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Old 04-19-2013, 03:32 AM   #1
HomeBrewerB
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Mar 2013
Santa Cruz, CA
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I have just finishing bottling a wheat brew and it had a weird taste to me. I had this in primary for a little over 2 weeks and had in bottles for about 2 weeks and when I cracked it open it had a sort of alcohol smell.... Almost like a apple cider alcohol. I have no Idea why this is
I made a caribou a slobber a few weeks edited this and had it in a primary and a 3 week bottle
Condition and it tasted grey!
Thanks for all your help!
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Primary: Sierra Nevada Pale Ale Clone
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Drinking: Caribou Slobber Brown Ale, California Wheat, Irish Red
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Old 04-19-2013, 03:34 AM   #2
HomeBrewerB
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Mar 2013
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Sorry auto text I had slobber in primary 3 weeks

Could this smell be an infection? I still drank it hah and my two buddy's and his girl both said that they approved and thought it had a nice wheat almost blue moon taste (wheat beer)
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Primary: Sierra Nevada Pale Ale Clone
Primary: Empty
Conditioning: Double IPA
Drinking: Caribou Slobber Brown Ale, California Wheat, Irish Red
Up Next: Extra Pale Ale, Blonde RYE

 
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Old 04-19-2013, 03:42 AM   #3
s4l
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Oct 2012
Killeen/HH/CC, Texas
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Recipe? Yeast? Process? Ferm temps?
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**On Deck**
115th Dream Hopburst IIPA
Caribou Slobber
Winter Warmer

**In Primary**
Empty. :(

**Bottled**
NB Irish Red - 02 Apr 13
BierMuncher's Centennial Blonde - 28 Apr 13

# of Brews: 2 // Total # of Gallons: 10

 
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Old 04-19-2013, 03:42 AM   #4
Bramstoker17
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Oct 2012
Naperville, IL
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I'd say give it a couple weeks and try another. The taste your describing just sounds like "green" beer to me. It just needs more time. What temp did you ferment at?
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Old 04-19-2013, 03:58 AM   #5
BigFloyd
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Dec 2012
Tyler, Texas
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Quote:
Originally Posted by Bramstoker17 View Post
I'd say give it a couple weeks and try another. The taste your describing just sounds like "green" beer to me. It just needs more time. What temp did you ferment at?
+1 to this ^^^^.

The off-flavors you are noticing may well be from pitching/fermenting too warmly.

Give it another 2-3 weeks at room temp, then a few days in the fridge and see what you think.
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Old 04-19-2013, 04:03 AM   #6
HomeBrewerB
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Mar 2013
Santa Cruz, CA
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A recipe was a basic wheat beer from a LHBS and it came with some dry yeast
Pitched at ~70* and fermented in my bedroom/living room 52-68*
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Primary: Sierra Nevada Pale Ale Clone
Primary: Empty
Conditioning: Double IPA
Drinking: Caribou Slobber Brown Ale, California Wheat, Irish Red
Up Next: Extra Pale Ale, Blonde RYE

 
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Old 04-19-2013, 04:05 AM   #7
HomeBrewerB
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Mar 2013
Santa Cruz, CA
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^^62* sorry my phone is touchy
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Primary: Sierra Nevada Pale Ale Clone
Primary: Empty
Conditioning: Double IPA
Drinking: Caribou Slobber Brown Ale, California Wheat, Irish Red
Up Next: Extra Pale Ale, Blonde RYE

 
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Old 04-19-2013, 04:08 AM   #8
BigFloyd
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Dec 2012
Tyler, Texas
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Quote:
Originally Posted by HomeBrewerB View Post
^^62* sorry my phone is touchy
62*F air temp is pretty darn good. Of course, the temp inside the bucket probably got 7-10*F warmer than that.

Me still thinks green, immature brew.

What yeast did you use?
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Old 04-19-2013, 04:14 AM   #9
HomeBrewerB
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Mar 2013
Santa Cruz, CA
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To be honest I'm tipsy off of homebrew but believe it was Danstar
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Primary: Sierra Nevada Pale Ale Clone
Primary: Empty
Conditioning: Double IPA
Drinking: Caribou Slobber Brown Ale, California Wheat, Irish Red
Up Next: Extra Pale Ale, Blonde RYE

 
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Old 04-19-2013, 11:12 AM   #10
RM-MN
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When you make beer your yeast go through 3 phases, the last of which gives no indication of what it is doing but during that phase it breaks down intermediate compounds that it produced in phase 2, one of which is acetaldehyde. Acetaldehyde has a "green apple" or cider odor. Given time the yeast will convert that to more alcohol. You are just noticing the "green" or immature beer flavor. Try in another week and I'll bet it has gone away.

 
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