Free Freight

Q. My airlock isn’t bubbling?

A. Fermenters have been known to leak, don’t panic.

First, check the temperature. Then check the fermenter is sealed by pushing down with your thumb on the fermenter lid. This should move the water in the airlock. If is doesn’t, check all seals.

Next, check to see if a brown crust has formed on the side of the fermenter above the brew line. If it has, everything is OK.

Finally, take a reading with the hydrometer. If it has changed then things are still working. If it hasn’t, give it a big stir or add more yeast.

Q. Why are my bottles exploding?

A. Barring faults and extreme fluctuations in temperatures, bottles will only explode if there is too much sugar available to the yeast when the beer is bottled. This could be because the beer had not finished fermenting when you bottled or you put too much sugar in the bottles before filling them.

 You can avoid the first problem by using your hydrometer to ensure that fermentation has finished and the second by using a proper measuring scoop or carbonation drops.

Q. Why is my beer flat?

A. Flat beer can be caused by a number of things:

1. Not enough priming sugar.

2. Bottles not stored in a warm place long enough.

3. Sterilising solution not rinsed out well enough.

4. Bottles not capped and sealed properly.

All is not lost. It is possible to uncap the bottles and add more sugar (depending on what you think the problem may be). First refrigerate the bottles for 24 hours. Uncap and add about a 1/4 teaspoon to each bottle. Re-cap the bottles and store in a warm place (about 20°C) for about 14 days.

Q. The head on my beer does not last?

A. This can be a problem with homebrews. You can improve your head retention by using products such as Maltodextrin (Corn Sugar) and dried or liquid malt extracts. These will “thicken” up your beer aiding head retention and giving your beer more “body”. Maltodextrin will also eliminate the watery taste in beer.

Q. My beer is sour!!! It tastes terrible!!!

A. Your beer is probably infected. There is no cure. Throw it away and learn from the experience (once you get over it). You will need to sterilise your equipment within an inch of its life or risk the same thing happening.

Q. My beer is too gassy?

A. Too much priming sugar added when bottling, the brew has become infected or more commonly, the fermentation was not complete. Remember to maintain the brew above 18°C and use your hydrometer to check that the brew has completed fermenting.

Q. My beer has no head?

A. Too much water added, too much sucrose/dextrose added (no more than 1 kg per 23 Litre brew) or residual fats/detergent in glassware.

Q. My beer has a white skin on top or a sour taste?

A. Equipment has not been cleaned and sanitised properly, or the brew has been exposed to air too long before yeast was added or fermented beer has been allowed to stand too long before bottling.

Q. My beer has an unpleasant aroma?

A. Beer may have become infected or brewed at a temperature too high for the yeast to perform properly. It is common for Lager yeasts to produce a smell like eggs when fermenting but this should disappear as the bottles condition.