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Old 08-25-2008, 05:05 AM   #1
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Default hot/vinegar taste... what now?

I think i just committed a few brewing sins that may cause a batch to be lost. The batch in question is the Northern Brewer all-grain cream ale kit. I've made the kit before and it is a great break from "heavier" beers. I left it in primary for 10 days (first sin) and decided to keg it so I could brew another cream ale and use the yeast cake. I racked to my keg without checking the gravity(second sin) as I knew it was done fermenting and I wanted a backup keg ready to go. I tasted the brew during racking and it tasted hot and slightly metallic... had an almost cidery taste to it.
Here is my question. The brew is now kegged, so do I just let it sit for a few weeks and hope it mellows or is there no chance of that since it is kegged? Can I put it back into a carboy and hope things calm down or is it too late for that?

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Old 08-25-2008, 05:18 AM   #2
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Well letting a beer sit in the primary for 10 days is not a sin where I come from.

Most people will leave the beer in the primary for 2 weeks.

As for the kegging I don't see anything wrong with that either. You are essentially usng the keg as a secondary vessel.

With my cream ale I ferment in the primary for a week then rack to a secondary vessle and throw it in the fridge for 2 weeks with some insinglass. Then I keg and enjoy it gets better with age.

I'm guessing after 10 days its done fermenting out. Most ales take 4-5 days if the yeast is good.

Metallic cider tastes come from beer that was fermented to hot. I ferment at around 68-72 what ever the house is set at.

Throw it in the fridge and let it age for 2 weeks it should get better.

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Old 08-25-2008, 11:11 PM   #3
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Don't throw the keg into the fridge just yet. The yeast will stop cleaning up after themselves and will settle out.

Put some gas on it, and give it 2-3 weeks. It will probably mellow out.

Also, for metallic flavor, what do you use for a brew kettle?

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Old 08-26-2008, 10:43 AM   #4
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i use an aluminum turkey fryer setup, but this is about my 10 batch and have yet to have any off flavors.

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Old 08-26-2008, 10:32 PM   #5
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let it ride. 10 days after pitching is too soon to judge any beer's final flavor.

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Old 08-27-2008, 03:27 PM   #6
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I am noticing that my temps are a little on the high side... the sticker on the side of my carboys say 75-77... which is probably the temp of the house...

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Old 08-27-2008, 03:40 PM   #7
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Quote:
Originally Posted by brewjunky View Post
Well letting a beer sit in the primary for 10 days is not a sin where I come from.

Most people will leave the beer in the primary for 2 weeks.
I leave mine in primary for a month...They are better than when I used to secondary.

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let it ride. 10 days after pitching is too soon to judge any beer's final flavor.
+1 On this, more than likely those are not off flavors, only green.
Leave the keg at room temp for another 2-3 weeks and see if doesn't mellow.

Read this, even though it pertains to bottles, the principal is the same...

http://www.homebrewtalk.com/558191-post101.html

Quote:
Originally Posted by shoebag22 View Post
I am noticing that my temps are a little on the high side... the sticker on the side of my carboys say 75-77... which is probably the temp of the house...
Give this a read, I had a similar experience. http://www.homebrewtalk.com/f39/never-dump-your-beer-patience-virtue-time-heals-all-things-even-beer-73254/

One thing, you need to discern whether the taste is cidery or vinegarry..If it ciderry and green apple like, then it is probably just green...If it taste like vinegar, then you have an aecetobactor infection. There is a Big difference.

Obviously, one is ruined, and one is just young.

But, yeah, I agree with all the other people who say to wait it out...and next time don't rack too soon...
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Old 08-28-2008, 07:07 PM   #8
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it is definitely a cidery smell/taste and it hasn't mellowed. unfortunately I have the same thing happening to another batch in my primary right now... I will now use a rubbermaid tub with water and some ice to calm my temps...

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Old 08-28-2008, 11:02 PM   #9
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actually those stick on thermos do report the inside temp of the fermenting beer with reasonable accuracy.

unless you have an A/C vent blowing right on that fermometer it should be +/- 2 degrees accurate really.

77F wouldn't give you vinegar flavors. Bananas, juicy fruit, cloves, and hot alcohol...yes. vinegar...no.

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Old 08-28-2008, 11:37 PM   #10
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Give it a month at room temp in the keg, then chill/carb and try...

And get those ferment temps under control. A $10 trash can and some ice is cheaper than a sub-par $40 batch of beer.

My Belgian Pale Ale hydro sample tasted like poo poo. After two months of conditioning, it is one of the best beers I have made yet, and everyone who has tried it raves about how good it is (even Chris Colby liked it).

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