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07-22-2012, 02:14 AM
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#1
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Join Date: Jan 2007
Location: Baltimore, MD
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Newest batch tastes cidery
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I brewed a Leffe clone about 2 months ago and I kegged it 3 weeks ago. It tastes very cidery and thin and that hasn't changed since I've been tasting it. If I bottle the beer, is this something that may change over time? I hate to dump it but I don't want to put the time and energy into bottling if it's just going to stay the same. Has anyone had a cidery taste dissipate over time? Is this an infection?
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07-22-2012, 02:22 AM
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#2
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Join Date: Apr 2012
Location: Richland, WA
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I had this happen recently and cost me 12bbls of beer 
Turned out to be an infection caused by stuck grain in the cooling block, took a solid day to tear it down and clean it out by hand but it solved the issue.
Not saying yours is infection for sure, but it sounds exactly what happened to me.
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07-22-2012, 02:32 AM
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#3
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Join Date: Jul 2009
Location: texas
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did you add sugar to it?
__________________
Taps:
1: Belma Blonde
2: Toasted Pale Ale
3: Belma Pale Ale
Kegged:
Fermenting: Belgian Saison, Berry wine
In the fermentation chamber:
Fermenting: Toasted IPA
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07-22-2012, 02:44 AM
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#4
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I FWH my IPAs
Feedback Score: 3 reviews
Join Date: Apr 2011
Location: ukiah, CA
Posts: 12,214
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Quote:
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Originally Posted by lumpher
did you add sugar to it?
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Why would that matter? Sugar does not make beer cidery, poor brewing practice makes beer cidery. |
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07-22-2012, 02:51 AM
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#5
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Join Date: Jan 2007
Location: Baltimore, MD
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Quote:
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Originally Posted by lumpher
did you add sugar to it?
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Yes. I added a pound of light brown sugar. |
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07-22-2012, 03:03 AM
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#6
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Join Date: Jul 2009
Location: texas
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Quote:
Originally Posted by bottlebomber
Why would that matter? Sugar does not make beer cidery, poor brewing practice makes beer cidery.
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wow.. really? a lot of sugar doesn't make beer taste cidery? so i'm wrong, along with charlie papazian, jamil zainasheff, john palmer...
__________________
Taps:
1: Belma Blonde
2: Toasted Pale Ale
3: Belma Pale Ale
Kegged:
Fermenting: Belgian Saison, Berry wine
In the fermentation chamber:
Fermenting: Toasted IPA
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07-22-2012, 03:08 AM
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#7
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Join Date: Apr 2012
Location: Richland, WA
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In light of this I guess the next question is, did it taste correct coming out of or during fermentation?
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07-22-2012, 03:11 AM
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#8
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I FWH my IPAs
Feedback Score: 3 reviews
Join Date: Apr 2011
Location: ukiah, CA
Posts: 12,214
Liked 2008 Times on 1613 Posts
Likes Given: 205
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Quote:
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Originally Posted by lumpher
wow.. really? a lot of sugar doesn't make beer taste cidery? so i'm wrong, along with charlie papazian, jamil zainasheff, john palmer...
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Yes, you're wrong. I am currently sipping on an IPA that is 16% ABV. Nearly half of its fermentables are from simple sugar, and it is not in the least bit cidery. Probably half of my beers have sugar in them, and the only occasion that I experienced that was when I forgot to oxygenate. So yes, they are wrong. |
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07-22-2012, 03:13 AM
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#9
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Join Date: Jun 2012
Location: Norman, Oklahoma
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I don't understand how raw brown sugar could make anything taste cidery if fully fermented. The sugars have been digested, broth!
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07-22-2012, 01:52 PM
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#10
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Feedback Score: 0 reviews
Join Date: Jan 2007
Location: Baltimore, MD
Posts: 379
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Likes Given: 4
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Quote:
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Originally Posted by Nightshade
In light of this I guess the next question is, did it taste correct coming out of or during fermentation?
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It has tasted like this since I've been sampling it. Could it taste cidery if it wasn't fully fermented?
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