Fermenter length

[Jayni]

So this is probably gonna sound bad, I left a brew in a fermenter bucket for probably a good 2 years, and wondering how to tell if its bad, other than major obvious signs of mold etc... It was a Surly Bender alc content about 5%, pulled open the top and it actually smells fine, should I dump it or give it a try? There was a little gunk sitting on top but nothing alarming.. Opinions?

 

[schematix]

If it tastes fine then rack it to a keg or bottle it.

 

[McKnuckle]

Are you that desperate? :cross:

 

[Jayni]

I pumped some co2 into a bottle sized sample, I will hopefully know soon! Thank you

 

[PackerfaninSanDiego]

I would let it sit for another 2-3 weeks to make sure it's done fermenting.

 

[PatrickLS83]

I would let it sit for another 2-3 weeks to make sure it's done fermenting.

Haha, this made me geek.

 

[PatrickLS83]

I would let it sit for another 2-3 weeks to make sure it's done fermenting.

Hahaha, well played sir.

 

[Jayni]

Yea, its getting dumped, smell was good... taste not so much

 

[RM-MN]

Yea, its getting dumped, smell was good... taste not so much

Maybe if you aged it a little the taste would come around......

 

[Jayni]

Maybe if you aged it a little the taste would come around......

Maybe another 2 years? LOL

 

[MagicMatt]

The problem here is likely oxidation. Those buckets are very permeable to oxygen at longer exposure lengths (longer than 4 weeks or so).

 

[VegasBrew1]

True dat. But how do you misplace a full fermenting bucket for 2 years? Perhaps you own a 21 room mansion? Cheers.

 

[Jayni]

True dat. But how do you misplace a full fermenting bucket for 2 years? Perhaps you own a 21 room mansion? Cheers.

Nope just got lazy in my 4 room bungalow ;-) I should mention how much I hate bottling though! May have to go to kegging....

 

[aprichman]

The problem here is likely oxidation. Those buckets are very permeable to oxygen at longer exposure lengths (longer than 4 weeks or so).

Technically the diffusion rate of gas through a polymer will remain constant no matter what length of time you leave a beer in the bucket. The total rate of gas diffusion can be viewed as a function F(t) = d*t where d = diffusion rate and t = time (in the industry this is per day).

Every polymer will have a unique diffusion rate that is determined by chemical and physical properties.

 

[MagicMatt]

Technically the diffusion rate of gas through a polymer will remain constant no matter what length of time you leave a beer in the bucket. The total rate of gas diffusion can be viewed as a function F(t) = d*t where d = diffusion rate and t = time (in the industry this is per day).

Every polymer will have a unique diffusion rate that is determined by chemical and physical properties.

Yeah I guess what I meant was that the oxygen will begin to have an effect on the beer after 4 weeks or so. Obviously it's getting in there at a constant rate. Just meant longer exposure gives enough time for oxidation to occur at a noticeable level.

 

[gromitdj]

At 2 years, my concern would also be autolysis. Did the beer have a meaty taste?

 

[BigDog007]

Check the gravity three days in a row and if it stays the same it's done fermenting.