Alright so I'm brand new to the forum, and pretty much brand new to homebrewing as well. I got my start with a few kits I ordered off of midwestsupplies.com. So far no complaints about their products or service, but the first beer I made was the Boundary Waters Wheat beer. In order to spruce up the flavor a bit (I was trying for a blue moon which my girlfriend likes), I peeled and pureed about 3 pounds of clementine oranges. I left them in the freezer overnight, put them in a mesh bag, defrosted them, and then racked onto them in my secondary fermenter. I let them ferment for about 6 days, removed them for a few more days, and then bottled the beer (and put half in a corny keg).
For some reason there is a funky taste and smell to the beer, almost like the fruit went rotten and spoiled the beer. Is there anything that I can do about this or if I wait will the taste changy? Basically I was wondering if anyone else had any experience with this.
On another note, I just made my first all-grain batch of pumpkin ale. I ended up with about 11 gallons from a mixture of a couple recipes I found online, and it had a SG of 1.080, so it should be pretty intense! I'm fermenting it in a Sanke custom fermenter that I rigged up and it seems to be fermenting like crazy after just a day. The bottom (now the top) of the keg now has a corny lid, and I have been leaking CO2 out of the airlock every few hours. Funny thing is that when I leak it out too fast or for too long, towards the end it always shoots kraussen out of the holes, sprayed me and my girlfriend both down this morning. Maybe I should put an airlock on it next time Does it matter if the beer is pressurized during the fermentation process for extended periods of time, or should I make sure that I relieve the pressure as often as I can?
For some reason there is a funky taste and smell to the beer, almost like the fruit went rotten and spoiled the beer. Is there anything that I can do about this or if I wait will the taste changy? Basically I was wondering if anyone else had any experience with this.
On another note, I just made my first all-grain batch of pumpkin ale. I ended up with about 11 gallons from a mixture of a couple recipes I found online, and it had a SG of 1.080, so it should be pretty intense! I'm fermenting it in a Sanke custom fermenter that I rigged up and it seems to be fermenting like crazy after just a day. The bottom (now the top) of the keg now has a corny lid, and I have been leaking CO2 out of the airlock every few hours. Funny thing is that when I leak it out too fast or for too long, towards the end it always shoots kraussen out of the holes, sprayed me and my girlfriend both down this morning. Maybe I should put an airlock on it next time Does it matter if the beer is pressurized during the fermentation process for extended periods of time, or should I make sure that I relieve the pressure as often as I can?