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Old 05-23-2013, 02:39 AM   #1
Bramstoker17
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Default Any Sense in Saving This?

So, I had a two and a half gallon batch of DIPA I did in a Mr Beer keg, mostly grain with a pound of extract and some corn sugar. I was really excited for this one. It was in the bottle for about 4 weeks or so when I cracked one open. It was pretty bad. The taste is hard to describe, but its definitely not right.

I had messed up racking from the Mr Beer keg into my bottling bucket. I'm pretty sure I overdid the dry hops, 3 oz, in a small batch. With all those hops floating around, combined with racking from a mr beer being a pain anyway, my siphon got really blocked up. I ended up just opening the mr beer spigot and running the beer down the side of the bottling bucket as gently as I could, but I'm pretty sure I oxidized it. If thats the case is there really any point in saving this beer? I'm not aware of anyway I could fix it at this point, and time will only make it worse if oxidation is the problem. Any ideas? Really I just needed to vent! I guess I should be glad at least that this wasn't one of my five gallon batches!

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Old 05-23-2013, 02:42 AM   #2
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Oxidation generally tastes like cardboard. I would just let it sit a few more weeks and see what happens.

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Old 05-23-2013, 02:47 AM   #3
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Give it time and see what happens. I've heard worse with fine results.

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Old 05-23-2013, 02:59 AM   #4
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I'll third that. You have nothing to gain by pouring it out now except empty bottles and frustration. Patience Grasshopper. You will be ready to leave this place when you can snatch a beer from my hand.

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Old 05-23-2013, 11:30 AM   #5
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How long between the time you pitched the yeast and when you opened the first bottle to sample. If the answer is less than 6 months, wait. It might take closer to a year for it to get really good.

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Old 05-23-2013, 12:54 PM   #6
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It depends on the exact flavor you're experiencing. Oxidized beer is like wet cardboard or sherry-like. If you're tasting/smelling harsh hop bite kind of thing,then the beer may need to mellow from too much hops in a small batch. I've often thought over dry hopping in these instances might make that harsh bite.

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Old 05-23-2013, 03:14 PM   #7
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I'm at work at the moment, so I don't have the beer in front of me, but I'll do my best to describe the taste. Maybe wet cardboard would be close, but I'm not sure. It has a good amount of bitterness, but not much of the hop aroma or flavor I was expecting given the hops I used. I was expecting more citrus than is coming through. It has a good bit of alcohol warmth too, though I thought I was pretty careful with my temps. In my year and a half of brewing, I've always been pretty careful not to oxygenate the brew, so I'm not sure what exactly to look for as far as taste goes. I've always wondered how well the MR Beer keg keeps oxygen out, especially with a heavily hopped beer. Maybe I should save big hoppy beers for the 5 gal bucket or carboy. Here's the recipe if that would help. Again, this is a 2.5 gal batch.

5lb 2 row
1lb light Munich
.4lb crystal 20
.25lb carapils
.5lb corn sugar
1lb Briess light DME added at flameout


Warrior 0.6 oz 60 min Boil Pellet 15.0%
Centennial 0.5 oz 20 min Boil Pellet 10.0%
Chinook 0.25 oz 20 min Boil Pellet 13.0%
Cascade 0.5 oz 20 min Boil Pellet 5.0%
Cascade 1.0 oz 1 min Boil Pellet 5.5%
Chinook 0.75 oz 1 min Boil Pellet 13.0%
Centennial 0.75 oz 1 min Boil Pellet 10.0%
Ahntanum 1.0 oz 5 days Dry Hop Pellet 8.0%
Centennial 0.5 oz 7 days Dry Hop Pellet 10.0%
Simcoe 1.0 oz 7 days Dry Hop Pellet 13.0%
Cascade 0.5 oz 7 days Dry Hop Pellet 5.5%

Safale S-04 dry ale yeast

Mashed at 152 for 60 min

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Old 05-23-2013, 04:42 PM   #8
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I forgot to add I fermented for 3 weeks then bottled. It's been in the bottle for about 4 or 5 weeks. I've always heard IPA's are better young, but this is the biggest IPA I've done, so my experience here is limited. OG was 1.083, and it fermented down to 1.015. About 90 IBU. Tried to keep ferm temps around 65, but the first day it got up to 72 for a few hours while I was out of the house. I got it back down pretty quick.

Like you all said, I guess no point in dumping it, at least not till I give it some time and see what happens.

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Old 05-23-2013, 04:49 PM   #9
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Quote:
Originally Posted by RM-MN View Post
How long between the time you pitched the yeast and when you opened the first bottle to sample. If the answer is less than 6 months, wait. It might take closer to a year for it to get really good.
A year for a DIPA? Will there not be pretty substantial loss in hop flavor and aroma in a year?
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Old 05-23-2013, 04:51 PM   #10
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With that high of an ABV, and with a high hopping rate, I'd give it more time to condition really. Yeah, IPAs are definitely best young, IMO, but some of the bigger ones I've brewed have taken over a month from bottling to come into their own. I doubt you'd be able to taste oxidation at this early stage, if you even did oxengenate, as those flavors tend to develop with time and not be too strong only a few weeks out. Relax, let the bottles continue to condition, have a (different) home brew and check another bottle in a week or two.

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