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Old 08-18-2013, 09:48 PM   #1
Beernik
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Jun 2009
Lopez Island, WA
Posts: 3,704
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I'm steadily polishing off the last half dozen bottles of a 70 Shiling that probably got infected. It has some of the usual symptoms. Early in its life, it was astringent, which has finally aged out (after almost 2 years). There is a krausen ring on the bottles. And these things foam like crazy. I even had two bottles explode.

Here's my question: anyone ever get a strong lemon flavor from an infection? I can't figure out where this flavor came from. The ingredients included:

British pale malt
20L Crystal malt
Amber malt
Smoked Pilsen
Peated malt
CaraWheat
Kent Goldings
White Labs 1728 - Scottish Ale
Oak Chip
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Old 08-19-2013, 04:24 AM   #2
reinstone
 
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Sep 2011
, IL
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Quote:
Originally Posted by Beernik View Post
I'm steadily polishing off the last half dozen bottles of a 70 Shiling that probably got infected. It has some of the usual symptoms. Early in its life, it was astringent, which has finally aged out (after almost 2 years). There is a krausen ring on the bottles. And these things foam like crazy. I even had two bottles explode.

Here's my question: anyone ever get a strong lemon flavor from an infection? I can't figure out where this flavor came from. The ingredients included:

British pale malt
20L Crystal malt
Amber malt
Smoked Pilsen
Peated malt
CaraWheat
Kent Goldings
White Labs 1728 - Scottish Ale
Oak Chip
Man, two years. You are a trooper!
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BL, CL, Miller etc. is like makin love in a canoe.....
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Lagering/conditioning: German pils, Dortmunder
Lagering:Kolsch, Dusseldorf alt
American Amber, Red ale
Double ipa, Rye ipa
Fermenting: German pils
Wheat 1,Wheat 2
All to be kegged and served by May 10

 
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Old 08-19-2013, 01:50 PM   #3
Beernik
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Jun 2009
Lopez Island, WA
Posts: 3,704
Liked 555 Times on 406 Posts


It wasn't intentional. I sometimes lose beer in my cellar. When I run low, I do inventory and clear out (drink) all the oldies.
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Old 08-19-2013, 02:33 PM   #4
Darth_Trader
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Feb 2013
Posts: 16

WOW that a big cellar

 
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