Jump to content
Mr.Beer Community

robo1

Community Members
  • Content count

    23
  • Joined

  • Last visited

About robo1

  • Rank
    Brewer

Recent Profile Visitors

The recent visitors block is disabled and is not being shown to other users.

  1. UPDATE: On this beer (and my others), I've just never been able to get them right. They all had either just off flavors or were very acidic. I have been really thinking about my process, and what I could possibly have been doing wrong, and I think I figured it out, and it proves that I'm a total noob. I think that I have been pitching my yeast (every time) when the wort was too damn hot. I know I have been. I really really hope that this is what is causing my beers to suck, because I was about to give up. BTW, It was never hot enough to kill the yeast, because fermenting always happened. I have an oatmeal stout fermenting right now that I brought the wort down to 70 degrees before I pitched (first thing I made since I had my realization). Only time will tell if I am right. I really hope I'm right, or I may just have to stop trying. Too many bad batches.
  2. Against my better judgement, yes. They felt the same way I did.
  3. Oh, I forgot the last part. I absolutely love hops (when done properly) and drink mostly IPA's. I don't think it's a taste bud issue, but just my opinion.
  4. Well, carry on and brew a delicious beer. I can assure you that this is totally my fault, I just wanted to pinpoint exactly what went wrong.
  5. I was worried about it being infected, but I've never had a brew get infected before so I wasn't sure what to look for other than bottle bombs (which didn't happen). The flavor tastes like it is 100 IBU's. It tastes just like you pick up a handful of bittering hops and started chewing on them. That's the only way I know how to describe it. Remember the Keystone Light bitter beer face commercials? That's what your face does when you taste it. The only concern I had while brewing was that maybe the temp wasn't low enough during fermentation, as it was before I had really gotten my temperature regulation method panned out. However, I'm unsure if this would be the result of a fermenting temperature issue.
  6. Oh yes. Its been about 5 weeks now, and it still tastes the same.
  7. Hey all, I'm not a total noob anymore, but still pretty new. I made the Bindlestick Hoppy Wheat exactly as the recipe said (followed it exactly). I finally got it bottle conditioned and ready to go, and it was so bad. It is so unbelievably bitter and hoppy that you can't stomach a whole beer. It is spit take worthy when you take the first drink. What on earth could have happened to have this be the result of the brew? I really want to learn what I did wrong, because EEK...
  8. robo1

    Black Beer'd porter

    I'm bottling Black Beer'd on Thursday. I've heard good things, so fingers crossed!
  9. robo1

    The Best Haze of Our Lives

    I have Bindlestick brewing at the moment, for the record. However, as for the Pineapple brew, I want to aim for something similar to the pineapple version of Clipboard by Hoof Hearted Brewing.
  10. robo1

    The Best Haze of Our Lives

    I have not. I've had a few recipes in front of it. I'm ordering the supplies today.
  11. robo1

    The Best Haze of Our Lives

    Really wanting a juicy NEIPA. Thinking of adding some pineapple to the Haze of our Lives recipe. Anyone have thoughts on this?
  12. Hahaha. Ok cool. This is my first Wheat beer and compared to the amount of sediment in my other brews I’ve made, this is A LOT. I really appreciate this forum and all you guys helping a noob like me!
  13. Sorry I’m home now. Here is a picture of the bottle in front of a light. Makes it super easy to see what I’m talking about.
  14. Ok, so this was my first wheat beer (brewed with deluxe Weissbeer refill), and I added tangerine zest/tincture to the fermenter one week before bottling. Once fermented, it looked and tasted great. The bottles have been carb/conditioning for about 3.5 weeks. I pulled a bottle out to see what they looked like last night, and the bottles have a crazy amount of sediment on the bottom and the beer is clearish (doesn't look like a wheat beer). It's like the beer cold-crashed itself, even though it has been at a steady 69 degrees for carbing/conditioning. So, is this normal? should I swirl the bottles before pouring (which would make the beer look like a traditional wheat), or allow the sediment to rest (keeping the beer clear). I do know that some of this is the tangerine zest, but this amount of sediment is much more than that. Help?
  15. I really appreciate everyone's input. Monday is zesting day for my wheat brew, so wish me luck!
×