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Old 11-01-2008, 01:11 AM   #1
RLinNH
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Well Ladies and Gentlemen, I am stuck with 10 gallons of Kegged Ordinary Botter, that has been Oxidized. Yes indeedie. Ya see, my Sparging tube is to short. So it hangs only halfway down into my Boil Kettle. Hence, a lot of splashing when I Sparge. I figures, no biggie. HSA will never happen to me When I tried my Hydrometer samples on Monday and on Weds, I got a definate Cardboard/stale tase and odor from my ordinary bitter. Not kewl.

What kills me about this is that I have been sparging like this for about 20 batches now, and I have never had a problem. I always figured that HSA was a myth because I never got bit by that bogey man. Well, he found my Brewery on that given Brew Day, and he has taught me a lesson. never splash your Wort around when the temp is over 80 degrees.

Looks like Oxidized Ordinary Bitter for a little while for this Brewer.
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Old 11-01-2008, 01:23 AM   #2
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Shouldn't that oxygen be boiled out of the beer durring the boil? My sparge is the exact same and i'v never had a problem.
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Old 11-01-2008, 01:25 AM   #3
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If you'd sparged like that 20 times and only got this problem on the 20th, what makes you think that's what caused the problem? I'd say that pretty much rules it out.
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Old 11-01-2008, 01:27 AM   #4
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Quote:
Originally Posted by ChshreCat View Post
If you'd sparged like that 20 times and only got this problem on the 20th, what makes you think that's what caused the problem? I'd say that pretty much rules it out.
I agree.

Something else must have changed in your process.
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Old 11-01-2008, 01:29 AM   #5
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Then I wonder what else could have caused it? The fermentation was at a steady 66-68 degrees. Now I am really anxious to try the beer once it is carbonated on Sunday. Maybe I am reading to much into the flavor and it's not oxidized at all? I'll take a test sample of it tomorrow evening.
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Old 11-01-2008, 01:29 AM   #6
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Infection?
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Old 11-01-2008, 01:32 AM   #7
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Quote:
Originally Posted by Berserker_Brew View Post
I agree.

Something else must have changed in your process.
The only thing that changed in my process was that I usually let my beers sit in the Primary for 3 weeks. This one was only in the Primary for 11 days, but Fermentation was complete(2 seperate hydrometer readings taken 2 days apart). I wanted the beer for my Brew and BarB-Q this weekend. That parth has been cancelled due to a work conflict. Anxious to try this beer again tomorrow evening.
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Old 11-01-2008, 01:33 AM   #8
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Quote:
Originally Posted by RLinNH View Post
The only thing that changed in my process was that I usually let my beers sit in the Primary for 3 weeks. This one was only in the Primary for 11 days, but Fermentation was complete(2 seperate hydrometer readings taken 2 days apart). I wanted the beer for my Brew and BarB-Q this weekend. That parth has been cancelled due to a work conflict. Anxious to try this beer again tomorrow evening.
this could very well be it. the yeast have not had the same amount of time to clean up all of the off flavors created during fermentation. aging will help this. but you are tasting this beer far earlier than you would have otherwise.
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Old 11-01-2008, 01:34 AM   #9
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Quote:
Originally Posted by Chello View Post
Infection?
Stay tuned tomorrow evening for an in depth Flavor analysis of this Ordinary Bitter tomorrow evening my fellow Caped Brewing Brothers. Same bat channel, a little different bat time.
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Old 11-01-2008, 01:41 AM   #10
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Quote:
Then I wonder what else could have caused it? The fermentation was at a steady 66-68 degrees. Now I am really anxious to try the beer once it is carbonated on Sunday. Maybe I am reading to much into the flavor and it's not oxidized at all? I'll take a test sample of it tomorrow evening.
Good plan, ditching a batch because the hydro samples are not so tasty is a waste. Bad water, sick yeast, bacteria, mold, the list of things that can cause off flavors is long and distinguished.

Some of the best beers made probably tasted like ass before they had time to age out.

 
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