Just a rant really. Bout a month ago I redid my FBS-ish clone but I wanted more body and viscosity in the mouthfeel so I scaled it up in Beersmith to 8.3%, however all the specialty malts percentages essentially stayed the same which I didn't realize until I was vorloufing and it came out choc brown instead of stout black. On top of that I used 1lb of lactose which drove up the FG to 1.028 and so far what I've tasted you might as well walk around with a toothbrush the finish is so sweet. The coffee and chocolate aromas are nice but as far as I'm concerned its a fail, I just cant bring myself to dump it all yet.
Forward to today I'm bottling an IPA and for color comparison since it was a new recipe I pulled out a bottle of an IPA I bottled 6 days ago which used a similar grain bill, rack the top and gusher, grab another bottle... gusher, grab a third and same thing. The smell is white wine almost vinegar but fruitier and phenols, great this batch is somehow infected. Real bummer since I was so eager to see how this grain bill and new hops, I've never used El Dorado or Azzaca before, was going to turn out. Its really not even drinkable and I'm afraid I'm gonna start getting bottle bombs if I don't empty all of them now. Do I run the risk of bottle bombs if I don't empty them?
Anyway now I have to bleach everything and pray my IPA I bottled today doesn't get ruined. I bottled a beer before the infected beer and its fine so IDK if this was something that happened on brew day or after. Oh well guess its bound to happen sooner or later. Thanks for listening. Rant over.
EDIT: Okay I'm an idiot I'll admit this here. Turns out I opened all the bottles from the suspected infected batch at room temp and after doing research this is pretty common that room temp bottles will gush as the CO2 is still in suspension especially while the bottles are right in the midst of carbing, I bottled a week ago. However the taste and mouthfeel was different, especially the taste as I was expecting more tropical notes out of El Dorado and Azacca, so I"m still reserving judgement that it may indeed still have something wrong with it.
Forward to today I'm bottling an IPA and for color comparison since it was a new recipe I pulled out a bottle of an IPA I bottled 6 days ago which used a similar grain bill, rack the top and gusher, grab another bottle... gusher, grab a third and same thing. The smell is white wine almost vinegar but fruitier and phenols, great this batch is somehow infected. Real bummer since I was so eager to see how this grain bill and new hops, I've never used El Dorado or Azzaca before, was going to turn out. Its really not even drinkable and I'm afraid I'm gonna start getting bottle bombs if I don't empty all of them now. Do I run the risk of bottle bombs if I don't empty them?
Anyway now I have to bleach everything and pray my IPA I bottled today doesn't get ruined. I bottled a beer before the infected beer and its fine so IDK if this was something that happened on brew day or after. Oh well guess its bound to happen sooner or later. Thanks for listening. Rant over.
EDIT: Okay I'm an idiot I'll admit this here. Turns out I opened all the bottles from the suspected infected batch at room temp and after doing research this is pretty common that room temp bottles will gush as the CO2 is still in suspension especially while the bottles are right in the midst of carbing, I bottled a week ago. However the taste and mouthfeel was different, especially the taste as I was expecting more tropical notes out of El Dorado and Azacca, so I"m still reserving judgement that it may indeed still have something wrong with it.
