

Heat source with plug timer
Two hours off one on

 

[slcmorro]

Nice looking fermenter. Now read back through all the advice in this thread, and answer the questions/take notes. All good advice

 

[Ijerry]

Sorry my initial mail should have said starsan instead of bleach

 

[storeboughtcheeseburgers]

Could be your heat belt interferring and getting too hot also - can punch out some easters and off tastes for sure.

 

[Hoppers]

What else did you add to the mix apart from the can and yeast ?

 

[Ijerry]

T

 

[Ijerry]

I am using a BM 20 to heat wort

 

[Liam_snorkel]

really?

 

[Ijerry]

What does green beer from conditioning stage of primary fermenter taste like ?

 

[indica86]

I am using a BM 20 to heat wort

What? I am confused.
Follow the instructions given here on the forum. Don't heat it. Add the can to the FV + 1 kg of dme / BE2, add warm / cool water to get 18 degrees and ferment it at that. Don't have a heat belt turning off via a timer, use a temp controller.
Surely you troll?

 

[Hoppers]

I Smell Troll

 

[pnorkle]

Agree - the BM20 statement gave it away..

 

[Ijerry]

Article I found
Byo 'don't boil it'

 

[Ijerry]

I added nothing else but water LME and yeast