Happy HolidaySs Giveaway - Last Sponsor Giveaway of the Year!

Come Enter the BrewDeals/FastFerment Giveaway!


Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Barleywine hydro sample tastes like ****?
Reply
 
LinkBack Thread Tools
Old 01-19-2010, 03:03 AM   #1
rocketman768
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
rocketman768's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Evanston, IL
Posts: 1,086
Liked 22 Times on 19 Posts

Default Barleywine hydro sample tastes like ****?

So, made a barleywine last week. I'm not sure what the OG actually was since I used a precision hydrometer that only goes up to 1.070, but it was definitely above that, and probably close to the 1.100 it should've been. It was down to 1.030 a week after pitching and staying in the fermentation cabinet at 64F, but that hydrometer sample tasted like crap!

I'm not really too sure about all the off-flavors, but I'm pretty sure I got a lot of fusels in there. My starter was 1 gal on a stirplate (got loads of yeast, pitched the whole thing) and it took off like a rocket within a few hours. I know barleywine is supposed to be aged for like 1 year in the bottle, but this has got me worried. For those of you that've made it before, what was your experience after you tasted the first hydrometer sample?

Also, how long can I leave it on the yeast cake to help clean these flavors up?

Code:
Barleywine - English Barleywine
================================================================================
Batch Size: 5.000 gal
Boil Size: 5.750 gal
Boil Time: 0.000 s
Efficiency: 70%
OG: 1.095
FG: 1.024
ABV: 9.3%
Bitterness: 67.7 IBUs (Tinseth)
Color: 15 SRM (Mosher)

Fermentables
================================================================================
                       Name        Type    Amount Mashed Late Yield Color
       Pale Malt (2 Row) US       Grain  6.000 lb    Yes   No   79%   2 L
 Caramel/Crystal Malt - 60L       Grain 16.000 oz    Yes   No   74%  60 L
    Extra Light Dry Extract Dry Extract  6.000 lb     No  Yes   95%   3 L
                   Molasses       Sugar 16.000 oz     No  Yes   78%  80 L

Hops
================================================================================
       Name Alpha   Amount  Use       Time  IBU
  Hallertau  3.0% 4.000 oz Boil   1.000 hr 48.3
 Willamette  4.8% 1.000 oz Boil 20.000 min 11.7
 Willamette  4.8% 2.000 oz Boil  5.000 min  7.7

Yeast
================================================================================
                     Name Type   Form    Amount   Stage
 WLP007 - Dry English Ale  Ale Liquid 0.250 cup Primary

Mash
================================================================================
                  Name     Type    Amount    Target       Time
      Conversion Step  Infusion 2.625 gal 148.000 F   1.000 hr
          Batch Sparge Infusion 4.035 gal 170.000 F 15.000 min
rocketman768 is offline
 
Reply With Quote Quick reply to this message
Old 01-19-2010, 03:16 AM   #2
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 2768 Times on 1657 Posts
Likes Given: 3485

Default

And in a year, when it is time to drink, it will be magnificent.

You are making a big beer, and big beers, mean a looooooong time til they taste good.

One of our ex members, Lazy Llama came up with a handy dandy chart to determine how long something takes in brewing, whether it's fermentation, carbonation, bottle conditioning....




I post this whenever someone freaks about a taste or smell early in the game;

Quote:
Originally Posted by revvy
The thing to remember though is that if you are smelling or tasting this during fermentation not to worry. During fermentation all manner of stinky stuff is given off (ask lager brewers about rotten egg/sulphur smells, or Apfelwein makers about "rhino farts,") like we often say, fermentation is often ugly AND stinky and PERFECTLY NORMAL.

It's really only down the line, AFTER the beer has been fermented (and often after it has bottle conditioned even,) that you concern yourself with any flavor issues if they are still there.

I think too many new brewers focus to much on this stuff too early in the beer's journey. And they panic unnecessarily.

A lot of the stuff you smell/taste initially more than likely ends up disappearing either during a long primary/primary & secondary combo, Diacetyl rests and even during bottle conditioning.

If I find a flavor/smell, I usually wait til it's been in the bottle 6 weeks before I try to "diagnose" what went wrong, that way I am sure the beer has passed any window of greenness.

Fementation is often ugly, smelly and crappy tasting in the beginning and perfectly normal. The various conditioning phases, be it long primary, secondarying, D-rests, bottle conditioning, AND LAGERING, are all part of the process where the yeast, and co2 correct a lot of the normal production of the byproducts of fermentation.

Lagering is a prime example of this. Lager yeast are prone to the production of a lot of byproducts, the most familiar one is sulphur compounds (rhino farts) but in the dark cold of the lagering process, which is at the minimum of a month (I think many homebrewers don't lager long enough) the yeast slowly consumes all those compounds which results in extremely clean tasting beers if done skillfully.

Ales have their own version of this, but it's all the same.

If you are sampling your beer before you have passed a 'window of greeness" which my experience is about 3-6 weeks in the bottle, then you are more than likely just experiencing an "off flavor" due to the presence of those byproducts (that's what we mean when we say the beer is "green" it's still young and unconditioned.) but once the process is done, over 90% of the time the flavors/smells are gone.

Of the remaining 10%, half of those may still be salvageable through the long time storage that I mention in the Never dump your beer!!! Patience IS a virtue!!! Time heals all things, even beer:

And the remaining 50% of the last 10% are where these tables and lists come into play. To understand what you did wrong, so you can avoid it in the future.

Long story short....I betcha that smell/flavor will be long gone when the beer is carbed and conditioned.

In other words, relax, your beer will be just fine, like 99.5%. And if it si too biter AFTER it has carbed and conditioned for a few weeks, it WILL mellow with time.
Your beer, being a high grav one, is even more in need of time to mellow. I had a 1.090 belgian that took three months to carb, and another 6 months to lose the rocket fuel taste. It turned out quite nice at a year.

Yours will too.

__________________

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 01-19-2010, 03:17 AM   #3
Bobby_M
Vendor and Brewer
HBT_SPONSOR.png
Vendor Ads 
Feedback Score: 2 reviews
 
Bobby_M's Avatar
Recipes 
 
Join Date: Aug 2006
Location: Whitehouse Station, NJ
Posts: 22,199
Liked 1043 Times on 697 Posts
Likes Given: 28

Default

One month in primary.

Did you really put a pound of molasses in there?

__________________
BrewHardware.com has a new website. Please check it out and let me know what you think!
New 100% Stainless Steel Heating Elements are IN!
Chugger Pumps, Pump Kits, Camlocks, Sightglasses, Clear USA made Silicone Tubing, RIMS, Electric Install Parts, etc. Did you know we are also now a full service homebrew shop selling malt, hops, yeast (Wyeast), etc?
Bobby_M is offline
 
Reply With Quote Quick reply to this message
Old 01-19-2010, 04:05 AM   #4
rocketman768
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
rocketman768's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Evanston, IL
Posts: 1,086
Liked 22 Times on 19 Posts

Default

Yup Revvy, I know you're famous for those posts. I was just wondering. I stressed out some yeast about a year ago, and got the same off-flavors as I'm tasting now, and those beers never mellowed even a year later.

Bobby: yup. I put 1 lb in there. It doesn't taste too molasses-y.

rocketman768 is offline
 
Reply With Quote Quick reply to this message
Old 01-19-2010, 05:29 AM   #5
Synovia
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Chicago, Il
Posts: 1,327
Liked 6 Times on 6 Posts
Likes Given: 1

Default

Quote:
Originally Posted by Bobby_M View Post
One month in primary.

Did you really put a pound of molasses in there?
A pound is what, a cup? Two cups? Molasses is dense. 13lbs/gallon.
__________________
Synovia is offline
 
Reply With Quote Quick reply to this message
Old 01-19-2010, 12:46 PM   #6
Poobah58
HBT_LIFETIMESUPPORTER.png
Feedback Score: 1 reviews
 
Poobah58's Avatar
Recipes 
 
Join Date: Jun 2007
Location: New Milford, CT
Posts: 2,246
Liked 57 Times on 50 Posts
Likes Given: 25

Default

You know the deal! RDWHAHB. Keep it on the primary for a month then rack to secondary for 2-3 months plus. THEN try it.

__________________
Mead Lane Brewing
The liver is evil and must be punished
Poobah58 is offline
 
Reply With Quote Quick reply to this message
Old 01-19-2010, 12:56 PM   #7
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 62,316
Liked 4785 Times on 3480 Posts
Likes Given: 956

Default

I'm not a molasses fan, so I've never used it. I wonder if some of that "off flavor" you're describing is from the fermented molasses? I'm trying to imagine what sugarless molasses would taste like. I bet it would take quite a while to be palatable.

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 01-19-2010, 01:59 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 2768 Times on 1657 Posts
Likes Given: 3485

Default

Quote:
Originally Posted by YooperBrew View Post
I'm not a molasses fan, so I've never used it. I wonder if some of that "off flavor" you're describing is from the fermented molasses? I'm trying to imagine what sugarless molasses would taste like. I bet it would take quite a while to be palatable.
I've used some in the Ben Franklin "Poor RIchard's Ale" recipe, I think it was 1/2 cup/ 5 gallons. It's a hot alcohol kind of taste, and yeah it needs some time to mellow.
__________________

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 01-19-2010, 02:19 PM   #9
rocketman768
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
rocketman768's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Evanston, IL
Posts: 1,086
Liked 22 Times on 19 Posts

Default

Quote:
Originally Posted by Revvy View Post
I've used some in the Ben Franklin "Poor RIchard's Ale" recipe, I think it was 1/2 cup/ 5 gallons. It's a hot alcohol kind of taste, and yeah it needs some time to mellow.
Ah crap. The 1 lb came out to be about 1.5 cups. I figured it would be alright since the stuff is only about 38% sucrose by weight, and I assumed it would pretty much all become invert sugar in the acidic boil. Oh well, I guess I'll let you know next year.

http://www.grandmamolasses.com/data/...a_Feb_2007.pdf
__________________
Brewtarget: Free Brewing Software
Brewtarget source code
Donate
rocketman768 is offline
 
Reply With Quote Quick reply to this message
Old 01-19-2010, 02:43 PM   #10
Bobby_M
Vendor and Brewer
HBT_SPONSOR.png
Vendor Ads 
Feedback Score: 2 reviews
 
Bobby_M's Avatar
Recipes 
 
Join Date: Aug 2006
Location: Whitehouse Station, NJ
Posts: 22,199
Liked 1043 Times on 697 Posts
Likes Given: 28

Default

I think my apprehension there is that my barleywine tastes like it has molasses in it even though it has none. I think it would be over the top if I actually added it. As someone said, it is quite dense and that's kinda the point. It's got a ton of burnt sugar flavor packed in there. I'm not saying it's going to be a problem for sure, but you'll have to reserve judgment for at least 6 months.

__________________
BrewHardware.com has a new website. Please check it out and let me know what you think!
New 100% Stainless Steel Heating Elements are IN!
Chugger Pumps, Pump Kits, Camlocks, Sightglasses, Clear USA made Silicone Tubing, RIMS, Electric Install Parts, etc. Did you know we are also now a full service homebrew shop selling malt, hops, yeast (Wyeast), etc?
Bobby_M 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
Best way to get hydro sample greencoat Beginners Beer Brewing Forum 14 06-28-2009 03:53 PM
Drinking Hydro Sample - Oxidation Pangea Beginners Beer Brewing Forum 1 05-11-2009 03:17 PM
Hydro sample too carb'd? Ender General Techniques 2 03-20-2008 03:32 AM
First sample (Hydro and Taste) IrregularPulse Beginners Beer Brewing Forum 20 01-31-2008 05:47 PM
weird (good) hydro sample tbulger General Beer Discussion 1 03-17-2007 09:56 PM



Newest Threads

LATEST SPONSOR DEALS