I finally get to join this thread. Made a stout Og 1.063, fermented with Notty for the first time in a while, I completely forgot how active that yeast is, well my ferm temps must have got high. The taste coming out of the fermenter was completely overwhelming of a hot alcohol taste that I could only think of as a cheap whisky. So I kegged it with some priming sugar and a shot of CO2 and have sent it into the depths of my basement to be forgotten about. I also bottled four 500ml bottles and primed with a little maple syrup that I made from our trees. Hopefully in a few months I can report back with a success story, hopefully headache free.
I'm going through some temptation to dump a Bier de Garde right now. I read that it was like a bock that you pitch a saison yeast on, so I made a fairly strong beer with pilsner and dark munich malt (OG should have been a little over 1.075), pitched a dry saison yeast on it, racked to secondary after 2 weeks, lagered it in secondary for another 2 weeks, bottled it in some heavy-duty belgian bottles with corks and added some saflager 34/70 and put it in the cool garage, and I justed cracked into one after 2 weeks carbonating and it tasted like my NB 1-gallon pumpkin ale kits, but less alcohol heat and a little peppery.
It isn't that I need the fridge space or bottles right now, I just can't imagine this improving. Will the saison 'peppery-ness' ever mellow? Not even sure that would make it better.
Sounds like you need more bottles!
What about a band aid or medicine flavor? Brewed a batch about a month ago and my IC sprung a leak. Water from the hose-in sanitized of course- got in the half chilled wort. I figured I would just go with it but when in tasted it..... Puke. NyQuil. I haven't dumped. I haven't even pulled it from the yeast cake. I am hoping against hope that this flavor will fade. Anyone have any success with waiting that flavor out? Cheers!
Excellent article! I'm hoping mine does the same. In my case though, I think I may have over boiled the wort or did the cold break too slowly, as it seems like I may have had less liquid to add to my water for an extract kit I made (first brew day ever!). 3 weeks in and it was very thin for an Irish Stout. Like it tasted diluted. Lets hope time and yeast improve the beer!!
It'd have to be clearly spoiled for me to dump a batch. Your costs are sunk, so might as well let it ride. Drink your mistakes!
And sometimes even bad batches can have merit... I have a buddy who has sold beer "malt vinegar" at outdoor markets, he keeps some nice bottles with ribbons and stuff on hand for when there's a bad batch.
I have 2 cases of a xmas ale from summer 2014. I try it once or twice a year. Never did carb... that sucked. I just can't seem to dump. Its cool to say "ya, thats been there for a few years.
Link to beer:
https://www.homebrewtalk.com/f78/holly-christmas-ale-145580/
Make some British friends and tell them it a "real ale", they love uncarbed or lightly carbed beer.
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