First bad batch - Options?

Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk:

HairyDogBrewing

Well-Known Member
Joined
Feb 15, 2008
Messages
571
Reaction score
5
Location
Mechanicsburg, PA
I brewed a hefeweizen 3 weeks ago:
6# Muntons wheat malt
4# Weyermann pilsner malt
Single decoction mash:
60 min at 140, 30 min at 155
1oz MtHood 4.2%AA 60 min
1oz MtHood 4.2%AA 15 min
1 tsp Irish moss
1 pint starter with washed WLP300

It tastes really "off".

Several things went wrong that day.
I missed both temps on the high side.
Then the sparge got stuck and I mixed in 2 cups of rice hulls.
It still took over 90 min to collect 6.5 gallons at 1.038

Then I ran out of propane right after I added the bittering hops.
It took about half an hour to get another bottle and return to boil.
I boiled another hour and shortened the flavor boil to 10 minutes.

CFC to 64*F, aerate 15 min with 2 mic stone, pitch.
2 weeks in primary at 68*F. Fermentation seemed weak.
Force carbed to 12 psi in corny keg.
OG 1.049 FG 1.012

It's hoppier than the last batch and not as fruity or spicy.
It has a nasty sour aftertaste that makes it undrinkable.
Though I'm not sure of the difference between 'sour' and 'astringent'.

My guess is that it either has tannins from the mash problems,
or my starter was infected.

Should I:
1. Dump it.
2. Age 2 weeks cold and try again.
3. Age 2 weeks warm and try again.
4. Brew something else and mix them together.

Any ideas would be appreciated.
 

jds

Well-Known Member
Joined
Oct 24, 2007
Messages
1,912
Reaction score
38
Location
Littleton, CO
Age it at room temperature for as long as you can stand having the corny out of rotation.
 

Hercules Rockefeller

Well-Known Member
Joined
Dec 29, 2005
Messages
238
Reaction score
0
Location
Aurora CO
Agreed. Definitely don't dump it, at least not yet. I would wait several months before dumping it (unless you absolutely need the keg). You'll be surprised how flavors can change over time, usually for the better.
 

blacklab

Banned
Joined
Nov 2, 2007
Messages
2,379
Reaction score
50
Location
Portland, ME
Sounds tannic, if you've missed the temps on the really high side, like 10 degrees. However that will mellow if you let it sit.

Also - am I reading correct? You're only two weeks out from brewday? That beer is green. I believe the saying around here is 'unless Biermuncher pooped in the fermenter, don't dump it'.

Let it marinate for at least two weeks then chill n' try again.
 
OP
HairyDogBrewing

HairyDogBrewing

Well-Known Member
Joined
Feb 15, 2008
Messages
571
Reaction score
5
Location
Mechanicsburg, PA
Thanks, guys!
I appreciate the support.
This recipe is usually yummy right away.
But I'll wait and see what develops.
RDWHAHB, eh?
 
Top