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Old 08-19-2011, 03:30 PM   #1
boomtown25
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Default Time for me to beat a dead horse

Everyone on here knows that the golden rule is RDWHAHB. I would say the second rule (or the silver rule) is: "Leave it alone, let it do its thing, time works wonders with beer. Well, I have to beat a dead horse on that one. Last week I tried my Cucumber Summer Ale after a week of bottling. I knew it was green, just wanted to see how it was coming along. It was so rancid smelling and they were all gushers (I think I got the priming sugar calculations wrong) that I proceeded to pour out what I thought was all of the bottles (I did this cause I needed the bottles to bottle more beer) without even tasting it. Well I had put a 6 pack of HB in the fridge two days ago that I thought was Dunkelweizen, but I opened one last night only to find out it was some cucumber Ale that had escaped the death sentence. Still a gusher, but had mellowed enough to let me taste it. While it was still green and not my favorite, it had a very interesting taste which if mellowed several more weeks could turn out to be pretty cool. Needless to say, my haste has cost me about a case and 1/2 of beer that MAY have been alright cause I jumped to conclusions- GIVE IT TIME NOOBS. GIVE IT TIME.......

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PRIMARY 1: Amber Ale 8/20/11
PRIMARY 2: Oxyclean
PRIMARY 3: Irish Stout 7/17/11
PRIMARY 4: EMPTY
BOTTLED: Caribou Slobber 6/9/11 (Gone)
BOTTLED: Bavarian Hefweizen 6/15/11 (Gone)
BOTTLED: Warrior IPA 6/23/11 (Gone)
BOTTLED: Dunkelweizen PM 6/30/11
BOTTLED: Amarillo IPA 7/26/11
ON DECK: APA or Centennial Blonde

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Old 08-19-2011, 03:35 PM   #2
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I dunno, RDWHAHB and all that crap, but it sounds like you bottled an infected batch of beer (Rancid smell, gushers). By putting the 6-pack of beer in the fridge you just slowed down the bacterial growth causing the rancid smell, etc. I'd drink it quick!

Also: how exactly did you prepare the cucumber?

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Old 08-19-2011, 03:36 PM   #3
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So this is a do as I say not as I do post? lol All of the beer that I have brewed to date is quite drinkable after 1 week in the bottle. I always sample one after a week for carbonation. If it is carbed good then I throw it in the fridge for conditioning.

Are you using a carbonation calculator?

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On Deck: Cream Ale and Blue Moon clone for MIL

Primary: Hopped Up Brown

Bottled: Litehaus Wheat, Orange APA, Rauchbier, Willy's Cream Stout

Kegged: Tank 7 Clone renamed "Le Ferme" (dryhopped cascade, sorachi), Caramel Amber Ale, Trout Bum APA, 3 Dogs APA


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Old 08-19-2011, 03:41 PM   #4
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It was the first time I used table sugar as I had no Corn sugar at the house. Instead of weighing, I did a volume measure off of someone's rec. on here. If I had to guess, with the fact it was dry hopped with fruit, rancid smell, AND all were gushers- I'm going with infection. But with that being said- they still tasted better after two weeks instead of the fact I could not even stomach a sip after one week.

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_____________________________________
PRIMARY 1: Amber Ale 8/20/11
PRIMARY 2: Oxyclean
PRIMARY 3: Irish Stout 7/17/11
PRIMARY 4: EMPTY
BOTTLED: Caribou Slobber 6/9/11 (Gone)
BOTTLED: Bavarian Hefweizen 6/15/11 (Gone)
BOTTLED: Warrior IPA 6/23/11 (Gone)
BOTTLED: Dunkelweizen PM 6/30/11
BOTTLED: Amarillo IPA 7/26/11
ON DECK: APA or Centennial Blonde

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Old 08-19-2011, 03:42 PM   #5
ayoungrad
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Not knowing most of the details of your batch, it doesn't sound like infection to me.

It sounds like impatience and overcarbing.

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Old 08-19-2011, 03:45 PM   #6
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Did you sample it when taking gravity readings and at bottling? How long did it primary for? Did you secondary it?

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On Deck: Cream Ale and Blue Moon clone for MIL

Primary: Hopped Up Brown

Bottled: Litehaus Wheat, Orange APA, Rauchbier, Willy's Cream Stout

Kegged: Tank 7 Clone renamed "Le Ferme" (dryhopped cascade, sorachi), Caramel Amber Ale, Trout Bum APA, 3 Dogs APA


Gallons Brewed Since June: 53.5
_______________________________________________
I seriously cannot imagine a day or life without beer!

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Old 08-19-2011, 06:42 PM   #7
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definitely done fermenting. Primary for 4 weeks (3 involved cucumbers). No secondary. Carboy- undisturbed besides day I addded cucumber. No signs of infection besides smell. Beer was EXTREMELY cloudy but good color. US-05.

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_____________________________________
PRIMARY 1: Amber Ale 8/20/11
PRIMARY 2: Oxyclean
PRIMARY 3: Irish Stout 7/17/11
PRIMARY 4: EMPTY
BOTTLED: Caribou Slobber 6/9/11 (Gone)
BOTTLED: Bavarian Hefweizen 6/15/11 (Gone)
BOTTLED: Warrior IPA 6/23/11 (Gone)
BOTTLED: Dunkelweizen PM 6/30/11
BOTTLED: Amarillo IPA 7/26/11
ON DECK: APA or Centennial Blonde

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Old 08-19-2011, 06:45 PM   #8
broadbill
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again, what did you do to prepare the cucumber so that it didn't infect your wort?

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Old 08-19-2011, 07:10 PM   #9
boomtown25
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I cleaned and sanitized my counter, chooping sheet, knife peeler and spoon. I dipped all of the cucumbers in Starsan. I skinned all the cucumbers, cut them in half and used a spoon to scrape the seeds out. I then sliced the cucs up into julian style strips and then fed them through a sanitized funnel into my carboy.

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_____________________________________
PRIMARY 1: Amber Ale 8/20/11
PRIMARY 2: Oxyclean
PRIMARY 3: Irish Stout 7/17/11
PRIMARY 4: EMPTY
BOTTLED: Caribou Slobber 6/9/11 (Gone)
BOTTLED: Bavarian Hefweizen 6/15/11 (Gone)
BOTTLED: Warrior IPA 6/23/11 (Gone)
BOTTLED: Dunkelweizen PM 6/30/11
BOTTLED: Amarillo IPA 7/26/11
ON DECK: APA or Centennial Blonde

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Old 08-19-2011, 07:15 PM   #10
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I was wondering why the cucumber ale disappeared from your signature.

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