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Old 03-16-2006, 04:19 PM   #1
Mar 2006
Posts: 1

I am new to home brewing, and it seems like by brew becomes very acidic or tastes a little like rubbing alchohol after I refridgerate it. I noticed this on my first batch, but I chalked it up to beginner's error. I just made a stout and it tasted great the first week after bottle fermentation was over, but the rest has been in the fridge for a week and the same thing is happening. I was really looking forward to the stout on St. Patty's Day.

Does anyone know what I might be doing wrong? I am very carefull to sanitize and store correctly, at least I think so.

Any help would be appreciated.

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Old 03-16-2006, 04:24 PM   #2
david_42's Avatar
Oct 2005
Oak Grove, Oregon, USA
Posts: 25,595
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Possibly you have a problem with fusel alcohols. These are generally due to high fermentation temperatures and/or leaving the batch on the trub too long. Go to and read chapter 21 on off-flavors and their causes.
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Old 03-16-2006, 04:26 PM   #3
cweston's Avatar
Feb 2006
Manhattan, KS
Posts: 2,014
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Also, I've heard that if drinking them gives you a wicked hangover, that's confirmation that you've got got a high fusel alcohol level.

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Bottle conditioning: Robust Porter
Drinking: Saison Dupont clone, tripel
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Old 03-16-2006, 09:42 PM   #4
McCall St. Brewer
Sep 2005
West Monroe, Louisiana
Posts: 1,171
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How old was your beer when you noticed this? If it's still pretty young, it may improve greatly after a few weeks.

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Old 03-17-2006, 02:42 AM   #5
Sasquatch's Avatar
Jun 2005
Posts: 539
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I think it sounds more like an infection at bottling time. Things should get better in the bottle... not worse.
Primary: Lager

Secondary: Sangiovese, Honey Nut Brown, some Pilsner/ale kinda thing that just won't quit...

Tar Sands Porter, Special Dark Bitter,Oaky Red ale, Hammer & Tongs Black Ale, Black Draught, Cooper's Bitter, Baron's Pilsner
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