Unbelievable fermentation disaster!

[Munsoned]

I'd be more concerned with potential arm hairs getting in the beer. Worse yet, armpit hairs if that bucket was really deep. Did you happen to shave your arm first before you dunked it in the fermenter? That would have really cut down on the potential bacteria load.

By now you probably have figured out that I'm just fooling with you. That was truly a fantastic story! I'm with the others: I'm sure the beer will turn out great. BTW, I put an o-ring on by spigot, which gives me another layer of "drip" protection, and a little bit more flexibility when I screw the spigot into place. Just a thought...

 

[malkore]

Oxidation doesn't take 2-3 months to show up. Ever drank a keg with a hand pump? Ever not finish it in 2 nights and tried to drink it next week?

Hell I failed to purge a corny, drove 200 miles with it, and had turned my beer to wet cardboard.

Light oxidation takes a while to show up Heavy oxidation only takes days. that's my experience.

 

[Shooter]

Oxidation doesn't take 2-3 months to show up. Ever drank a keg with a hand pump? Ever not finish it in 2 nights and tried to drink it next week?

Hell I failed to purge a corny, drove 200 miles with it, and had turned my beer to wet cardboard.

Light oxidation takes a while to show up Heavy oxidation only takes days. that's my experience.

We are TRYING to impart the spirit of RDWHAHB here!!!! You are NOT helping!!!

 

[carbon111]

That sucks, and it's a big reason why I don't ferment in buckets that have spigots on the bottom.

Completely agree! I have a spigot on my bottling bucket but would never have one on my fermenter.

Sorry to hear of your mishap!

 

[Marty-Mart]

Light oxidation takes a while to show up Heavy oxidation only takes days. that's my experience.

Noooo!!!!!!

 

[Marty-Mart]

I'd be more concerned with potential arm hairs getting in the beer. Worse yet, armpit hairs if that bucket was really deep. Did you happen to shave your arm first before you dunked it in the fermenter? That would have really cut down on the potential bacteria load.

By now you probably have figured out that I'm just fooling with you. That was truly a fantastic story! I'm with the others: I'm sure the beer will turn out great. BTW, I put an o-ring on by spigot, which gives me another layer of "drip" protection, and a little bit more flexibility when I screw the spigot into place. Just a thought...

Darn, I hadn't though of that, and I do have quite hairy arms

It did have an O-ring on it, on the inside though. Which I think may have contributed to it breaking.... (I could explain why I think this contributed to it breaking but you would probably fall asleep before you finished reading it).

 

[Reno_eNVy]

(I could explain why I think this contributed to it breaking but you would probably fall asleep before you finished reading it).

Oh, come now! It can't take that long to explain it.... at least it can't take as long as your original post ^_^

 

[kiwibrewer]

Haha, a very similar thing happened to me recently, although I was lucky enough to be able to screw the tap back in, no broken thread. But a great story! I'm sure as the others said all will be ok!

 

[niko]

Great story, I don't ferment in my bottling bucket either... for good reason.

 

[Marty-Mart]

Wow.

Well, only time will tell how the beer turns out. Hopefully you can update this thread with a happy ending and good results down the road.

Anyway, so I though I'd let you guys know that, despite my little disaster, the beer seems to have turned out really well in the end. I'm drinking a bottle right now and it tastes great. It's only been a week since I bottled it so maybe there's a little harshness to it that will mellow out if I leave it a bit longer to condition. I haven't noticed any oxidisation in the flavour (not that I'd really know what it tastes like to be able to recognise it though).

The beer is a lot darker than I had planned on it being as I'd initially wanted it to be a Franziskaner clone which is quite light in colour, and it looks more like a double or triple malt (I'm not sure why this should be, maybe I put too many fermentables into it?). However, I'm really happy with the way it has turned out because it definitely has the fruity banana/clove overtones that I had wanted to imitate from the Franziskaner and does taste very similar to this beer.

I'm just about to go on vacation and I'll be away for a whole month so I'm gonna leave it in the fridge while I'm away and hopefully have some fully-conditioned fine tasting beer waiting for me when I get back!

Oh and the alcohol content seems to be pretty high too which is always a plus!

Cheers!!!

 

[Meatball358]

very good story...and a perfect time that i came across it LOL...as i was getting toward the end of page four i was thinking to myself "damnit now I have to wait to hear what happens" only to find the good news on the very last post

Cheers

 

[noremorse1]

I have a huge 60 Liter Rubbermaid thingy I put my carboys in (for the brews that dont go in the fermentation fridge). This does two things, prevents anything from leaking on the floor and allows me to put water/ice in the bottom to employ the tshirt/wicking method.

As for your brew... hope it turned out well. *reads ahead to see*

 

[marubozo]

Good deal! It's really pretty hard to screw up beer

 

[ChshreCat]

Good deal! It's really pretty hard to screw up beer

+1 on that, especially if it's not quite done fermenting. Those active yeast will still consume up a good bunch of oxygen.

As for the taste of oxidation. Take a piece of old cardboard and shred it up. Put the pieces in a glass and put just enough warm water in to cover. Give it a few minutes to soak up the water then stick your nose in there and give it a good smell. Oxidation is supposed to taste like that smells.