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Old 11-05-2011, 07:21 AM   #1
MisterShah
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Oct 2011
Tucson, Arizona
Posts: 25


I just popped the cap off my first ale and it tastes like vinegar and was barely carbed.

I steeped 4oz of Debittered Black Malt for 30 mins at 155F in 2 g of spring water, then boiled 6lbs of light DME with 1 oz of Cascade and 1 oz of Centennial hops for 1 hour. Quickly cooled in an ice bath and mixed into 3 g of spring water and pitched a starter of S04 yeast at 70F and fermented in primary 3 weeks.

I racked onto 5oz of water/priming sugar solution and bottled a week ago. When I bottled, the top of the beer had a slight oily look.

Any advice?

 
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Old 11-05-2011, 07:23 AM   #2
bigbeergeek
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Sep 2008
Visalia, CA
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Try another bottle or two. If they all taste like vinegar, you have an acetobacter infection and you're on your way to having 5 gallons of vinegar, not beer.
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Old 11-05-2011, 07:24 AM   #3
bigbeergeek
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Sep 2008
Visalia, CA
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Malt vinegar is a good thing to have on hand though -- just not 5 gallons of it.
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Old 11-05-2011, 07:43 AM   #4
MisterShah
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Oct 2011
Tucson, Arizona
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I am particularly concerned now with my 2nd batch. I am using the same fermenter. I sanitized it with Star San for a good while, but...

 
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Old 11-05-2011, 07:44 AM   #5
MisterShah
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Oct 2011
Tucson, Arizona
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Very discouraging.

 
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Old 11-05-2011, 10:03 AM   #6
boist
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Aug 2011
, Israel
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Happens to everyone sooner or later. Definitely try a couple more bottles. If they're all like this, chances are the infection started in your fermentor or your bottling bucket. Cooling with an ice bath is also a potential place for problems because it may take a while to cool and leave the wort at dangerous temperature ranges for longer.

One place to look that a lot of beginners forget is the spigot on your bucket. You have to take it a part and completely immerse it in sanitizer (scrub it well, to make sure there's no hidden corners).
Good luck
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Old 11-05-2011, 10:08 AM   #7
el_caro
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Feb 2011
, Australia
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Quote:
Originally Posted by boist View Post

one place to look that a lot of beginners forget is the spigot on your bucket. You have to take it a part and completely immerse it in sanitizer (scrub it well, to make sure there's no hidden corners).
Good luck
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Old 11-05-2011, 01:22 PM   #8
Ozzfest05
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Oct 2011
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dont forget about fruit flies

 
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Old 11-05-2011, 04:31 PM   #9
MisterShah
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Oct 2011
Tucson, Arizona
Posts: 25

After bottling the yeast cake did smell a bit acidic in the fermenter.. Must have started in the fermenter. I did remove the airlock for a bit to check gravity about 2 weeks in. I am thinking this is where it caught the infection, as the sample I took smelled and tasted fine. Definitely a practice I won't repeat. I will just wait til bottling to check gravity from now on.

 
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Old 11-05-2011, 04:33 PM   #10
MisterShah
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Oct 2011
Tucson, Arizona
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My hope is that my fermenter isn't ruined as I have a Dubbel going in it right now about a week in. Don't want 5 more gallons of vinegar.

 
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