Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Freeze! Stop (fermenting) right there!

Reply
 
LinkBack Thread Tools
Old 09-14-2011, 01:53 AM   #1
beerest
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: sf, ca
Posts: 5
Default Freeze! Stop (fermenting) right there!

I had a difficult experience setting up a brew a couple of weeks ago; I was working with a new set of equipment and found that one of my utensils was impossible to soak in sanitizing fluid.

I washed it thoroughly with soap and water, but was never confident that it was quite perfect.

Today, I tried one of the beers, and it came out with a lovely, complex flavor, much like a very solid Belgian. It was a wild beer.

Unfortunately, I'm sure that it will turn bad if I give it more time. How do I stop everything - the yeast and the bacteria - and freeze this beer in place?

Camden tablets? Will they change the flavor?

__________________
beerest is offline
 
Reply With Quote Quick reply to this message
Old 09-14-2011, 01:55 AM   #2
PurpleJeepXJ
Ah... Leafy Goodness
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
PurpleJeepXJ's Avatar
Recipes 
 
Join Date: Dec 2010
Location: Acworth, Georgia
Posts: 586
Liked 22 Times on 10 Posts
Likes Given: 2

Default

Why are you 'sure' it will turn out bad?

__________________

I support the Sternewirth Privilege... Especially for Home Brewers!!

PurpleJeepXJ is offline
 
Reply With Quote Quick reply to this message
Old 09-14-2011, 03:18 AM   #3
beerest
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: sf, ca
Posts: 5
Default

Quote:
Originally Posted by PurpleJeepXJ View Post
Why are you 'sure' it will turn out bad?
I think that the flavor is the combination of the "normal" beer and bacteria producing a vinegary taste. If I let it go further, the bacteria will convert more of the alcohol to acetic acid and make it bad.
__________________
beerest is offline
 
Reply With Quote Quick reply to this message
Old 09-14-2011, 03:31 AM   #4
rockfish42
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: Merced, CA
Posts: 814
Liked 18 Times on 17 Posts
Likes Given: 5

Default

Refrigerate or use a water bath to pasteurize them.

__________________
rockfish42 is offline
 
Reply With Quote Quick reply to this message
Old 09-14-2011, 12:03 PM   #5
PurpleJeepXJ
Ah... Leafy Goodness
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
PurpleJeepXJ's Avatar
Recipes 
 
Join Date: Dec 2010
Location: Acworth, Georgia
Posts: 586
Liked 22 Times on 10 Posts
Likes Given: 2

Default

I would say bottle them and let them sit. Read this thread by the great Revvy... http://www.homebrewtalk.com/blogs/revvy/99-time-heals-all-things-even-beer.html#comment1660

__________________

I support the Sternewirth Privilege... Especially for Home Brewers!!

PurpleJeepXJ is offline
 
Reply With Quote Quick reply to this message
Old 09-14-2011, 02:40 PM   #6
bwomp313
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: Kingston, NY
Posts: 1,194
Liked 27 Times on 20 Posts
Likes Given: 28

Default

Quote:
Originally Posted by PurpleJeepXJ View Post
I would say bottle them and let them sit. Read this thread by the great Revvy... http://www.homebrewtalk.com/blogs/revvy/99-time-heals-all-things-even-beer.html#comment1660
If it's acetobacter, the beer isn't going to get better with time, just more vinegary.
__________________
bwomp313 is offline
 
Reply With Quote Quick reply to this message
Old 09-14-2011, 03:37 PM   #7
bobbytuck
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2010
Location: Chicago
Posts: 203
Liked 3 Times on 3 Posts

Default

Best way to stop it is to drink it. If it tastes good now, throw a party, drink every bottle, and you won't have to worry about it.

__________________
bobbytuck is offline
 
Reply With Quote Quick reply to this message
Old 09-14-2011, 03:39 PM   #8
Revvy
Post Hoc Ergo Propter Hoc
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Revvy's Avatar
Recipes 
 
Join Date: Dec 2007
Location: "Detroitish" Michigan
Posts: 40,804
Liked 2728 Times on 1636 Posts
Likes Given: 3485

Default

What "object" couldn't you sanitize?

__________________

Like my snazzy new avatar? Get Sons of Zymurgy swag, here, and brew with the best.

Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured. - Madman

I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew

Revvy is offline
 
Reply With Quote Quick reply to this message
Old 09-14-2011, 03:46 PM   #9
Dkmount721
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: Kilgore, Texas
Posts: 168
Default

Yeah I am curious about the piece of equipment as well.

__________________
Primary- Edworts Apfelwein (5th month)
Primary- AHS American IPA (AG)
Secondary- Rustic Golden pale ale (AG)
Bottled- Ol' Dark dunkelweizen (AG)
Bottled- Long Night Brown Ale (AG)
Bottled- American Wheat Ale (EX)

Planning- Savage Sword RIS (AG)
Dkmount721 is offline
 
Reply With Quote Quick reply to this message
Old 09-14-2011, 04:02 PM   #10
DrJerryrigger
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: mass
Posts: 3,194
Liked 8 Times on 8 Posts
Likes Given: 6

Default

Potassium Meta Sulfate (K-meta) or Camden tabs (made of K-meta or Na-meta) seems like it would be the right thing for you, if your hunch that it will get worse is correct. Bottling may be a explosive disaster, might be fine too, just be prepared.
I would suggest putting about 100 to 150 ppm of SO2 into the carboy in the form on K-meta. Letting this do it's thing for at least a week, then vacuum degas it, to reduce the SO2 levels to under 50ppm. At this point you will be able to drink the beer safely, and with some luck you will have killed the bugs, and stopped the yeast.
If you want to carb this beer you will have to use a CO2 tank or dry ice, as there will not be enough yeast to work on priming sugar.

__________________

making (C6H10O5)n- into C12H22O11 and then into C2H5OH, and then getting drunk

DrJerryrigger 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
On the second day Stop fermenting need help!!! Olexan Fermentation & Yeast 9 08-20-2010 01:04 AM
What makes the yeast stop fermenting in low abv ale? badmajon Fermentation & Yeast 6 05-08-2010 06:11 PM
Can I use bottom fermenting yeast with a beer kit that comes with top fermenting yeas kcusmc Fermentation & Yeast 4 03-16-2010 07:07 PM
First yeast freeze & is there an autoclave-able pipette or baster? displacedtexan Fermentation & Yeast 2 02-14-2010 04:41 PM
OK to freeze dry yeast? disco Fermentation & Yeast 2 11-14-2009 07:33 PM