Danny013
Well-Known Member
First off, before everyone jumps on me, I know to give it time and let it age.
Anyway, I brewed up a irish red, ohhhh, late October of last year. Fermentation temps were great, bottled after 2 weeks in primary with a F.G. of 1.015 and O.G. of 1.050. Hydro sample tasted spot on and amazing. Bottled 11/09/07.
Let it carb for ~3 weeks, chill one, crack it open, pour, and holy ****e, super fruity hits of grape (?) and some other really fruity notes, so much that it is unpleasant and thus, undrinkable. No sourness or anything that would lead me to think of an infection, but what the hey? How did it go from tasting great out of primary to super nasty in bottles?
So, they have been resting for ~10-11 months now, still nasty when I occasionally muster up the courage to try a sip from one, and at this point, I'm just ready to be rid of them. Any hope at all? Write it off and brew another?
Thanks, all!
Danny
Anyway, I brewed up a irish red, ohhhh, late October of last year. Fermentation temps were great, bottled after 2 weeks in primary with a F.G. of 1.015 and O.G. of 1.050. Hydro sample tasted spot on and amazing. Bottled 11/09/07.
Let it carb for ~3 weeks, chill one, crack it open, pour, and holy ****e, super fruity hits of grape (?) and some other really fruity notes, so much that it is unpleasant and thus, undrinkable. No sourness or anything that would lead me to think of an infection, but what the hey? How did it go from tasting great out of primary to super nasty in bottles?
So, they have been resting for ~10-11 months now, still nasty when I occasionally muster up the courage to try a sip from one, and at this point, I'm just ready to be rid of them. Any hope at all? Write it off and brew another?
Thanks, all!
Danny