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Old 02-22-2006, 06:36 PM   #1
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Default trub tasting beer

Hey everybody, I have a question about some beers I just started drinking yesterday. they have a nasty, sour taste like the smell of the trub in the bottom of my fermenter after the beer is racked off of it. when I racked my beer from the primary to the secondary fermenter, I wasn't too carefull and I ended up stirring up a bunch of the trub, to the point that when it was first in the secondary fermenter it was so cloudy it looked like chocolate milk. but after being in the secondary fermenter for a week, the yeast had settled out and the beer was very clear. but now I have that taste in my beer. Is this something that additional bottle conditioning will help (it's been bottle conditioning for 2 1/2 weeks) or do I just need to me more careful with the racking in the future?

Thanks!!

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Old 02-22-2006, 06:52 PM   #2
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Are you sure they aren't infected?

Racking some trub over is no big deal. I do it all the time. It settles out and you're all set.

How old is the beer in total? Maybe you haven't let it sit long enough.

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Old 02-22-2006, 08:46 PM   #3
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It had 6 days in primary, 7 days in secondary, and then it has been bottle conditioning for 2 1/2 weeks, so overall it's about a month old. The thought of an infection hadn't occured to me, as it tastes like the smell of trub, which to me is nasueating, but now that you mention it that might be the case. maybe I'll wait a couple of weeks and see if it is any better before dumping the whole batch.

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Old 02-22-2006, 09:36 PM   #4
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Do you not like hops?

What was the recipe you used?

I used the trub once to bake a loaf of bread, I fugured it's mostly yeast.... Hops bread, anyone?

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Old 02-22-2006, 10:35 PM   #5
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If it is a sour, unpalatable odor and taste, it might be bacterial infection. I had a similar problem with a batch I bottled in January - bad smell when I racked to secondary, and it never went away. If you can drink it, do. If not, try again. Know that no deadly bacteria can survive beer with at least 3% ABV, so it's not unhealthy, just not too tasty.

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Old 02-22-2006, 10:38 PM   #6
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Quote:
Originally Posted by Thor
Know that no deadly bacteria can survive beer with at least 3% ABV, so it's not unhealthy, just not too tasty.
Interesting. Where did you see that? I was always under the impression that the acidic pH of beer was what made it impossible for pathogens to survive. I have never read that there was a specific alcohol tolerance.
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Old 02-22-2006, 10:50 PM   #7
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I agree that it sounds like an infection, maybe a lag time thing, but even with this T1 connection it is hard to pick up the aroma over the internet. I say give it time. I have never heard of long term problems coming from trub transfer into a secondary. Now if you leave the beer on the trub too long ( and that means long) the yeast will take a liking to the trub and start eating it, which produces some nasty by-products. But I would look at pitching rates, wort chilling and aeration as some solutions.

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Old 02-22-2006, 11:12 PM   #8
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Quote:
Originally Posted by Janx
Interesting. Where did you see that? I was always under the impression that the acidic pH of beer was what made it impossible for pathogens to survive. I have never read that there was a specific alcohol tolerance.
Honestly, I don't remember. I thought it was somewhere in Palmer, or BYO, or one of those encyclopedic books or magazines, but I do remember it. And thank goodness, otherwise I suspect there would be a lot of deadly sick folks (formerly?) on this board!
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On-deck: an ESB; a Sierra Nevada Porter clone; an Irish Ale
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Old 02-22-2006, 11:13 PM   #9
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Agreed. It's a damn good thing we can't grow botulism or e coli in homebrew or this would be a much less popular hobby

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Old 02-23-2006, 02:30 AM   #10
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Quote:
Originally Posted by casebrew
Do you not like hops?

What was the recipe you used?

I used the trub once to bake a loaf of bread, I fugured it's mostly yeast.... Hops bread, anyone?
I used a brewmart Kit, the one that is supposed to be like Corona (don't blame me, my wife bought it for me) so there was no hops in the trub it is just the light brown sediment from the dead yeast. I did notice that the yeast layer was quite thick in the bottle, about 1/8 or an inch or maybe more that's why I was wondering if this can be the result of getting too much dead yeast in the secondary and then in the bottle.
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On deck: Breakfast stout
Primary: Empty
Secondary: American Pale Ale
Conditioning: None
Kegged: Imperial red ale, Breakfast stout, Chipotle Irish red ale, Biermuncher's C3C cream ale

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