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Old 12-08-2006, 02:24 PM   #1
emerty
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Oct 2006
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Hi,

More beer woes, any help much appreciated.

I started an IPA on the 6th Nov and have fermented for 1 week primary, 3 weeks secondary and have kegged and aged for 5 days.

I've just tried it and it looks REALLY murky, like soup... not great. it smells beery yet tastes kind of sweet and sour at the same time.

Have I screwed up the sanitation or is it stuck fermentation?

SG was 1.056 FG was 1.014 after 2 weeks.

any ideas?

 
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Old 12-08-2006, 02:35 PM   #2
magno
 
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Sour makes me suspect an infection. Let it age out a bit before dumping it though. How did it taste when you transfered to secondary, and when you bottled? Your attenuation was about dead on at 75%, which is a good thing. Bacteria can sometimes ferment lower than yeast can.

Good luck.

- magno

 
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Old 12-08-2006, 02:43 PM   #3
emerty
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Oct 2006
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thanks

would bacteria cause the really murky soup like consistency?

 
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Old 12-08-2006, 02:49 PM   #4
Todd
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Jun 2006
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Quote:
Originally Posted by emerty
thanks

would bacteria cause the really murky soup like consistency?

did you prime the keg? could be yeast sedimate coming up with the first glass.

 
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Old 12-08-2006, 02:57 PM   #5
emerty
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Oct 2006
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yes, primed it but it's been murky since primary and not cleared one bit. plus it is a king keg with top tap.

does bacteria cause murkiness or could this point to an error in my brewing method?

I got a really good fermentation and it started smelling funny after about a week, but as it was my first extract brew with real ingredients as opposed to a kit I thought it might be the hops... a kind of very bitter beer smell if that makes any sense.

can i try adding anything natural to clear it or should i try more patience?

 
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Old 12-08-2006, 03:04 PM   #6
Todd
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Quote:
Originally Posted by emerty
yes, primed it but it's been murky since primary and not cleared one bit. plus it is a king keg with top tap.

does bacteria cause murkiness or could this point to an error in my brewing method?

I got a really good fermentation and it started smelling funny after about a week, but as it was my first extract brew with real ingredients as opposed to a kit I thought it might be the hops... a kind of very bitter beer smell if that makes any sense.

can i try adding anything natural to clear it or should i try more patience?

Could this be a vinegar infection?

 
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Old 12-08-2006, 03:11 PM   #7
emerty
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Oct 2006
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Quote:
Originally Posted by magno
Sour makes me suspect an infection. Let it age out a bit before dumping it though. How did it taste when you transfered to secondary, and when you bottled? Your attenuation was about dead on at 75%, which is a good thing. Bacteria can sometimes ferment lower than yeast can.

Good luck.

- magno
tasted very bitter, but I assumed that was the hops and it would mellow out. now i'm thinking my inexperienced tastebuds have assumed too much

 
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Old 12-08-2006, 03:15 PM   #8
david_42
 
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Sounds like ropey, which is due to a bacterial infection forming polysaccharides. "The most disgusting that that can happen to homebrew." If this is what you have, dump it. Happened to me once, gross!
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Old 12-08-2006, 03:47 PM   #9
emerty
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Oct 2006
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Quote:
Originally Posted by david_42
Sounds like ropey, which is due to a bacterial infection forming polysaccharides. "The most disgusting that that can happen to homebrew." If this is what you have, dump it. Happened to me once, gross!
would I not get some strands of nasty stuff in there with it if it was ropey?

 
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Old 12-08-2006, 04:23 PM   #10
Sir Humpsalot
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Quote:
Originally Posted by emerty
would I not get some strands of nasty stuff in there with it if it was ropey?
Patience!


Seriously, you said it looked like soup. Does it, or does it not, have the consistency of soup? I mean, is it thick? Or is it just not clear? "Murkiness" is common in MANY beers. I'm not an IPA guy, so I can't say whether IPA's are supposed to be clear, but I've had plenty of tasty brews that were as cloudy as swamp waters. Famously, Bavaraian hefeweisens come to mind for this.

 
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