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Old 06-29-2012, 12:17 PM   #1
paulster2626
 
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You see, I had this house lager on tap that was bloody delicious. Brewed it in the winter using the cold room for lagering/fermenting. So in my infinite wisdom when this ran out about 6 weeks ago, I just brewed up another batch. Figured I'd be pushing the limits of the yeast with the basement at 62F, but what the hell. I'd just lager it in a keg in the keezer. No biggie.

Well, somehow the basement got way to hot, and the lid blew off the fermenter. I saw this within 24 hours of it happening and quickly moved it to a swamp cooler and rotated ice blocks for a week or so. The beer is now attenuated waaaaay down lower than I'd expect, and I'm guessing there's a whole lot of fusel alcohols kicking around there. ANyway, taste is what really matters, so I'm asking what to do here to save this. It tastes -okay-, but not as good as it should.

Should I:
-Rack to secondary and just leave it until, say, December?
-Rack to secondary on top of some kind of fruit, and leave it all bloody winter?
-Just lager it in a swamp cooler for 2 months and have September lager beer?

I will never do this again - next project is a fermentation chamber, but I'm holding out for a cheap used freezer. People seem to only want to sell these in the fall.

 
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Old 06-29-2012, 02:15 PM   #2
pjj2ba
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Chances are you will have some fruity flavors, likely bubblegummy. These don't fade very well. So that suggests a cover-up is needed. I'd be tempted to secondary it for a couple weeks, then give it a light dry hop (say 1 oz for 5-7 days) and then keg and lager it.
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Old 07-03-2012, 07:56 PM   #3
paulster2626
 
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Well, popped 'er open on Sunday. Something was growing on top - a film of some sort. Racked to secondary on a can of peaches. The film stuck to the fermenter as it drained, so I think we're good.

This is now left to sit covered up for the next 6 months and forgotten. When I stumble over this in the winter I'll revive the thread as I know you're all just so excited to hear how it turns out.

 
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