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Old 01-25-2012, 12:53 AM   #541
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Well my first batch is 3 days in the fermenter and I read the first 20 pages or so of this thread.

I think I'll be following revvy's advice about leaving it 4 weeks in the primary and not looking until then =)

It also makes me want to never get a glass carboy! I can't worry about what I can't see.

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Old 01-25-2012, 01:03 AM   #542
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Irish red after one month, Im almost certain this is one
bottle it up and when carbed and tasting good,refrigerate,ive had this a few times,some ive had a ring around the bottle neck,no gushers & i actually have the batches cellaring, i think the thing is its on the surface so you last bottles you may want to drink first,at least it works for me,and i havnet had bombs but a saison is turning to be pretty tasteless that has sat for months though too.Just keep an eye on them then refrigerate them when they are carbed and taste good.
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Old 01-25-2012, 01:26 AM   #543
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bottle it up and when carbed and tasting good,refrigerate,ive had this a few times,some ive had a ring around the bottle neck,no gushers & i actually have the batches cellaring, i think the thing is its on the surface so you last bottles you may want to drink first,at least it works for me,and i havnet had bombs but a saison is turning to be pretty tasteless that has sat for months though too.Just keep an eye on them then refrigerate them when they are carbed and taste good.
i don't have that many bottles to age a beer that might not come out well. its getting dumped shortly
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Old 01-25-2012, 01:34 AM   #544
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I don't have anything you can see, but I have a chocolate stout that tastes really odd. One friend says it tastes "medicinal", another friend says it has a "metallic" taste. To me it's a combination of metallic/solvent... I don't know what in the world it is, but it's not a tasty batch. It's only got 2+ weeks bottle conditioning, so I'll leave it to age out for a few weeks before i turn it into toilet cleaner...

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Old 01-25-2012, 01:38 AM   #545
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i don't have that many bottles to age a beer that might not come out well. its getting dumped shortly
Did you at least taste it? Ive never dumped and 9X out of 10 they turn out good.
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Old 01-25-2012, 02:18 AM   #546
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Did you at least taste it? Ive never dumped and 9X out of 10 they turn out good.
ya It smells sour and tasted awful
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Old 01-29-2012, 09:21 PM   #547
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Irish red after one month, Im almost certain this is one
I've had similar infections before. The translucent, milky whitish film seems to break and separate once you stick anything into it. I've had mixed results bottling it up after racking from below. In every instance, I've attempted to drink it as fast as possible. Not sure what it could be, but it pops up every so often ever since I was banished to the basement for brewing. I wonder if it's something in the air that makes it into the wort during cooling. Really angers me when I see it though.
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Old 01-29-2012, 09:50 PM   #548
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This is a Flanders Red some friends and I brewed up. I think that's a pellicle starting to form but maybe someone can help me out. We pitched Rosalaire, lacto and dregs from cantillion and all kinds of other stuff. Plus the guy I got the wine barrel from was aging a Dubble on cherries and said it was starting to taste infected... Whatever it is we have 63 gallons of it.

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Old 01-30-2012, 09:20 AM   #549
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This is a Flanders Red some friends and I brewed up. I think that's a pellicle starting to form but maybe someone can help me out. We pitched Rosalaire, lacto and dregs from cantillion and all kinds of other stuff. Plus the guy I got the wine barrel from was aging a Dubble on cherries and said it was starting to taste infected... Whatever it is we have 63 gallons of it.
Looks like rust
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Old 01-30-2012, 11:15 AM   #550
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That sucks!

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