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Old 09-22-2006, 02:25 PM   #1
Orpheus
 
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For the first time ever, I had to dump a batch. I poured half a keg of cold, carbonated beer down the bathtub last night. I am so ashamed.

It was the Palace Bitter and it had a really strange fermentation. It was normal until I transferred it to the secondary, where it went from clearing out to reforming a really strange, perfectly bubbly kraeusen (looked more like it had a nice head to it than a kraeusen.)

I went ahead and left it for almost three weeks in secondary, but it never did clear - it was very cloudy, so I kegged it, added some gelatin to try to clear it.

It had the "band-aid" flavor to it. I'm not sure why, as I'm very thorough about sanitation and rinsing. I did use bleach, but I'm anal about rinsing everything with HOT water thoroughly. (I'm now a full on Star San die hard!)

It fermented at 80 F and when I opened the keg to pour it out, it did burn my nose with a strong alcohol scent when I took a whiff.

The worst part is, I forced myself to drink half the keg, even though I didn't enjoy it. I was worried about waste, about money, and I was in complete denial. Then I thought I'd drink it as punishment, to make sure I never messed up again. I hoped it would age, improve, etc. But I think it actually got worse.

I poured a pint last night and had had enough. I poured the pint down the sink and I immediately took it out of the fridge and dumped it.

Semi-good news: extra space in the kegerator, and I have a nice Pumpkin Ale that I am now "forced" to put in there for company this weekend.

Live and learn I guess. I still wish I knew exactly where it went wrong.


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Old 09-22-2006, 02:31 PM   #2
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what kind of yeast did you use????


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Old 09-22-2006, 02:39 PM   #3
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I dumped recently too, and I felt shame. It was my Rasberry ale that I had A LOT OF TIME AND EFFORT put into. I had put it into tertiary, and left it while I was on vacation. Somehow, I either forgot to fill or it evaporated, the lock was empty....for 9 days. So, I filled it and hoped for the best, but it developed a scum/particulate layer on the surface. I decided that I didn't want to chance it. When I dumped it, the scum smelled bad, but once that flowed off and I was just dumping beer, it smelled great. Boo Hoo!!!!

I will be making it again soon. I hada couple mistakes in the batch too, specifically with fruit handling, so I can correct them.

I grieved by brewing an IPA.
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Old 09-22-2006, 02:42 PM   #4
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Quote:
Originally Posted by Orpheus
Then I thought I'd drink it as punishment, to make sure I never messed up again. I hoped it would age, improve, etc. But I think it actually got worse.
Been there... you just don't want to submit to the fact that you screwed up somewhere and your beer is no good. It's the worst feeling dumping it all down the drain
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Old 09-22-2006, 02:42 PM   #5
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I had one brew ferment at nearly 80F, and I had used Nottingham... it was pretty alcoholic, but over time it mellowed a little, but it was certainly NOT right.

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Old 09-22-2006, 02:44 PM   #6
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I was curious so I went to John Palmer's site (http://howtobrew.com) and found this

Quote:
Medicinal
These flavors are often described as mediciney, Band-Aidô like, or can be spicy like cloves. The cause are various phenols which are initially produced by the yeast. Chlorophenols result from the reaction of chlorine-based sanitizers (bleach) with phenol compounds and have very low taste thresholds. Rinsing with boiled water after sanitizing is the best way to prevent these flavors.
So I guess it could have been the bleach, or the yeast. Had you used that yeast before?

 
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Old 09-22-2006, 02:44 PM   #7
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I've had two batches go weird and one batch that I dumped because it wasn't what I was trying for & I had plenty of good ale to drink. I think the blackberry wine is headed the same way, but I'll give it six months.
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Old 09-22-2006, 02:51 PM   #8
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I used Muntons ale yeast.
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Old 09-22-2006, 02:52 PM   #9
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i have had a batch go south on me when my temp got to high using edenburgh yeast and i know of other that have had the same problem...just wondering if it is the yeast was all hmmm dont use dry yeast so i am not familliar with that one
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Old 09-22-2006, 04:55 PM   #10
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I've dumped a few just because they tasted like crud, no infection just bad recipe or way to hoppy. One was a Scottish 80/ that I used 4oz of peated malt, Homer Simpson would have loved it, tasted like bacon, the next one was a Bitters, I brewed it after the bacon beer and guess what it tasted like bacon as well, even after scrubbing all the equipment, the third was an IPA of my own design, I used to much crystal 40 and was way off on my hops, sweet and way bitter. I've also lost a few to Bleach, tried to choke them down but they just kept getting worse every day.


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