Dump? Yay or nay? - Home Brew Forums
Home Brew Forums > Home Brewing Beer > General Techniques > Dump? Yay or nay?
Cool Brewing Giveaway - Supporting Membership Drive & Discount

Reply
 
Thread Tools
Old 08-22-2008, 04:16 PM   #1
Danny013
Recipes 
 
Aug 2007
Gainesville, FL
Posts: 355
Liked 2 Times on 1 Posts



First off, before everyone jumps on me, I know to give it time and let it age.

Anyway, I brewed up a irish red, ohhhh, late October of last year. Fermentation temps were great, bottled after 2 weeks in primary with a F.G. of 1.015 and O.G. of 1.050. Hydro sample tasted spot on and amazing. Bottled 11/09/07.

Let it carb for ~3 weeks, chill one, crack it open, pour, and holy ****e, super fruity hits of grape (?) and some other really fruity notes, so much that it is unpleasant and thus, undrinkable. No sourness or anything that would lead me to think of an infection, but what the hey? How did it go from tasting great out of primary to super nasty in bottles?

So, they have been resting for ~10-11 months now, still nasty when I occasionally muster up the courage to try a sip from one, and at this point, I'm just ready to be rid of them. Any hope at all? Write it off and brew another?

Thanks, all!

Danny



 
Reply With Quote
Old 08-22-2008, 04:19 PM   #2
Natas
Recipes 
 
Aug 2008
Eugene, OR
Posts: 154

I would stick em away and forget about them for another year or three. I had a stout I made years ago that I hated, but the cases got lost in the shuffle some where and were forgot about for about 2 years. I opened one up to figure out what it was ( I neglected to label them) and whadyaknow!! It was a great beer. It just had to sit for awhile and think about things on it's on terms.



 
Reply With Quote
Old 08-22-2008, 04:30 PM   #3
Boerderij_Kabouter
 
Boerderij_Kabouter's Avatar
Recipes 
 
Dec 2007
Oconomowoc, Wisconsin
Posts: 7,736
Liked 146 Times on 118 Posts


If you have the space, keep it. If not.....

 
Reply With Quote
Old 08-22-2008, 04:33 PM   #4
ohiobrewtus
 
ohiobrewtus's Avatar
Recipes 
 
Nov 2006
Ohio
Posts: 7,746
Liked 62 Times on 54 Posts


If it's bottled then here's another vote for giving it some more time. Since it's off flavors that you're dealing with, time will certainly mellow those out a bit and could result in a much more drinkable beer.
__________________
Quote:
Originally Posted by the_bird
Well, if you *love* it.... again, note that my A.S.S. has five pounds.

 
Reply With Quote
Old 08-22-2008, 04:34 PM   #5
BigKahuna
Senior Member
HBT_LIFETIMESUPPORTER.png
 
BigKahuna's Avatar
Recipes 
 
Feb 2008
Eastern Colorado
Posts: 5,849
Liked 52 Times on 45 Posts


Brew another... but keep those. At least some of 'em. It's pretty cool to have a stout that is 10+ years old and just getting good.

You could always cook with it. Stout makes a mean brown gravy!
__________________
Seriously. I'm here for BEER
It's Not The Size Of Your Rig That Counts....It's How Often You Use It.

 
Reply With Quote
Old 08-22-2008, 04:58 PM   #6
Danny013
Recipes 
 
Aug 2007
Gainesville, FL
Posts: 355
Liked 2 Times on 1 Posts


Alright, I'll toss 'em in a box and find some obscure closet space to stash them in, and get back to brewing and forget about them. And maybe, one day, they will be good.

Maybe...

Thanks again, everyone!

Danny

 
Reply With Quote
Old 08-22-2008, 05:12 PM   #7
Revvy
Post Hoc Ergo Propter Hoc
HBT_LIFETIMESUPPORTER.png
 
Revvy's Avatar
Recipes 
 
Dec 2007
"Detroitish" Michigan
Posts: 40,890
Liked 3162 Times on 1871 Posts


If they've been in the bottle 10-11 months, then I'm going against the consensus, and say if it's still tasting nasty after nearly a year in the bottle (that is what you're saying, right?) then I'd say stick a sixer or two aside and dump the rest. If it's still unpleasant a year after you bottled it, I kinda think it's a lost cause.

I say keep a few in case a miracle happens, but you are talking a moderate to low grav beer here, not a barley wine, that would still benefit from aging...If it's been a year, and you're still not liking where it's at, I think my friends the yeasties have done all they could...

(did I really say this?)
__________________
Like my snazzy new avatar? Get Sons of Zymurgy swag, here, and brew with the best.

Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured. - Madman

I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew


 
Reply With Quote
Old 08-22-2008, 05:28 PM   #8
Danny013
Recipes 
 
Aug 2007
Gainesville, FL
Posts: 355
Liked 2 Times on 1 Posts


Quote:
Originally Posted by Revvy View Post
If they've been in the bottle 10-11 months, then I'm going against the consensus, and say if it's still tasting nasty after nearly a year in the bottle (that is what you're saying, right?) then I'd say stick a sixer or two aside and dump the rest. If it's still unpleasant a year after you bottled it, I kinda think it's a lost cause.

I say keep a few in case a miracle happens, but you are talking a moderate to low grav beer here, not a barley wine, that would still benefit from aging...If it's been a year, and you're still not liking where it's at, I think my friends the yeasties have done all they could...

(did I really say this?)
Yes, it has been ~10.5 months...

That's kinda what I was thinking might be the case, as well. I've got plenty of bottles and a bit of room, so I guess I'll at least take a 12'er out to save and dump the rest.

It is likely to get better after such a long time? Honestly, I can't say it has gotten even the littlest bit better from my intermittent tasting...

Anyone have any thoughts on possible reasons why they went south from brewing to bottle? As I said, it was great going into bottles. Bottles were all sanitized, as well. I did nuke ~half the bottles with Oxyclean to remove labels and I made sure to rinse well after, perhaps if I didn't get all of that out it could cause such a fruity/estery profile?

That's the only thing I could think of...Any other ideas?

 
Reply With Quote
Old 08-22-2008, 06:47 PM   #9
Desert_Sky
 
Desert_Sky's Avatar
Recipes 
 
Mar 2006
Sierra Vista, AZ
Posts: 4,063
Liked 52 Times on 40 Posts


dump it and start planning it's replacement
__________________
Desert Sky Brewing Co.
Sierra Vista, AZ

 
Reply With Quote
Old 08-22-2008, 10:28 PM   #10
Saccharomyces
Be good to your yeast...
HBT_LIFETIMESUPPORTER.png
 
Saccharomyces's Avatar
Recipes 
 
Jun 2008
Pflugerville, Texas
Posts: 5,423
Liked 108 Times on 62 Posts


Quote:
Originally Posted by Revvy View Post
... then I'd say stick a sixer or two aside and dump the rest....

(did I really say this?)
OK, this is the first time I fell off my chair laughing.. ROTFL!!!

Back to the OP, Irish Ale yeast seem to produce lots of esters, I would say try again but be sure to ferment it nice and cool. Or go against the grain and use US-05 to ferment it.


__________________
[How to Calculate Mash Efficiency | Do I Need a Yeast Starter? | My Ghetto Fermentation Chamber | Twitter | 6 Gal. HDPE Fermenters | Slanting Yeast | No Sparge Brewing]

Quote:
Originally Posted by Soperbrew
big brother only monitors facebook and untappd

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Infected, to dump or not to dump??? skeeordye11 General Beer Discussion 14 07-17-2009 04:06 PM
Think I have to dump this? kingoslo Equipment/Sanitation 3 02-20-2009 08:10 AM
I know, don't dump it. But... jmo88 Beginners Beer Brewing Forum 15 11-12-2008 07:54 AM
To dump or not to dump... egurney Beginners Beer Brewing Forum 12 06-10-2008 06:19 PM
Dump it? mworkman Beginners Beer Brewing Forum 13 02-14-2006 04:36 AM


Forum Jump