raked my stout to secondary today and...
- Thread starter maltyone
- Start date
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
BeernuT100
Well-Known Member
I would leave it alone. It's in the secondary now. Set it aside and work on your next beer.
-bn
-bn
ifishsum
Well-Known Member
Paging Revvy....LOL
I would at least see it through and bottle it, it may age out and taste great. I've had several brews that tasted weird early on, and so far only one batch is still yucky. It's only been in the bottle for 4 weeks but if it doesn't improve in a few more I'm gonna pitch it.
You really have nothing to lose by continuing as normal, bottling it and seeing if it improves. If it doesn't, then pitch it but give it a chance.
I would at least see it through and bottle it, it may age out and taste great. I've had several brews that tasted weird early on, and so far only one batch is still yucky. It's only been in the bottle for 4 weeks but if it doesn't improve in a few more I'm gonna pitch it.
You really have nothing to lose by continuing as normal, bottling it and seeing if it improves. If it doesn't, then pitch it but give it a chance.
lol. yeah i was just reading a bunch of revvy's post on this sort of thing before i posted. yeah i figure ill give it 2 weeks then taste it before i keg it and see what happens
ifishsum
Well-Known Member
Not to be an alarmist, but if you even think the batch might have been infected you should very thoroughly clean and sanitize your equipment before doing another brew with it. I bleach bomb everything every few brews anyway just to be safe, just be sure to rinse everything several times then use your regular sanitizer as usual before using it. On the off chance it is a bug you don't want to risk another batch.
imaguitargod
Well-Known Member
Sour, like fresh cut green apples? I say infectio. But like others have said, see it through to bottle. It may work out in you favor in the end and it's still safe to drink.
