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Old 02-23-2008, 04:59 PM   #1
tranceamerica
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Default update of depression part 2...

Ok, brewed again last night - this was a ME batch, used one-step sanitizer, preboiled the water and let sit overnight to offgas chlorine, boiled & chilled a gallon of water for the carboy, cooled the carboy in the sink & was able to pitch an hour after the wort went into the carboy.

Was really anal about sanitization.

this morning, it's bubbling along very strongly.

But - I tasted the blow off, and it's is very very very very bitter

PLEASE tell me this is just the hop resins, not some off flavor - I think I'm getting paranoid!!!

Also, I bottled the first 'band aid' batch yesterday - the bad flavor is still there, but maybe is a bit less. But how do you go from disgusting, to just simply not drinkable...maybe in a month it will be ok?!?

OH - someone suggested I leave that batch to age at 60*F - usually I leave my batches to age indoors, at room temp. Would the garage (temp probably varies between 35*F and 65*F) be ok?

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...except for this d@mned tail I am fine.
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Old 02-23-2008, 05:03 PM   #2
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That's just hop resins. Blowoff usually tastes like sh*t.

Leave the band-aid batch indoors for 2 weeks, check the carbonation, then stick er in the garage for a month.

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Old 02-23-2008, 05:06 PM   #3
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The blowoff has a lot of co2 in it and that is what you are tasting along with resins and such. That will not be the flavor of the beer though. You will have to siphon some using a beer thief or transfer pump of some sort. A small sanitized turkey baster with a piece of tubing pushed onto it works too.

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Old 02-23-2008, 05:12 PM   #4
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Don't believe the blowoff!!!

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Old 02-23-2008, 05:47 PM   #5
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Your beer is fine. RDWHAHB.

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Old 02-23-2008, 07:34 PM   #6
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dear god i'm getting paranoid. thanks for the kind words. I have been tasting band aid and astringency in everything I eat & drink now. Just popped open a store bought pale ale - and it tasted the same way to me...so I think paranoia has set in.

yes, it must be hop resins...heres a thought I just had...

3 batches:

oldest (band aid) batch was very lightly hopped - because I didn't really understand adding hops - I was putting in the 60 min hops, then pulling them out at 1/2 hour, then putting in the 30 min hops, pulling them out at 15 min...etc

middle batch (astringent & band aid....) had the hops correctly added, and left in till the end of the boil. maybe the astringency I was tasting was just more hops????? I can only hope.

latest batch (from last night) also had the same hopping schedule - the flavor I was smelling and tasting was the same as the astringency I had before....but that was impossible because it was just a ME brew, not a PM.

Could it be that by changing the way I do hops - I'm just getting a new, but correct, flavor that I'm not used to in my beer? I hope so.

Got a buddy coming over this afternoon to learn how to brew - I sure hope I'm not leading him astray with bad technique - I'd hate to turn someone off to the hobby...


EDIT - used dry windsor ale yeast in the batch from last night - it's like a family of bats have inhabited my beer - the yeast is in big clumps and is flying around more than I've ever seen - cool!

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Last edited by tranceamerica; 02-23-2008 at 07:49 PM.
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Old 02-23-2008, 07:50 PM   #7
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Are any of your beers over a month old in the bottle?

If not, then you really can't determine what the flavors taste like.

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Old 02-23-2008, 07:57 PM   #8
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Quote:
Originally Posted by mrkristofo
Are any of your beers over a month old in the bottle?

If not, then you really can't determine what the flavors taste like.
No, they're not & thanks for the reminder. The reason I'm paranoid, is that in ALL of my previous batches, they've tasted great at racking time & at bottling time. Yes, they taste better after a month, but no weird or yuckky flavors when they're green.
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Old 02-23-2008, 08:18 PM   #9
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Quit trying to taste a beer when it is young and think that's it for the finished product. Beer is a living thing that is always changing because the yeast is always working on it. That is why beer that is 2 months old might be better than ever at that time and other beer you brewed might be starting to get less tasty at that time. It all depends on the yeast and what the beer was made from and the sanitary practices you use. Generally pale and amber ales are good after 28 days from boil to drinking if the yeast took off right away. I never use a secondary for ales as I want the yeast to clean up the beer. 10 to 14 days is good for the ale primary and then I keg and condition to the 28th day. I carbonate on day 21 so it will be ready on the 28th day. Sometimes I go longer if the SG is higher than 45 points.

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Old 02-24-2008, 01:31 AM   #10
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I have been havingn the same impatients too. I really am very patient but when the beer IPA has been in the keg in the fridge for at leat a month i want to have alittle, but it just tastes off. I guess I still need to just wait. Bummber, mine is kind of bitter too. All grain carefully done sanitary the whole way and deliberate with lots of lovin, i know sounds wierd but I really do take care and take my time som I don't screw it up. I want to to be ready now. It has been abot 9-10 weeks since brew day. UGH!

Oscar, I need some spring or to get laid. Either one would be great.

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