rikfxsts
Member
- Joined
- Jan 12, 2009
- Messages
- 16
- Reaction score
- 0
I made a New Castle "knock off" a few months ago. Had to run out of town, so couldn't keep up on the ice bath during fermentation. Long story short, it tasted like lighter fluid and kind of sour.
I waited out a "runied" beer before, and after 9 months it was quite tasty. I am willing to give this one time to "fix" itself.
QUESTION: Should I:
a) Keep it in the 70degree basement in the keg
b) Put it back in the keezer
c) give up - it's infected
Here are my notes:
8/9/2009 - Used washed yeast from previous batch (Feb 2009). Just poured in yeast in Jar
- fermented w/ ice to keep temp down for first few days.
- after that, temp fluctuated up to 76degrees for almost 4 weeks in Primary (bucket)
9/12/2009 - Measured 1.103FG@ 70deg. Moved to KEG #3 @ 12lbs @38 degrees
10/17/2009 - Took out of Keezer, and moved to 70deg basement. Hopefully, the yeast can clean this mess up. Will leave for a few weeks in basement.
11/1/2009 - No more lighter fluid taste, but tastes sour. Still in basement
I waited out a "runied" beer before, and after 9 months it was quite tasty. I am willing to give this one time to "fix" itself.
QUESTION: Should I:
a) Keep it in the 70degree basement in the keg
b) Put it back in the keezer
c) give up - it's infected
Here are my notes:
8/9/2009 - Used washed yeast from previous batch (Feb 2009). Just poured in yeast in Jar
- fermented w/ ice to keep temp down for first few days.
- after that, temp fluctuated up to 76degrees for almost 4 weeks in Primary (bucket)
9/12/2009 - Measured 1.103FG@ 70deg. Moved to KEG #3 @ 12lbs @38 degrees
10/17/2009 - Took out of Keezer, and moved to 70deg basement. Hopefully, the yeast can clean this mess up. Will leave for a few weeks in basement.
11/1/2009 - No more lighter fluid taste, but tastes sour. Still in basement