NorJerseyHomebro
Active Member
Ok. So I just bottled a batch of beer, it's been sitting now for about 2 weeks at 65 degrees or so. Cracked open the first bottle and the smell really, really, really takes your breath away. It is like a mixture of dill, butter, and hairspray.
It is the first time in almost 30 batches I've had a problem like this where the beer was so bad I had to throw it down the drain. So my question is will time heal these wounds, or is it just totally effed?
I suspect the culprit was the kitchen(restaurant kitchen) where the beer was fermenting, temperatures would sing quite a bit. The first batch I brewed there tastes fine and that was even closer to the oven.
Maybe it was that I only let it sit on the yeast for 2 weeks but I've done that before and beer has turned out fine.
The other suspect in this heinous crime could be the yeast I used was recycled from the first batch. But I have used yeast cakes/harvested yeast before and it has gone peachy. So I'm really not sure. I assume the fault is diacetyl. really wonder what the dill notes are though. Maybe one of the chefs threw some in when I wasn't around. Damn kitchen people.
It is the first time in almost 30 batches I've had a problem like this where the beer was so bad I had to throw it down the drain. So my question is will time heal these wounds, or is it just totally effed?
I suspect the culprit was the kitchen(restaurant kitchen) where the beer was fermenting, temperatures would sing quite a bit. The first batch I brewed there tastes fine and that was even closer to the oven.
Maybe it was that I only let it sit on the yeast for 2 weeks but I've done that before and beer has turned out fine.
The other suspect in this heinous crime could be the yeast I used was recycled from the first batch. But I have used yeast cakes/harvested yeast before and it has gone peachy. So I'm really not sure. I assume the fault is diacetyl. really wonder what the dill notes are though. Maybe one of the chefs threw some in when I wasn't around. Damn kitchen people.