chemnitz
Well-Known Member
15 days ago I brewed a batch of Belgian pale ale. Today I took a hydrometer sample to see if it was ready to bottle. Tasting the sample, I could tell that something was definitely wrong with this batch. However, I can't quite put my finger on it, so I was hoping that you guys could help. What is the source of this problem, and how do I fix it or prevent it in the future?
The aroma is unpleasant, which surprised me because it gave off some nice Belgian-ish scents as it was fermenting. I can't quite find the right word, but the nearest I can think is that it smells like rubber. The problem comes through in the flavor to--a distinct but hard-to-describe, bitter, rubbery funk. Otherwise, I can tell that there is a decent beer underneath the flaw, though perhaps a bit thin. It is not so strong to be completely repulsive; I was able to finish the sample just fine. But I wouldn't want to drink it as-is.
This was an all-grain batch, that I made according to my regular process that has worked the last three times. I didn't have a wort-chiller available for this brew, so it did take a couple hours to cool to pitching temperatures. The original gravity was 1.048, and it has now reached 1.011--about what I expected. The yeast was washed from a previous batch, and I have been successful with it twice before. It was originally cultured from a bottle of Chimay, and the temperature in the cellar (where the fermenter is) has stayed consistently in the 64-70 degree range. At first, I thought it might have to do with the orange peel that I added in the last 10 minutes of the boil, but it doesn't taste pithy to me. Let me know if there's any other data that might be relevant in diagnosing this.
So, what should I do? Leave it in the primary for longer? Move it to secondary? Bottle it and wait? Throw the whole stinkin' lot of it away? I've never dumped a batch before, and it is painful that this might be my first.
Thanks for the help.
The aroma is unpleasant, which surprised me because it gave off some nice Belgian-ish scents as it was fermenting. I can't quite find the right word, but the nearest I can think is that it smells like rubber. The problem comes through in the flavor to--a distinct but hard-to-describe, bitter, rubbery funk. Otherwise, I can tell that there is a decent beer underneath the flaw, though perhaps a bit thin. It is not so strong to be completely repulsive; I was able to finish the sample just fine. But I wouldn't want to drink it as-is.
This was an all-grain batch, that I made according to my regular process that has worked the last three times. I didn't have a wort-chiller available for this brew, so it did take a couple hours to cool to pitching temperatures. The original gravity was 1.048, and it has now reached 1.011--about what I expected. The yeast was washed from a previous batch, and I have been successful with it twice before. It was originally cultured from a bottle of Chimay, and the temperature in the cellar (where the fermenter is) has stayed consistently in the 64-70 degree range. At first, I thought it might have to do with the orange peel that I added in the last 10 minutes of the boil, but it doesn't taste pithy to me. Let me know if there's any other data that might be relevant in diagnosing this.
So, what should I do? Leave it in the primary for longer? Move it to secondary? Bottle it and wait? Throw the whole stinkin' lot of it away? I've never dumped a batch before, and it is painful that this might be my first.
Thanks for the help.