What to do with "bad" beer batch?

**TrickyDick** · 07-07-2011, 01:54 PM

Hi,

Recently screwed up a batch learning the ins and outs of my Brutus style rig. The short version of the story is that I inadvertently performed a mash out at 10-15 minutes into the mash. Didn't realize it was ruined until after it was kegged.

Beer is overly sweet & undrinkable as expected and though I haven't measured the SG, by sweetness, I would guess at least 1.040

It was a dead guy ale clone attempt.

What to do with the beer is the question.

I was thinking that I could potentially use the beer for the mash water in an upcoming batch, with some 6 row barley in the grist, and hopefully I can get a good conversion. I don't know what potential drawbacks this might create however. I could end up with 2 ruined batches instead on just one.

Any suggestions?

RH

**Cpt_Kirks** · 07-07-2011, 02:00 PM

If it turned out like your batch, I would dump it.

For brews that turn out fine, but just not to my taste, I give it away. Even though I didn't like it, the guys I give it to LOVE it, and ask for more.

Go figure...

**TrickyDick** · 07-07-2011, 02:15 PM

Last time I had this happen it was due to bad thermometer, mash temps too low, there was a bubble in the thermo making it seem like the temp was much higher.
I tried using alpha amylase enzyme and beta amylase enzyme to convert the residual sugars. It didn't work, I think because you need to get the temp into the 100s for the enzymes to become active.
I think I'm just going to dump the beer this time unless anyone reports success in using it as mash in water.

TD

**Irrenarzt** · 07-07-2011, 02:18 PM

Get yourself a reflux stillhead and a 15.5 gallon Sanke keg and pull the stem. You'll never dump a bad batch again.

dcp27 · 07-07-2011, 02:19 PM

you dont need to get the temps into the 100s for the enzymes to become active. they're much more effective at those temps, but they will slowly work at fermentation temps. how long did you give those to work?

**TrickyDick** · 07-07-2011, 02:26 PM

Thanks.

First- what's a reflux still head and why would that help me?

Next- the last time I had a bad batch, darn shame too as it was a perfectly hopped DFH 60 minute clone, I added the enzymes (though at that time I didn't have the beta amylase as I recall), and let the keg sit in my Florida garage after releasing the CO2 pressure and de-gassing the beer daily for probably 3-4 weeks in the summer where temps are in the 90s during the day. Didn't work. Might be that there was little working yeast left in beer after kegging? Who knows.

Got the alpha amylase at AHS, and the Beta (I believe it's beta anyway) is liquid Beano from local pharmacy, special order of course.

TD

Vance71975 · 07-07-2011, 02:32 PM

Quote:

Originally Posted by TrickyDick

Hi,

Recently screwed up a batch learning the ins and outs of my Brutus style rig. The short version of the story is that I inadvertently performed a mash out at 10-15 minutes into the mash. Didn't realize it was ruined until after it was kegged.

Beer is overly sweet & undrinkable as expected and though I haven't measured the SG, by sweetness, I would guess at least 1.040

It was a dead guy ale clone attempt.

What to do with the beer is the question.

I was thinking that I could potentially use the beer for the mash water in an upcoming batch, with some 6 row barley in the grist, and hopefully I can get a good conversion. I don't know what potential drawbacks this might create however. I could end up with 2 ruined batches instead on just one.

Any suggestions?

RH

I would Sanitize a bucket, Add a tablespoon or 2 of Amylase enzyme, Pour the beer back in and hit it with some Nottingham dry yeast.

**Irrenarzt** · 07-07-2011, 02:35 PM

Quote:

Originally Posted by TrickyDick

Thanks.

First- what's a reflux still head and why would that help me?

Next- the last time I had a bad batch, darn shame too as it was a perfectly hopped DFH 60 minute clone, I added the enzymes (though at that time I didn't have the beta amylase as I recall), and let the keg sit in my Florida garage after releasing the CO2 pressure and de-gassing the beer daily for probably 3-4 weeks in the summer where temps are in the 90s during the day. Didn't work. Might be that there was little working yeast left in beer after kegging? Who knows.

Got the alpha amylase at AHS, and the Beta (I believe it's beta anyway) is liquid Beano from local pharmacy, special order of course.

TD

http://www.milehidistilling.com/New_reflux_Still_Head_p/16152.htm Which turns your schitty beer into white whiskey

Beano isn't beta-amylase, just so you know. It's a different enzyme altogether.

asterix404 · 07-07-2011, 02:37 PM

Yea. I had a stuck fermentation and poured in 1tsb of amalise and it's running through another fermenting cycle. I had a problem because I didn't think it would ferment so fast so I put it in the secondary. If you add enzymes make sure to do it in the primary and give it 2 weeks. It's a slow start but it takes off like crazy. It will still produce dexitrins so your beer should also taste good and it won't reduce it to an SG of 1.

**samc** · 07-07-2011, 02:38 PM

One of my rare, thankfully, dumpers went to my neighbor as slug bait. I often get some veggies in return - good deal.