ok I just racked to my keg after letting this sit in the primary for almost 2 months....I poured a glass and almost gagged. It tastes like DEATH ! This is the first batch (brewed about 5 so far) that I would NOT drink. There are a few little black things floating in it and whatnot. What are these ??
it tastes like PISS and **** combined...its horable.
What did I do wrong ??? I'm definatly going to throw this one away. But I just want to know what I have to do next time to NOT ruin a batch again ! I brewed this batch the EXACT same way I have done every other batch ! and I'm pretty sure its infected in some way shape or form...
Could it have been the change in temperature in the basement as the beer ferments? my previous beers have all been in the basement durring summer when its relativly cold down there... I'm assuming its MUCH hotter since the furnace is heating up the basement like crazzy this time of year. Would this have anything to do with ruining my beer ??
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Primary 1: Ironmaster Brown Ale
Primary 2: Ironmater IPA
primary 3: empty
primary 4:empty
Kegerator: empty
bottled: Apfelwein,
gone:Coopers Brew Master Pilsner,Real Ale,stout, Brew Master Wheat, homemade Cider recipe, Ironmater American light x 3
Primary stirrer and yeast pitcher: my Girlfriend :)
infection, mold? A picture would deffinitly help. And i cant assure you that fermentation temperature wouldnt have anything to do with black floaties. Post a pic, your recipe and your starting and finished gravities. Also how confident are you in your sanitation?
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On Hiatus: Brewing in Munich....
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Grinders Island Brewery - Pipeline
Pigged - Dbl Chocolate Stout (76), Primary #1 - Dunkelweizen (79) on tap at a brewery (community tap), Primary #2 - Nut Brown (78) Starter Pacman yeast, On Deck - Dead Arrogant Guy (81), On Deck - One Putt12 IPA (82)
Give a man a beer, and he wastes an hour, but teach a man how to brew, and he wastes a lifetime.
We definitely need a bit more information in order to help you diagnose this problem. At the very least, you need to describe the taste in more detail.
Definitely an infection- but usually even an infected beer tastes sour.
It could be autolysis- that has a very fecal smell, according to some brewers I know who've had it happen.
It might be the combo of hot temperature and the relatively long time it sat on the yeast cake. That could cause some "rotting" of the yeast.
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Certainly sounds like it could be autolysis- under normal conditions, I wouldn't expect the retching stench to hit in 2 months, though. I suspect the high temperatures in your basement pushed things south fast.
Definitely sounds like a dumper at this point. For my own edification, tell me about your process and conditions during the ferment and conditioning.
Definitely an infection- but usually even an infected beer tastes sour.
It could be autolysis- that has a very fecal smell, according to some brewers I know who've had it happen.
It might be the combo of hot temperature and the relatively long time it sat on the yeast cake. That could cause some "rotting" of the yeast.
I concur, I leave my batches in primary up to a month or so. They should be OK for two months but two months at higher temperatures could cause autolysis (which rarely happens).
the beer looks like a beer...just a little cloudier.
When I was racking to the keg from the primary, I dipped a spoon in and tasted it. I made the gross face...I thought it might have been something that was just floating on the top....I guess not. The beer tastes incredibly sour and rancid. When you stick your nose in the glass, it smells like rotten beer...you know like the smell of a Frat house after a long weekend ? But when you drink it its much worse....eeww
__________________
Primary 1: Ironmaster Brown Ale
Primary 2: Ironmater IPA
primary 3: empty
primary 4:empty
Kegerator: empty
bottled: Apfelwein,
gone:Coopers Brew Master Pilsner,Real Ale,stout, Brew Master Wheat, homemade Cider recipe, Ironmater American light x 3
Primary stirrer and yeast pitcher: my Girlfriend :)
aight, now, give us details. Process, recipe, etc. More info is needed. I mean, for all we know, your recipe was "toilet water, 3lbs black patent malt, 12lbs table sugar, bread yeast, mix together in fermenter, wait 2 months."
.planned:
•Scottish 80/- •Sweet Stout •Roggenbier .primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown .on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
HELP my beer tastes like DEATH !
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