My recent batch I was excited to make was a brown IPA. I used my normal process except it got really cold and I didn't think about it until after a weekend had passed 60ish° F.
The only signs of anything going on was very large and clear bubbles. I took the batch inside and warmed it up and it sat around 68°F and I had normal fermentation signs, it just took a week rather than a few days due to the temperature.
I just pulled a thief to taste and it tastes like a sour beer, not necessarily bad, but if you have had a sour, it tastes like that. While I don't mind drinking sours this is not what I was going for in this batch. I have a couple questions:
I assume that in this batch, the bacteria were imparting their flavor in the cold environment and even though I pulled it inside the damage was done.
Since I hate throwing out the $25 I spent on this batch, there isn't any harm in drinking this beer other than the torture each time knowing it was my first failed batch, right?
The only signs of anything going on was very large and clear bubbles. I took the batch inside and warmed it up and it sat around 68°F and I had normal fermentation signs, it just took a week rather than a few days due to the temperature.
I just pulled a thief to taste and it tastes like a sour beer, not necessarily bad, but if you have had a sour, it tastes like that. While I don't mind drinking sours this is not what I was going for in this batch. I have a couple questions:
I assume that in this batch, the bacteria were imparting their flavor in the cold environment and even though I pulled it inside the damage was done.
Since I hate throwing out the $25 I spent on this batch, there isn't any harm in drinking this beer other than the torture each time knowing it was my first failed batch, right?