How to Fix the Most Common Homebrewing Problems

March 7, 2025

How to Fix the Most Common Homebrewing Problems

Every homebrewer has been there—eagerly waiting for that first sip, only to find something has gone terribly wrong. Maybe your beer tastes like funky fruit salad, or perhaps it’s flat as a pancake. Don’t stress! The good news is most brewing blunders have easy fixes. Let’s break down some of the most common issues and how to get your brew back on track.

1. My Beer Tastes Like Wet Cardboard

If your beer has an odd papery or stale flavour, oxidation might be the culprit. This happens when oxygen sneaks into your beer post-fermentation.

Fix it: When transferring beer, be gentle. Avoid splashing, bubbling, or unnecessarily opening your fermenter.
Prevent it: Use an airlock properly and ensure all seals are tight on your fermenting vessel.

2. It’s Flat! Where’s the Fizz?

Nothing is worse than a lifeless beer when you were expecting a crisp, carbonated masterpiece. Chances are there’s an issue with priming sugar or bottling.

Fix it: Give it more time! Sometimes, carbonation just takes a little longer. Store bottles at a warm temperature (around 18-22°C) for at least two weeks.
Prevent it: Ensure you’ve added the correct amount of priming sugar before bottling. Too little, and you’ll have flat beer; too much, and you might end up with bottle bombs.

3. My Beer Is Cloudy

Hazy beer isn't always bad (some styles like wheat beers are meant to be cloudy), but if your lager or pale ale looks murky, something’s off.

Fix it: Try chilling it for a few more days. Sometimes, haze settles out on its own.
Prevent it: Use fining agents like gelatin or Isinglass. Also, ensure you’re giving your brew time to clear before bottling.

4. It Tastes Like Nail Polish Remover

This harsh, solvent-like taste usually points to fermentation gone rogue—typically caused by high temperatures or wild yeast contamination.

Fix it: If the flavour isn’t too strong, aging might mellow it out. Otherwise, it’s a lost cause—lesson learned for next time.
Prevent it: Control fermentation temperatures and use a quality sanitiser to keep unwanted bacteria at bay.

5. My Beer Smells Like Rotten Eggs

Sulphur smells can be unsettling, but don’t panic! Many yeast strains naturally produce these aromas, and they often fade with time.

Fix it: Let it sit for another week or two. Exposure to air can also help dissipate the odour.
Prevent it: Use proper yeast strains and allow proper conditioning before bottling.

6. It’s Too Sweet or Too Dry

If your beer ended up sweeter than expected, fermentation might have stalled. If it’s drier than you’d like, the yeast probably gobbled up more sugars than planned.

Fix it: Check if fermentation actually finished using a hydrometer. If it stalled, gently warm the fermenter and give it a swirl.
Prevent it: Use the right yeast strain for your beer style and pay attention to fermentation temperature.

7. There’s a Funky Fruity Taste When There Shouldn’t Be

Fruity esters are normal for some styles, but if you weren’t aiming for a fruit bomb, high fermentation temperatures might be to blame.

Fix it: If it’s mild, aging can help smooth things out.
Prevent it: Keep fermentation temperatures stable and in line with your yeast strain’s recommended range.

Final Thoughts

Homebrewing is a learning experience, and even seasoned brewers encounter hiccups. The key is knowing how to identify problems, troubleshoot them, and adjust for the next batch. If you need quality ingredients, top-notch equipment, or expert advice, Strathalbyn H Hardware has you covered.

Keep brewing, keep experimenting, and most importantly—keep enjoying the process! 🍻