Guilty of Beer Negligence

[kylelp]

Hey Folks,

I must confess this (hopefully it will help me), but I believe I committed beer negligence. I made a my version of an American wheat about 2 months ago. Immediately in the primary, the air lock was no bubbling however I was 90% sure CO2 was being produced due to certain characteristics and thought my lid wasn't sealing properly (yes I did try to push down everywhere to make the lid seal). I wasn't too concerned since the co2 would keep the room air out, I just needed to make sure to transfer it to a 2ndary when fermentation was slowing down. Well fast forward 2 months and I decide to transfer it. Its been done fermenting and sitting on old yeast for 2 months. I opened it and it smells like yucky beer. If I had to describe it, it is mostly beer smell with a hint of puke smell. Oh and it taste like sh**. Definitely not drinkable. I bottled about 10 bottles and moved 3 gallons to a secondary. I had time to move it, I just didn't

 

[passedpawn]

You must drink it all as penance for your negligence.

[edit] j/k, I dump immediately and rebrew.

 

[neverfadeaway86]

lesson learned, move on and don't repeat it again. IME wheat beers are better young so I certainly wouldn't let them go 2 months

 

[SlitheryDee]

There isn't a chance of me doing that currently. I can't wait to get everything that I put in the fermenter out and into bottles so I can drink it. It would be luxurious to have enough beer in reserve that I can leave something in the fermenter more than 2 weeks without worrying about it. In a way I envy you sir.

 

[jaspass]

Definitely toss it, never ideal but you won't want to serve anyone that. I can't say that I've let a beer sit on yeast for 2 months, however I would be surprised if it turns a beer as strongly as you describe. I could see some off flavors, but not near what you describe. It sounds like you got an infection, which means even if you transferred earlier you might still be in this same spot (depending on when the infection was introduced).

 

[brewcat]

Letting anything ferment in a bucket over a month is probably asking for trouble. They aren't necessarily airtight so oxygen after complete fermentation is a concern.

Next time you do brew, don't worry about a secondary. Directly bottle after complete fermentation. A wheat beer would be highly drinkable in less than two weeks. Plus a week of bottle carbonation.

 

[kh54s10]

I have you beat. My last batch, an IPA sat in primary for 5 months. I keg hopped fairly aggressively and it was decent. It did smell and taste OK before I kegged it though.

Mine was in a Better Bottle with a good seal. I bet yours was oxidized. I would not hold out much hope that it will be drinkable.

 

[20grit]

Vomit is probably an infection. Lots of the "sours" on the market now just taste like that little bit of acid you vomit up that doesn't come with food.

I've left a beer in primary for nearly 2 months and scored 45's and 46's at a competition. I don't think that's the issue.

 

[Dice_Boken]

I have the opposite problem. I am eager to get to the next step so I can drink and obsess over the beer until it is ready to drink. I do tend to take in the moment though when I'm doing a boil or bottling.