Graculus Posted March 9, 2016 Share Posted March 9, 2016 I'm guessing it's about making sure the wife doesn't see it so as to not receive an earful for buying it' date=' Christina. I'm sure I'll experience this for myself one day too. [img']lol[/img] Yes, but it was 50% off! How can you pass up a deal like that? He can plead economics. At that rate it is cheaper than homebrew. The purchase was perfectly justified, IMHO... Only joking about hiding it. She's pretty good and doesn't whinge about my brewing. I've been making cider in 12 litre batches. But it takes a few months to come good. So when the juice was on special I thought I'd buy enough to make 20 litres this time. Then I noticed one was opened and in the fridge. So last night was the last day it was on special so what with some being opened and the white skin I thought I'd buy a bit more. Oh did I mention that BE 2 was discounted too. Had to buy two of those too, even though I already had one.. I love a bargin. This the floor of where I work at home. Pear & Apple, grapefruit, grapejuice, extracts and BE2. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted March 9, 2016 Share Posted March 9, 2016 I dunno mate... there's a fair number of chicks around getting into the craft beers up here. The one I was with when we caught up was actually. Link to comment Share on other sites More sharing options...
CaffeinatedSentryGnome Posted April 2, 2016 Author Share Posted April 2, 2016 well this beer has been bottled for 4 weeks now and its pretty nice but has a odd tang in the after taste and it likes to escape the bottle and my glass without any help from me. i'll have to try this one again, hopefully it will turn out better next time round. Link to comment Share on other sites More sharing options...
ChristinaS1 Posted April 2, 2016 Share Posted April 2, 2016 Yes, some of those bugs that can infect a brew can ferment things ale yeast can't, so your gravity can go to zero in the bottle. You may be in danger of bottle bombs. I would be inclined to put all the bottles in the fridge, if you have room, which will slow those bugs down. Next drink the beer ASAP....Consider degassing/depressurizing the bottles. Cheers! -Christina. Link to comment Share on other sites More sharing options...
CaffeinatedSentryGnome Posted May 14, 2016 Author Share Posted May 14, 2016 gah its happened again with the devils brew porter. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted May 14, 2016 Share Posted May 14, 2016 So when you meet girls I assume you tell them you are into beer and cricket. I'm sorry Kelsey' date=' but unless you are prepared to hook up with David Boon you will probably stay single [img']tongue[/img] Actually just met one who's into decent beer and enjoys cricket... what are the chances eh.. And no, she doesn't look like a Collingwood supporter either.. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted May 14, 2016 Share Posted May 14, 2016 Sounds like a nuking of your brewing equipment is in order CSG! Link to comment Share on other sites More sharing options...
CaffeinatedSentryGnome Posted May 14, 2016 Author Share Posted May 14, 2016 im thinking the same. it has been in the FV for longer than normal. I normally bottle after 2 weeks but this time i left it longer as it took a long time to ferment and now its got a white skin. ive made 2 beers in this FV since the first infection. at least one of them is fine, i haven't opened that last batch yet. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted May 14, 2016 Share Posted May 14, 2016 How long has it been in there for? Link to comment Share on other sites More sharing options...
CaffeinatedSentryGnome Posted May 14, 2016 Author Share Posted May 14, 2016 2 weeks 5 days Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted May 14, 2016 Share Posted May 14, 2016 Hm. Sounds like something is hanging about, probably in the fermenter itself. I routinely leave beers for 3-4 weeks without issue. I reckon give it a thorough clean, nuke whatever, then try another batch, maybe just some cheap crap so it's not such a waste if it does have to be tipped. If it happens again I'd probably be throwing the FV out and getting a new one. Link to comment Share on other sites More sharing options...
CaffeinatedSentryGnome Posted May 14, 2016 Author Share Posted May 14, 2016 i normally soak them with nappy san and on brew day they have star san in them for as long as the boiling and what not takes. i'll be putting a mark on the outside of this FV in-case it happens again. if it does I'll kill it with fire. Link to comment Share on other sites More sharing options...
Chezza1525229798 Posted May 14, 2016 Share Posted May 14, 2016 Hey CSG, If it was me I would cut my losses and tip it, there is no point wasting your time with beer that will be sub par. I think a good question to be posed to Coppers is "does beer have enough dissolved oxygen to support acetobacter growth? Or is the oxygen getting into your fermenter another way?" Cheers Chezza Link to comment Share on other sites More sharing options...
Gawntroppo Posted May 14, 2016 Share Posted May 14, 2016 Hi CSG I had two brews do exactly as per your photo, both white skins(spider web) appeared very quickly day 15 or 16, bottled both, tasted very dry and sharp, have drank most anyway, desperate hey!. Both tasted very similar despite very different ingredients. Brews were: Mexican Cerveza can,plus LDM 500gm and rice malt syrup 500gm, Dry hop 20g cascade day 5, Craftbrewer American Ale dry yeast, 23litres, brewed at 19 deg, OG 1038, SG1016 day 5, 1010 day 9 and 14, spider web on wort day 15, bottled day 16. APA can,1 kg DLM,Cascade 25gms 5 min boil in 200gms DLM, Craftbrewer American Ale dry yeast, brewed at 20deg, 23litres, OG 1040, SG 1010 day 8 and 14, spider web again day 15. Did a Cascarillo Ale in between, no problems. These are the only brews where I have used this yeast, probably coincidental. I have upped my sterilizing and sanitizing regime since and no reappearance last seven brews. I use a Coopers fermenter and I am wondering if air is getting in when the brew sits around (in the brew fridge) for a while after fermentation settles down, particularly when taking samples from the tap. Love my home brew so it is disappointing when money and effort doesn't get the result I hope for. Cheers Peter Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted May 14, 2016 Share Posted May 14, 2016 It shouldn't be a problem with air because the CO2 on top of the beer is heavier than air, so unless you open the lid and stir it all up and displace the CO2, air shouldn't reach it. I often do this myself to add dry hops or finings during CCing, and I'm wondering about getting a secondary smaller CO2 bottle and reg so I can purge the headspace in the fermenter with CO2 before refitting the lid. I haven't had any issues as yet, though. Link to comment Share on other sites More sharing options...
Graculus Posted May 14, 2016 Share Posted May 14, 2016 I've actually had my 15 litre fermenter that I did my cider in just sat there for ages. I bought 12 litres of grapefruit juice to brew months ago. But I've been too worried to use the FV. I was actually going to get it going tomorrow. I was going to give it a good swilling of boiled water, then sanitise it. Link to comment Share on other sites More sharing options...
CaffeinatedSentryGnome Posted May 14, 2016 Author Share Posted May 14, 2016 well ive done 2 brews since it happened the first time that turned out fine. so im not sure if i screwed up or its the FV. Link to comment Share on other sites More sharing options...
Kradmelder Posted May 14, 2016 Share Posted May 14, 2016 I don't disagree with you. I've got my plan all worked out' date=' see I'm buying up all this brewing paraphernalia now while I'm single and don't have to justify it to anyone so when I'm not single there can't be any arguments against it. Probably a misguided theory but I'm sticking to it. [img']lol[/img] No man, just do what bikers do: Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted May 14, 2016 Share Posted May 14, 2016 Well.. no need for that now. Link to comment Share on other sites More sharing options...
CaffeinatedSentryGnome Posted June 6, 2016 Author Share Posted June 6, 2016 Well this fv is going in the bin..... Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted June 6, 2016 Share Posted June 6, 2016 Another buggered batch?? Link to comment Share on other sites More sharing options...
CaffeinatedSentryGnome Posted June 6, 2016 Author Share Posted June 6, 2016 Yep Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted June 6, 2016 Share Posted June 6, 2016 Dang. Sounds like the bin is the best place for that FV then... Link to comment Share on other sites More sharing options...
CaffeinatedSentryGnome Posted June 7, 2016 Author Share Posted June 7, 2016 since the rad abbot is pretty much dead and id like to make the best out of this sadness. so whats the go with sour beers? Link to comment Share on other sites More sharing options...
CaffeinatedSentryGnome Posted June 9, 2016 Author Share Posted June 9, 2016 So i havent tipped it out yet despite the layer of white on the top. but ive tasted it and its currently got a nice clove/spicy/pepper flavor not sure if its the flavor of the recipe or the infection is throwing them in. Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.