Coldbreak Brewing Giveaway - Open to All!

Home Brew Forums > Home Brewing Beer > General Beer Discussion > I think it's time to flush my beer
Reply
 
Thread Tools
Old 04-03-2009, 02:13 PM   #1
Blaze
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Raleigh, NC
Posts: 9
Default I think it's time to flush my beer

I have brew a dozen malt extract beers and recently gotten into all grain. On my last attempt on a Amber Ale, I think I have to flush this batch down the toilet. After 3 days, fermentation seem to stop, was slow, not much activity, but left a thick creamy head in the fermentor. After 7 days, no change, took a reading of .023 on the hydrometer. Started with .051. Now after 14 days, no change. Still have the thick creamy head, reading .023 and beer seems to be very carbonated, cloudy and it has a sour taste. I just re-pitch some yeast and threw it into the secondary to see what happens. I'm a little confused whats going on because I took extra sanitary measures than I normally do. I use to sanitize with bleach, this time I used Star San. I normally gargle with Bourbon and siphon with my mouth, this time I filled the hose up with water and let it drain to start the suction. Only thing I can think of is when I boiled the water to hydrate my dry yeast, I filled an non-sanitized bowl, let it cooled down and added the yeast a half hour before I pitched it. I have heard horror stories of mistakes people have made and there beer turns out fine. I think I go back to my old practices. Any recommendations, suggestions, are appreciated.


Blaze is offline
 
Reply With Quote
Old 04-03-2009, 02:22 PM   #2
conpewter
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
conpewter's Avatar
Recipes 
 
Join Date: Nov 2007
Location: East Dundee, Illinois
Posts: 5,154
Liked 44 Times on 39 Posts
Likes Given: 13

Default

Don't dump it, just let it age for a while. It is quite possible that you mashed really high and so have a high final gravity. I had a porter that stopped at 1.030 and was still really good. The bowl would have been sanitized if you put boiling water in it so don't worry about that.

Also if you want to start your siphon the way you mention, fill it with star-san solution instead of just water. You probably do not have an infection though, beers can act very strange just because they contain live yeast that act differently. It is just green beer and needs to age for several more weeks before you can judge it fairly.


__________________
"People should not be afraid of their governments. Governments should be afraid of their people." - V

Primary: Nothin
Secondary: Shady Lord RIS, Water to Barleywine, Pumpkin wine, burnt mead
Kegged: Crappy infected mild
Bottles: Apfelwein, 999 Barleywine, Oatmeal Stout, Robust Porter, Robust smoked porter, Simcoe Smash
conpewter is offline
 
Reply With Quote
Old 04-03-2009, 02:49 PM   #3
Homercidal
Licensed Sensual Massage Therapist.
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
Homercidal's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Reed City, MI
Posts: 26,589
Liked 3320 Times on 2269 Posts
Likes Given: 2095

Default

Quote:
Originally Posted by conpewter View Post
Don't dump it, just let it age for a while. It is quite possible that you mashed really high and so have a high final gravity. I had a porter that stopped at 1.030 and was still really good. The bowl would have been sanitized if you put boiling water in it so don't worry about that.

Also if you want to start your siphon the way you mention, fill it with star-san solution instead of just water. You probably do not have an infection though, beers can act very strange just because they contain live yeast that act differently. It is just green beer and needs to age for several more weeks before you can judge it fairly.
Good advice! Don't dump it! If you added more yeast, it's probably going to finish, but might finish high, conpewter says. The sour flavor could be young beer, but if it's carbonated, then something going on. I was going to suggest stirring it up to get more yeast in suspension. Also, check your temps. What were they during fermentation and now? It could be that you have dropped below the minimum the yeast need for an active fermentation.
__________________
If your takin' your girlfriend out tonight
You better park the car well out of sight
'Cos if they catch you in the back seat trying to pick her locks
They're gonna send you back to mother in a cardboard box !
Homercidal is online now
 
Reply With Quote
Old 04-03-2009, 02:55 PM   #4
RICLARK
Feedback Score: 0 reviews
 
RICLARK's Avatar
Recipes 
 
Join Date: Nov 2007
Location: Grand Ledge, Mich
Posts: 2,539
Liked 10 Times on 9 Posts

Default

What was the recipe?? Its possible that you had to many unfermentables or you mashed at too high of a temp. The thick creamy "head" you speak of is likely not an infection, A lot of the beers I make have it. I get it every time I make a heffe.
__________________
OUTLAW ALES

Kegged/Bottled: Boston Lager Clone, Crimson Ale, Guiness Draught Clone, Kilt Warmer Scotch Ale, BBB Blonde Ale, Oberon Clone Pt. 1,000

Do I Look Like A Man.....With A Plan??

Local Home Brew Store

www.theredsalamander.com
RICLARK is offline
 
Reply With Quote
Old 04-03-2009, 03:16 PM   #5
Ysgard
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2008
Posts: 64
Default

Thick, long lasting krausen tends to be a sign of a ton of protein. It will fall to the bottom as trub eventually. Or you can stick your Racking cane through it and leave it behind, either way.
Ysgard is offline
 
Reply With Quote
Old 04-03-2009, 03:21 PM   #6
bull8042
I like 'em shaved
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
bull8042's Avatar
Recipes 
 
Join Date: Jul 2008
Location: Fort Mill, SC
Posts: 10,279
Liked 447 Times on 445 Posts
Likes Given: 11

Default

Please post your notes from the brew session. I am thinking you mashed a little high like the others here, but without specifics, it is hard to say.
Regardless, DON'T DUMP IT! Trust us on this..... Only if it tastes like satan's anus should you consider pouring it out.
__________________
"I brew with a water cooler and some part from the toilet." - JohnnyO

"I do gravity feed the last gallon or two through my Therminator, but I expect you could suck start a Volkswagen before you could suck start one of these. - GilaMinumBeer

"..... Bull was right." - TXCurtis
bull8042 is offline
 
Reply With Quote
Old 04-03-2009, 03:41 PM   #7
ewbish
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2008
Posts: 176
Liked 3 Times on 3 Posts

Default

The carbonated issue is a bit strange. I've only had beers fermenting in unpressurized containers show signs of carbonation when lagering at cold temps.......for an ale in an unpressurized container, I don't see how it could be carbed unless it was chilled way down during active fermentation, allowing the cold wort to absorb some of the CO2.

I'm for not tossing it and letting it go longer as well. Check your fermentation temps. Don't know what yeast you're using, but make sure you are staying consistently in that range. If you don't know, get it to 65 and try and keep it consistent there.
ewbish is offline
 
Reply With Quote
Old 04-03-2009, 03:51 PM   #8
Blaze
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Raleigh, NC
Posts: 9
Default

Below is the recipe I used and the temps remain pretty constant around 68 degrees behind my bar upstairs in the carboy. So I had it in the primary for two weeks. I also rolled the carboy gently last week to see if that would do anything, but there was no change. This is my 3rd all grain batch and it has been getting better every time until now. Normally during fermentation, I loose about a pint thru the blow off hose. This batch however the Kraeusen only rose an inch and stayed there. Always fell back into the beer and settled before. Well, Ill wait a couple of weeks before I keg it. May turn out to be my best batch yet (maybe)?

Thanks

5 lbs. Dingemans Pils
2 lbs. Munich Malt
2 lbs. Dark Munich Malt
0.50 lbs. Victory Malt
0.50 lbs. Breiss Crystal 60

1 oz. Perle (60 min)
1 oz. Hallertau Select (15 min)
Safale US-05.
Mash
153 F for 60 minutes
170 F for 10 minutes
Blaze is offline
 
Reply With Quote
Old 04-03-2009, 03:54 PM   #9
hayabusa
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Posts: 332
Default

Quote:
Originally Posted by Blaze View Post
I normally gargle with Bourbon and siphon with my mouth.
That's not any more sanitary than using your dog's anus to start the siphon. I would definitly abandon that practice going forward and use the starsan in a tube or a auto siphon ($5.00 at your LHBS)
__________________
shocker brewing - two in the pale, one in the ale.
hayabusa is offline
 
Reply With Quote
Old 04-03-2009, 03:57 PM   #10
RICLARK
Feedback Score: 0 reviews
 
RICLARK's Avatar
Recipes 
 
Join Date: Nov 2007
Location: Grand Ledge, Mich
Posts: 2,539
Liked 10 Times on 9 Posts

Default

Quote:
Originally Posted by Blaze View Post
Below is the recipe I used and the temps remain pretty constant around 68 degrees behind my bar upstairs in the carboy. So I had it in the primary for two weeks. I also rolled the carboy gently last week to see if that would do anything, but there was no change. This is my 3rd all grain batch and it has been getting better every time until now. Normally during fermentation, I loose about a pint thru the blow off hose. This batch however the Kraeusen only rose an inch and stayed there. Always fell back into the beer and settled before. Well, Ill wait a couple of weeks before I keg it. May turn out to be my best batch yet (maybe)?

Thanks

5 lbs. Dingemans Pils
2 lbs. Munich Malt
2 lbs. Dark Munich Malt
0.50 lbs. Victory Malt
0.50 lbs. Breiss Crystal 60

1 oz. Perle (60 min)
1 oz. Hallertau Select (15 min)
Safale US-05.
Mash
153 F for 60 minutes
170 F for 10 minutes
Well everything looks ok. What were your fermentation temps? You may need to re pitch because S-05 should give you 75% Attenuation.


__________________
OUTLAW ALES

Kegged/Bottled: Boston Lager Clone, Crimson Ale, Guiness Draught Clone, Kilt Warmer Scotch Ale, BBB Blonde Ale, Oberon Clone Pt. 1,000

Do I Look Like A Man.....With A Plan??

Local Home Brew Store

www.theredsalamander.com
RICLARK is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Never dump your beer!!! Patience IS a virtue!!! Time heals all things, even beer! Revvy Beginners Beer Brewing Forum 533 06-18-2015 11:53 PM
The Most Terrible Beer Ever orrr The Worst Beer Of All Time? jonbrout Beginners Beer Brewing Forum 184 03-25-2013 03:07 AM
Should i flush this brew? kingoslo Beginners Beer Brewing Forum 3 08-16-2009 11:59 AM
first time near beer, this time rocket fuel GranillaNutz Beginners Beer Brewing Forum 5 04-20-2009 12:22 PM
co2 carboy flush (docudrama) photogscott General Techniques 6 04-13-2007 10:01 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS