I recently did a batch of Amber Ale that has turned out awfull!
This is the first batch since I started over a year and a half ago that
has not turned out. (Around 20 batches of beer, 5 meads, and 2 ciders)
I've made this recipe about 4 times before this.
This time I tried an all glass fermentation as opposed to plastic/glass.
I also used my homegrown hops, dry hop, for the first time.
When I bottled the beer it seemed a lottle "thin" but I didn't notice
any off flavors.
After bottle conditioning it has a "styrine" or "antseptic" taste.
It's really bad.
I have no prob dumping if need be, but could this age out?
Is this an infection?
Where could this have come from?
I Sanitized as I usually do for every other batch.
The only differences were the all glass, and fresh hops.
Can you get an infection from fresh hops?
Thanks,
--
Michael Herrenbruck
DragonTail Ale
Drunken Bee Mead

On Fri, 21 Oct 2005 18:38:58 -0500, DragonTail281 wrote
(in article <m_e6f.7058$8K4.7050@tornado.rdc-kc.rr.com>):
[color=blue]
> I recently did a batch of Amber Ale that has turned out awfull!
> This is the first batch since I started over a year and a half ago that
> has not turned out. (Around 20 batches of beer, 5 meads, and 2 ciders)
> I've made this recipe about 4 times before this.
> This time I tried an all glass fermentation as opposed to plastic/glass.
> I also used my homegrown hops, dry hop, for the first time.
> When I bottled the beer it seemed a lottle "thin" but I didn't notice
> any off flavors.
> After bottle conditioning it has a "styrine" or "antseptic" taste.
> It's really bad.
> I have no prob dumping if need be, but could this age out?
> Is this an infection?
> Where could this have come from?
> I Sanitized as I usually do for every other batch.
> The only differences were the all glass, and fresh hops.
> Can you get an infection from fresh hops?
> Thanks,
>[/color]

Glass should be better and more easily sanitized. The reason plastic is
frowned upon is because the scratches tend to hold small amounts of past
batches. With plastic never go from a Weiss to rootbeer the results can be
explosive. Unless your stopper seal isn't too good I'd tend to look
elsewhere.

I'd say that the dry hopping could be the cause. Anything added after the
boil should be sterilized in one way or another. You can use the Microwave,
steam, or UV. The UV being the best way but steaming is just as effective.
The Micro can work in a pinch. Spread out your hops and give them a misting
with a spray bottle. Then nuke them until they steam. Steam has the
disadvantage of making them soggy although the juice from the steam is quite
potent also and adds flavors quickly. I have a UV lamp (old project) and like
it better because I believe that heating the hops does take away some flavors
you get when dry hopping.

You just have to remember that anything grown outdoors will carry many
different yeasts and bacteria. Most no good at all in beer. Any fruit should
be washed thoroughly in a sulfite solution. Hops would absorb the sulfites so
this isn't an option.

I am going to try smoking (no pun intended) the hops as a way to add more
flavor while disinfecting them. Most smoked beers are to heavily smoked for
me and I want to try a milder more complex smoked beer.

hope that helps

--

oDDz

--
The extent of a mans ignorance is not measured in what he doesn't know, but
in what he refuses to learn.
- me

[Heath]

Over use of sanitizers such as Idopher and bleach can cause those tastes, as well as bacteria. Alot of times the bottling bucket can be the cause of your infection. The spigot area needs to be disasembled and cleaned each time, because the threads can harbor old beer and is a breading ground for bacteria. I dont think those tastes will age out, but before you dump it wait a week or two and try one, if the flavors still remain, Id say dump it.

Remember your cleaning and sanitizing methods will be 90% of the success of your beer. This doesnt mean you have to be parnoid and over do the whole process, but a consistant cleaning process each time will rule out that factor and help identify other possible problems.

Heath

oDDz Bodtkin wrote:
[color=blue]
> On Fri, 21 Oct 2005 18:38:58 -0500, DragonTail281 wrote
> (in article <m_e6f.7058$8K4.7050@tornado.rdc-kc.rr.com>):
>[color=green]
>> I recently did a batch of Amber Ale that has turned out awfull!
>> This is the first batch since I started over a year and a half ago that
>> has not turned out. (Around 20 batches of beer, 5 meads, and 2 ciders)
>> I've made this recipe about 4 times before this.
>> This time I tried an all glass fermentation as opposed to plastic/glass.
>> I also used my homegrown hops, dry hop, for the first time.
>> When I bottled the beer it seemed a lottle "thin" but I didn't notice
>> any off flavors.
>> After bottle conditioning it has a "styrine" or "antseptic" taste.
>> It's really bad.
>> I have no prob dumping if need be, but could this age out?
>> Is this an infection?
>> Where could this have come from?
>> I Sanitized as I usually do for every other batch.
>> The only differences were the all glass, and fresh hops.
>> Can you get an infection from fresh hops?
>> Thanks,
>>[/color]
>
> Glass should be better and more easily sanitized. The reason plastic is
> frowned upon is because the scratches tend to hold small amounts of past
> batches. With plastic never go from a Weiss to rootbeer the results can be
> explosive. Unless your stopper seal isn't too good I'd tend to look
> elsewhere.
>
> I'd say that the dry hopping could be the cause. Anything added after the
> boil should be sterilized in one way or another. You can use the
> Microwave, steam, or UV. The UV being the best way but steaming is just as
> effective. The Micro can work in a pinch. Spread out your hops and give
> them a misting
> with a spray bottle. Then nuke them until they steam. Steam has the
> disadvantage of making them soggy although the juice from the steam is
> quite potent also and adds flavors quickly. I have a UV lamp (old project)
> and like it better because I believe that heating the hops does take away
> some flavors you get when dry hopping.
>
> You just have to remember that anything grown outdoors will carry many
> different yeasts and bacteria. Most no good at all in beer. Any fruit
> should be washed thoroughly in a sulfite solution. Hops would absorb the
> sulfites so this isn't an option.
>
> I am going to try smoking (no pun intended) the hops as a way to add more
> flavor while disinfecting them. Most smoked beers are to heavily smoked
> for me and I want to try a milder more complex smoked beer.
>
> hope that helps
>
> --
>
> oDDz
>[/color]
Yea, I was going to mention the fruit flies. I recently picked some hops
and stuck them in brown paper bag so they didn't rot. Well they kind of
dried out, opening wide up, and there were hundreds of fruit flies that
hatched. Then I stuck them in the freezer and will probably boil them one
and all when I figure out how to pasteurize already frozen huckleberries so
I can add them to the secondary fermentor. Do you think campden tablets
might help, just adding them to the fermentor with dry hops and berries to
insure a contamination doesn't take root? What would you suggest. Any help
would be appreciated.
-gcitagh

--
subjugate the rhyme and rock with the rhythem
only got one line to balk all the schizm

How did you do the UV light option?
How long?
Already dried hops?
I'm guessing that my drying and freezing wouldn't have killed the nasties.
This is my first year growing my own hops.
Thanks,
Michael Herrenbruck
DragonTail Ale
Drunken Bee Mead

oDDz Bodtkin wrote:[color=blue]
> On Fri, 21 Oct 2005 18:38:58 -0500, DragonTail281 wrote
> (in article <m_e6f.7058$8K4.7050@tornado.rdc-kc.rr.com>):
>
>[color=green]
>>I recently did a batch of Amber Ale that has turned out awfull!
>>This is the first batch since I started over a year and a half ago that
>>has not turned out. (Around 20 batches of beer, 5 meads, and 2 ciders)
>>I've made this recipe about 4 times before this.
>>This time I tried an all glass fermentation as opposed to plastic/glass.
>>I also used my homegrown hops, dry hop, for the first time.
>>When I bottled the beer it seemed a lottle "thin" but I didn't notice
>>any off flavors.
>>After bottle conditioning it has a "styrine" or "antseptic" taste.
>>It's really bad.
>>I have no prob dumping if need be, but could this age out?
>>Is this an infection?
>>Where could this have come from?
>>I Sanitized as I usually do for every other batch.
>>The only differences were the all glass, and fresh hops.
>>Can you get an infection from fresh hops?
>>Thanks,
>>[/color]
>
>
> Glass should be better and more easily sanitized. The reason plastic is
> frowned upon is because the scratches tend to hold small amounts of past
> batches. With plastic never go from a Weiss to rootbeer the results can be
> explosive. Unless your stopper seal isn't too good I'd tend to look
> elsewhere.
>
> I'd say that the dry hopping could be the cause. Anything added after the
> boil should be sterilized in one way or another. You can use the Microwave,
> steam, or UV. The UV being the best way but steaming is just as effective.
> The Micro can work in a pinch. Spread out your hops and give them a misting
> with a spray bottle. Then nuke them until they steam. Steam has the
> disadvantage of making them soggy although the juice from the steam is quite
> potent also and adds flavors quickly. I have a UV lamp (old project) and like
> it better because I believe that heating the hops does take away some flavors
> you get when dry hopping.
>
> You just have to remember that anything grown outdoors will carry many
> different yeasts and bacteria. Most no good at all in beer. Any fruit should
> be washed thoroughly in a sulfite solution. Hops would absorb the sulfites so
> this isn't an option.
>
> I am going to try smoking (no pun intended) the hops as a way to add more
> flavor while disinfecting them. Most smoked beers are to heavily smoked for
> me and I want to try a milder more complex smoked beer.
>
> hope that helps
>
> --
>
> oDDz
>[/color]

DragonTail281 wrote:
[color=blue]
> I recently did a batch of Amber Ale that has turned out awfull![/color]
<snip>[color=blue]
> Thanks,[/color]

Are you reusing the yeast from trub cultures?
The only thing I can think of it might be from is not rinsing your bottles
properly or that your bottles are plastic. Coke always tasted better in a
glass bottle as I recall. Maybe the cholramine in your water has finally
reared it's head, use campden tablets, only like one will remove sulfides
and chlorine from water and will drop out in the trub when you rack to
secondary.
My last batch has turned out a lambic as the yeast's generation has
gotten up there and is thus, sour. Thinking of adding fruit juice and
racking to a secondary. That'll be a first. What do you think?
-gcitagh
--
subjugate the rhyme and rock with the rhythem
only got one line to balk all the schizm

This was from fresh yeast.
Never have reused yeast.
I have well eater, live in the "country", so no chlorine.
Michael Herrenbruck
DragonTail Ale
Drunken Bee Mead

G_Cowboy_is_That_a_Gnu_Hurd? wrote:[color=blue]
> DragonTail281 wrote:
>
>[color=green]
>>I recently did a batch of Amber Ale that has turned out awfull![/color]
>
> <snip>
>[color=green]
>>Thanks,[/color]
>
>
> Are you reusing the yeast from trub cultures?
> The only thing I can think of it might be from is not rinsing your bottles
> properly or that your bottles are plastic. Coke always tasted better in a
> glass bottle as I recall. Maybe the cholramine in your water has finally
> reared it's head, use campden tablets, only like one will remove sulfides
> and chlorine from water and will drop out in the trub when you rack to
> secondary.
><snip>[/color]

This was from fresh yeast.
Never have reused yeast.
I have well eater, live in the "country", so no chlorine.
Michael Herrenbruck
DragonTail Ale
Drunken Bee Mead


G_Cowboy_is_That_a_Gnu_Hurd? wrote:[color=blue]
> DragonTail281 wrote:
>
>[color=green]
>>I recently did a batch of Amber Ale that has turned out awfull![/color]
>
> <snip>
>[color=green]
>>Thanks,[/color]
>
>
> Are you reusing the yeast from trub cultures?
> The only thing I can think of it might be from is not rinsing your bottles
> properly or that your bottles are plastic. Coke always tasted better in a
> glass bottle as I recall. Maybe the cholramine in your water has finally
> reared it's head, use campden tablets, only like one will remove sulfides
> and chlorine from water and will drop out in the trub when you rack to
> secondary.
> <snip>
> -gcitagh[/color]

On Sat, 22 Oct 2005 12:01:59 -0500, G_Cowboy_is_That_a_Gnu_Hurd? wrote
(in article <11lks2vtdud7s19@corp.supernews.com>):
[color=blue]
> oDDz Bodtkin wrote:
>[color=green]
>> On Fri, 21 Oct 2005 18:38:58 -0500, DragonTail281 wrote
>> (in article <m_e6f.7058$8K4.7050@tornado.rdc-kc.rr.com>):
>>[color=darkred]
>>> I recently did a batch of Amber Ale that has turned out awfull!
>>> This is the first batch since I started over a year and a half ago that
>>> has not turned out. (Around 20 batches of beer, 5 meads, and 2 ciders)
>>> I've made this recipe about 4 times before this.
>>> This time I tried an all glass fermentation as opposed to plastic/glass.
>>> I also used my homegrown hops, dry hop, for the first time.
>>> When I bottled the beer it seemed a lottle "thin" but I didn't notice
>>> any off flavors.
>>> After bottle conditioning it has a "styrine" or "antseptic" taste.
>>> It's really bad.
>>> I have no prob dumping if need be, but could this age out?
>>> Is this an infection?
>>> Where could this have come from?
>>> I Sanitized as I usually do for every other batch.
>>> The only differences were the all glass, and fresh hops.
>>> Can you get an infection from fresh hops?
>>> Thanks,
>>>[/color]
>>
>> Glass should be better and more easily sanitized. The reason plastic is
>> frowned upon is because the scratches tend to hold small amounts of past
>> batches. With plastic never go from a Weiss to rootbeer the results can be
>> explosive. Unless your stopper seal isn't too good I'd tend to look
>> elsewhere.
>>
>> I'd say that the dry hopping could be the cause. Anything added after the
>> boil should be sterilized in one way or another. You can use the
>> Microwave, steam, or UV. The UV being the best way but steaming is just as
>> effective. The Micro can work in a pinch. Spread out your hops and give
>> them a misting
>> with a spray bottle. Then nuke them until they steam. Steam has the
>> disadvantage of making them soggy although the juice from the steam is
>> quite potent also and adds flavors quickly. I have a UV lamp (old project)
>> and like it better because I believe that heating the hops does take away
>> some flavors you get when dry hopping.
>>
>> You just have to remember that anything grown outdoors will carry many
>> different yeasts and bacteria. Most no good at all in beer. Any fruit
>> should be washed thoroughly in a sulfite solution. Hops would absorb the
>> sulfites so this isn't an option.
>>
>> I am going to try smoking (no pun intended) the hops as a way to add more
>> flavor while disinfecting them. Most smoked beers are to heavily smoked
>> for me and I want to try a milder more complex smoked beer.
>>
>> hope that helps
>>
>> --
>>
>> oDDz
>>[/color]
> Yea, I was going to mention the fruit flies. I recently picked some hops
> and stuck them in brown paper bag so they didn't rot. Well they kind of
> dried out, opening wide up, and there were hundreds of fruit flies that
> hatched. Then I stuck them in the freezer and will probably boil them one
> and all when I figure out how to pasteurize already frozen huckleberries so
> I can add them to the secondary fermentor. Do you think campden tablets
> might help, just adding them to the fermentor with dry hops and berries to
> insure a contamination doesn't take root? What would you suggest. Any help
> would be appreciated.
> -gcitagh
>
>[/color]

What are campden tablets?

Steam the berries. It will thaw them and kill any nasties on the outside. Use
as little water as possible and add that after cooling so you get all the
juices.

If they are factory processed berries they have already been UV processed.
They do it to prevent fermentation in the package.

--

oDDz

--
Find a job you like and you add five days to every week
-- H. Jackson Brown, Jr.

On Sat, 22 Oct 2005 12:01:59 -0500, G_Cowboy_is_That_a_Gnu_Hurd? wrote
(in article <11lks2vtdud7s19@corp.supernews.com>):
[color=blue]
> oDDz Bodtkin wrote:
>[color=green]
>> On Fri, 21 Oct 2005 18:38:58 -0500, DragonTail281 wrote
>> (in article <m_e6f.7058$8K4.7050@tornado.rdc-kc.rr.com>):
>>[color=darkred]
>>> I recently did a batch of Amber Ale that has turned out awfull!
>>> This is the first batch since I started over a year and a half ago that
>>> has not turned out. (Around 20 batches of beer, 5 meads, and 2 ciders)
>>> I've made this recipe about 4 times before this.
>>> This time I tried an all glass fermentation as opposed to plastic/glass.
>>> I also used my homegrown hops, dry hop, for the first time.
>>> When I bottled the beer it seemed a lottle "thin" but I didn't notice
>>> any off flavors.
>>> After bottle conditioning it has a "styrine" or "antseptic" taste.
>>> It's really bad.
>>> I have no prob dumping if need be, but could this age out?
>>> Is this an infection?
>>> Where could this have come from?
>>> I Sanitized as I usually do for every other batch.
>>> The only differences were the all glass, and fresh hops.
>>> Can you get an infection from fresh hops?
>>> Thanks,
>>>[/color]
>>
>> Glass should be better and more easily sanitized. The reason plastic is
>> frowned upon is because the scratches tend to hold small amounts of past
>> batches. With plastic never go from a Weiss to rootbeer the results can be
>> explosive. Unless your stopper seal isn't too good I'd tend to look
>> elsewhere.
>>
>> I'd say that the dry hopping could be the cause. Anything added after the
>> boil should be sterilized in one way or another. You can use the
>> Microwave, steam, or UV. The UV being the best way but steaming is just as
>> effective. The Micro can work in a pinch. Spread out your hops and give
>> them a misting
>> with a spray bottle. Then nuke them until they steam. Steam has the
>> disadvantage of making them soggy although the juice from the steam is
>> quite potent also and adds flavors quickly. I have a UV lamp (old project)
>> and like it better because I believe that heating the hops does take away
>> some flavors you get when dry hopping.
>>
>> You just have to remember that anything grown outdoors will carry many
>> different yeasts and bacteria. Most no good at all in beer. Any fruit
>> should be washed thoroughly in a sulfite solution. Hops would absorb the
>> sulfites so this isn't an option.
>>
>> I am going to try smoking (no pun intended) the hops as a way to add more
>> flavor while disinfecting them. Most smoked beers are to heavily smoked
>> for me and I want to try a milder more complex smoked beer.
>>
>> hope that helps
>>
>> --
>>
>> oDDz
>>[/color]
> Yea, I was going to mention the fruit flies. I recently picked some hops
> and stuck them in brown paper bag so they didn't rot. Well they kind of
> dried out, opening wide up, and there were hundreds of fruit flies that
> hatched. Then I stuck them in the freezer and will probably boil them one
> and all when I figure out how to pasteurize already frozen huckleberries so
> I can add them to the secondary fermentor. Do you think campden tablets
> might help, just adding them to the fermentor with dry hops and berries to
> insure a contamination doesn't take root? What would you suggest. Any help
> would be appreciated.
> -gcitagh
>
>[/color]

What are campden tablets?

Steam the berries. It will thaw them and kill any nasties on the outside. Use
as little water as possible and add that after cooling so you get all the
juices.

If they are factory processed berries they have already been UV processed.
They do it to prevent fermentation in the package.

--

oDDz

--
Find a job you like and you add five days to every week
-- H. Jackson Brown, Jr.