Confession - I drank 4 day old beer

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NZGirl

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I went ahead and put that 4 day old beer in the freezer and drank it.

I was expecting total ****e and was surprised the first glass had some bubbles and wasn't as cloudy as I expected. Definitely not ready of course.

Second glass was flat as a pancake and cloudy and yucky. But I forced it down. ;)

Then came the massive stomach ache :(

I have an allergy and not really sure what it is but if I eat corn chips for example I get a massive stomach ache. Not the "runs"... just a huge cramping pain in the lower stomach... and it was the same last night after drinking the beer.

I hope like crazy that leaving the beer to age properly and making sure I leave half an inch or so in the bottom of the bottle (750ml) will result in no more stomach ache... otherwise I'm going to cry... lol
 
it 's not much of a confession if everyone does it the first time.:drunk:


as for the yeast issue, some people do have a bad reaction to the live yeast the first few times they drink unpastuerized beer. in most people this does go away a few need to keg and crash cool to soothe the gut.
 
I win I win I win.. I won both of for breaking down and for stomache ache..:D

Seriously though....hmmm. This was a Cooper's Sparkling Draught wasn't it?

Do you have problems drinking the real cooper's draught?

I have a couple of thoughts.. if you have a corn allergy and the beer you are drinking has corn as an adjunct that might be your problem...which is ok, that just means you brew and drink all malt beers.

You could have an allergy to the yeast in homebrew and bottle conditioned beers, which may or may not be a problem if you get enough out of suspension (by long primary and cold crashing)...I'm thinking this is rare, because if it were the case you would probably have discomfort with any bottle conditioned beers, homebrew or otherwise, as well as any cask served real ales. I DON'T THINK this is the case...It's really a rare disorder from my reading.

Your stomach isn't used to it yet (it takes time) and because the beer hasn't fully conditioned you drank more than normal (also did you leave the yeast in the bottom, by stopping the pour when the yeast got to the shoulder of the bottle?) This is my biggest bet (and punishment for snaking early green beer)

You have a gluten allergy...But that would mean you couldn't eat bread products at all (and would not be able to drink any beers made with barley or Wheat...

I betcha it's either corn adjuncts in the coopers draught (most sparkling ales/lagers use corn as an adjunct to thin it out)

Or you just aren't used to the yeast yet...

I'm about to start brewing, so I don't have time to dig through any info...but if I think of something I'll post back or PM you...

Hang in there...

:mug:
 
I have a couple of thoughts.. if you have a corn allergy and the beer you are drinking has corn as an adjunct that might be your problem...which is ok, that just means you brew and drink all malt beers.

i have issues with fresh corn on the cob, maybe that has something to do with it? my mother in law has the same problem so its not too uncomon.
 
i have issues with fresh corn on the cob, maybe that has something to do with it? my mother in law has the same problem so its not too uncomon.

I had issues with a fresh corn on the cob once too! Then I had it another time and I was fine. Same with those puffy cheese flavoured corn snacks... sometimes I can get away with it and sometimes I can't. But the crisp corn chips get me everytime so I can't have them at all.

I also get the same stomach pain from seasoned wedges.
 
lol Revvy, yes you win!

It was a Cooper's Lager. I haven't had any other Cooper's products before.

And yes, you're right, because I was feeling very "experimental" I tipped the whole flammin' bottle into my final glass without leaving a bit in the bottom... there was yeast stuck to the bottom of the bottle of course, but the glass of beer was VERY cloudy. I'm so bad.

I considered the gluten allergy but again you're right as I can eat bread and other products without a problem.

Thanks Revvy!
 
I almost quit brewing shortly after I began back in 2007 because the beers I made *really* upset my stomach. By refining my process and simply getting used to it over time, I can now drink pretty much anything that doesn't have a lot of roasted grains in them (and I don't enjoy those styles of beer anyway).

What's giving most people problems at first is the yeast and starch hazes. You can minimize that by being patient and doing extended primaries to let the beer clear nicely before bottling, and putting the bottles in the fridge a couple of days before drinking. Then, if you pour carefully and avoid getting the bottle sediment into the glass, you'll be in much better shape. Maybe avoid beers like Witbier and Hefeweizen (which are loaded with suspended yeast) for the time being until your system gets used to the goodness of homebrewed beer.
 
I almost quit brewing shortly after I began back in 2007 because the beers I made *really* upset my stomach. By refining my process and simply getting used to it over time, I can now drink pretty much anything that doesn't have a lot of roasted grains in them (and I don't enjoy those styles of beer anyway).

What's giving most people problems at first is the yeast and starch hazes. You can minimize that by being patient and doing extended primaries to let the beer clear nicely before bottling, and putting the bottles in the fridge a couple of days before drinking. Then, if you pour carefully and avoid getting the bottle sediment into the glass, you'll be in much better shape. Maybe avoid beers like Witbier and Hefeweizen (which are loaded with suspended yeast) for the time being until your system gets used to the goodness of homebrewed beer.


Thanks, yes I'm hoping that will be the answer. I will make the next glass I drink a lot cleaner and see how it goes.
 
I had issues with a fresh corn on the cob once too! Then I had it another time and I was fine. Same with those puffy cheese flavoured corn snacks... sometimes I can get away with it and sometimes I can't. But the crisp corn chips get me everytime so I can't have them at all.

I also get the same stomach pain from seasoned wedges.

i wont eat corn on the cob anymore because of it. it kills me though, that was one of my favorite foods!
 
Well, you gotta experiment a bit to see if it's corn or just getting too much yeast.



If it turns out to be the corn, you may have to make sure that whatever beer you brew does not have corn based adjuncts...that means getting away from cooper's kits (Though it may only be in the sparkling ale and lighter colored beers as opposed to the darker ones like the Cooper's Stout) and into either using dry and/or liquid malt extract in extract w/ grains, doing partial mash, or going full all grain..that way you will have the most control of the ingredients that go into the beer...
 
I have a confession to add, I opened 2 of the beers I am conditioning last night. They are a lil over a week in bottle and overall age is over a month. I did feel them being greenish and didnt like the Raspberry extract at all. It was cough syrup like as described by others in other posts. :( I hope more time in the bottle will help.
 
That was the Beer's way of saying "Ahhhh, leave me alone...i'm trying to mature and be nice and sexy for you in a few weeks".

haha
 
But now you know what green beer tastes like.
Reduce your dex, increase the DME and WAIT LONGER.
Learn to pour and leave half an inch in the bottle to keep the yeast cake intact OR decant to a jug then pour from the jug.
 
I am in the same boat, i got a case and a half of a carmel stout sitting not 6 feet away and i am itching to taste it to make sure its anygood, and of course if i taste it now it definatly wont me... besides the case and a half are late christmas presents for my uncle and cuzin... It carb and condidtioned in a water cask for a week, then bottled, and its been bottled for two days... i would still bet it needs a week at least is not two before its fully carbed and settled.

Cheers
 
Here's a couple points that I wouldn't underestimate --

1) I'm still not sold that it's the "yeast" that causes the tuba players to come out in force. In homebrew there's a bunch of long, complex sugars that can just be hard to digest. Especially in beer that is young, or in some cases rushed through the fermentation process (yes your hydro may say it's "done" - but still give it some time)

2) Bewar of dietary combonations -- I've had some issues with a big beer homebrew and a meal composed of lots of starches -- and man, did I have some, um, issues.

Here's what i'd try --

1) drink more homebrew and see if your body adjusts
2) try to avoid the combo of homebrew and high starchy foods
3) does NZ have Miller products? They're full of corn, right? Try one and see if you have any bad issues - this could help isolate the issue of corn v. whatever-the-stuff-is-in-homebrew-that-causes-gas (I still am not sold it's the yeast)
4) make sure you're fermenting for at least 3 weeks (at appropriate temperatures) before bottling
5) make sure you're aging bottles for at least 3 weeks

I've had my share of stomach aches - and they seem to have lessened in the past year as I've been more religious with giving my beers time in the primary (and, yes, secondary); aging them properly, and heck - just drinking more and more homebrew has gotten my system "used" to it.
 
1) I'm still not sold that it's the "yeast" that causes the tuba players to come out in force. In homebrew there's a bunch of long, complex sugars that can just be hard to digest. Especially in beer that is young, or in some cases rushed through the fermentation process (yes your hydro may say it's "done" - but still give it some time)

I wonder if taking some Beano just before drinking the beer would lessen those symptoms. I don't know if the enzyme acts on the dextrins (it should - some people use it in their fermenters to dry out their beers), but if it does, it might relieve some of the symptoms.
 
Thanks everyone... I'm definitely going to try those suggestions.

I just bottled my second batch yesterday. It was in the primary twenty days. I'm definitely going to age my beers properly. I just couldn't resist a "sample".

I haven't had any more of these beers yet. They have only been in bottles ten days now. I will sample one again in four days time... then again another week after that.
 
ooopss...I wanted to suggest before you bottled again to try using something other that cornsugar to see if the priming surgar was the problem I was going to suggest you use dry malt extract instead.
 
I'm using carbonation drops... are they corn sugar? (Yes, I'm very ignorant, lol.)
 
I sampled a couple of teaspoons out of my fermenter.... after I finished bottling. So the beer was mostly trub. Of course after tasting it, I realized that there was no way I was going to get an accurate approximation of taste doing that, but later I did fell pretty bad. I didn't think I got enough to cause problems, but I'm betting I did.

If you have issues eating corn chips, you might try different things and see how they react with you, or see an allergy specialist and have some tests done. They can more accurately figure out what you can eat, and what you should avoid.
 
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