Is first batch ruined?

lazuara · Aug 8, 2011

I started with my first batch an American lager recipe.Since i didnt know it was temperature controlled yeast i left it a room temp. fermenting.I sanatized everything.I used Wyeast 2035 yeast OG 1.033 and FG 1.010.I left it in the primary for 3 weeks,no growth of fungus on top,and pretty clear.It did however tasted like bad beer,with a light vinager like sulpher smell.it wasnt to bad but you know its there.I bottled anyway and put it in the fridge.I tasted it a week later and tasted the same.No growth in the bottles either.Very little sediment in the bottom of bottle and did carbonate with corn sugar.My question is How long do i give it? Will it go away or did i just mess it all up? Or do I start with a new batch and try again?

PurpleJeepXJ · Aug 8, 2011

If you fermented a lager at room temperature it probably wont taste good at all. It is actually surprising you reached your FG. Don't let this discourage you. We all had to learn the hard way too.

scottland · Aug 9, 2011

The sulphur is most likely from fermenting too warm. Yeast like warm temps, but they don't produce good beer at warm temps. Get your wort temps under 70, and you'll be pleasantly surprised

emetcalf · Aug 9, 2011

Lager yeasts are meant to be used in the 50's, fermenting in the 70's is not going to taste much like a lager. It might get better if you age it in the fridge for a LONG time, but even then it might not change much.

beerandloathinginaustin · Aug 9, 2011

I did a lager at room temp and was aware of the foolishness going in. To make matters worse, I was making a very hoppy IPA at the same time and was drunk during the hop additions so I put the flavor additions in the wrong pots.

Both were interesting. IPA obviously a little better given the circumstances. Took them to a party and both got knocked out in a couple hours with no trouble. I've advanced quite a bit since then and would never serve beer that mediocre to my friends again.

TopherM · Aug 9, 2011

Like everyone else said, this is not going to be a lager, since you didn't lager it. Read up on lager techniques if you want to learn how to do a lager in the future. From now on, when you go to buy yeast, check the yeast strain's ideal temp range on the back of the yeast packet or on the yeast maker's website.

A lager yeast is meant to be fermented between 33 and about 50 degrees F. Any higher than that range, and you are going to impart the same off flavors as if you were fermenting an ale yeast at about 75-90 degrees.

So, now the good news. This beer is still going to turn out to be decent beer. You are going to end up with more of a blonde than a lager taste, and it is going to take some extended conditioning to mellow out the off flavors that have been produced due to the high fermentation temps.

Once you bottle and carb (or keg, if you keg), then you are literally going to need to give this one about 8-12 weeks, and it'll be fine. Be patient with it, because if you taste it much earlier than that point, you are going to think it is a lost cause, but just LET IT SIT, and time will heal this mistake.

Good luck!