Can The Internet Fix My Bad Beer?
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- Опубліковано 12 лип 2023
- Recently, Martin brewed a batch of one of his favorite beer styles, English IPA. Everything seemed to be going fine, but when he served the beer to a tasting panel, it didn't go so well. What went wrong? The collective wisdom of the UA-cam brewing world had a ton of suggestions, so Martin is going to pick some of those, rebrew this beer, and discover if the internet can fix his bad beer.
ORIGINAL BREW DAY: • English IPA | Short & ...
INGREDIENTS
Epiphany Craft Malt: www.epiphanymalt.com
Atlantic Brew Supply: www.atlanticbrewsupply.com
Yakima Valley Hops: yakimavalleyhops.com/
Imperial Yeast: imperialyeast.com/
EQUIPMENT USED
Clawhammer Supply 240v eBIAB System: www.clawhammersupply.com/prod...
Spike Brewing CF5: spikebrewing.com/products/new...
SUPPORT BRÜLOSOPHY
Patreon: / brulosophy
Affiliate links: brulosophy.com/support
CONTACT: martin@brulosophy.com - Навчання та стиль
To me, this is something every brew youtube channel needs. This is the most difficult thing for home brewers. I want a perfect beer but there's always something very small that produces a slight to major off flavor. This is an honest way to tackle a hard issue and is the most helpful and at the same time being entertaining. It would be better to pin down the issue by changing one thing at at time but I understand why you did it this way. I'm actually trying Primo water for the first time coming up so i'm hoping it's not the water...
I gotta give you props for completely restarting your yt channel. seems to be going well and I am enjoying the videos more than on your old channel.
You did exactly what I would have done - shotgun approach! Throw every possible fix at it and hope one of them does the trick. Congrats on brewing a delicious replacement for your original batch! Really enjoying your content on here, Martin. Thanks for putting so much effort into the show. The filming and editing are stellar.
I also use RO filter and once left my RO water in the kettle for a couple of days until I was ready to brew. The beer came out very astringent. After some research, I found out that RO water sitting out can become alkali, which can of course extract lots of tannins. I wanted to test this so I refilled my kettle and left my RO water in it for several days and sure enough it jumped up to pH10! I did a significant addition of acid to my mash water in that batch and the beer turned out great! Before this I didn’t even really bother to check pH because I was always under the assumption that pH of RO water would just stay in the 7 range, but checking it every time moving forward!
It seems like no matter how many batches you make there is always one that does not come out right.
I recognize that RO system 😊. Great video. I love this beer style
Love how you sprinkled comments into the actual video!
I love your grain storage bins well gel. I’ve recently brewed my house bitter with citra then another with mosaic and they are great beers I’m very pleased with the results. Pleased yours turned out well this time cheers 👍🍻
So was it the RO water making the biggest difference?
I have definitely noticed differences in water with those grocery store fillups, luckily the one by me does a pretty good job and haven't had any issues. Great job remaking the beer and making it better!
Martin- great video. I'm curious what kinda of waste you are seeing from your RO water filter?
I've had the described off flavors it was from using water that was later deemed to be "contaminated".
like #309 - Fix My Bad Beer -Make BBQ marinade out of it no waste. Everybody else is telling you to make a new batch and throw away the old beer. I think home brewers are better than that.
I am very interested in the water system that hooked up to your faucet via a hose. What is that called?
Victory!
I don't fully trust those Glacier water dispensers. Also I'd think that just storing water in a plastic container for a long time may yield some wonky flavors.
Yehaa ... Norm is back!!!!
I'm basically on call when Martin needs someone to drink his beer 😉
@@normlang1994You are the highlight of my day … not to mention we share the same barber. Hahaha!!!
Another great vid! 🫡👌
Idea for a new experiment!!
Does using a stir plate increase the yeast yield as opposed to gently shaking the flask every few hours.
After 24 hours take a sample of each and send to lab to determine the colony size of each.
Obviously use the same yeast with the same lot number.
Cheers🍻🍻
Also, OTO kits are cheap , buy at a pool store to test your chlorine levels if your still curious about the tap water.
This makes me wonder if water source fluctuations are one of the reasons for my occasional off batch. I use my tap water that I treat with campden. I might try a couple batches with store bought distilled/ro and then look into an RO system.
Nice to see this one worked out!! Still not 100% sure what went "wrong" on your first batch... 😂
Water maybe? That tiny chlorine/chloramine smell can go a long way in the fermenter, mostly towards solvent like off-flavors, but in a complex beer a tiny bit of off-flavor can give remarkably different results from person to person if it's just enough to feel but not really enough to recognize. It has really arbitrary interactions even with some aromas below a person's sensory tresholds.
Most of the time you do not give enough time for the beer to age.
Water is huge!!! I don’t trust my tap water at all, that’s why I brew strictly with distilled. I’m curious to try the RO filter you got though. That would be a fun side by side experiment!?! Cheers Martin 🍻
What RO system are you using??
It was the water
So what are your conclusions? It was several changes, but what do you think was the root cause?
7:45 Pitching at 70F is too hot? I pitch US05 at 90F & it's done well by me. Haven't done an A/B test though.
Pretty sure Martin was speculating based on the popular beliefs about yeast pitch temp, not making a conclusion. This was his attempt to "right his wrongs," so to speak.
It seems that about 1 out of 6 or 8 batches I brew come out not very good. They all have the same feel and taste that is a bit astringent, almost chalky and metallic. It's like you can feel it at the back of your tongue. I have no idea at all why. I use the same water, system, sanitation etc. I've thought maybe I've squeezed the bag too much but I do it the same each time. I've thought maybe the mashout temp was too high but I don't always mash out for BIAB. I just gave up trying to figure it out since my other beers seem stellar to me and friends. Shyte happens!
That's interesting.... watching this makes me think the odd batch may be related to variations in the water supply from the municipality if you are using tap water or store bought RO
@@Jimmy_jams_with_ham For 3 years I used my own semi expensive RO filter but, it took hours to get enough water. My brother brews and he gets his from machines at stores and I started doing this for 90% of my beers. But, the same thing happens from time to time so I wondered if it's my water adjustments as well.
For me tasting the store bought RO refill water alongside bottled water was an eye opener. Clearly a difference. Chlorine and chloramine can change in city water so my guess is sometimes those store refill stations are fine and sometimes they’re not removing enough.
Wait, what? He didn't know about English IPA?? Dude, that's where IPA began.
Wouldn't that make "English IPA" just "IPA"? Do the British call the American version "American IPA"? :P
I presume your guest was joking about not knowing the style existed? In previous episodes he’s pitched as an expert so he must know the history of ipa. Have I missed an in joke??
How is it that your tasting expert for the English IPA had never even heard of English IPA?
"Promo sm" 😬
To me you are getting to technical with your brewing go back to basics. Brewing is not technical. I have been brewing for 50 years and I use the simple and tried way of brewing and have amazing beer.