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Old 10-24-2010, 11:23 PM   #1
npre
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Default Bad taste and smell after 1 week

Made an all-grain beer last saturday, mostly wheat malt and pilsner malt. I usually mash 60 min and boil 60 min but this recipe wanted a 90 minute mash and 45 min boil. The only equipment change was I made a wort cooler from copper tube. It was immersed in the boiling wort for 10 minutes before the end of the boil.

One week on, I opened the fermenter and it smelled like feet. When racking to a carboy the colour was slightly green. It also tasted like feet, with a slight wheat beer taste. OG & FG were pretty normal. There were no obvious signs of infection (although I have never seen one before) and the yeast cake looked normal, actually pretty healthy. After racking and rinsing the fermenter smelled normal.

I have heard that copper needs to be treated before it touches wort, something I didn't do. I'm guessing this is why the beer tastes and smells so bad, there is green copper in it. Do you think this is the problem? If it is, how should I treat the copper before the next batch? Will the beer "get better?"

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Old 10-24-2010, 11:28 PM   #2
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This happened to me once, where my beer had a funny green tint to it.. I think it was the fact that I used brewing salts in my cheap aluminum mash tun and it somehow reacted with the metal. I ended up tossing it.. I don't know about copper needing to be treated.. I bought a pre-made IC and it's never turned my beer green..

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Old 10-25-2010, 05:27 AM   #3
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I have to give you props for tasting it even though it still smelled like feet.

Not sure why it has that off taste, but I don't think it's from the copper.

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Old 10-25-2010, 06:48 AM   #4
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I never treated my IC or any copper dip tubes I have and never had a problem.

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Old 10-25-2010, 11:13 AM   #5
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Sounds like a typical wheat beer to me

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Old 10-25-2010, 08:34 PM   #6
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Quote:
Originally Posted by Germelli1 View Post
Sounds like a typical wheat beer to me
Seriously! All jokes aside you most likely had an infected batch...I would brew it again and can almost guarantee you get different results...make sure your using good yeast and water.
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Old 10-25-2010, 09:05 PM   #7
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Quote:
Originally Posted by Germelli1 View Post
Sounds like a typical wheat beer to me
+1 to this, you can't tell anything at only one week into fermentation, the green color is probably from hops, did you use pellets? I'd let this finish and clear, then assess the brew.
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Old 10-25-2010, 09:13 PM   #8
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I always recommend the wrong things...I read a thread go do something then come back and answer. This is what you shouldn't do. If its only 1 week into primary let it be...Be patient and you shall receive greatness in return. You cant rush these things and if you do it will taste "Green" and young.

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Old 10-25-2010, 11:12 PM   #9
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In the future, you should consider doing a longer boil whenever you use Pils malt. Usually 90 minutes. Pils malt can give more DMS than most other malts, which could smell like corn, cabbage, and vegetables in general. DMS is driven off by longer boils and quick chilling.

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Old 10-25-2010, 11:31 PM   #10
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It's my first all-grain wheat beer so I didn't really know what to expect, but I certainly didn't expect feet. I considered throwing it away, I guess continuing as normal was a good choice... after all it doesn't cost me anything to keep it in a carboy.

I found the recipe on this web site, I think it was called Bee Cave Hefeweizen. It asked for the 45 minute boil.

I'll taste it again next week, thanks for all the comments!

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