would this be a waste of bottles?

jarrid · 05-11-2007, 09:34 PM

I'm sure this is a dumb question that gets asked alot, but i just opened a fermenter after 9 days to check FG and bottle. If it stings my nose and has off-white frothy bubbles on top is there any hope at all, or is it a goner?

bull · 05-11-2007, 09:57 PM

what brew are you making ?"

grrtt78 · 05-11-2007, 10:21 PM

it is probably fine. the sting is from the co2 thats not bad and there are usually bubbles on the top of beer in the fermentor. taste it and if it tastes like beer u r fine.

jarrid · 05-11-2007, 10:35 PM

I discussed my recipe in a thread in the "Recipes/INgredients" section, and wasn't sure exactly what to call it, but for reference here is what it is:

For 4 gallons:
4 lb. light LME
1/4 lb. Black Patent
1/8 lb. Chocolate malt
1 cup brown sugar
1 cup corn sugar
1oz Kent Goldings
~1/4 oz Czech Saaz
White Labs Abbey Ale yeast

OG: .042 FG: .008

It has been fermenting at room temp. (low 70's) I'm aware that it is a bit warm and could produce some off flavors. BUt I think such a vile assault on my nose upon opening is something else altogether, right? The fact that I tried to ferment in a bottling bucket is probably a factor too. I know, call me a dumbass, but this brew was meant to be a kind of experimental one while my carboy is being used for cider. Lesson learned, don't be chintzy with equipment *smacks head*

However it IS still bubbling. Should I give it more time, or is that more nasties multiplying in there? help!

Edit: I posted this before seeing the previous reply. i tasted the hydrometer sample. it's a little cidery and cloying, but it reminds me of a previous batch that aged pretty well. The bubbling may have been from pressure after returning the lid.

Got Trub? · 05-12-2007, 01:04 AM

The sting as mentioned above is from the CO2 - it forms carbonic acid in your nose!

CO2 + H2O <-> H2CO3

Zymurgrafi · 05-12-2007, 01:11 AM

looks like an English brown or mild ale with belgian yeast.

Give it time. How long has it been fermenting?

Abbey Ale yeasts I believe are actually tolerant of higher temps so that should be fine. They are also very distinctive flavor wise so like I said,

give it time.

If it melts through the bucket and starts eating away at your floor then you might want to consider disposing of it.

McKBrew · 05-12-2007, 02:24 AM

Quote:

Originally Posted by knights of Gambrinus

If it melts through the bucket and starts eating away at your floor then you might want to consider disposing of it.

Nah, just bottle what you can and let it mellow. In 10 or 15 years you might have an excellent brew.

jayflap · 05-12-2007, 03:22 AM

I have to agree with the others. Give it a taste and if it is still drinkable, keep it going. Beers only get better with age, so if it is decent now, it should be great in a few.

Jason

**DeathBrewer** · 05-12-2007, 04:28 AM

low 70s isn't a horrible temp for that yeast. i think it's optimum goes up to like 72 or something.

JnJ · 05-12-2007, 12:37 PM

Quote:

Originally Posted by jarrid

The fact that I tried to ferment in a bottling bucket is probably a factor too. I know, call me a dumbass, but this brew was meant to be a kind of experimental one while my carboy is being used for cider. Lesson learned, don't be chintzy with equipment *smacks head*

I doubt it's because of the bucket. Every batch I've done as been in a bucket with a spigot (bottling Bucket) as a primary.....