Hi- I’m new year and a relatively new brewer. I stick to extracts and have brewed about 20 batches (mostly IPAs, but have done some others). Here’s my problem… the longer they sit in the bottles, the more alike they all taste over time. They all have The same flavor, no matter what kind I brew. Anyone ever had this problem? When I tasted them right from my fermentor, they are all unique and taste like they should. For some reason the bottling makes them all taste the same. Thanks!
Do you change the yeast style? Change up the specialty grains?
Yeast make the beer.
I usually just use the yeast recommended if I use a kit. If I don’t use a kit, I look for a similar kit style and use that yeast. I’m pretty uninformed on yeast selection but have always used dry yeast.
If you make a lot of IPAs that change as they sit, it’s possible that it’s oxidation wiping out your hop character. You’ll probably get a lot of comments along this line, many suggesting procedures that a beginner may not want to deal with. Start simple…eliminate or limit exposure to O2 wherever possible. As you brew more and begin to understand your process better, you’ll find more places to be careful. Take it one step at a time.
Sage advice.
I think kegging might help. One, it’s easier to eliminate oxygen from the packaging process when kegging. Two, you can put dry hops in the keg. Keg hop flavor and aroma lasts a long time.
Thanks for the replies, all. Since kegging isn’t currently an option, I will Keep an eye on Bottling oxidation. That makes sense to me because it is like the hops are losing out over time.
I’ve had this exact same issue. My wife always said that my beers (regardless of style) all tasted “all the same”. There were two major things I did over a 2yr period to make a huge difference. Now my wife asks for specific beers bc she likes them so much:
- fermentation temperature control.
- water. I start with RO and build it up from there based on style.
I’ll usually use just pure RO water with no minerals to make a small batch. Then I’ll make it again and again just changing the water. It’s crazy the difference. It’s a journey. Enjoy it!!!
I assume I can purchase ro water instead of investing in a system. What am I looking for on a store shelf? Purified drinking water?
Thanks again all for the replies.
Distilled
Yeah, for extract brewing distilled is the way to go. No need to adjust it since the extract was made with all the minerals you need.
So, just buy bottled distilled as is and use that, correct?
Correct. Although if the flavor develops later, it’s probably not water, but it couldn’t hurt.
If you have a local place that sells water softeners (like Culligan or Clearwater) you can buy R.O. water (which is basically distilled water) from them. I do this here since my well water is way too brackish and has black manganese in it to use for brewing. I get 5 gallon jugs from them and it is pretty cheap, $1.50 for 5 gallons plus the deposit on the jug which you get back when you return it.
I buy reverse osmosis water from the Glacier machine outside the grocery store for $1.75 per 5 gallons.
Check out Dave’s chart, there are some great tips there. My gut tells me that what might help the most is his suggestion to add sugars to certain styles, and that will definitely pertain to hoppy styles, along with the advice to be careful about oxygen in packaging. If you stir in your priming sugar don’t and instead put the solution in the bottling bucket first and just let the action of the siphon mix it in, but don’t try to do anything extra to splash it around, as soon as there is enough liquid to cover the end of the hose keep it submerged. Also for hoppy beers, once bottled keep warm to encourage quick fermentation then chill as soon as ready and drink asap.
Also, instead of adding all the sugar the kit provides actually use an online priming calculator like the northern brewer one to get the right carbonation for the style of beer. If you like ipa’s don’t be afraid to buy extra hops and dry hop with an extra ounce or two.
I do have an auto siphon and do clean after each use. I have checked off a few things on the list and will try a couple more new ideas. Thanks everyone!
How long are your beers on the shelf before you drink them? Trust us, when kegging becomes an option for you, do it. It’s a life saver. I love making ipas and most of the time they don’t taste the way I expect them too. Liquid yeast is expensive but it’s well worth it and dry hopping is key! Like an ounce per gallon.
I bottle and let sit for about a week and a half to two weeks before I start drinking them. They are usually great the first few days I drink them but the longer they sit (cold or warm) they slowly start tasting the same. I just started drinking my latest IPA and it is exactly what I wanted. However, in a week or two I know it’s going to change dramatically by losing the hop flavor, etc. I almost
always dry hop. Kegging is not an option currently. I have not tried liquid yeast. I was going to do one but the yeast never “inflated” properly (think it was a smack pack or something). I’m planning brewing another one soon. Will try distilled water, liquid yeast, and will watch oxygen. Kegging down the line will be my next move.