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Old 09-24-2012, 04:17 PM   #21
VonRunkel
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It has been a bit since pasteurization (I haven't gotten around to bottling yet) and the beer looks uninfected!

Hopefully I can bottle this weekend, and I will give another tasting note.

Thanks again.



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Old 09-29-2012, 02:30 PM   #22
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Given that I added pretty much every type of fermentable I had in my kitchen and so many types of yeast that I lost track, this came out tasting pretty good. FG 1.004, no signs of sourness and a smooth body to it.

I dont think I will be trying to make this exact beer again because of, you know, all the heartache it caused. my brewing confidence has been bolstered to the point of me not being as scared of an infection as I was before.

I will post the final notes once it is conditioned and ready to drink, thanks for all the support through all this.



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Old 09-29-2012, 09:26 PM   #23
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Quote:
Originally Posted by VonRunkel View Post
Given that I added pretty much every type of fermentable I had in my kitchen and so many types of yeast that I lost track, this came out tasting pretty good. FG 1.004, no signs of sourness and a smooth body to it.

I dont think I will be trying to make this exact beer again because of, you know, all the heartache it caused. my brewing confidence has been bolstered to the point of me not being as scared of an infection as I was before.

I will post the final notes once it is conditioned and ready to drink, thanks for all the support through all this.
Glad it worked out. Some of the guys at club throw everything they can find into a beer... Peanut butter and jelly, Boo Berry, Count Chocula Beer. To each his own. They're fun to try, but I'm often glad I don't have a keg of them.

I pretty much plan what I want to put in ahead of time. But that's just me. I admire their adventurous spirit.

Cheers.
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Old 09-30-2012, 01:19 PM   #24
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I didn't even think of count chocula! next time....

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Old 10-01-2012, 06:39 PM   #25
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I am fairly new to brewing but this story is definitely one I will remember. I am glad your beer turned out fine. If I ever encounter an infection and catch it early on, I will attempt what you have done here in hopes of saving it.

Also, I love how you named this beer after the dog. Great tale of fighting for success

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Old 10-02-2012, 11:32 AM   #26
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Glad you found it useful.

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Old 10-02-2012, 11:46 AM   #27
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Default One of my methods...

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About the only thing you can do when you have an infection is catch it early and get the beer carbed and cooled to serving temps as quickly as possible. Lower temps will slow down the spread of the infection so you can drink the viable beer before it sours.
Everyone gave me a few ideas to try in the future but I have always drank and "pushed" beers that started devekoping off flavors.

I had an English Mild/Bron that seemed to be was getting watery and veggitably so I drank it... a mixed a bit of an IPA in a pitcher to get rid of the last ot it...

I had done a 10 gallon batch so 5 of it was still around but it seems it was only the first Keg. (I hope).

Happy brewing.
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Old 10-06-2012, 12:16 AM   #28
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Goose is in my glass. There is a hint of the kitchen sink, but all in all, a good drinkable beer.



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