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Just bottled an IPA that was in fermentor for 2.5 years

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What we like to do to avoid this is grab a few bottles of a similar style beer, and the blind taste test our batch along with the other beers that should be similar. That way, no one else knows which beer is which and they tend to be more honest about it. Plus, it's fun to compare and it's a good reason to get together and drink more beer! :tank:

This is a good idea. Unfortunately it probably won't work that much for me. I've been brewing a lot of beers without a similar commercial counterpart. A blind taste test would still be able to pin point what my beer was. I would have to go in with people not knowing what I brewed.
 
What's with this surge of copy/paste posts. I almost answered it until I remembered seeing the post awhile ago.
 
Alright, I am back. I see a few folks are eager to read about how the beer tastes. Sorry I didn't get on sooner to type up a response, just didn't get around to it.

So on Saturday night (day 14 of in the bottle), I cracked open a bottle with a buddy of mine. I could not wait to taste it! It did fizz *a little*, not much, but there were signs of carbonation! Very little however, I poured the beer into the glass (half for me, half for my buddy - wasn't goign to waste 2 bottles if it needed more conditioning). We gave each other a salute, and drank up.

It was flat, and I can't stand flat beer (which is why I don't bother tasting out of the primary - I'd throw out every batch based on the pre-conditioned taste). No signs of hops at all, it did have a *very faint* beer aroma. No foul smell, no hops smell, kind of like light beer I guess. Drinkign it, it was hard to get away from the flatness of it and it was not very good. Extremely bitter (I love IPAs but I made a bitter-beer face) but without the tasty benefits of the hops. I don't know what beer tastes like after autolysis occurs, but the beer did not taste good, but it certainly dit not smell bad which makes me think autolysis did not happen. It did not taste sour so I don't believe the beer to be infected. I know this will probably annoy a few of you but the weak carbonation gave me hope and I am going to give it more time to see if those yeasts can reproduce some more and add some more CO2 to the beer.

If you are interested in this story, please give it time. On the day I bottled it, my intent was to just throw the batch away but couldn't get myself to do it since the beer smelled fine and did not have any signs of infection. We feared the yeast would be dead to few, and it would probably take a while to condition if it conditioned at all.

Note: I updated the original post, marked 5/14/2015 update with the above posted added below that.

I think we got that :mug:

It is pretty impressive that its at least drinkable after all that time.
 
5/26 update: This past Saturday, the beer hit the 4 week mark in the bottle. Guys, it is disgusting. Carbonation has not improved, the off-flavors seem worse (maybe for the initial tasting my enthusiasm masked this, as I wrote off the bad taste to being flat). There's **** floating around in it, it's just bad. I hate to say it but it will probably be dumped.
 
5/26 update: This past Saturday, the beer hit the 4 week mark in the bottle. Guys, it is disgusting. Carbonation has not improved, the off-flavors seem worse (maybe for the initial tasting my enthusiasm masked this, as I wrote off the bad taste to being flat). There's **** floating around in it, it's just bad. I hate to say it but it will probably be dumped.

**salutes** Nevar forget.
 
5/26 update: This past Saturday, the beer hit the 4 week mark in the bottle. Guys, it is disgusting. Carbonation has not improved, the off-flavors seem worse (maybe for the initial tasting my enthusiasm masked this, as I wrote off the bad taste to being flat). There's **** floating around in it, it's just bad. I hate to say it but it will probably be dumped.

We salute your sacrifice good sir. :rockin:
 
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