Bro's , im gutted :(

Was transferring my Lagunita's ipa clone and disturbed the trube at bottom of the carboy , and it's tasted like a ass ... But before I disturbed it smelt amazing ? ... Is that nasty yeast smell and taste gonna fall to the bottom again ??

 

You're fine.

 

we keg. Rules for kegging:
1. Take a little off the top to throw out,a must if it is a new tap.
2. Do not move the keg for a couple of days before tapping.
3. If you violate rule #2, wait 2 days and go back to rule #1.
4. Shaken or moved beer taste like sh#t.

Just let it settle.

 

I meant we racked into secondary and disturbed the trube

 

We no longer do any secondary. I just moved an Ale that had been in the primary for four weeks. I am sure it is fine. We used to do the secondary thing and filtration etc. I had to leave one because I had to leave and we were unable to transfer so we had to leave for a month. It came out fine so we stopped doing all the transfers. We no longer filter either. We use a hop rocket for our aroma hops so no more dry hopping either.

 

it will settle and clear more.

 

Please change your screen name

 

I disturb the trub all the time when transfering to the secondary. I want as much of the beer as possible and the trub will resettle into a tight ring in my case. Cold crashing also helps.

I've found that most of my beers taste pretty bad when I sample but they always end up fantastic. Many on here talk about how amazing the beer tastes when they sample and that used to get me very nervous. Now I'm not so concerned.

 

Please don't cite the reference point.

It will be fine.

 

Ummmm , it's garbage , still smells and taste like **** ! .. 60 dollars wasted

 

A little bit of trub going into the keg isn't a big deal. Some getting into a secondary.....ain't nothing. That's what a secondary is for. If you sloppy in racking, it will settle out in the second vessel. Relax, if will settle out. Here's the hard part: Let It Sit For A Couple Of Weeks Before You Do Anything Else.

 

It's already been in the secondary and dry hoppin for 2 weeks , the Belgian yeast yuck flavor and smell is all over it , not even gonna waste time bottling

 

If its been in secondary and the trub re-settled out and it still tastes bad then it's a different problem altogether, like off flavors or something.

What was your fermentation temps and what hops did you use in dry hop, if too many or bad hops or too long you may be tasting grassy cat piss. ,coupled with wicked off flavors.

BTW -Oakbarn, some of us still enjoy bottling and using secondary's- quite successfully......

 

It was 1oz of cascade , for about 10 days from an un opened package

 

That wouldn't cause it, I'm going with some off flavor, maybe you could describe it better than just "yeast funk"?

 

http://www.kroc.org/Links/TroubleshootingGuide.htm

Meant to attach this^^

 

If you post your recipe and process someone on here should be able to pinpoint, or at least get an idea, of what lead to it tasting different than you'd like.

I am a sloppy, sloppy, offensively sloppy brewer, and I frequently disturb the trub and often rack excess yeast into the bottling bucket, and then to the bottles. I really doubt that too much trub is causing the too flavors you describe (belgian yeastiness).

As others have noted, how a beer tastes before it's carbed is a very poor indicator of how it will taste as a finished product.

Before you dump try giving the HBT collective mind a go and maybe we can all help you salvage your batch / figure how not to make the same mistakes again.

 

Thanks for that troubleshooting guide duboman .. It's hard to pin point out of all of that , the best I can describe it is that it taste like a Belgian triple real funky and pukey smelling , like older dish water or something

 

It was a Lagunitas ipa clone recipe from that clone book lhbs sell , had some white labs Cali yeast in it and it smelt delicious until we racked into the secondary about half way through racking we disturbed the cake and it smelt like puke or baby ****

 

Tripels are funky and pukey smelling like old dishwater?




I think your issues might not be limited to transferring "trube".

 

I'm not sure what the problem is but it's definitely not the trub you disturbed. The trub is just solids that have settled out (yeast, hops, break material). I seriously doubt it tastes much different than the beer. And even if it did, it will settle out in your secondary fermenter and it will be gone. Why would it impart more flavor in secondary than it did in primary?

 

In our previous batches they had none of this off flavor , they all taste like good beer ... The clone threw away smelt awesome we were so exited when we pulled the bubble tube out and took a wiff , but something happened about half way through racking and stunk our whole kitchen up like puke ... We smelt the carboy and our beautifully floral Lag ipa clone smell had turned into the juices at the bottom of your recycling bin after a party .. Like hot garbage

 

So we continued racking and threw in our hops , hoping that that smell and god awful taste would settle out ... Today , 9 days later and the smell and taste are still there ... Sooo ... We decided to check on our Newcastle clone and it has the same funky pukey taste and smell , it's not as strong but it's the only flavor in the beer

 

sounds like you fermented it too hot and the yeast threw off a bunch of esters, which is desired in belgians for their signature flavor

 

*smelled. You can smell beer, you can smelt metal.

 

What temp did you ferment at? Did you pitch way hotter than you fermented? Did you use the same yeast for both beers? Were the fermenters in direct sunlight? How was your sanitation/ are there any other signs that it may have gotten infected?

If you're getting the same pukey/nasty taste from both and you used the same yeast I would guess it was ferm temps. Infection is also possible. I guess what I'm getting at is if you can figure out what went wrong you might have a better idea of whether it's something that time will fix or whether you have expensive plumbing food.

 

We have a fridge on a ranco temp controlled , had them fermin right under the recommended temps on the yeast because of the off Belgian flavor we steer away from .. We had it in glass for primary so we could keep an eye on it and it was a very vigorous fermentation . It was still bubbling slowly after 14 days

 

how is your sanitation routine? If its it in multiple batches it sounds like it could be an infection in your gear. Maybe the transfer tubing or racking cane? Did both batches come out of the same carboy or bucket before secondary?

 

I'm going to agree with several of the above. There is a 0.0% chance you had a good batch and then the trub being disturbed ruined the batch. None. Zilch. Nada.

 

Pitched at 72f / ferm at 66 with 2 degree drift / the ipa clone had a white labs test tube .. Cali is all I can remember name wise , and the Newcastle clone had a wyeast slap pack and was an English strain ... Both strains recommended a real close ferm temp , so we went on the safe side and set it a degree or 2 lower and set the drift in the middle and let them ferm slightly cooler .. Both had vigorous primaries and the ipa was still bubbling very slowly 14 days after pitching

 

Our sani process is pretty tight , of course it could always be better . Our previous 5 batches came out delicious in the end

 

And it's true , the beer smelled great , and then all the sudden smelled like puke

 

i dunno, id still bottle it up. a lot changes with the carbonation and bottle conditioning.

 

I'm not saying that part didn't happen, but the racking is not what caused it. You might have had some stinky infection going on that you suddenly released the aroma from halfway through racking. We have gone through this with a bunch of other threads where people said things like "our sanitization was tight" only to find out it was not so tight. Maybe you should post recipes, processes, etc.

 

It was a Lagunitas ipa partial mash clone from this book ... We did everything by the book , the LHBS didn't have the bittering hops or the yeast the recipe called for... So we subbed the horizon hops for magnum and the wyeast 1272 American for the white labs wlp001 Cali ale yeast

 

You are not really helping anyone help you by not answering any questions to process. At this point I will say you had an infection and have an infection due to something in your process

 

+1

 

I would agree with some sort of infection, I have 2 carboys and would ferment 2 batches at once.well it seemed like every other batch would develop a funky not desired flavor, after racking my brain, replacing everything post fermentation, from racking cane to bottling bucket, I finally narrowed it down to 1 of the carboys. And ever since then I haven't had a problem.

 

I vote infection. I left the top off a carboy for a bit after harvesting yeast. forgot about it for a few days. When I dumped it, it smelled like rancid, sour vomit. My four year old came from the other room with her nose plugged and gave me the stink eye.

On the other hand, I'm culturing something wild that has a spicy phenolic smell, which i'm hoping makes something nice.

Some unwanted guests smell worse than others.

 

I'm totally not gonna type out every single step in the process lol