Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Home Brewing Beer > Extract Brewing > Vingegar Scotch Ale...

Reply
 
LinkBack Thread Tools
Old 07-09-2013, 04:54 AM   #1
cdunn1221
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2013
Posts: 26
Likes Given: 2

Default Vingegar Scotch Ale...

Hello all,

Just bottled a Scotch ale tonight. The beer was my second batch and a Brewcraft beer. The beer is now 2 months old and as I took a gravity reading I tasted it and spit it out. It tasted gross. Almost like vinegar. I did not have a temperature controller as I do now and perhaps was not ready to make a big beer like this.


Well my question is am I doomed?? I know certain flavors improve or mellow after aging, but this beer tastes real bad. Is there any hope or is it infected?? The kit recommends aging at low temperatures which I could not do at the time but can now. Is it worth giving it the time??

Any help would be appreciated. My 3 batches after making this beer came out great and hope to not have to dump this one.

Thanks again

__________________
cdunn1221 is offline
 
Reply With Quote Quick reply to this message
Old 07-09-2013, 05:32 AM   #2
ColoHox
Compulsive Hand Washer
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
ColoHox's Avatar
Recipes 
 
Join Date: Oct 2011
Location: Fort Collins, CO
Posts: 1,154
Liked 135 Times on 110 Posts
Likes Given: 159

Default

If it tastes like vinegar, that is an acetobacter infection, and it is doomed. No ageing or conditioning will get rid of that. Check your process for a source of contamination, or chalk it up to bad luck.

__________________

Bacteria are the only culture some people have.

ColoHox is offline
 
Reply With Quote Quick reply to this message
Old 07-09-2013, 03:42 PM   #3
reed1911
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2013
Posts: 240
Liked 16 Times on 16 Posts
Likes Given: 5

Default

Just how vinegar-y is it? That is, does it just have a vinegar background or is it straight vinegar? I agree that it is an infection, however do not throw it out. If it ages well and gets good and vinegar-y it makes for excellent cooking and excellent gifts for other cooks. I've had batches of wine do the same and hold onto it and use it in the kitchen. With that smokey background (assuming since it is a scotch ale) it will be flat awesome for beef and pork, salads, etc...

__________________
reed1911 is offline
 
Reply With Quote Quick reply to this message
Old 07-09-2013, 04:09 PM   #4
cdunn1221
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2013
Posts: 26
Likes Given: 2

Default

Quote:
Originally Posted by reed1911 View Post
Just how vinegar-y is it? That is, does it just have a vinegar background or is it straight vinegar? I agree that it is an infection, however do not throw it out. If it ages well and gets good and vinegar-y it makes for excellent cooking and excellent gifts for other cooks. I've had batches of wine do the same and hold onto it and use it in the kitchen. With that smokey background (assuming since it is a scotch ale) it will be flat awesome for beef and pork, salads, etc...
Thanks that is a great idea.

I am still hoping somehow it is not an infection though I know it is doubtful.

My next question is, is my equipment/bottles ok???
I have made 3 subsequent batches and they turned out great. Now though I have used all my racking equipment on this beer. Will a good PBW rinse and starsan soak be enough??

I have 2 batches lined up for this week and do not want anything to go wrong. The possibly infected batch was only my second batch. I really try to clean/sanitize everything really well so I am surprised at this infection. Perhaps this happened while racking to the secondary since the beer seemed fine in the primary.

Thanks again for the help
__________________
cdunn1221 is offline
 
Reply With Quote Quick reply to this message
Old 07-09-2013, 06:38 PM   #5
reed1911
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2013
Posts: 240
Liked 16 Times on 16 Posts
Likes Given: 5

Default

There are really so many ways for an infection to begin. IIRC the general issue is keeping O2 away from the beer and that should help keep its growth from spreading too much (assuming you have a large local colony around naturally) Honestly, I would do a good bleach rinse of my equipment prior to making another batch. I use it religiously after each batch, then the equipment goes back in storage, and star-san prior to using it again. Is it overkill? You betcha! But, I've not gotten any unwanted bugs since. I like to fiddle with local bugs and brett so I run a good chance of issues if I'm not careful. The plus side of that it that if it does happen chances are I'll like it enough to drink it at minimum.

__________________
reed1911 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
Porter split: vanilla, oak/scotch, vanilla & oak/scotch NuclearRich General Techniques 8 12-27-2012 12:50 PM
Scotch ale without Scotch ale yeast Bru Fermentation & Yeast 8 09-20-2010 02:28 PM
Scotch ale stuck like scotch tape Judochop Fermentation & Yeast 8 09-30-2009 06:02 PM
I love Scotch, Scotchy Scotch Scotch nostalgia General Chit Chat 21 09-03-2008 01:59 AM
Scotch, anyone? rightwingnut General Chit Chat 0 07-09-2005 02:57 AM