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Old 09-10-2008, 02:15 AM   #1
mendlodc
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Jun 2007
Posts: 69


Bottling my robust porter and I for sure notice a sour / yeasty smell and taste to the uncarbonated wort. I had a hard time placing the smell / taste as it's really not that sour per say... what it reminds me most of is the smell of liquid yeast when you open the vile (although not nearly that strong).

Thoughts? I am thinking as it smells kinda yeasty things are fine and I should RDWHAHB, but am curious others thoughts on this?

Thanks!

Here is the recipe:

9.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 84.44 %
0.75 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 6.67 %
0.50 lb Black (Patent) Malt (500.0 SRM) Grain 4.44 %
0.50 lb Roasted Barley (300.0 SRM) Grain 4.44 %
0.50 oz Magnum [12.90 %] (65 min) Hops 22.4 IBU
0.50 oz Cascade [4.90 %] (35 min) Hops 6.9 IBU
0.50 oz Cascade [4.90 %] (10 min) Hops 3.0 IBU
1 pkg SafAle #S05 - no starter

 
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Old 09-10-2008, 02:16 AM   #2
enderwig
 
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Nov 2007
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How long has it been in primary?
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Old 09-10-2008, 02:22 AM   #3
mendlodc
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Jun 2007
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It's been in the primary for 25 days..... did not rack to secondary.

OG: 1.062

Gravity Reading a Just Took: 1:012

 
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Old 09-10-2008, 02:24 AM   #4
mendlodc
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Jun 2007
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The "sour" taste isn't that strong. It smells more "sour" than it tastes... but not bret sour, more like the "sour" kinda smell / taste of a liquid yeast vile - if that makes any sense.

 
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Old 09-10-2008, 02:28 AM   #5
mendlodc
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Jun 2007
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one other variable to mention - fermentation temp was 68, but jumped to 71 a day or two.

 
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Old 09-10-2008, 02:41 AM   #6
mendlodc
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Jun 2007
Posts: 69

the more i taste it, i think it's an infection.... it really tasted good going into the primary.... something has changed.

i think i gonna bottle up 12 or so (just to see) and then dump the rest.

unless, someone can convince me in the next 30 minutes things might still be ok - i really hope so!

 
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Old 09-10-2008, 03:11 AM   #7
Ecnerwal
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Sep 2008
Williamstown, MA
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Keep bottling.

Hope I'm not too late.

Many things work themselves out in aging - it can be surprising.

Most of mine improves a great deal with long aging, and I recall a tale from a judge who had a "bad batch" and bottled some "as an example of an infected beer", then opened it two years later and found that it had morphed to wonderful.

<edit>
Someone has something in their signature about not dumping a batch until it "tastes like satan's anus, and six months later still tastes like satan's anus" - It would be terrible to bottle 12, find them wonderful in a year, and only have 11.

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Old 09-10-2008, 03:20 AM   #8
mendlodc
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Jun 2007
Posts: 69

Ecnerwal - thanks, but too late.... i only bottled one! i started convincing myself it was an infection and decided i didn't want to "contaminate" all my bottling equipment... so i poured out enough to bottle one and dumped the rest.

while it was going down the drain it smelled pretty bad (sour, musty, kinda like dirty leather), so i feel like i did the right thing, but am for sure not positive.

 
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Old 09-10-2008, 03:24 AM   #9
mendlodc
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Jun 2007
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damn the range of emotions in the last hour !

(it for sure did not taste like satan's anus....hmmmm.... damn it, should have bottled more than one.... guess i'll stash that guy away for a long time and then the results will be known.)

 
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Old 09-10-2008, 03:43 AM   #10
MNBugeater
 
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Jan 2006
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Quote:
Originally Posted by mendlodc View Post
damn the range of emotions in the last hour !

(it for sure did not taste like satan's anus....hmmmm.... damn it, should have bottled more than one.... guess i'll stash that guy away for a long time and then the results will be known.)
Oh bummer man... that one bottle is going to be awesome in a year and that's all you are going to have. This was just out of the primary? Sitting on all the yeast cake and trub? Of course it has the potential to smell sour. That is just green beer.

Its worth bottling it or even letting it sit for another 2 weeks and let it clear up.
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