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Old 02-11-2013, 06:15 PM   #4611
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Bottled the American Ale after a three week ferment.

Smelt like cider.

I'm planning a three week condition in the bottle @ room temp. I'll sample some, and see where it's at.

Started a double batch of St Pat's Stout in a Lowes 5 gallon food grade bucket.

Really cool to wake up today and see the blow off tube at work.

Anyone else getting the cider smell when they bottle? This is the second batch this way. First batch I was sure I rushed fermentation and that is what was behind the cider smell.

Thanks!


Ken

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Old 02-11-2013, 06:57 PM   #4612
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What exactly was the recipe you used and what temp did you ferment at? Some of the 'basic' refills do come across a bit thin and cidery but with aging they ten to get rid of that. The more 'advanced' recipes/refills contain more malt extract and if fermented correctly don't have that same cidery tone to them.

Don't be surprised if you need to condition for up to 6 weeks (warm) before chilling them to get them where you like them.

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Old 02-11-2013, 11:55 PM   #4613
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If using a bottling bucket, how much priming sugar should I use for one LBK?

Also, how much water should I use to dissolve it in?

I should add that I'm using corn sugar.

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Old 02-12-2013, 01:35 AM   #4614
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Tried first bottle after bottled a week, tasted ok, but a lot like cider. Another week later, the sweet cider flavor is mostly gone, but now it has a flavor hard to describe, but it is kinda like... dirt. Haha. Is that a 'known' side-flavor that will condition out?

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Old 02-12-2013, 02:10 AM   #4615
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Old 02-12-2013, 05:45 PM   #4616
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I too am in the cidery smell and flavor boat. I let my first batch sit for 3 weeks in the LBK and now its been 3 weeks in the bottles and still cidery.

My second batch is at the 3 week mark in the LBK and who would have guess....... CIDER AGAIN!!! I suppose I'll let it sit for another week or two before putting it in bottles for a LONG time.

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Old 02-12-2013, 05:56 PM   #4617
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Quote:
Originally Posted by Imprezed86 View Post
I too am in the cidery smell and flavor boat. I let my first batch sit for 3 weeks in the LBK and now its been 3 weeks in the bottles and still cidery.

My second batch is at the 3 week mark in the LBK and who would have guess....... CIDER AGAIN!!! I suppose I'll let it sit for another week or two before putting it in bottles for a LONG time.
You might be fermenting too warm. What temps are you using to ferment/carb?
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Old 02-12-2013, 07:11 PM   #4618
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Quote:
Originally Posted by cbmikey View Post
You might be fermenting too warm. What temps are you using to ferment/carb?
I think with the first batch i fermented to cold and it didnt have a chance to finish. My heat was acting up in my house and i had a couple days were the tempature dropped to around 50 or below inside. VA's weather has been quite unpredictable here lately.

What i dont understand is the same thing is happening to this batch as well with the tempature staying around 65 in my house. LBK is in a closet in the center of the house
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Old 02-13-2013, 02:11 AM   #4619
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In my case, 68-71 degrees.

I've been using two different termometers to keep track.

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Old 02-13-2013, 06:04 PM   #4620
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There’s a Morebeer article about off flavors: http://morebeer.com/content/homebrew-off-flavors that discusses cidery flavors.

“Cidery
Tastes/Smells Like:
Apple Cider, Wine, Acetaldehyde (apples)
Possible Causes:
Using too much corn or cane sugar is the most common cause for wine or cidery
flavors. Generally, 1lb of sugar per 5 gallon batch is considered the limit before cidery
flavors start developing. Acetaldehyde can also give off a cider-like quality.
How to Avoid:
Try cutting down on the amount of corn or cane sugar being used. Using an alternate
source of fermentable sugar can help to reduce cidery or winey flavors. Dried or Liquid
malt extract will not give off any cider flavors. Honey is another good substitution as
it is almost fully fermentable but it will leave a slight to strong honey aroma and taste
depending on how much is used. If the cause is the yeast rather than cane or corn
sugar, lagering may help cidery flavors to dissipate over time.”

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