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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11116 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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captacl
Joined: 30 Sep 2014 Posts: 37 Location: Bethlehem, PA USA
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Link Posted: Sat Nov 22, 2014 7:55 pm Post subject: |
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It would seem I was worried about nothing. It was just brewer stupidity. I forgot to clamp down the lid of the fermenter so the co2 was choosing an easier exit over the airlock. As soon as I clamped it down the airlock started bubbling like crazy. RDWHAHB might have been the issue actually. Probably had too many during the brewing process.
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itsnotrequired
Joined: 15 Sep 2015 Posts: 177 Location: central wi
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Link Posted: Tue Jan 03, 2017 5:39 pm Post subject: |
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i kegged this one about a week ago. it tasted fine (although flat) at time of kegging but then it developed a sharp bitterness a day or two later. it is quite unpleasant, almost undrinkable and even has a metallic hint to it. i fined with gelatin and cold crashed in the carboy before kegging but even after pulling 4 or 5 pints, it was still pretty cloudy. fast-forward a few days and the beer is running clearer and that sharp bitterness is fading. similar thing happened to me with a fuller's esb a few months ago: several days of sharp bitterness and cloudiness followed by clear beer and a smoother taste. i'm used to some cloudiness in the first pint or two due to stuff settling out in the keg but this seems more extreme. it is interesting to see the similar effect as on the esb, considering those two beers have different yeast, grains, hops, etc.
anyone else ever have this issue? incomplete fermentation? gelatin still pulling stuff out of the beer? strange...
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OkieDokie
Joined: 31 Aug 2013 Posts: 191 Location: Oklahoma
Drinking: Electric ale, Weizen
Working on: Electric lager, American Amber Ale, Dirty Blonde
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Link Posted: Tue Jan 03, 2017 6:17 pm Post subject: |
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i have not had those problems, but since it is occurring, regardless of the type of beer, it sounds more likely that it is something with your setup. Could be cleaning agent, line contamination, or something you're doing that has picked up something foul. Just a thought.
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itsnotrequired
Joined: 15 Sep 2015 Posts: 177 Location: central wi
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Link Posted: Tue Jan 03, 2017 6:28 pm Post subject: |
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OkieDokie wrote: | i have not had those problems, but since it is occurring, regardless of the type of beer, it sounds more likely that it is something with your setup. Could be cleaning agent, line contamination, or something you're doing that has picked up something foul. Just a thought. |
i use the same cleaning routine on all my brews/kegs and haven't had any problems except those couple times. and it was only a 'problem' for a few days before going away. the two batches in question that had the bitterness were served from different taps, different lines, etc. if it was my last two batches back-to-back i would be more concern but the fact that it happened on my third brew and then nothing for the next seven brews is sort of driving me nuts!
oh, i forgot to mention that i burst-carbonated the amber ale at 40 psi for a dy and a half or so. i'm thinking it just needed some time to mellow and i wouldn't even have noticed a problem if i let it carb at serving pressure for a couple weeks. the esb was not burst carbonated, however, so that one is a mystery...
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itsnotrequired
Joined: 15 Sep 2015 Posts: 177 Location: central wi
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Link Posted: Mon Jan 09, 2017 1:28 pm Post subject: |
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itsnotrequired wrote: | i kegged this one about a week ago. it tasted fine (although flat) at time of kegging but then it developed a sharp bitterness a day or two later. it is quite unpleasant, almost undrinkable and even has a metallic hint to it. i fined with gelatin and cold crashed in the carboy before kegging but even after pulling 4 or 5 pints, it was still pretty cloudy. fast-forward a few days and the beer is running clearer and that sharp bitterness is fading. similar thing happened to me with a fuller's esb a few months ago: several days of sharp bitterness and cloudiness followed by clear beer and a smoother taste. i'm used to some cloudiness in the first pint or two due to stuff settling out in the keg but this seems more extreme. it is interesting to see the similar effect as on the esb, considering those two beers have different yeast, grains, hops, etc.
anyone else ever have this issue? incomplete fermentation? gelatin still pulling stuff out of the beer? strange... |
fast forward a week and as suspected, the sharp bitterness has dropped out almost completely. beer now tastes like an amber ale should. another few days and it should be even better.
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11116 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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windquest
Joined: 13 May 2018 Posts: 27 Location: Apache Jct, AZ
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Link Posted: Sun Jul 22, 2018 11:25 pm Post subject: |
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I am slightly confused. Early on one brewer delayed pitching for an overnight chill to pitch temps and may have had some wild yeast infection, but in other threads it has been suggested that you could chill to 80 degrees and then bring the wort to pitching temps in the fermenter. So how long is too long?
My question now is that although the bitterness is listed at 33 IBU's, the hop schedule and comments seem to indicate a hoppy component. My concern is my wife likes a nice amber ale but doesn't like hoppy or bitter....so is this in the ball park or not?
Henry
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11116 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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Link Posted: Sun Jul 22, 2018 11:44 pm Post subject: |
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windquest wrote: | I am slightly confused. Early on one brewer delayed pitching for an overnight chill to pitch temps and may have had some wild yeast infection, but in other threads it has been suggested that you could chill to 80 degrees and then bring the wort to pitching temps in the fermenter. So how long is too long? |
You’re asking an unanswerable question. There’s no one answer. Depends on how well things are sealed up, what nasties get in there to start turning your wort into something you don’t want. The only fact here is that the sooner you pitch the yeast you want, the sooner it can overpower anything bad that may get in there instead.
Quote: | My question now is that although the bitterness is listed at 33 IBU's, the hop schedule and comments seem to indicate a hoppy component. My concern is my wife likes a nice amber ale but doesn't like hoppy or bitter....so is this in the ball park or not? |
This is a hoppy American style beer. If she doesn’t like hop flavours she likely won’t like this. Only one way to find out however!
Cheers!
Kal
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11116 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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