fuzzypeach
Member
- Joined
- Aug 18, 2014
- Messages
- 10
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OK newbie and Son are learning this brewing thing. Caveat, I never drank beer much but now I've tried a few of the small batch brewery beers I recently realized I really like Beer! Just not that stuff they sell for $8 a case. I'm helping with the research and supervising mostly.
After about 20 days bottle conditioning the first batch I think it's still not great beer, the carbonation is weird. If ice cold it still seems almost flat to me but when he opened one warm it fizzed out like a GEYSER - & maybe because it's a Pale or Wheat Beer it seemed KINDA weak.
SO, he brewed a new batch with a Rouge Dead Guy box and after fermenting for 20 days or so he went to keg it and he intended to share it for the Georgia Florida Game with his friends. But on the day before the game he was moving it from the carboy to the keg and it was still hazy. So he placed the carboy in ice to see if he could crash clarify then racked it to the keg. Gonna carbonate it, but I said did you taste it? NO EEK so I tasted it and it seemed a bit sour, I thought it may have been an infection, So I said OK it may be bad but don't pitch it - The HBT Guru's always say "patience lets the yeast fix the flub ups" right? I say don't serve it, Let's wait and see what it may be, he used some CO2 to remove the oxygen off the beer in the closed keg. OK, now I'm doing research I read about diacytl and because it was certainly an apple cidery taste that made me think infection I'm wondering if it's actually that "green apple" flavor instead? The beer was likely fermenting at 80- 85* because the house was 76 and he placed the carboy back in it's box to keep it dark. Of course we are now aware that's probably not a good temp. But back to the issue. Should we "condition" it by leaving in the keg uncarbonated for longer and taste test it weekly or just go ahead and carbonate it in the keg then let it sit for a week or two and try it then?
After about 20 days bottle conditioning the first batch I think it's still not great beer, the carbonation is weird. If ice cold it still seems almost flat to me but when he opened one warm it fizzed out like a GEYSER - & maybe because it's a Pale or Wheat Beer it seemed KINDA weak.
SO, he brewed a new batch with a Rouge Dead Guy box and after fermenting for 20 days or so he went to keg it and he intended to share it for the Georgia Florida Game with his friends. But on the day before the game he was moving it from the carboy to the keg and it was still hazy. So he placed the carboy in ice to see if he could crash clarify then racked it to the keg. Gonna carbonate it, but I said did you taste it? NO EEK so I tasted it and it seemed a bit sour, I thought it may have been an infection, So I said OK it may be bad but don't pitch it - The HBT Guru's always say "patience lets the yeast fix the flub ups" right? I say don't serve it, Let's wait and see what it may be, he used some CO2 to remove the oxygen off the beer in the closed keg. OK, now I'm doing research I read about diacytl and because it was certainly an apple cidery taste that made me think infection I'm wondering if it's actually that "green apple" flavor instead? The beer was likely fermenting at 80- 85* because the house was 76 and he placed the carboy back in it's box to keep it dark. Of course we are now aware that's probably not a good temp. But back to the issue. Should we "condition" it by leaving in the keg uncarbonated for longer and taste test it weekly or just go ahead and carbonate it in the keg then let it sit for a week or two and try it then?
