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Old 01-31-2012, 12:11 AM   #1
osu6251
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Default Help, my beer tastes like....

the strangest thing and i can't figure it out.

Made a Jubleale clone, 5 gallon partial mash, and just tested a couple botttles 12 days after bottling. I popped them in the fridge for 48 hours to chill. After opening and pouring very carefully there was an amazing amount of head. It appeared at first that there was too much carbonation ( I used 4 oz raw sugar/2 cups water) as there were TONS of tiny bubbles floating to the surface just like a glass of champagne. The flavor was very sharp on the tongue and again tasted WAY over carbonated. Opened the second bottle and let it sit for a few minutes as I watched the bubbles rise like crazy in the bottle and slowly a head was forming in the bottle and eventually started coming out the top like a science project. This is my 10th batch and have never seen anything like this....question of the day: Is my beer ruined? The beer tasted great at bottling, but I guess an possible infection can come at any time.

Thanks in advance for any advice.


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Old 01-31-2012, 12:24 AM   #2
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Sounds like you bottled the beer before it was done fermenting.


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Old 01-31-2012, 12:28 AM   #3
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I did leave it in the primary for 3 weeks. This was my first time NOT transferring to a secondary.
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Old 01-31-2012, 12:33 AM   #4
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What was your OG / FG?
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Old 01-31-2012, 12:57 AM   #5
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Og 1.066
fg 1.016
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Old 01-31-2012, 01:02 AM   #6
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A recipe might help. Were there any additions like spices or dried fruit peel, zest of orange, anything?
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Old 01-31-2012, 01:10 AM   #7
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http://youtu.be/FlBlnTfZ2iw
Check this out it might help you understand what is going on .....12 days is too early IMO
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Old 01-31-2012, 01:14 AM   #8
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No, there were no additions, just the grain bill and hops:

4.5# DME
3.5 # 2-row
1.5 # Crystal 120
12 oz Crystal 80
2 oz Carapils
1 oz Roasted Barley

Smacked with 1 pkt Safale US-05

Started fermentation at 62 degrees and ended at 68 degrees

Reason: more info
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Old 01-31-2012, 01:15 AM   #9
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Quote:
Originally Posted by osu6251 View Post
Og 1.066
fg 1.016
That is a reasonable attenuation rate. If it is overcarbed and you didn't severely undershoot your volume, I'd guess a wild yeast is the cause of the overcarb.
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Old 01-31-2012, 01:22 AM   #10
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Quote:
Originally Posted by wonderbread23 View Post
That is a reasonable attenuation rate. If it is overcarbed and you didn't severely undershoot your volume, I'd guess a wild yeast is the cause of the overcarb.
I got damn near all 5 gallons at bottling. After reading a few threads on here, I thought it would be best to throw all the beer in the fridge to chill hoping it would stop further carbonation. Do you think this is something that will mellow over time, can CO2 be absorbed back into the beer?


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