Hi,
Contamination, left beer on trub too long, or just worrying to much?
We just moved a chocolate stout to secondary after 7 weeks on the trub. Thing is, this one never completely stopped bubbling which concerned me. I have this fear a bug or something got into it and was eating all beer's character away. When we stopped it was bubbling about once every two minutes. The beer is scheduled to be on secondary for a week or two, and be kegged.
Three of us did a taste test.
3 of 3 detected definite fusel warmness.
2 of 3 sensed a sour edge. For me it was reminiscent of Guinness.
Both of these characteristics have developed in the last month. We did a gravity pull and taste test on 4/11 without any problems. This coupled with the unexpected final gravity (81% attenuation) makes me wonder if the beer is sick.
3/29 Brew OG = 1.076 - Bubbling in ~ 12 hours
4/11 Gravity 1.024 @ 70º <= 1 point away from where I expected it
5/17 Gravity 1.014 @ 76º <= Way low, 81% attenuation for a yeast rated at 70%
Recipe:
1002a Sweet Chocolatte Brown Ale
10-C American Brown Ale
Author: Internet
Date: 9/7/08
Size: 11.0 gal
Efficiency: 88.92%
Attenuation: 70%
Calories: 256.59 kcal per 12.0 fl oz
Original Gravity: 1.076 (1.045 - 1.060)
Terminal Gravity: 1.023 (1.010 - 1.016)
Color: 21.98 (18.0 - 35.0)
Alcohol: 7.03% (4.3% - 6.2%)
Bitterness: 21.8 (20.0 - 40.0)
Ingredients:
20.0 lb 2-Row Brewers Malt
1.2 lb Crystal Malt 60°L
1.5 lb Chocolate Malt
24.0 oz Lactose
16.0 oz Invert Sugar: Corn Syrup
8.0 oz White Table Sugar (Sucrose)
5.0 oz Cocoa Powder - added during boil, boiled 60 min
8.0 oz Bakers Chocolate (Bar) - added during boil, boiled 60 min
2.6 oz Fuggle (4.8%) - added during boil, boiled 60 min
0.5 oz Goldings (5.0%) - added during boil, boiled 15 min
2.0 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 10 min
1.0 tsp Yeast Nutrient (AKA Fermax) - added dry to primary fermenter
2.0 ea White Labs WLP002 English Ale
2.0 ea Yeast Starter - added dry to primary fermenter
7.0 oz Priming Sugar
18.0 gal Water: Deer Park Spring Water - added during mash
0.7 oz Chocolate Extract - added dry to secondary fermenter
85.0 ea Bottling: Caps & Lables
1.0 ea Propane
Schedule:
Ambient Air: 70.0 °F
Source Water: 68 °F
Elevation: 0.0 m
00:03:00 Mash-in - Liquor: 7.0 gal; Strike: 165.92 °F; Target: 153 °F
01:03:00 Rest - Rest: 60 min; Final: 153.0 °F
02:03:00 Fly Sparge - Sparge Volume: 11.35 gal; Sparge Temperature:
176.0 °F; Runoff: 13.0 gal
Results generated by BeerTools Pro 1.5.3
Contamination, left beer on trub too long, or just worrying to much?
We just moved a chocolate stout to secondary after 7 weeks on the trub. Thing is, this one never completely stopped bubbling which concerned me. I have this fear a bug or something got into it and was eating all beer's character away. When we stopped it was bubbling about once every two minutes. The beer is scheduled to be on secondary for a week or two, and be kegged.
Three of us did a taste test.
3 of 3 detected definite fusel warmness.
2 of 3 sensed a sour edge. For me it was reminiscent of Guinness.
Both of these characteristics have developed in the last month. We did a gravity pull and taste test on 4/11 without any problems. This coupled with the unexpected final gravity (81% attenuation) makes me wonder if the beer is sick.
3/29 Brew OG = 1.076 - Bubbling in ~ 12 hours
4/11 Gravity 1.024 @ 70º <= 1 point away from where I expected it
5/17 Gravity 1.014 @ 76º <= Way low, 81% attenuation for a yeast rated at 70%
Recipe:
1002a Sweet Chocolatte Brown Ale
10-C American Brown Ale
Author: Internet
Date: 9/7/08
Size: 11.0 gal
Efficiency: 88.92%
Attenuation: 70%
Calories: 256.59 kcal per 12.0 fl oz
Original Gravity: 1.076 (1.045 - 1.060)
Terminal Gravity: 1.023 (1.010 - 1.016)
Color: 21.98 (18.0 - 35.0)
Alcohol: 7.03% (4.3% - 6.2%)
Bitterness: 21.8 (20.0 - 40.0)
Ingredients:
20.0 lb 2-Row Brewers Malt
1.2 lb Crystal Malt 60°L
1.5 lb Chocolate Malt
24.0 oz Lactose
16.0 oz Invert Sugar: Corn Syrup
8.0 oz White Table Sugar (Sucrose)
5.0 oz Cocoa Powder - added during boil, boiled 60 min
8.0 oz Bakers Chocolate (Bar) - added during boil, boiled 60 min
2.6 oz Fuggle (4.8%) - added during boil, boiled 60 min
0.5 oz Goldings (5.0%) - added during boil, boiled 15 min
2.0 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 10 min
1.0 tsp Yeast Nutrient (AKA Fermax) - added dry to primary fermenter
2.0 ea White Labs WLP002 English Ale
2.0 ea Yeast Starter - added dry to primary fermenter
7.0 oz Priming Sugar
18.0 gal Water: Deer Park Spring Water - added during mash
0.7 oz Chocolate Extract - added dry to secondary fermenter
85.0 ea Bottling: Caps & Lables
1.0 ea Propane
Schedule:
Ambient Air: 70.0 °F
Source Water: 68 °F
Elevation: 0.0 m
00:03:00 Mash-in - Liquor: 7.0 gal; Strike: 165.92 °F; Target: 153 °F
01:03:00 Rest - Rest: 60 min; Final: 153.0 °F
02:03:00 Fly Sparge - Sparge Volume: 11.35 gal; Sparge Temperature:
176.0 °F; Runoff: 13.0 gal
Results generated by BeerTools Pro 1.5.3