secinarot
Well-Known Member
I think I may have an infection issue but want to get some more opionions. I brewed a bourbon oaked porter back in January. The beer finished up at 1.017 FG (target according to my BeerSmith recipe was 1.018). I used Wyeast London Ale #1968 yeast, no starter due to small batch size. Left the beer in primary for 3 weeks then secondary for 2 weeks - added bourbon soaked oak chips the final week. The beer was great for at least a month after it finished carbing. However I just cracked one open this weekend and got a gusher. Opened 3 more bottles with the same result - damn!
I checked the gravity on one of the opened bottles (after letting it de-gas) and it was 1.012. So obviously the beer came down another 5 points in the bottle! I am leaning towards an infection vs. bottling too early because the gravity is lower than the target. Other than being too dry, the beer tastes fine - no off flavors or funkiness. I have never really tasted infected beer so I don't know if it would have off flavors. Also, I only used 1.8 oz. of sugar in 3 gallons at bottling (shooting for 2.0 volumes CO2) so I don't think I added too much.
Any thoughts?
I checked the gravity on one of the opened bottles (after letting it de-gas) and it was 1.012. So obviously the beer came down another 5 points in the bottle! I am leaning towards an infection vs. bottling too early because the gravity is lower than the target. Other than being too dry, the beer tastes fine - no off flavors or funkiness. I have never really tasted infected beer so I don't know if it would have off flavors. Also, I only used 1.8 oz. of sugar in 3 gallons at bottling (shooting for 2.0 volumes CO2) so I don't think I added too much.
Any thoughts?