Originally Posted by TipsyDragon
as far as bottle bombs go it depends on the bottle in this case. some bottles can handle more pressure than others. you will most likely be ok. what kind of yeast did you use?
soapy tastes can be cause by having to much break material in your primary. break material contain lipids which turn to soap during fermentation. i have no idea if the taste will go down with time. i suggest waiting a month and trying one. if its bad wait another month.
I used White Labs WLP320, the American Hefe. I filtered out the break material before pitching, but added the orange/lemon/lime zest directly to the primary after sanitizing. See below.
Originally Posted by NorCalAngler
"Soapy flavors can caused by not washing your glass very well, but they can also be produced by the fermentation conditions. If you leave the beer in the primary fermentor for a relatively long period of time after primary fermentation is over ("long" depends on the style and other fermentation factors), soapy flavors can result from the breakdown of fatty acids in the trub. Soap is, by definition, the salt of a fatty acid; so you are literally tasting soap."
Hmm....well, it was only in my primary for 15 days. I did consider that maybe its something to do with the actual zest that I left it in the primary while it was fermenting. I added it right to the primary, and added the wort on top. So, it wasn't filtered out, and it wasn't added after primary fermentation was complete. Could that be the issue? If so, am I screwed?
I'll wait a week and try a bottle, see if the flavor changed any, if not, I'll prob wait a month and check it again, then decide to toss or not.