First, apologies if there is a thread that already covers this I only did a cursory look on my phone.
The following is long so skip the next two paragraphs if u just want the summary
So I made a beer about a month and a week ago. It was an all grain ipa with rye and wheat in the grainbill, ended up using scottish ale yeast and late hopped it pretty heavily. It was a one gallon batch so more just expiremental for me and hence wasn't checking on it to often or that invested in it.
Anyways I started it in my apartment for one day at around 74 degrees to get it going. In that time the krausen managed to flow straight through the airlock. I cleaned it up and brought it down to my basement where I planned to leave it for 3 weeks to a month. A month later I went down to check on it only to discover that the airlock was gone (my elderly father in law knocked it over while putting back a table-saw) so it had sat for an nknown amount of time (most likely a week) oxidizing and most likely taking on some tasty contaminents. Anyways I tried it, and figured whatever I'll bottle it and see how it turns out. I brought it upstairs and prepared to bottle it alongside some fermented ginger ale when something came up halting the process. So then it sat upstairs at around 76 degrees for a week straight and I'm bottling it today.
For those who don't want to read the above (Sorry it's long)
My airlock overflowed first day.
3 weeks (maybe later) the airlock was knocked off and stayed off for the next week.
And them once a new airlock was put on, the beer proceeded to sit in a warm place (76 degrees) for a week.
My question?
Have people.had experiences like this and ended up with good beer ever?
Im pretty sure I can taste what oxidization tastes like, but then again I never actually was told what I'm supposed to be looking for (I always look for something similar to the taste in an oxidized wine like a savagnin or sherry)?
Finally what's what's the worst that has happened to your beer and it still ended up drinkable, if not great?
The following is long so skip the next two paragraphs if u just want the summary
So I made a beer about a month and a week ago. It was an all grain ipa with rye and wheat in the grainbill, ended up using scottish ale yeast and late hopped it pretty heavily. It was a one gallon batch so more just expiremental for me and hence wasn't checking on it to often or that invested in it.
Anyways I started it in my apartment for one day at around 74 degrees to get it going. In that time the krausen managed to flow straight through the airlock. I cleaned it up and brought it down to my basement where I planned to leave it for 3 weeks to a month. A month later I went down to check on it only to discover that the airlock was gone (my elderly father in law knocked it over while putting back a table-saw) so it had sat for an nknown amount of time (most likely a week) oxidizing and most likely taking on some tasty contaminents. Anyways I tried it, and figured whatever I'll bottle it and see how it turns out. I brought it upstairs and prepared to bottle it alongside some fermented ginger ale when something came up halting the process. So then it sat upstairs at around 76 degrees for a week straight and I'm bottling it today.
For those who don't want to read the above (Sorry it's long)
My airlock overflowed first day.
3 weeks (maybe later) the airlock was knocked off and stayed off for the next week.
And them once a new airlock was put on, the beer proceeded to sit in a warm place (76 degrees) for a week.
My question?
Have people.had experiences like this and ended up with good beer ever?
Im pretty sure I can taste what oxidization tastes like, but then again I never actually was told what I'm supposed to be looking for (I always look for something similar to the taste in an oxidized wine like a savagnin or sherry)?
Finally what's what's the worst that has happened to your beer and it still ended up drinkable, if not great?
