mgortel
Well-Known Member
Man...I bet you never heard that before...... :cross:
My second batch of brew is/was a Stout. This is a variation of Boondock Stout I found on this awesome site.....
I opened my fermenting bucket today to take a SG reading (it has been in primary 3.5 weeks)....I planned on taking a second reading saturday and bottling on saturday if all is well on SG. It has not bubbled for around 10 days....so I was figuring fermentation was done....but as pounded in my head here on this site....I am checking SG to make sure....
Anticipating a sweet lovely aroma (similar to how it smelled when I brewed it)....I stuck my nose down to the top of the bucket upon removing lid....to be shocked and horrified to get a nose full of burning "acid like" smell and feel....it was terrible....burned my nose like you cant imagine....I think my nose hairs vaporized.
I took my reading....it was 1.020 (original was 1.052). Final should be around 1.013 I believe...according to QBrew....
I replaced the lid and blowoff hose......and all of a sudden I saw that I was getting bubbles in my bowl that the blowoff hose feeds into....around 8 bubbles per minute.
I was really looking forward to this beer....does it sound like I have fusel alcohol...or some sort of infection.,.....help please....my beer needs a doctor.
Here are the facts:
I was very careful on sanitation...I use StarSan.
Recipe: 3 Gallon Boil
1) Steeped the following for 50 minutes (kept temp between 155-165F)
0.5 LB Caramel/Crystal 80L
1.5 LB BLK Roasted Barley
0.50 LB Chocolate Malt
2) 4 lbs dark LME, 60 min boil
2.0 lbs pale DME, 60 min boil
3) 1.0 oz target, 60 mins
1.0 E Kent Goldings, 20 mins
4) White labs Irish Ale yeast
- After boil, cooled within approx 15 mins with a wort chiller (boiled wort chiller in wort for last 20 mins of boil to sanitize)
- Brought up to 5 gallons total with water I had pre-boiled and put in sanitized jugs.....I did this sanitizing/boiling just before brewing.
- Pitched yeast with wort at approx 70F.
Timeline:
Friday, May 14, 8PM Pitched Yeast
Saturday, May 15, 8PM Just starting to get bubbles
Sunday, May 26, Intermittent bubbling
Friday, May 28, Intermittent Bubbling still
Sunday, May 30 No bubbling
Wednesday, June 9. SG = 1.020, Horrible acid smell when I popped lid and sniffed
Temperature in my basement and on the fermenting bucket has been 60-65 degrees during entire fermentation period.
Any thoughts on what could be going on here?
Thanks!
My second batch of brew is/was a Stout. This is a variation of Boondock Stout I found on this awesome site.....
I opened my fermenting bucket today to take a SG reading (it has been in primary 3.5 weeks)....I planned on taking a second reading saturday and bottling on saturday if all is well on SG. It has not bubbled for around 10 days....so I was figuring fermentation was done....but as pounded in my head here on this site....I am checking SG to make sure....
Anticipating a sweet lovely aroma (similar to how it smelled when I brewed it)....I stuck my nose down to the top of the bucket upon removing lid....to be shocked and horrified to get a nose full of burning "acid like" smell and feel....it was terrible....burned my nose like you cant imagine....I think my nose hairs vaporized.
I took my reading....it was 1.020 (original was 1.052). Final should be around 1.013 I believe...according to QBrew....
I replaced the lid and blowoff hose......and all of a sudden I saw that I was getting bubbles in my bowl that the blowoff hose feeds into....around 8 bubbles per minute.
I was really looking forward to this beer....does it sound like I have fusel alcohol...or some sort of infection.,.....help please....my beer needs a doctor.
Here are the facts:
I was very careful on sanitation...I use StarSan.
Recipe: 3 Gallon Boil
1) Steeped the following for 50 minutes (kept temp between 155-165F)
0.5 LB Caramel/Crystal 80L
1.5 LB BLK Roasted Barley
0.50 LB Chocolate Malt
2) 4 lbs dark LME, 60 min boil
2.0 lbs pale DME, 60 min boil
3) 1.0 oz target, 60 mins
1.0 E Kent Goldings, 20 mins
4) White labs Irish Ale yeast
- After boil, cooled within approx 15 mins with a wort chiller (boiled wort chiller in wort for last 20 mins of boil to sanitize)
- Brought up to 5 gallons total with water I had pre-boiled and put in sanitized jugs.....I did this sanitizing/boiling just before brewing.
- Pitched yeast with wort at approx 70F.
Timeline:
Friday, May 14, 8PM Pitched Yeast
Saturday, May 15, 8PM Just starting to get bubbles
Sunday, May 26, Intermittent bubbling
Friday, May 28, Intermittent Bubbling still
Sunday, May 30 No bubbling
Wednesday, June 9. SG = 1.020, Horrible acid smell when I popped lid and sniffed
Temperature in my basement and on the fermenting bucket has been 60-65 degrees during entire fermentation period.
Any thoughts on what could be going on here?
Thanks!