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Old 03-25-2011, 04:36 AM   #1
dbreienrk1
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Jan 2010
Alexandria, VA
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This is an amber ale that has been in a secondary for almost 2 weeks (OG 1.079). I transferred it after 7 days in the primary. I've never seen so much crap on the sides or top during a secondary. I'm hoping that it just didn't have enough time in the primary, but then again I've only been at this for about 2 years now. Any thoughts?
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Noah
Alexandria, VA
Piedmont Brewing Company
http://www.piedmontbrewingcompany.com/
http://koinz04.blogspot.com/

Primary - Nada
Secondary - Abandoned (for most brews)
Conditioning - Nada
Enjoying - Summit IPA, Cherry Belgian Dubbel, Otto von Bismarck Stout, Richmond Red Ale
Up Next - Belgian Tripel

 
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Old 03-25-2011, 04:48 AM   #2
chevelle383
 
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Mar 2011
Redmond, WA
Posts: 84

are those bubbles? 1.079? that a hell of an AMBER
3 weeks? Id have me a taste and an gravity reading and find out, but thats me.
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Old 03-25-2011, 04:59 AM   #3
dbreienrk1
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Jan 2010
Alexandria, VA
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I know 1.079 is way out of the norm, but I don't brew low gravity beers anymore. There's nothing wrong with doing them, but I find it more interesting to be bold with the flavors. I recently brewed an IPA with 16oz of hops. It tasted like grass at first, but after it mellowed a bit it was amazing. Most will argue that I could've gotten the same results faster with less hops, but I wanted to learn on my own.

Anyways...since I've never tasted an infexted beer what should I expect? Or will something just be "off"?
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Noah
Alexandria, VA
Piedmont Brewing Company
http://www.piedmontbrewingcompany.com/
http://koinz04.blogspot.com/

Primary - Nada
Secondary - Abandoned (for most brews)
Conditioning - Nada
Enjoying - Summit IPA, Cherry Belgian Dubbel, Otto von Bismarck Stout, Richmond Red Ale
Up Next - Belgian Tripel

 
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Old 03-25-2011, 05:05 AM   #4
chevelle383
 
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Mar 2011
Redmond, WA
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I actually agree. I love ambers, and evrytime I brew them they fall off your palate towards the end. I make AMAZING porters EVERYTIME. And I think its mostly the complexities that I brew them with so Im going to do ANOTHER amber an go nuts myself.

ANYWAYS....I honestly have never infected a batch, I almost never rack to secondarys just to prevent it. Im in the club that doesnt believe autolysis makes any impact on taste inside of 4 weeks. But from what I hear...you will know. period. IF its infected. Also does it Smell ok?
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Old 03-25-2011, 05:09 AM   #5
chevelle383
 
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oh and...16oz of hops is insane LOL. How many gallon batch was that in? part of me hopes you say 5. I like your style "my style"
Sometimes I too will just say screw all the "correct " styles and just throw stuff together. you know what, is all ok. sometimes its great.
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Old 03-25-2011, 07:30 AM   #6
redalert
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Sep 2009
Linden, NJ
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The stuff on the side is yeast. I get that on my 5 gallon carboy all the time. The grooves on the carboy give the yeast a place to rest. The stuff on top looks unfamiliar to me. More than likely the beer is fine though. If you cooled quickly and pitched a good amount of yeast its probably fine. Taste it.

 
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Old 03-25-2011, 01:49 PM   #7
wyzazz
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Aug 2009
Atwater, OH
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Beer is fine, the stuff on the side is yeast and the stuff on top is CO2 bubbles sticking to the surface. If it's infected I'm told "Satan's Anus" is a good flavor descriptor.
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Old 03-25-2011, 01:57 PM   #8
Revvy
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It's not infected, it's just ugly.
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