Well, it finally happened
- Thread starter redrocker652002
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I actually thought that at first. But the consensus is that there is not enough sugar in the carb drop to produce that type of thickness. At least I was thinking the same as somebody else. LOL.
Update on the one in the keg that I did after this one. It is pouring perfect and has a pineapple taste due to the Cascade hops, so I think I am good. I am going to really wash and sterilize the bottling wand that tubing that I used and start being better about rinsing my bottles and cleaning them before I put them away for future use.
This thread had me a bit paranoid about carb drops, so I just inverted and shook my hefeweizen bottles (first time I've used the drops) and thankfully, none showed signs of mysterious viscosity.
I've used these drops quite a bit so I honestly don't think it was that. But who knows. I wouldn't worry too much about the drops. I'm sure it was something in my bottling process or a bad batch.
Rowswell
New Member
Just found this thread today while reading up on an issue I've had with my last 2 brews. My experience reads like your initial post - beer that started out seeming OK, but then after bottling became increasingly viscous when poured - but still looked & smelled OK, although both also gained a slight sour taste as the viscosity increased. While I don't go out of my way to drink Sours, except for the viscosity, I don't mind the taste.
I've been brewing for ~15 years now and these are the 1st where things have not gone to plan, so I thought I'd post up what I've learned & where things stand. Among the things I've read, this page sums things up pretty well, if you haven't already found it in your searches: https://www.morebeer.com/questions/296
One was an ordinary Bitter (in photo), the other a Kölsch clone, so hops, barley and yeast were all completely different, but both were low IBU beers - which I read can be a factor that enables LAB type infection. Both were brewed a couple of days apart, so that was the 1st clue that there was an equipment related issue as it was clearly the result of an infection, but I wasn't sure what kind or where the infection may have happened so I went looking to see if I could learn what it is and if it is terminal, or if the beer can be salvaged.
Long story, but I'm now sure it is an infection, likely Pedio, that resulted from contamination of my hydrometer and/or racking tubing as they are the only common pieces of equipment on the cold side for both brews. All plastic things on the cold side have now been replaced and everything else has been given a serious sterilization process - hopefully that means I won't be making any more sour beers unintentionally.
Like others have posted here, it seems that adding some Brett could assist in removing or reducing the viscosity, as could a few months of aging. As the beer is still drinkable, I've decided to go the aging route and see how things turn out, so the beers are in my cellar and I'll taste one every week or 2 to see how they are doing. As long as the sourness doesn't get any more dominant, and the viscosity drops, I'm hoping I'll still be able to declare victory one day.....
I'm thinking that like many others I've fallen foul of being too lackadaisical in my plastic equipment replacement processes and sterilization routines and am paying the price, but the silver lining seems to be that I still have drinkable beer - just not the ones I started out trying to make. Hopefully, the steps taken will prevent a recurrence as the replacement batch is in the fermenter now...
I've been brewing for ~15 years now and these are the 1st where things have not gone to plan, so I thought I'd post up what I've learned & where things stand. Among the things I've read, this page sums things up pretty well, if you haven't already found it in your searches: https://www.morebeer.com/questions/296
One was an ordinary Bitter (in photo), the other a Kölsch clone, so hops, barley and yeast were all completely different, but both were low IBU beers - which I read can be a factor that enables LAB type infection. Both were brewed a couple of days apart, so that was the 1st clue that there was an equipment related issue as it was clearly the result of an infection, but I wasn't sure what kind or where the infection may have happened so I went looking to see if I could learn what it is and if it is terminal, or if the beer can be salvaged.
Long story, but I'm now sure it is an infection, likely Pedio, that resulted from contamination of my hydrometer and/or racking tubing as they are the only common pieces of equipment on the cold side for both brews. All plastic things on the cold side have now been replaced and everything else has been given a serious sterilization process - hopefully that means I won't be making any more sour beers unintentionally.
Like others have posted here, it seems that adding some Brett could assist in removing or reducing the viscosity, as could a few months of aging. As the beer is still drinkable, I've decided to go the aging route and see how things turn out, so the beers are in my cellar and I'll taste one every week or 2 to see how they are doing. As long as the sourness doesn't get any more dominant, and the viscosity drops, I'm hoping I'll still be able to declare victory one day.....
I'm thinking that like many others I've fallen foul of being too lackadaisical in my plastic equipment replacement processes and sterilization routines and am paying the price, but the silver lining seems to be that I still have drinkable beer - just not the ones I started out trying to make. Hopefully, the steps taken will prevent a recurrence as the replacement batch is in the fermenter now...
Beer lines and hoses can be trouble. Soak em. Or replace.
Another area where inflection can happen that you might not have thought about...
Your gloves. Especially leather welding gloves that get wet. I caught a little creepy crap growing on mine and soaked them in diluted chlorine bleach, then PBW, then sanitizer. Good to go now.
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Oh dear Flying Spaghetti Monster I hope it isn't! 
I read a couple of places in my brewing infancy that pedio infections eventually resolve and leave drinkable beer behind.
I'm not the type that would conduct that particular experiment - and it hasn't happened here, yet - but that's out there...
Cheers?
I read a couple of places in my brewing infancy that pedio infections eventually resolve and leave drinkable beer behind.
I'm not the type that would conduct that particular experiment - and it hasn't happened here, yet - but that's out there...
Cheers?
I put a bottle in the fridge last night. Going to open it up this afternoon and see what I got. Most likely they will be going down the drain and bottles will be dumped as well. I will keep you all posted. LOL
Maybe keep a bottle or two for a year. You know, for science.
Ya know, that could be kinda interesting. Maybe I will throw a six pack in the back of the closet just for the heck of it.
If you mean you will throw out the bottles, I don't think that would be necessary. Heat sterilization should be able to kill any microbes in them. I'm cleaning after an infection now. I gave the bottles a bleach treatment, then heat sterilized them - 3 hours (plus safety factor) at 285F as per John Palmer. I think you have his book - check the details.
Probably best to keep them in something that will protect in case of bottle bombs, and keep any beer from making a mess.
I had a beer once that just didn’t taste good. Put them aside and continued brewing. A few months later I needed some bottles and decided to try one before I dumped them. Beer actually turned out pretty good so I dumped them into my gut and not the drain.
Well, I checked one of the bottles and still the same. It is in the closet really not taking much room so I will let it sit a bit more. If it doesn't work out, so be it. One bad batch in two plus years isn't too bad. Right? LOL I am going to try and brew it again though simply because I hate to admit defeat.
