Never dump your beer!!! Patience IS a virtue!!! Time heals all things, even beer!

[epistrummer]

I have to share my experience here. I brewed a brown ale and an amber ale the same weekend and fermented both in the unseasonably warm summer temperatures of my living room. (I didn't have any other options) I would say the average temperature of the carboys were high 70s for most of the two weeks that I fermented them. Both batches turned out with a gnarly funky taste which I attribute to the high fermentation temperature. I bottled them anyway and sampled bottles every couple weeks to see if the flavor would mellow out but it never did. I can't imagine anyone voluntarily drinking those beers so I sadly shed tears while pouring them all out in the sink. I have since bought a new home with a much better place to ferment beer. And I will be certain to never ferment beer in such warm temperatures again.

 

[PricePeeler]

In response to the last reply, a $25 Craigslist fridge and a $25 dollar temp controller from eBay works well too. Plus some wiring.

 

[Marmike600]

Glad I found this thread.

I am a complete noob. Brewed my first extract kit 2 weeks ago (Head Scratcher India Pale Weizen) and the instructions say to keep in a warm dark place for fermentation. I figured "warm" is pretty relative so room temp it was.

Started reading that most brew temps are around 65f as the interior temp can be 5-10 degrees more. Oops.

I shift to secondary this weekend. Figure I will leave it there for 3 weeks (with two hop additions in that time) and then bottle. Here's hoping its ok right off the bat but if not, it will get shuffled to the basement till I find it again.

 

[Marmike600]

Should I worry about secondary??

Sorry, like I said. I am a nervous nelly noob.

NVM, I am reading another thread on this and have become aware that I broke a cardinal rule of not rehashing something that has been done to death. My bad.

 

[electric_beer]

So I had given up on a small batch of raspberry mead I made years ago. I packed the remaining 6 bottles into a crate with other "experiments" and forgot about them (knowing that age can help). I tried it after a year or so of fermentation and it was hideous so I figured it might be a lost cause. Low and behold, year 3 and the mead is FINALLY starting to shine. I'd venture on it tasted good! Only a few bottles, but I feel like I found a few epic freebies that I was going to toss. If you can wait a few years, things can finally settle down and blend.

 

[TheEndlessObsession]

Well, I figured I'd end up here sooner or later with a story...

Dumped a batch a few months ago, got lambasted for it by HBT, and recently had a batch that I THOUGHT was going to be a dumper for sure. Seemed oxidized, lacking flavor, etc. Well, I thought back to the good Reverend and decided to rack and keg this 70 shilling and hope for the best. Thank GOODNESS I did! Turns out time heals all wounds and a little bit of carbonation turned what I thought was a dumper into one of the best beers I think I have ever brewed. SO DON'T GIVE UP ON YOUR BEERS!!!

 

[mendozer]

buddy and i brewed up a 10 gallon hefe split into to 5s with different yeasts. one turned out great, the other was a lame version of an america hefe. after being "neglected" in my kegger for 2 months (not including my standard 1 month age) i thought "ah what the hell, might as well drink it so I can use the keg again". After that long period of rest, it was GREAT! Crisp, tart, and floral. Nothing at all like how it was at kegging or at the 1 month age.

 

[progmac]

Dumping a batch from an underpitched lager. Sorry guys, time aint healing this one

 

[HopZombie99]

I have a question.... I stupidly used some twine to tie hop bags closed. I believe that dye from the twine has leeched into the beer. The beer tastes really, really bad. I couldn't drink more than 2 sips. Its very cloudy, light does not pass through the bottle. Is there any chance that this will fade over time? I have 24 swing top bottles (750ml) of the stuff. I'll be able to make use of those bottles in about two weeks when my next batch is ready.

 

[Oddball]

Dumping a batch from an underpitched lager. Sorry guys, time aint healing this one

I have one of those as well...

https://www.homebrewtalk.com/f39/burnt-bag-grains-374608/

 

[progmac]

I have one of those as well...

https://www.homebrewtalk.com/f39/burnt-bag-grains-374608/

Bummer! Play some taps, free up that carboy, and move on!

 

[joerose]

I'm having a party to get rid of the ones that didnt come out as plannned

 

[mendozer]

I have a question.... I stupidly used some twine to tie hop bags closed. I believe that dye from the twine has leeched into the beer. The beer tastes really, really bad. I couldn't drink more than 2 sips. Its very cloudy, light does not pass through the bottle. Is there any chance that this will fade over time? I have 24 swing top bottles (750ml) of the stuff. I'll be able to make use of those bottles in about two weeks when my next batch is ready.

hmm idk. i have dry-hopped with butcher's twine. use that next time, it's flavorless, no dye, and generally food safe. i still soaked it in star-san though. or just buy the small nylon hop bags and use those

 

[progmac]

i really doubt the dyed twine is the problem. what was the beer style, how much yeast did you pitch, and what was the fermentation temperature?

 

[HopZombie99]

The style is an IPA. I pitched a single packet of US-05. Fermentation started after a little more than 2 days. The yeast was pitched at approximately 86, but the temp came down to approximately 70 over the next 24 hours. Fermenation temps were controlled and stayed between 64 and 71.

The twine in question was a decorative twine with a red and white swirl through it.

 

[RevZen]

Wrong.....unless it's been a year or more there is still plenty of Yeast still in suspension to do the job. Yo don't need to re-yeast if it's only been a few months or weeks. I've done 6 months aged beer without adding more yeast and they carbed just fine.

Okay, I guess this is the thread for me. I'm a longtime noob just off a 14 month hiatus - I started brewing in summer, 2011 - brewed 6 different kits then that turned out just wonderfully, except a batch of IPA that was just plain flat - no carbonation. Me being lazy, I just let them sit in the pantry, trying one every couple of weeks until after a couple of months I came to the conclusion that somehow, I had done something wrong and they should be dumped. But I never did that. Tonight, I came upon them, and just for kicks opened one - and it is quite lovely, perfectly carbonated. I just checked my records and these were bottled 9/26/11. Lesson learned - laziness pays off. I have a case plus a six-pack of IPA with the family gathering for the holidays. Terrific!

That was the good news. Now comes the question. Around the same time, I brewed three different kits - on 9/25/11, 10/2/11 and 10/3/11. Then, for a variety of reasons, I couldn't get back to them and got pulled away from brewing - so there they have sat, the 9/25/11 in the secondary and the other 2 in the primary... for 14 months, plus.

I was going to start brewing again tomorrow and was just going to dump these ... until I saw this thread. Should I consider continuing with them?? And if so, should I add more yeast? The one in the secondary is an oatmeal stout, and the older of the two in the primary is a nut brown ale - those could be fine, I guess (???) but the third is a pumpkin ale and I'm guessing there might be some interesting sights when I open that primary.

Anyway, I want to be prepared if it's possible that these can be salvaged - should I get some extra yeast? Or just proceed as if this were a year ago?

Obviously, I'm embarrassed at this... but wondering... Can This Beer Be Saved?

Thanking you for this encouraging thread...and any good advice!!

Slaínte,
RevZen

 

[progmac]

RevZen --

This is exciting! You have normal gravity one + year old beers. Most of us don't have anything like that. BuSt out a camcorder or camera and share the opening of those buckets with us.

Were they in buckets?

All three will be oxidized to some extent. Oxidization is not necessarily a bad flavor. It will probably work in the brown and the stout if it isn't too overwhelming...not sure about the pumpkin.

If there are critters on top, siphon some beer out from underneath and give it a taste. Nothing in there will hurt you.

And most importantly, REPORT BACK!

--yes, if you bottle you'll want to add yeast. go choose a cheap dry ale yeast and mix it in at bottling.

 

[RevZen]

Oh boy! Thanks progmac!

Two are in buckets - and I think I can skip the secondary after 14 months - and the Oatmeal Stout is in a Better Bottle. It has about a 4" patch of what looks like yeast on top.

How much yeast would I add at bottling, and how would I do that? Sorry to be such a dolt - I was a noob before with only 6 brews under my belt, and now I have to learn the whole process all over again. I guess I can also ask at the local brew supply store. They're very kind.

Actually, funny story - I was going to go ask them about this a couple of weeks ago, and as I got to the store entrance, I saw signs posting that they were filming an episode of "Beer Geeks" inside and by entering, I would be granting permission to be filmed. While some may want their 15 minutes of fame, I didn't, particularly if it were in me asking what to do about 3 batches of year (plus) old beer.

No camcorder here, but I will happily photograph the process.

Thanks!

 

[Revvy]

Were they in buckets?

All three will be oxidized to some extent.

How can you be so SURE? I've left beers in Buckets for that long, and they tasted perfectly fine. Don't assume what you hear about "oxygen permeabilty" is going to be a given.....People believed autolysis was a given too, that if you didn't move your beer after a week you might have well just dump it.

One thing I've learned in this hobby, not to make generalizations, our beers are pretty resilient creatures, and I don't believe focussing on a worst case scenario with certainty is giving good advice.

 

[progmac]

4" patch of yeast on top? I don't know. Do you have a pic?

found this, maybe it will help https://www.homebrewtalk.com/f163/primary-1-year-proceed-369820/

i would add like a half a pack of dry yeast along with the usual 4 oz or so of table sugar per 5 gals made into a simple syrup. the amount of yeast isn't critical, too much means more sediment but no bombs or anything like that. too little means it will take longer to carb up.

 

[progmac]

How can you be so SURE? I've left beers in Buckets for that long, and they tasted perfectly fine. Don't assume what you hear about "oxygen permeabilty" is going to be a given.....People believed autolysis was a give too, that if you didn't move your beer after a week you might have well just dump it.

One thing I've learned in this hobby, not to make generalizations, our beers are pretty resilient creatures, and I don't believe focussing on a worst case scenario with certainty is giving good advice.

I think people assume oxidization is a negative flavor, and then they have an 18 month old RIS and think, this tastes great, clearly it isn't oxidized, it even developed this really interesting sweet sherry-like flavor.

But maybe it won't have it, who knows. Taste it to find out.

 

[Revvy]

I think people assume oxidization is a negative flavor, and then they have an 18 month old RIS and think, this tastes great, clearly it isn't oxidized, it even developed this really interesting sweet sherry-like flavor.

But maybe it won't have it, who knows. Taste it to find out.

But telling a nervous noob, something like oxidation is a GIVEN is never a good thing, because just because your beer may have been oxidized 1) there's no gaurentee it was just from sitting in a bucket (or that it couldn't have developed simply because of the "right combination" of dark malts or something that might be more influenced by oxygen) 2) and it doesn't mean that the next person's beer is going to be oxidized, JUST from sitting in a bucket. Too many new brewers are quick to jump on every BAD thing they read, every worse case scenario, and also buy into the old glass -vs- plastic debate.

The ENTIRE premise of this thread is for the nervous brewer to lay down any pre-conceived notion that since "x, y, or z" that they might have heard or read about or assumed might be bad happened to their beer doesn't guarantee that the beer is ruined.....

I know you were trying to be helpful, but the way you phrased it, whether you think it's a good thing or not, was like you were assuring him HIS would be oxydized.....

 

[RevZen]

OK, attached are photos of the yeast patch, including a close-up, and my hall of shame: 3 14-month old brews that will be investigated, and possibly bottled, today.

The adventure continues.... naturally I chose deal with this, after a year-plus of neglect on a very busy holiday weekend as we are preparing for many family members arriving for Christmas (10 in all). At least we have this bonus case of IPA.

My son and I will work on these this afternoon, as I have to work tonight. I'll be in touch - should I start a new thread for this or just continue here?

Thanks all....

 

[progmac]

looks fine. let us know how it tastes

 

[progmac]

But telling a nervous noob, something like oxidation is a GIVEN is never a good thing, because just because your beer may have been oxidized 1) there's no gaurentee it was just from sitting in a bucket (or that it couldn't have developed simply because of the "right combination" of dark malts or something that might be more influenced by oxygen) 2) and it doesn't mean that the next person's beer is going to be oxidized, JUST from sitting in a bucket. Too many new brewers are quick to jump on every BAD thing they read, every worse case scenario, and also buy into the old glass -vs- plastic debate.

The ENTIRE premise of this thread is for the nervous brewer to lay down any pre-conceived notion that since "x, y, or z" that they might have heard or read about or assumed might be bad happened to their beer doesn't guarantee that the beer is ruined.....

I know you were trying to be helpful, but the way you phrased it, whether you think it's a good thing or not, was like you were assuring him HIS would be oxydized.....

One year old beer, dry airlocks, lots of headspace........

I guess the premise of this thread is that time makes all beer better, based on one experience of a reduction in some aldehydes and esters. Which is a pretty strange premise. I'll show myself out.

 

[logan3825]

Unless they got moved a few times they should be ok. CO2 is heavier than air so as long as they were relatively stationary they should be ok. Dry airlocks may be a problem but I doubt the headspace would be.

I would bottle them and see what happens. Worst case scenario they turn out bad and you wasted a few hours of your time and some caps. Best case scenario you have 6 cases of great beer. I would guess that odds are the beer is fine and you will at least be able to drink it.

 

[jerrodm]

Oh boy this is awesome. Going to put that old saw about leaving your beer on the yeast cake to bed once and for all! Let us know how it turns out!

 

[RevZen]

They have not been moved at all - we have a long narrow pantry and they sit at the far end.

Since I'll be doing at least some of this with my adult son who is moving to Beijing in a few weeks - it won't be a waste of time - I'm just wishing I had dealt with this a month ago so the beer would have been available for this family gathering. Ah well.

I'll report in later.

 

[RevZen]

OK, have dealt with all three batches - and have the photos.

The first we opened was the pumpkin ale brewed 10/3/11 - very yeasty smell and look, and the sample looked like something from a beer swamp. None of us (two of my adult sons were with me) had any desire to taste it. Dumped it, cleaned the pail.

The second we opened was the nut brown ale brewed 10/2/11 - also yeasty, but less so. Nonetheless, the sample was murky, and it did not taste good, so we dumped that one, too, and cleaned the pail. (Still wondering whether that was the right decision....)

Finally, we took a sample from the oatmeal stout, in the better bottle that I sent the photo of before - we just weren't sure about the taste, but it was clear, and so we re-yeasted it, and bottled it. This will be a three year beer - brewed in 2011, bottled in 2012, opened in 2013. We got just under 2 cases, as I was extra careful to avoid the yeasty patch on the top as I racked it to the bottling pail.

The first two photos are of the pumpkin ale, the second two of the nut brown, and the fifth just showing the color and clarity of the oatmeal stout. At last I've dealt with my procrastination brews! And then we settled in and brewed a new batch of nut brown (son #2 wanted to learn how to brew).

Thanks for the helpful advice - the pumpkin ale was intriguing enough that I think I'll try the recipe again - sometime when I'm going to be able to follow through with it! Again, thanks!

 

[Kludged_by_Choice]

Hello all!

Long time lurker, first time poster. Finally had something I thought I might want to share since I'm conflicted and this thread is most relevant. That, and y'all have been a huge resource for me though your archives!

I have a bit of an experimental batch that I would appreciate some advice on, a failed lager. While it's winter that doesn't mean anything here in aflorida, and my condo doesn't have unseated areas anyway, so I was stuck with workaround lager for this. I mainly wanted to see if I could keep things cool enough with the cooler+frozen soda bottle trick.

I did an IPA lager after a friend told me an interesting anecdote, about 3 gallons of a 6 gallon batch split for standard yeast/temp and lager yeast/temp. I used a White Labs California Common harvested from a previous brew with a big (for this batch) starter, figured it'd be forgiving. Fermented around 55-58 for 3 weeks, diacital rest was probably jarring to the yeast as I just left the cooler open a couple days with no new ice (up to 68*) then did straight ice.

Problem is I'm not getting this temperature controlled and the maintenance of it is beyond my ability. I haven't dumped a thing yet and it's worked out great, but what would the best course of action be for this situation? At this point the ice has melted and I haven't replaced it for a couple weeks due to lack of time/forethought.

If it weren't for the hops I'd throw some brett and lacto in it and leave it in a closet for a year, but my reading indicates the good old hops are going to inhibit the bugs. I'm not dead set on making it sour, but it's been the my back of the mind plan B for a failed beer.

Any ideas from the ever informed and creative masses of HomeBrewTalk.com?