Pale Ale almost ready

[wepeeler]

I don't know why I keep getting comments about opening the vessel multiple times. I have only opened the top cap a couple of times. When I draw off a sample I use the spring loaded spigot at the bottom, and I don't know why some people think there is a problem doing that. Sometimes I think people make negative comments just because they can. I have tasted this batch of pale ale several times and it tastes better each time I taste it. The instructions for brewing this pale ale state that it should be in the fermenter for 3-4 weeks. Today is the 19th day.

Opening the vessel introduces oxygen. Oxygen is bad for beer. It's literally one of the first things you learn about when making beer.

 

[hotbeer]

You can't just say that our ancestors did this, so why can't I.

Unless you know exactly what all their methods, tools and timings for doing things were along with such seemingly can't possibly be matter of whether they stirred in a clockwise direction as opposed to counter clockwise.

Might be the type of yeast they had then. Maybe they got a good layer of foam on top the beer that protected it more. As well they may have moved it off the open ferment sooner before all the krausen foam was gone and let it finish fermenting in something with less headspace.

So unless you know all that, don't use that as a crutch. Even those breweries that still do open fermenting don't leave it in the open very long. AFAIK.

 

[camonick]

I thought I might stir the pot a little and it worked. Every critter you can imagine came out of the woodwork to put in their 2 cents.

All those “critters” including myself tried to help you troubleshoot a problem that you self-described as a pale ale turning black during fermentation. All responded with experience, questions and suggestions about the recipe, optimal equipment and industry knowledge about the effects oxygen exposure has on light and hoppy beers. You consistently gave inaccurate data and want to berate those who spent the time to try and offer help. I hope you enjoy your black beer.

 

[Beekeeper]

I don't know why I keep getting comments about .... Today is the 19th day.

"Today is 28 1/2 days since I put it in the fermenter." This was stated in the OP. More inconsistency.

 

[DBhomebrew]

"Today is 28 1/2 days since I put it in the fermenter." This was stated in the OP. More inconsistency.

That's to keep the critters jumping!

 

[DBhomebrew]

August 21st:

My pale Ale has been on for about 5 weeks now and it's still black.

August 29th:

Today is 28 1/2 days since I put it in the fermenter.

August 30th:

Today is the 19th day.

By the end of the weekend it'll be grain-to-glass in 10 days.

"What are all you critters talking about?! Who would leave a beer on five times its volume of airspace for five weeks?! That'd be crazy!"

 

[Gilbert Spinning Horse]

By the end of the weekend it'll be grain-to-glass in 10 days.

"What are all you critters talking about?! Who would leave a beer on five times its volume of airspace for five weeks?! That'd be crazy!"

That's what happens when you have too many oxidized pale ales.

 

[BQ&W]

As a thick skulled brainless wonder, I'm finding it hard to keep track here!
Enjoy your beer, that's all that matters!
If you don't want to hear answers or advice, don't ask!
Cheers!