Amadeo38
Well-Known Member
I’ve been battling a problem with an apparent infection that I can’t really tie down. The result is a bodyless, dry, tasteless beer that’s overcarbonated. They’re not super hard to drink or anything, just not enjoyable because of the lack of body and flavor.
It first happened in a brown ale brewed October 2018 which I aged on mamey/sapodillo for several weeks (in primary after primary ferm finished), then bottled. I assumed the overcarbonation occurred because the fruit re-fermented in the bottle and forgot about it.
The next beer was an oatmeal stout the next month, which I kegged and was initially fine. However, when I ran out of cold storage space a couple months later, I moved the keg to room temp and voila - same problem.
The current beer is a particularly huge bummer. An imperial maple coffee porter aged for six weeks on oak. It was amazing at bottling. Now three weeks later it’s got the same problem.
I don’t have this issue in any other beers except those that sit at room temp for some period of time (bottled or kegged). Never happens to beers kept in my storage fridge at 42F. Even after months. Has anyone had a similar problem?
My current plan is to de-gas a sample of this porter to see what the FG is at this time. When I bottled it was 1.018. I’ll bet it’s around 1.000 now. I’m also going to bottle a couple of my light beers I have on tap and let it sit at room temp for two weeks and taste it to see if the same thing happens. Then I’ll probably replace all cold side plastics before I brew or transfer another batch.
It first happened in a brown ale brewed October 2018 which I aged on mamey/sapodillo for several weeks (in primary after primary ferm finished), then bottled. I assumed the overcarbonation occurred because the fruit re-fermented in the bottle and forgot about it.
The next beer was an oatmeal stout the next month, which I kegged and was initially fine. However, when I ran out of cold storage space a couple months later, I moved the keg to room temp and voila - same problem.
The current beer is a particularly huge bummer. An imperial maple coffee porter aged for six weeks on oak. It was amazing at bottling. Now three weeks later it’s got the same problem.
I don’t have this issue in any other beers except those that sit at room temp for some period of time (bottled or kegged). Never happens to beers kept in my storage fridge at 42F. Even after months. Has anyone had a similar problem?
My current plan is to de-gas a sample of this porter to see what the FG is at this time. When I bottled it was 1.018. I’ll bet it’s around 1.000 now. I’m also going to bottle a couple of my light beers I have on tap and let it sit at room temp for two weeks and taste it to see if the same thing happens. Then I’ll probably replace all cold side plastics before I brew or transfer another batch.