Spike Brewing 12.5 Conical Fermenter Giveaway!

Home Brew Forums > Home Brewing Beer > General Beer Discussion > And now I am ashamed...

Reply
 
LinkBack Thread Tools
Old 09-22-2006, 02:25 PM   #1
Orpheus
Feedback Score: 0 reviews
 
Orpheus's Avatar
Recipes 
 
Join Date: Jul 2006
Location: Maryland 'burbs of Washington, D.C.
Posts: 2,364
Liked 13 Times on 10 Posts

Default And now I am ashamed...

For the first time ever, I had to dump a batch. I poured half a keg of cold, carbonated beer down the bathtub last night. I am so ashamed.

It was the Palace Bitter and it had a really strange fermentation. It was normal until I transferred it to the secondary, where it went from clearing out to reforming a really strange, perfectly bubbly kraeusen (looked more like it had a nice head to it than a kraeusen.)

I went ahead and left it for almost three weeks in secondary, but it never did clear - it was very cloudy, so I kegged it, added some gelatin to try to clear it.

It had the "band-aid" flavor to it. I'm not sure why, as I'm very thorough about sanitation and rinsing. I did use bleach, but I'm anal about rinsing everything with HOT water thoroughly. (I'm now a full on Star San die hard!)

It fermented at 80 F and when I opened the keg to pour it out, it did burn my nose with a strong alcohol scent when I took a whiff.

The worst part is, I forced myself to drink half the keg, even though I didn't enjoy it. I was worried about waste, about money, and I was in complete denial. Then I thought I'd drink it as punishment, to make sure I never messed up again. I hoped it would age, improve, etc. But I think it actually got worse.

I poured a pint last night and had had enough. I poured the pint down the sink and I immediately took it out of the fridge and dumped it.

Semi-good news: extra space in the kegerator, and I have a nice Pumpkin Ale that I am now "forced" to put in there for company this weekend.

Live and learn I guess. I still wish I knew exactly where it went wrong.

__________________


Orpheus is offline
 
Reply With Quote Quick reply to this message
Old 09-22-2006, 02:31 PM   #2
StoutMeister
Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
StoutMeister's Avatar
Recipes 
 
Join Date: Sep 2006
Location: Denver Co
Posts: 113
Liked 4 Times on 4 Posts
Likes Given: 62

Default well

what kind of yeast did you use????

__________________

Just one more thing..........do you have any good beer here??... That Place Brewery

Primary #1 ESB AG
Primary #2 Empty
Primary #3 Empty
Secondary #1 Empty
Secondary #2 Empty
Secondary #3 Empty
Keg #1 Sky's Bier (rootbeer)
In Bottles : Need It Now Pale Ale, unnamed Russian Imperial stout, and Dragon Jewels black IPA

StoutMeister is offline
 
Reply With Quote Quick reply to this message
Old 09-22-2006, 02:39 PM   #3
Truble
Feedback Score: 0 reviews
 
Truble's Avatar
Recipes 
 
Join Date: Oct 2005
Location: Boston, MA
Posts: 1,106
Liked 1 Times on 1 Posts

Default

I dumped recently too, and I felt shame. It was my Rasberry ale that I had A LOT OF TIME AND EFFORT put into. I had put it into tertiary, and left it while I was on vacation. Somehow, I either forgot to fill or it evaporated, the lock was empty....for 9 days. So, I filled it and hoped for the best, but it developed a scum/particulate layer on the surface. I decided that I didn't want to chance it. When I dumped it, the scum smelled bad, but once that flowed off and I was just dumping beer, it smelled great. Boo Hoo!!!!

I will be making it again soon. I hada couple mistakes in the batch too, specifically with fruit handling, so I can correct them.

I grieved by brewing an IPA.

__________________
Even the strongest blade of grass bends in the wind
--------------------------------------------

Primary: Octoberfest
mini 1G Primary: nichts
Secondary #1: #97 Pale Ale
Secondary #2 nichts
Bottled/Conditioning: nichts

Fully ConditionedDrinking: nichts
All Gone!:
Everything

Truble is offline
 
Reply With Quote Quick reply to this message
Old 09-22-2006, 02:42 PM   #4
ryser2k
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2005
Location: Schuylkill Haven, PA
Posts: 467
Liked 3 Times on 2 Posts

Default

Quote:
Originally Posted by Orpheus
Then I thought I'd drink it as punishment, to make sure I never messed up again. I hoped it would age, improve, etc. But I think it actually got worse.
Been there... you just don't want to submit to the fact that you screwed up somewhere and your beer is no good. It's the worst feeling dumping it all down the drain
__________________
On Deck: Kolsch
Bottled: Apfelwein!
ryser2k is offline
 
Reply With Quote Quick reply to this message
Old 09-22-2006, 02:42 PM   #5
Brewpilot
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2006
Location: Fort Wayne, IN
Posts: 363
Default

I had one brew ferment at nearly 80F, and I had used Nottingham... it was pretty alcoholic, but over time it mellowed a little, but it was certainly NOT right.

Brewpilot

__________________
Brewpilot is offline
 
Reply With Quote Quick reply to this message
Old 09-22-2006, 02:44 PM   #6
ian
Feedback Score: 0 reviews
 
ian's Avatar
Recipes 
 
Join Date: Jul 2005
Location: Pendleton, SC USA
Posts: 476
Liked 5 Times on 5 Posts

Default

I was curious so I went to John Palmer's site (http://howtobrew.com) and found this

Quote:
Medicinal
These flavors are often described as mediciney, Band-Aid™ like, or can be spicy like cloves. The cause are various phenols which are initially produced by the yeast. Chlorophenols result from the reaction of chlorine-based sanitizers (bleach) with phenol compounds and have very low taste thresholds. Rinsing with boiled water after sanitizing is the best way to prevent these flavors.
So I guess it could have been the bleach, or the yeast. Had you used that yeast before?
__________________
ian is offline
 
Reply With Quote Quick reply to this message
Old 09-22-2006, 02:44 PM   #7
david_42
Feedback Score: 0 reviews
 
david_42's Avatar
Recipes 
 
Join Date: Oct 2005
Location: Willamina & Oak Grove, Oregon, USA
Posts: 25,651
Liked 133 Times on 126 Posts

Default

I've had two batches go weird and one batch that I dumped because it wasn't what I was trying for & I had plenty of good ale to drink. I think the blackberry wine is headed the same way, but I'll give it six months.

__________________

Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk

david_42 is offline
 
Reply With Quote Quick reply to this message
Old 09-22-2006, 02:51 PM   #8
Orpheus
Feedback Score: 0 reviews
 
Orpheus's Avatar
Recipes 
 
Join Date: Jul 2006
Location: Maryland 'burbs of Washington, D.C.
Posts: 2,364
Liked 13 Times on 10 Posts

Default

I used Muntons ale yeast.

__________________



Last edited by Orpheus; 09-22-2006 at 10:23 PM.
Orpheus is offline
 
Reply With Quote Quick reply to this message
Old 09-22-2006, 02:52 PM   #9
StoutMeister
Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
StoutMeister's Avatar
Recipes 
 
Join Date: Sep 2006
Location: Denver Co
Posts: 113
Liked 4 Times on 4 Posts
Likes Given: 62

Default yeast

i have had a batch go south on me when my temp got to high using edenburgh yeast and i know of other that have had the same problem...just wondering if it is the yeast was all hmmm dont use dry yeast so i am not familliar with that one

__________________

Just one more thing..........do you have any good beer here??... That Place Brewery

Primary #1 ESB AG
Primary #2 Empty
Primary #3 Empty
Secondary #1 Empty
Secondary #2 Empty
Secondary #3 Empty
Keg #1 Sky's Bier (rootbeer)
In Bottles : Need It Now Pale Ale, unnamed Russian Imperial stout, and Dragon Jewels black IPA

StoutMeister is offline
 
Reply With Quote Quick reply to this message
Old 09-22-2006, 04:55 PM   #10
Waldo
Feedback Score: 0 reviews
 
Waldo's Avatar
Recipes 
 
Join Date: Sep 2005
Location: N.E. Iowa
Posts: 283
Liked 2 Times on 2 Posts

Default

I've dumped a few just because they tasted like crud, no infection just bad recipe or way to hoppy. One was a Scottish 80/ that I used 4oz of peated malt, Homer Simpson would have loved it, tasted like bacon, the next one was a Bitters, I brewed it after the bacon beer and guess what it tasted like bacon as well, even after scrubbing all the equipment, the third was an IPA of my own design, I used to much crystal 40 and was way off on my hops, sweet and way bitter. I've also lost a few to Bleach, tried to choke them down but they just kept getting worse every day.

__________________

Life is to short and the liver can only handle so much, so why waste it on bad beer.

Waldo is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
I'm a little ashamed... vulture165 Beginners Beer Brewing Forum 14 04-17-2009 02:31 PM
Americans ought to be ashamed polecreek Debate Forum 219 01-22-2009 02:55 AM