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Old 05-14-2013, 06:00 AM   #1
tomcamham
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Default Vanilla bean porter gone wrong

I kegged my vanilla bean porter today, and when I was transferring it from my carboy the porter was a bit light and smelled like chemicals. It has a dark green color. Could this have been an infection? It was in primary for a week and secondary for a week. I sanitized everything like I usually do and I dont know what could have happened.

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Old 05-14-2013, 06:17 AM   #2
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2 weeks why the rush???

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Old 05-14-2013, 03:36 PM   #3
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Quote:
Originally Posted by RIC0
2 weeks why the rush???
Thats just what the recipe called for. Im not sure what happened.
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Old 05-15-2013, 02:21 AM   #4
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Any chance you exposed it to oxygen before it was cooled? Sounds like you have the same issue I had with a couple of batches. They lack body and really don't have a lot of taste. Except a chemical/ maybe cardboard taste. I had a friend say it tasted like pool water. I bottled a batch to see if it would age out but four months, same flavor. I save it to let my friends taste a bad beer every now and then.

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Old 05-15-2013, 06:00 AM   #5
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Before it was cooled? Well the wort chiller is running inside the kettle as it is cooling so technically it is exposed while it is chilling before I pitch the yeast. But I have never had a problem before. I think when I transferred to secondary it might not have been done fermenting which is weird cause It was in primary for a week. I dont know. Im just pissed

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Old 05-15-2013, 06:04 AM   #6
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I usually leave mine in primary for at least 3 weeks before I even consider moving it.

I did do one in 2 weeks once, but it was a cream ale that HAD to be ready by St Patrick's Day

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Old 05-15-2013, 06:19 AM   #7
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I think 2 weeks is the problem. Racking it off the yeast in a week really elminates the yeasts ability to clean up by-products of fermentation. That is also too short a time to clear up the "mudiness" for a nice clear beer.

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Old 05-15-2013, 08:55 AM   #8
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Quote:
Originally Posted by tomcamham
Before it was cooled? Well the wort chiller is running inside the kettle as it is cooling so technically it is exposed while it is chilling before I pitch the yeast. But I have never had a problem before. I think when I transferred to secondary it might not have been done fermenting which is weird cause It was in primary for a week. I dont know. Im just pissed
A recipe is only a guideline for the brewer. Your yeast may take longer (or shorter) depending on the environment the brewer has placed them in. Temperature, oxygen and proper pitching will affect everything for the fermentation. For the future I would recommend using your hydrometer to tell you when to rack your beer, not a timeline. When your beer gets close to terminal gravity then rack as normal. I would even possibly wait until its reached its final gravity for 3 consecutive days then rack.

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