I would apperciate some thoughts on a potentially terrible beer.

[ploppythesausage]

About 8 days ago my friend and I brewed up an experimental batch of...something...using a lager kit that came with a brew kit we bought.
In addition to the 1.5kg can of generic pale pre-hopped extract we added

500g of black treacle
500g molasses
one ginger root, grated
vanilla essence
a packet of candied citrus peel
a tin of black forest fruits
2 cinammon sticks

After a week the fruit had gone moldy so we racked to a clean fermenter.
Since then I've tasted it a couple of times and, well, its not great. I added some nutmeg and more vanilla (figured what the hell, its probably ruined anyway.)

So basically it's just over a week but it tastes pretty rank. Do you think this will improve or just ditch it?

Cheers!

 

[SarahMatt]

Did you put your spices & all in with the boil??
I had a "something" a while back with some watermelon that turned rank. It was suggested to me that I ought to have pasteurized the watermelon.
The boil will kill any nasties.
Good Luck!!!
Sarah.

 

[Trail]

So basically it's just over a week but it tastes pretty rank. Do you think this will improve or just ditch it?

If you pour it out, you'll never know. Age that sum'bish six months and investigate again.

 

[ploppythesausage]

Yeah, everything went in the boil. I think I'll bottle it this weekend and try to forget about it as long as I can!
Cheers!

 

[frazier]

What, no barbecue sauce??

 

[Elweydoloco]

Vanilla, Cinammon, black forest fruits, candied citrus peel, and molasses.

Sounds like an IHOP recipe !

The hell with it age it and see what happens You never know what will happen in this crazy world of brewing.

 

[ploppythesausage]

Well bottled it into 6 2l plastic bottles and left it in the dog kennel to forget about it. Racked a gallon of it to secondary where I fed it sugar for a few weeks and then dumped the dregs from two Cantillon gueze's into it along with some Coriander seeds to balance the citrus peel. It's beginning to smell quite good. I almost regret souring it now as I'll have to wait 6 months!