mrduna01
Well-Known Member
So in my haste, knowing my fermentation should be done soon I opted to taste a little sip. I almost vomited! It has such an awful taste! It definately taste spoiled. This is not normal during fermentation is it?
describe the flavor more. "yuck" and "spoiled" don't really tell us anything.
"sour spoiled taste" meaning something like "vinegar"?
We're getting nowhere.
I don't know what "spoiled liquor" tastes like. Never had any liquor go bad on me.
Some common off flavors can be found here.
http://howtobrew.com/section4/chapter21-2.html
Do any of those sound right?
a gallon short won't cause it to taste spoiled.
I'd love to help, but since I don't know what you are tasting, I can't.
Just relax and wait it out. Time works wonders on beer.
Well I guess another question is, should the beer's taste be close to the finished product minus carbonation a few days prior to fermentation completing? I actually think my fermentation is stuck anyway. The Hydrometer hasn't budged (actually it is reading higher today if my mind is not playing tricks on me) but fermentation is not complete and no activity is going on. I am at 1.03 right now.
I honestly don't know how to describe it. Almost no flavor of the original wort, very bland with a sour spoiled type of taste... That's all I can say really.
Your original wort will not likely taste anything like the finished product anyway. And to add to that, the majority of original wort will taste nearly identical.
+10000 to this. I always think this is so weird, but so true for the most part.
Thanks guys. I know to not judge the beer on taste just yet but can't shake the feeling that it taste spoiled... Like it's just not right. It doesn't taste like warm flat beer but skunk beer times 10.
knowing my fermentation should be done soon I opted to taste a little sip. I almost vomited!
My beers take about a week to ferment. The flavor on day 5 is absolutely nothing like the flavor on day 40-something when I actually start to drink a batch.
Hmmm..... now you said "skunk", which is way different than "sour".
Is it skunky tasting?
I'm surprised this hasn't been asked:
Recipe? Mash schedule? Fermentation temp? OG? Etc... Any details will help.
I'll turn this over to you now, Barry. You're the undisputed expert on making bad homebrew.
A few weeks in the keg works miracles.
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