rewster451
Well-Known Member
Well, it finally happened. We brewed a bad beer. Some have been not so great, but this one is bad. It was supposed to be a chocolate porter, and we did it pretty much the same as the ginger chocolate porter, but without the ginger and with more chocolate.
The first problem is that we got a lot of banana from the yeast, but beyond that, I think it may have a slight infection. I can't tell though. It seems like there's a slight band-aid flavor, but it's hard to distinguish from the banana and chocolate (I know that might sound good "Mmmmm...chocolate banana," but it's not). After you drink one it kind of stops tasting terrible, but not good. And it's really not worth it to drink one.
Out of curiosity, is there a way to tell for certain that this badness is due to infection or ingredients? And what can I do to avoid that banana flavor in the future? Is it a temperature issue? It did get kind of warm here for a while, and the beer fermented mostly in the 70-74 range. The temp also went up and down a lot.
The first problem is that we got a lot of banana from the yeast, but beyond that, I think it may have a slight infection. I can't tell though. It seems like there's a slight band-aid flavor, but it's hard to distinguish from the banana and chocolate (I know that might sound good "Mmmmm...chocolate banana," but it's not). After you drink one it kind of stops tasting terrible, but not good. And it's really not worth it to drink one.
Out of curiosity, is there a way to tell for certain that this badness is due to infection or ingredients? And what can I do to avoid that banana flavor in the future? Is it a temperature issue? It did get kind of warm here for a while, and the beer fermented mostly in the 70-74 range. The temp also went up and down a lot.