Beer disaster..advice wanted!

[anottomous]

We've brewed three batches of beer, an IPA, a Scotch Ale and a Wheat. One batch was brewed on one day, followed by a double batch a couple of days later. All three beers are ones we've brewed before without trouble. One, the IPA used a British yeast we have not tried, the other two used 1056.

Brewing is done outside, and the temperature was pretty hot, so the chiller was only able to get the wort down to 74 degrees, which is a bit above the recommended working temp for the yeast. The temp probably never dropped below that, and as the fermentation was done in an area without cooling it could have even gotten warmer, although I doubt too much warmer.

The beer was left unattended for at least three, and probably closer to five days (we were off at a fire lookout drinking up previous batches and playing poker). When we returned, the three batches of beer all have developed a strong vinegar flavor (I have not yet tasted it, but that is what I have been told).

Is this a heat related issue, or contamination? We've been careful with cleanliness and have brewed about 50 batches without a bad batch.

And is there anything we can do to save the beer. This is 30 gallons of beer I'd hate to dump.

Help!

 

[Blender]

High fermentation temps would produce fusel alcohols. I wonder if that is what you tasting. Here is one description >> Fusel Alcohol or alcoholic flavor, The symptoms and causes when homebrewing beer.

 

[brewjunky]

Well it could be an infection but I'm doubting it because usually lactic infections take awhile to produce. It's not an over night thing.

and 74 is well within the pitching temperature for any Ale yeast.

I'm thinking that the beer must have gone up to 80-85 during primary which would give you the cidery smell.

 

[malkore]

I think we need more info...you need to examine the beer and decide what the off smell and flavor is. Cidery? Vinegar? Hot alcohol/lighter fluid? Other?

 

[cuinrearview]

I've noticed that the stronger beer I brew, the more repulsive the hotter alcohols are out of primary. I've never noticed a vinegar smell or taste, but who knows? If it were me, I'd check gravities and rack to secondary and see how it's coming in a few more weeks. I wouldn't throw any beer out after primary.

Also, lot's of stories on here about nasty ducklings turning into swans after months in the bottle.

 

[GIusedtoBe]

I got lazy w/ my washed 1056 and pitched a brew at around 72-74 like you did. In my sleep deprived mind I thought it would continue to go down in temp but in reality it crept up w/ fermentation activity. Big mistake. I now call it "Frankenbeer" as it is a pale ale w/ some weird off taste. I need to invite some drunks over to drain it!

My first AG is fermenting right now and I've got it in a tub of water w/ the towel over it and ice bottles put in on occasion. It has been consistently between 64 F and 68 F throughout fermentation so far. You really have to monitor fermentation temps as all of your noble efforts in brewing can be for nought if you ferment too hot. Don't get lazy like I did and continue your efforts through the whole process.

Good Luck
Al

 

[anottomous]

I had to force myself to taste it. Definitely vinegar! The smell is overwhelming, even more so than the taste. You would be hard pressed to find someone drunk enough to drink this. I am holding out no hope of saving it.

 

[carnevoodoo]

I had to force myself to taste it. Definitely vinegar! The smell is overwhelming, even more so than the taste. You would be hard pressed to find someone drunk enough to drink this. I am holding out no hope of saving it.

A strong vinegar smell and taste would most likely be an acetobacter infection. Look around for signs of fruit flies. That's how I got my infection. I just dumped 20 gallons last weekend.

If any of them are not vinegary yet, you can keep them away from oxygen and it won't develop. Acetobacter is an aerobic bug.

This is just my recent experience talking. I doubt it is a lactic infection because it would be less vinegary and more sour, or it would smell like feet and vomit.

 

[carnevoodoo]

Oh! And if you want to save some of it, put it in a container you don't care about. Eventually you will have malt vinegar, but you'll need to let it get a little air.

 

[MgMt_Home_Brew]

I brewed an apricot black berry wheat and it smelt a lot like vinegar. However it seemed to go away a little bit and once I bottled it all was well. Well actually it was a little tart but that is neither here nor there.

 

[hopsalot]

I seriously doubt it is hotter in Oregon than in south Texas, RDWHAHB and buy some more Ice!

 

[anottomous]

That would be 29-7/8 oallons more malt vinegar than I would ever need.