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-   -   what happened? contamination? (http://www.homebrewtalk.com/f14/what-happened-contamination-384958/)

drjjunior 01-27-2013 07:37 AM

what happened? contamination?
 
Last night I opened a stout I made and it tasted a little spicy. I didn't put anything in it special. What do you think happened?

s1080 01-27-2013 01:27 PM

A little more info would help. What temp did you drink the stout at? Did you notice anything during fermentation? What was your bottling procedure? What kind of yeast did you use? How much sugar did you use? Is it over carbonated? What kind of hops did you use?

Steve

drjjunior 01-27-2013 04:59 PM

It was my first brew ever. And I didn't notice what temperature I drank it at. Whatever my fridge is at. Cuz it was in the fridge for a couple days after conditioning. I don't remember which hops I used. Not home.
And I messed up bottling with priming sugar. I didn't mix it with warn water before I added it to my brew.
And for the bottles. I boiled, then Sanitized, air dried, last I bottled
I used 3/4 cups of sugar

Caveman3141 01-28-2013 02:21 AM

Nobody will be able to help you without more precise information.

feinbera 01-28-2013 02:48 AM

Could be "green beer", beer which still needs a week or two for the yeast to "clean up" various by-products of fermentation. If it was less than three or four weeks between pitching and bottling, or less than three weeks between bottling and drinking, your beer will probably mellow out a lot with another week or two of conditioning time.

Could also have fermented too warm, which can give you fruity or spicy flavors; for a stout, "too warm" is probably higher than 70 or so. If you're not actively controlling the temperature, just the warmth of active fermentation is probably enough to put you over the line. These flavors will also fade some with time, but less quickly and completely than "green beer" flavors.

drjjunior 01-28-2013 03:46 AM

That makes sense. Because I didn't have a good spot to let it sit and ferment. Where I put it initially it was to warm. 68-70 degrees. Thank you so much for responding

unionrdr 01-28-2013 01:10 PM

I wouldn't look at the yeast for spicy flavors in a non wheat beer. I'd say it was the hops used more than likely,like German noble hops.

drjjunior 01-28-2013 07:53 PM

I know it wasn't that specific hops. But it was just that one bed so far


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