Secondary left open, who knows how long! - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Equipment/Sanitation > Secondary left open, who knows how long!

Thread Tools
Old 11-28-2007, 07:09 PM   #1
Nov 2007
Posts: 1

Hi Everyone,
this is my first time posting here and I wanted to get some info from folks. I just bottled a Winter Warmer last night that had previously resided in a secondary for two weeks.
My problem is that I discovered the secondary bung had come off and I don't know how long it had been that way. I keep it in a dark, non-moldy closet, and this was the first time I had laid eyes on it since racking it over. My wife goes in there often, so she might have knocked it off at some point OR pressure might have pushed it off.
The beer didn't taste wierd or anything when I bottled it, but my question concerns the possibility of off flavors coming up during bottle conditioning. Is it still possible that wierd flavors will surface while it's carbonating?

I really hope this batch isn't crap.

Reply With Quote
Old 11-28-2007, 07:10 PM   #2
Joker's Avatar
Nov 2007
Posts: 1,953
Liked 33 Times on 30 Posts

I think you will be fine. Only time will tell at this point so give it a few weeks to carb and see what you think then.

Reply With Quote
Old 11-28-2007, 07:12 PM   #3
Ale's What Cures You!
Yooper's Avatar
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,989
Liked 8148 Times on 5682 Posts

It's possible that it got infected and it will show up after a while in the bottles. It's also possible that it's fine! If it tastes good in 3 weeks, then it probably wasn't infected. Since it tasted fine when you bottled and you didn't see anything growing on it, that's enouraging!
Broken Leg Brewery
Giving beer a leg to stand on since 2006

Reply With Quote
Old 11-28-2007, 07:27 PM   #4
...My Junk is Ugly...
BierMuncher's Avatar
Jan 2007
St. Louis, MO
Posts: 12,420
Liked 808 Times on 439 Posts

Short of something solid crawling into your secondary, I'd say you'll be fine.

Secondaries still produce enough of a CO2 blanket over the beer to deter a lot of floating nasties.

Remember, your beer is three things: Alcohol, Hops (natural preservative) and CO2. Not a real friendly environment for germs.

Proceed according to plan and never toss a batch until it's confirmed spoiled in the bottle.

Reply With Quote
Old 11-28-2007, 08:02 PM   #5
malkore's Avatar
Jun 2007
Posts: 6,922
Liked 37 Times on 35 Posts

I feel better about it being ok since it was in a closet. if it was in my basement, which is 103 years old and mostly a dirt floor, then I'd be real leery about it.

in secondary there are fewer nasties that can spoil it due to the reasons BM mentions above.

Relax and have a beer
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10

Reply With Quote
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Left in primary too long, how long in secondary? BrownAle4Me Beginners Beer Brewing Forum 7 10-15-2009 07:54 PM
How long can I hold open dry yeast??? Brewkowski Fermentation & Yeast 5 08-31-2009 01:11 AM
Have I left it too long before bottling ? ratcliffe Beginners Beer Brewing Forum 11 07-23-2009 07:01 PM
the term for when beer is left to long in a fermenter dirtymike1 General Beer Discussion 11 08-26-2008 11:14 PM
Left the tap open? D'oh! Chriso Bottling/Kegging 6 01-15-2008 11:20 PM

Forum Jump