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

[Ace_Club]

Lots of RDWHAHB required around here, it seems.

Don't you EVER quote Papazian at me! I BREW AWESOME BEER!

 

[Randar]

Don't you EVER quote Papazian at me! I BREW AWESOME SOAP!

I've tasted it... it's true!

The burning question of the hour is thusly: considering that time heals all things...if you wait long enough, does airlock activity become a good gauge of fermentation activity?

HAHA!

And I have to disagree with Revvy's first post. Time DOES NOT heal a scorched wort. Never, ever, ever, nope.

 

[GilaMinumBeer]

And I have to disagree with Revvy's first post. Time DOES NOT heal a scorched wort. Never, ever, ever, nope.

For that you'd need a podiatrist opinion.

 

[passedpawn]

Please everyone, keep it about beer and not the other members. The OP wrote his feelings about dumping beer and time healing it, etc. Open game.

I will say that time didn't fix a few of the messes I brewed up. Dumping them did free up a keg though, so that fixed a problem.

 

[EROK]

I agree with BK. Why on earth should a beer take forever to condition, unless one of two things is true- either it was poorly made (and then some flaws MAY condition out), or it is a big "special" beer- like a beer that is oaked or spiced. Sometimes bigger beers (barley wines) or oaked beers need some extra time in the bottle to come together well, similar to fine wine.

But a normal beer at my house is usually kegged at day 10-14, and consumed shortly thereafter. I'd like to think that I don't fall into the "don't care" segment mentioned in the first post- and probably would be able to put my beer against theirs and compare quite favorably. While I'm certainly no expert (only about 350+ batches), I think I wouldn't call myself a "noob" or say that I "wasn't in the know". To insinuate that experienced brewers would know to leave their beer alone for a month (or whatever) is untrue. Most experienced brewers would laugh at the idea of not drinking a beer at 2 weeks in the bottle.

If a beer takes more than a short time to condition, generally it's because it was poorly made. Fresh ingredients, proper yeast pitching rate, proper fermentation schedule, and proper handling mean that most beers should be delicious by day 14-21 from brewday.

To not confuse anyone here, I am talking again about getting to full maximum carbonation in the bottle. Not just drinkable carbonation. For example when you fast carb in a keg if you set at 30psi for 24 hours then go to serving pressure say 10psi, it is not fully carbed yet. Is it drinkable yes I guess, give it another 5-7 days in the keg and the carbonation should be AT serving pressure. There is a difference in a beers head, head retention etc. between the two points I am mentioning. I don't care really if you guys all agree or not. But for someone to say it carbonated to max volumes of CO2 in the bottle in a week, nope sorry that is not true. I will stop here on this.

 

[vogtenstein222]

I broke the don't panic rule today. But was quickly comforted and am now looking forward yet again to what I believe will be a great first batch. I think I'm going to print off "RDWHAHB" and hang it above my brew station.

 

[Boerderij_Kabouter]

By use of evil magic, I am enjoying a beer after 6 days in the bottle. I know proven science says that the carbonation I am enjoying isn't possible or real, but it tastes delicious and fresh all the same...

 

[grem135]

when you taste that last bottle that sat 3-4 weeks before you chilled it you will wish you had more. Just saying......

 

[Boerderij_Kabouter]

Actually, I believe 6 weeks is optimal. I usually wait 8 weeks, just to be sure I don't have green beer.

 

[grem135]

I agree, just don't think his will last past 4 weeks

 

[TyTanium]

when you taste that last bottle that sat 3-4 weeks before you chilled it you will wish you had more. Just saying......

IMO the bolded part is relevant...doesn't matter how long it sat.

 

[TyTanium]

I agree, just don't think his will last past 4 weeks

You agree that 6-8 weeks is optimal? Two months to bottle condition? Why?

 

[MyBeerPants]

You agree that 6-8 weeks is optimal? Two months to bottle condition? Why?

Because it's science. You can't explain that.

 

[krackin]

Keep the pipeline flowing.

 

[Seedly]

My dont pour it out story happened 4 weeks ago.

I had a Belgian Golden that I was making with a few pounds of peaches out of our back yard.

<snip>

Oh and the beer? Its in my fridge right now. Not a hint of window curtain to it, although sadly the peach didnt come through very well (note to self: next time puree, dont slice). Im not going to say that its the best brew I ever made, but other than the lack of peach it came though exactly as Id hoped.

So, lessons learned:
- Window curtains are for hanging on windows, not brewing. Get good gear and use it as intended.
- Murphy loves the unprepared. Have a backup plan.
- In addition to being patient and loving, the wife is usually right. Especially when you want to react out of anger.
- Puree, dont slice.
- Dont Dump it Out!!

Follow up on this story. I recently entered a competition (Big Beers, Belgians, and Barleywines in Vail, CO) with a Barleywine that I was really proud of. As I was filling out the forum, I thought, "What the hell, why not enter this BSGA as well. Its only $5 and wouldnt that be a hell of a story if it won something?"

Sadly, it didnt win. However, it did score a 40.5!! :rockin: The separate scores were a 42 and 39. As far as Im concerned, landing squarely in the "Excellent" category on my first comp with my second all-grain brew is pretty damn awesome. The one judge who said "This is a well built beer and I suspect its not your first shot" made me laugh out loud. If only he knew...

Oh and the barleywine I was so proud of? 26.5 with comments like "a somewhat boring beer" and "nothing is off, but nothing really stands out".

I really want to brew this again but I am have one problem...

...the one recipe item I cant find a substitute for is burn window curtain...

 

[grem135]

IMO the bolded part is relevant...doesn't matter how long it sat.

actually it does. Time lets the flavors blend. Try holding a bottle out of your fridge for at least 2 months just for fun then fridge it for at least a week to get the co2 in the beer. You will be surprised of the difference

 

[grem135]

You agree that 6-8 weeks is optimal? Two months to bottle condition? Why?

Where did you come up with 2 months? I said 3-4 weeks bottle condition. (previous post said 2 for a test) Unless its a high gravity beer then yeah it could take 6 months or more.

 

[TyTanium]

Where did you come up with 2 months? I said 3-4 weeks bottle condition. (previous post said 2 for a test) Unless its a high gravity beer then yeah it could take 6 months or more.

Here:

Actually, I believe 6 weeks is optimal. I usually wait 8 weeks, just to be sure I don't have green beer.

I agree, just don't think his will last past 4 weeks

 

[moscoeb]

Where did you come up with 2 months? I said 3-4 weeks bottle condition. (previous post said 2 for a test) Unless its a high gravity beer then yeah it could take 6 months or more.

You missed his point/joke.
He was saying regardless of the beer and age, whenever you finish the last one, you will wish you had more, because it's all gone.

 

[TyTanium]

actually it does. Time lets the flavors blend. Try holding a bottle out of your fridge for at least 2 months just for fun then fridge it for at least a week to get the co2 in the beer. You will be surprised of the difference

Have you done this? I have, for hundreds of bottles. I'm usually surprised by the lack of difference.

I'm not saying aging doesn't do anything, of course it does. Just saying that if one waits 3-4 weeks by default, one could be missing out on 2-3 weeks of enjoying one's beer.

And yes, as Revvy says, some beers definitely take longer to carb. Not debating that. But IME that's the rare exception and not the rule. For most of my beers, 1-2 weeks is perfect. The marginal benefit of an extra week (or month) are minimal, and even detrimental in some beers (hefe, hops)

 

[homebrewdad]

Follow up on this story. I recently entered a competition (Big Beers, Belgians, and Barleywines in Vail, CO) with a Barleywine that I was really proud of. As I was filling out the forum, I thought, "What the hell, why not enter this BSGA as well. Its only $5 and wouldnt that be a hell of a story if it won something?"

Sadly, it didnt win. However, it did score a 40.5!! :rockin: The separate scores were a 42 and 39. As far as Im concerned, landing squarely in the "Excellent" category on my first comp with my second all-grain brew is pretty damn awesome. The one judge who said "This is a well built beer and I suspect its not your first shot" made me laugh out loud. If only he knew...

Oh and the barleywine I was so proud of? 26.5 with comments like "a somewhat boring beer" and "nothing is off, but nothing really stands out".

I really want to brew this again but I am have one problem...

...the one recipe item I cant find a substitute for is burn window curtain...

Epic.

 

[Cheapo]

I have a batch of spiced pumpkin ale that is pretty overpowering and not quite what I want it to be, I'm going to leave it for a couple months after reading this thread- thanks Revvy!

 

[grem135]

Have you done this? ................ The marginal benefit of an extra week (or month) are minimal, and even detrimental in some beers (hefe, hops)

I have, not purposefully until my last beer though. I brewed a Witbier last spring that I was not fully satisfied with, it was ok just not what I expected. I left 6 boomers on the shelf and finally put them in the fridge about 2+ months ago and tried 2 of them last week. All I can say is amazing! Taste, mouthfeel, carbination,head is creamier and longer lasting with good lacing.
I can't say that for the brown ale bottled a week before though, it was my first brew and had a sharp off flavor that hasn't mellowed out much.
I have also noticed an improvement in my scotch ale from 3 to 4 weeks.

I understand you want IPAs young but im not a hop head and have not brewed any.

 

[hoppyhoppyhippo]

I'm about to realllllly test this. My Brother and I brewed an ESB I want to say last September or August maybe, and it was terrible. So we're gonna see if this is true, but I think we're infection city.

 

[Jbird]

I dumped an apple cider last summer. I was new to it but it was just not what I thought. Maybe I should have just let it sit in the bottle for a month and see. It was a 2 gallon batch so I wasn't out much other then my time.

 

[PhelanKA7]

I have, not purposefully until my last beer though. I brewed a Witbier last spring that I was not fully satisfied with, it was ok just not what I expected. I left 6 boomers on the shelf and finally put them in the fridge about 2+ months ago and tried 2 of them last week. All I can say is amazing! Taste, mouthfeel, carbination,head is creamier and longer lasting with good lacing.
I can't say that for the brown ale bottled a week before though, it was my first brew and had a sharp off flavor that hasn't mellowed out much.
I have also noticed an improvement in my scotch ale from 3 to 4 weeks.

I understand you want IPAs young but im not a hop head and have not brewed any.

Interesting. I had always thought Witbiers did not age well at all. I will have to hold onto a few bottles I recently brewed and see how they hold up a few months from now when the weather heats up.

 

[kingogames]

Sounds great, guys! I can't wait to bottle it now!

Have you tried this yet, how did it turn out?

 

[Boerderij_Kabouter]

I can't say that for the brown ale bottled a week before though, it was my first brew and had a sharp off flavor that hasn't mellowed out much.
I have also noticed an improvement in my scotch ale from 3 to 4 weeks.

Wait, wait, wait.

Just so we have this situation straight; you are basing your opinion and responses on two beers? Seriously? Why would you be posing advice to others on such a limited sample. Offering your experience is fine, but to tell me or anyone else that I am wrong is crazy talk.

I am sorry, but 3 weeks is a ludicrous time frame for so many reasons. Yes, if you have not paid close attention and controlled various aspects of the brewing and fermenting process, three weeks may help. But if you have done a good job of controlling variables, the difference between 10 days and three weeks should be indistinguishable. Significant aging is awesome for some styles, but tell me the last time you noticed a two week difference on a good beer (Old ale or other style with appropriate aging)?

I understand the idea of this thread is for screwed up batches; when you have messed up fine, leave your beer around and maybe it will mellow out and be palatable. That is your individual preoperative. But this three week tripe is ludicrous.

 

[hoppyhoppyhippo]

Yeah, my ESB was too far gone.

It tasted a little better today than before. But in this ESB the S stood for Sour. We still have some bottles so I'll keep tabs on it but I have a severe doubt that it will be better.

 

[JimRausch]

I have a batch of spiced pumpkin ale that is pretty overpowering and not quite what I want it to be, I'm going to leave it for a couple months after reading this thread- thanks Revvy!

My 2nd batch ever, one year ago was a 'Winter Spice' that I added WAYtoo much mulling spices to. Practically undrinkable then, but now after a year in the bottles it's mellowed out pretty nicely. Not my favorite, but it is OK. Still have about 10 bottles left that may even be gone by next winter!
My 3rd batch was an overcarbonated Honey Ginger Wheat with 1/2 lb of ginger root. Now that is another story. Works well as a stomach tonic, but not much of a beer.