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Old 07-22-2012, 02:14 AM   #1
dgoldb1
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Default Newest batch tastes cidery

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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Old 07-22-2012, 02:22 AM   #2
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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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Old 07-22-2012, 02:32 AM   #3
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did you add sugar to it?

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Old 07-22-2012, 02:44 AM   #4
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Quote:
Originally Posted by lumpher
did you add sugar to it?
Why would that matter? Sugar does not make beer cidery, poor brewing practice makes beer cidery.
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Old 07-22-2012, 02:51 AM   #5
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Quote:
Originally Posted by lumpher
did you add sugar to it?
Yes. I added a pound of light brown sugar.
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Old 07-22-2012, 03:03 AM   #6
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Originally Posted by bottlebomber View Post
Why would that matter? Sugar does not make beer cidery, poor brewing practice makes beer cidery.
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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Old 07-22-2012, 03:08 AM   #7
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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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Old 07-22-2012, 03:11 AM   #8
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Quote:
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...
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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Old 07-22-2012, 03:13 AM   #9
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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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Old 07-22-2012, 01:52 PM   #10
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Quote:
Originally Posted by Nightshade
In light of this I guess the next question is, did it taste correct coming out of or during fermentation?
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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