3 Ways to Prevent Off-Flavors in Homebrew Beer

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In this video I go over 3 ways to prevent the most common off-flavors that homebrewers get in their beer! Check out my other related videos below, along with a full list of recommended equipment. Cheers and Happy Brewing!
You can see all the exact equipment I use in my videos at my Amazon page here:
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Importance of Cold/temp controlled Fermentation:
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How to build a Fermentation Chamber:
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Keveik Yeast:
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How to Make a Yeast Starter:
• How to Make a Yeast St...

[@bryand8581]

Fermentation temp control has easily elevated my homebrews from good to really great. Nice tips, and your fermentation chamber video was spot on. I have also invested in a grain mill and water chemicals to take my brews to another level. Happy Brewing from Ohio!

[@CityscapeBrewing]

Thanks! Yeah I plan on doing a couple of videos on both of those items in the future. Grain Mill and water chemistry. Water chemistry is a bit more challenging depending on where you live... I'm pretty fortunate, I only need to add a few items to my water

[@ZFit82]

I don’t know how you don’t have many more subscribers you’re awesome!

[@CityscapeBrewing]

Thanks! I'm getting there. Slowly but surely!

[@Javaman92]

I had to come find you and BONUS you put out a video today. :-D Well, today was bottling day. I didn't forget rule #1 and since I only had the homebrew I was bottling today I figured, I gotta check it out anyway. lol It taste AMAZING! Even without carbonization and pulled from the bottom just off the top of the yeast. 2 weeks more and it'll be ready and it just happens to be Saint Patrick's Day. It's an omen. I was destined to brew. LOL
Thanks for your help.

[@CityscapeBrewing]

That's awesome! If it tastes good now it will taste even better in a few weeks! Cheers!

[@mattforneris8828]

Nice job. Thanks man!

[@CityscapeBrewing]

Thanks. Glad it helped! 🍻

[@coryserratore5951]

Oxidation is another one to consider. That wet cardboard taste that often accompanies a sloppy transfer to a keg or bottling bucket.

[@CityscapeBrewing]

Very true!

[@jasperm740]

Quite a few people also can't taste diacetyl. If you ever see a homebrewer enjoy his brew after just 2 days in the fermentor (like with kveik), that means he/she can't taste diacetyl.

[@CityscapeBrewing]

That's true. I definitely can, but more butterscotch to me not butter popcorn

[@barry1903]

Thank you for the info! So, temp. control is important. Waiting for the yeast to do its job? Can one go too long? Other than watching that the bubbling is complete, what else do you watch for? Thnx again for your videos!

[@CityscapeBrewing]

The only way to know when fermentation is complete for sure is to do a hydrometer reading. I would leave most yeast for a week minimum and then transfer to a secondary, but there's no reason you can't let a beer sit for several weeks. Now eventually you will want to pull it off the trub and yeast cake but it won't effect your beer for several weeks to months. I would look for bubbling to stop for a few days and make sure the Krausen has fallen down completely. I like to transfer to a secondary for most beers for an additional week to condition at room temp (about 70F) before packaging.

[@barry1903]

Thank you! I'm making notes. 👍🍺

[@CityscapeBrewing]

Glad to help! Cheers!