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-   -   Can base grain be bad? (http://www.homebrewtalk.com/f36/can-base-grain-bad-137030/)

telebrewer 09-16-2009 05:09 PM

Can base grain be bad?
1 Attachment(s)
This my second attempt with this grain, organic Gambrinus pale malt. The first batch with this grain turned out terrible. Undrinkable. Like it was infected. I've never had an infected batch. So this time, extra attention to sanitation. The picture is 7 days fermenting. It looks just like the first time. It looks like orange juice and super cloudy. I've also never had a beer this color. I did a 60 minute boil. So that should have killed anything up until that point. Can grain go bad and be unusable to brew with? I'm pi$$ed because this was a super hopped I.P.A. Waste off hops...Any thoughts on this?

Whiskey 09-16-2009 05:22 PM

I don't know, that looks pretty normal to me.

edit: the Krausen does look a bit off.

rsmith179 09-16-2009 05:26 PM

That doesn't look like it's infected.... Looks like clarity might be a problem though. I'd let this sit for at least one more week before possibly transferring to a secondary. May just take longer for the beer to clear up on its own. You may also want to consider looking into using gelatin or another clarifying agent to help with the process. Did you use Irish Moss during the last 15 minutes of the boil? If not, do so next time. Really helps with clarity in the final product.

GilaMinumBeer 09-16-2009 05:26 PM

Maybe you don't like the Gambrinus.

Base grain can be bad, usually a result of age, insect degredation, or poor moisture handling and mold. Rare, but possible.

More likely you don't like the Gambrinus.

kanielb1 09-16-2009 05:27 PM

How do you know its bad?? See how it smells when you transfer it. It may take a while to clear.

Homercidal 09-16-2009 05:36 PM

I had a Blonde that never cleared. The only thing I can think of was my vorlauf technique, and even then I would think that it would eventually clear.

Can you post the recipe and stuff? 7 days it really not that long for some beers.

telebrewer 09-16-2009 08:32 PM

I've never used Gambrinus. Why wouldn't I like it? It's organic, and I am trying to make organic beer now. Here's what I did:

15# Gambrinus pale malt
.5# Carapils
.5 Crystal 15

1 oz. Magnum @ 60
1 oz. Challenger @40
1 oz. Summit @ 15
2 oz. Summit @ flame out
1 oz. Cascade @ 20 mins. into cool down

1 tsp. Irish moss @ 13 min.

yeast- WLP-001

60 min. boil

pre-boil gravity 1.050
after-boil gravity 1.060
about 70% efficiency
I'll draw off some tonight and taste it...

GilaMinumBeer 09-16-2009 09:06 PM

Some people just don't like the flavor of this or that malt. Kinda like 6-row. Lots of people just don't like the "grainy" flavor it has, regardless of the other issues associated with it. Some say this about basic American 2-row brewers malt.

Some just swear at Briess products.

So, maybe, just maybe you don't like the "organic" character of this malt. I am always suspicious of the use of teh term "organic" anyway. That is all I am saying.

telebrewer 09-17-2009 04:12 AM

1 Attachment(s)
Yep, bad grain. Tasted it tonight, same bad taste as the first time. Beware of organic Gambrieus pale malt. I'm dumping it. Glad I sampled before bottling. Super cloudy too. The picture is after one week in fermentation...

Mustangj 09-17-2009 04:31 AM

Can you discribe the taste?

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