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**Joe13** · 07-17-2012, 12:15 AM

Well it happened finally.

I just broke into my last 4 batches of Mr. Beer brews. 4 two gallon full recipes.

Chauffer Red Ale
Blonde Bombshell
Bengal Tiger IPA
Cinco De Mayo cervesa

They are all ruined.

Each one has a bitter, slightly alcoholish off-flavor that is exactly the same. and that is after three weeks fermenting, two weeks warm condition and 8 days in the fridge.

I think I have found the problem though. into the third week of their fermenter time, the beer so temps from 95-100 degrees for three days. I am guessing this is what caused the issue I am running into now. Im kinda sad to be dumping them, as the clarity and head retention on them are good. I will be investing in a fridge to control fermentation before I brew another batch. Any tips or tricks are appreciated or if you can confirm the heat was the issue I would appreciate it!

**tally350z** · 07-17-2012, 12:20 AM

What are the ferm temps at the beginning of fermentation. That I believe is the more critical time for temp control.

**daksin** · 07-17-2012, 12:21 AM

You've found exactly the issue. Once you get your temperatures under control, your beer will be better than 90% of homebrewers. It doesn't need to be as expensive as a fridge (though there are cheap ones on craigslist), though. If your humidity is low, you can wrap your fermentor in a wet towel and point a fan at it- re-wetting as it starts to dry. If not, you can get a big rope-tote bucket (muck-bucket in some places), put your fermentor in there, fill it with water and drop frozen water bottles in it to maintain a constant temperatures. You always need to have a few 2Liters frozen though.

**Joe13** · 07-17-2012, 12:29 AM

Quote:

Originally Posted by tally350z

What are the ferm temps at the beginning of fermentation. That I believe is the more critical time for temp control.

It was around 70-72 for the first two weeks. similar to the temps of my last 8 gallon run which came out awesome.

Quote:

Originally Posted by daksin

You've found exactly the issue. Once you get your temperatures under control, your beer will be better than 90% of homebrewers. It doesn't need to be as expensive as a fridge (though there are cheap ones on craigslist), though. If your humidity is low, you can wrap your fermentor in a wet towel and point a fan at it- re-wetting as it starts to dry. If not, you can get a big rope-tote bucket (muck-bucket in some places), put your fermentor in there, fill it with water and drop frozen water bottles in it to maintain a constant temperatures. You always need to have a few 2Liters frozen though.

yea I am trying to find a cheap used fridge that ill throw a controller on. That way it becomes relativly self-sufficient. I figure if I can find a small mini fridge i can take the door off and make a little insulate room that it feeds.

DeafSmith · 07-17-2012, 12:32 AM

I'm not saying it's salvageable, but at least read this before you dump it all:

http://www.homebrewtalk.com/f39/never-dump-your-beer-patience-virtue-time-heals-all-things-even-beer-73254/

**Joe13** · 07-17-2012, 12:46 AM

Quote:

Originally Posted by DeafSmith

I'm not saying it's salvageable, but at least read this before you dump it all:

http://www.homebrewtalk.com/f39/never-dump-your-beer-patience-virtue-time-heals-all-things-even-beer-73254/

That is a good read. I will leave them be for now. IDK if it matters, but they are in the fridge. I won't dump them until I absolutely need the bottles, and I wont be brewing until I can pick up stuff to make a decent fermentation chamber. So we shall see how it comes out in a couple more weeks. My hopes aren't high, but who knows.

BrewinHooligan · 07-17-2012, 04:16 AM

My first batch (also Mr Beer) was fermented too hot and had some bad off flavors but were much better after a few months. Come back to these in a few months and they should be much better or you can cook with them. The LBK fits nicely in a cooler where you can swap out frozen water bottles to lower temps. I did this after my first batch and kept the temps around 65f in the LBK and things came out great from then on. I know do 5 gal AG batches and use a rubbermaid bucket half full of water with frozen 2 liter bottles, but my little Mr Beer keg is still used for apfelwein and other high powered things I don't need 5 gallons of.

**Joe13** · 07-18-2012, 01:37 PM

So i had a friend over yesterday to give them a try and confirm/debunk my findings. We have found that the Blonde is by far the worse, the cinco de mayo has the least taste, the Red is the best with only a small bitter taste to it, and the IPA in undrinkable

. That stinks since I really like IPAs. So my hunt is on for a cheap fridge/freezer, and the rest of the beers will continue to chill and be tasted at regular intervals in order to determine if the flavor goes away or not.

DeafSmith · 07-18-2012, 03:45 PM

Quote:

Originally Posted by Joe13

So i had a friend over yesterday to give them a try and confirm/debunk my findings. We have found that the Blonde is by far the worse, the cinco de mayo has the least taste, the Red is the best with only a small bitter taste to it, and the IPA in undrinkable

. That stinks since I really like IPAs. So my hunt is on for a cheap fridge/freezer, and the rest of the beers will continue to chill and be tasted at regular intervals in order to determine if the flavor goes away or not.

I wouldn't expect much change in taste if you keep them cold - I'd keep them at room temperature, about 70 ºF, if possible. Keeping them cold just slows down any changes and preserves the beer as it is.

***Yooper*** · 07-18-2012, 03:54 PM

Fermentation temperatures ARE important- but if they were in the low 70s during fermentation, the beer shouldn't be that bad.

I'm wondering about water- is it possible that you used tap water with chlorine or chloramines?