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Overcarbonated and "unique" flavor , uh... problem? **pics** Overcarbonated and "unique" flavor , uh... problem? **pics**
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Old 01-01-2009, 10:23 PM   #1
rescue brew
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Default Overcarbonated and "unique" flavor , uh... problem? **pics**
Hi fellow HBTers , I'm not sure where I went wrong on this one. The beer is HIGHLY carbonated and the flavor is hard to describe... astringent, sour, dry & bitter all rolled into one. This brew is not pleasant to drink. It smells okand the flavor on the front is ok, but the flavors on the back are as described above (plus a little woody). My first thought is the washed yeast, my first time cultivating. Any help you could give would be greatly appreciated.

Recipe.... 5 gallons / 2 gallon boil =

Malt-
6.6 lbs Amber LME
1.0 lbs Lt DME

Steeping Grain- 30min @ 160
1.0 lbs Hugh Baird 55 Lovibond Brown Malt

Hops-
60min boil- 1oz cascade 5.9%
10min boil- .5oz yakima golding
no boil -.5 oz yakima golding

Yeast-
WL American Ale (washed yeast from previous batch)

Bottled with 3/4-1 cup corn sugar

O.G. -1.054
F.G. - 1.015



You can see how much foam is produced and I haven't even poured more than 3 oz of brew !
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Old 01-01-2009, 10:29 PM   #2
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sorry pics are coming soon
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Old 01-01-2009, 10:34 PM   #3
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It sounds like you may have a bacterial infection, possibly picked up during your yeast wash. How many bottles have you opened? I've had single bottles completely overflow when I opened them, but never a whole batch.

It's also possible that you bottled too soon. Maybe the primary fermentation wasn't complete.

Tom
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Old 01-01-2009, 10:37 PM   #4
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**pics ** I HOPE ..... EDIT: NO PICS SORRY
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Last edited by rescue brew; 01-01-2009 at 10:39 PM. Reason: cant post pics , dunno why....?
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Old 01-01-2009, 10:43 PM   #5
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Quote:
Originally Posted by rescue brew View Post





**pics ** I HOPE ..... EDIT: NO PICS SORRY
brown.jpg - File Shared from Box.net - Free Online File Storage

brown 2.jpg - File Shared from Box.net - Free Online File Storage
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Last edited by JacobInIndy; 01-01-2009 at 10:45 PM.
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Old 01-01-2009, 10:46 PM   #6
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It certainly does sound like a bacterial infection. More info would be required to pinpoint the source though. The yeast could be a possibility but there are many others.

Can you describe some of your procedures? Including the yeast washing/harvesting.

Ultimately the most likely cause is poor sanitation in some step. Improperly cleaned bottles is one of the first places to check. Inspect the bottles. Is there a ring around inside the neck where the liquid level is?
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Old 01-01-2009, 10:47 PM   #7
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Quote:
Originally Posted by Figbash View Post
It sounds like you may have a bacterial infection, possibly picked up during your yeast wash. How many bottles have you opened? I've had single bottles completely overflow when I opened them, but never a whole batch.

It's also possible that you bottled too soon. Maybe the primary fermentation wasn't complete.

Tom
I've opened 12 over the past 4 months, hoping it would get better with age. Every bottle has been like this.

My fermentation was solid 1.015 after two weeks. NO movement for several days , so I bottled. I use the 1-2-3 method and check gravity.

I really hope this is not infected... that sounds BAD
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Old 01-01-2009, 10:53 PM   #8
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THANK YOU Indy
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Old 01-01-2009, 11:02 PM   #9
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Originally Posted by Zymurgrafi View Post
It certainly does sound like a bacterial infection. More info would be required to pinpoint the source though. The yeast could be a possibility but there are many others.

Can you describe some of your procedures? Including the yeast washing/harvesting.

Ultimately the most likely cause is poor sanitation in some step. Improperly cleaned bottles is one of the first places to check. Inspect the bottles. Is there a ring around inside the neck where the liquid level is?
Yeast washing as described on this forum... http://www.homebrewtalk.com/f13/yeast-washing-illustrated-41768/

The bottles look good , I have always sanitized bottles the same way (in the dishwasher) and every bottle is consistent to the next.

My brew equipment is really simple basic stuff ... brew kettle, auto siphon, glass carboy's , plastic bottling bucket.... I use bleach to sanitize..... Replace my hoses every couple batches....
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Old 01-01-2009, 11:05 PM   #10
JacobInIndy
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Quote:
Originally Posted by rescue brew View Post
I've opened 12 over the past 4 months, hoping it would get better with age. Every bottle has been like this.

My fermentation was solid 1.015 after two weeks. NO movement for several days , so I bottled. I use the 1-2-3 method and check gravity.

I really hope this is not infected... that sounds BAD

If it wasn't for the off flavors you describe, I would say you simply over primed the bottles. However, since you say it has an astringent, sour and bitter flavor...I'm going with infected.

If you can describe your practices(sanitation steps, especially) it would help us to diagnose the source.
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Secondary:All my secondaries are currently primaries
Bottled/Conditioning: Riesling
Keg 1: Old Yeast
Keg 2: Old Yeast
Bottled & Drinking: Commercial Stuff
On Deck: Nada
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