Braumeiater: first batch: weak tasting ?

[Ijerry]

Hi I got a  braumeister recently and I brewed a wheat beer.

The resulting beer
Has good head but weakened taste.
There is also a slight sour taste.

I only compensated for evaporated water at end of boil.

Was the grist fine enough ?


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[DEMPSEY]

Hi welcome to the club. You need to give us more info. Sour could be an infection. Weak might be an incomplete conversion of the mash.

[Will_D]

Sour can also come from starch (as in using unmalted wheat in a Belgian sour)

Starch is converted to sugars in the mash. If you didn't mash efficiently then that might explain the sourness.

Lack of body is also a sign of incomplete mashing. Maybe you were a bit too low temperature and not long enough.

As Dempsey says give us some info and we should be able to help.

The Braumeister is a very efficient system.

[Ciderhead]

Hello for your first post, introduce yourself.

Not many have them here but basic of brewing still apply, but you would need to provide more detail.

You may also be interested to know there is a new dedicated braumeister forum now as well.

https://forum.braumeisters.net/

[Ijerry]

The braumeister comes with defaults for a wheat beer




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[Ijerry]

The braumeister comes with defaults for a wheat beer




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[Ijerry]

Ok, my name is  Gerry, and I am living in Kildare. I love my beer. I have invested in a 20l braumeister recently 2 speidel fermentation drums.


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[donnchadhc]

Slight sour taste and weakened body sounds like a fermentation infection. Recipe looks spot on. The mash schedule is mad, but good

Can you describe the sour taste? Is it vinegary? What was the best before date on the yeast?

Sanitation and cleanliness is the single greatest lesson you'll learn in brewing, you'll spend 70% of your time doing it! Poor sanitation is the most likely cause of any brewer losing a batch (I'd say 95% of bad batches are due to infection) You need to be quite ADD about it.

Read up on the basics outside of the braumeister instructions, I'd recommend How To Brew by John Palmer starting out. Also, if you can make one of the meets it can be quite helpful, especially when you can see what can be produced!

[Tom]

Aye, who do we know in Kildare who does meets though?

[Ijerry]

Hi donnchadhc ,

Thanks for help. Ian happy with sanitation methods. I used the star product from States.

What's your opinion on the emergency late addition of boiled water.


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[Ijerry]

Or Dub , Tom , I work daily in Dublin.


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[donnchadhc]

No problem with late addition of water, do it myself. Take a bottle it to a meet and let others taste it. It's the only way to know for sure. It's sounds like a fermentation issue though, which happens, just unfortunate it happened on your first brew. What temp was fermentation?

[Will_D]

Don't know where they get that mash schedule!

The two important staeps are:

15 mins @ 63C [Comment:  Will only just start to make mono and di-saccarides]

35 mins @ 73C [Comment: Will not produce fermentables just long chain non-fermentables]

Most of the Weizen recipes I have seen or brewed do a 90 min mash @ 65C

Your BM supplied schedule will leave a lot of starch and few fermentables.

Do you know about the Iodine "Starch Conversion" test?

This shows you that you have converted all the starch ( Bottle of "Tincture Iodine" from Chemist, mix a drop with a few drops of wort from mash tun. If it turns blue then still starch, stays brown then complete conversion)

[DEMPSEY]

Oh and don't put the iodine sample back in the wort. Just saying like. I am north Kildare,Celbridge and Brenmurph is Kildare town.

[Ijerry]

Between kilcullen / Athy


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