giving batch a chance before dumping

[Blues N Brew]

my 2 latest batches both very young but both extremely terrible are in the bottles carbonating, the first is a belgian tripel which on paper was a good brewday but taking a sample was astringent along with other off flavors and just undrinkable and i highly doubt letting it sit will fix anything, the second is a porter which already has oxidized character stale caramel flavor and nasty, funny thing is i use a keg as a fermenter with a floating dip tube and bottle straight from the keg using a beergun to purge/fill the bottles and carb drops to prime in order to prevent o2 pickup, anyway whats the consensus on letting a bad beer sit before dumping? cheers yall

 

[west1m]

My latest is a dumper too but I don't have another made yet so it will sit for a while. I may have to dump it one glass at a time.

 

[Minbari]

aging isnt going to fix oxidation, but it certainly wont hurt to leave it for a month and see.

what in your process is causing this? I would definately be looking at everything in a step by step view. if something is getting oxidation, then there has to be oxigen getting to it. usually during a transfer. or if you are opening the fermentor during fermentation.

 

[Blues N Brew]

aging isnt going to fix oxidation, but it certainly wont hurt to leave it for a month and see.

what in your process is causing this? I would definately be looking at everything in a step by step view. if something is getting oxidation, then there has to be oxigen getting to it. usually during a transfer. or if you are opening the fermentor during fermentation.

never opened the fermenter or transfered into other vessel , straight from the keg into bottles using a beergun to purge bottles before filling and coopers drops to prime, i have a brew log and looking at the notes pretty standard process

 

[Blues N Brew]

i think it was the water adjustment i made, too much gypsum im assuming even though seems pretty soft/medium profile started with distilled and added gypsum and CC and 2.25ml lactic acid
64 calcium 0 mag 50 sulfate 0 sodium 76 chloride and zero alkalinity, mash ph 5.3 measured at room temp, and this is me trusting a water calculator i have no idea of knowing the actual water profile by way of measuring it myself(except ph)

 

[Steve Ruch]

Don't be in a rush to dump a batch. You can always dump it later, but you can never undump it.

 

[Blues N Brew]

Don't be in a rush to dump a batch. You can always dump it later, but you can never undump it.

very true but i only have limited amount of bottles and want them filled with great beer and the beer probably never magically turn good so just wondering how long most people give before donating their beer to the sewer rats

 

[Blues N Brew]

im gonna go 1 month screw it, thanks yall

 

[Zambi]

Yeah, just let it sit for as long as you can, and taste the occasional bottle.
If you are going to dump, then maybe keep 1 or 2 bottles of each type behind and try after a couple of months?

How old is your beer now?
How long did you ferment and how long did you condition?
And what yeast did you use?
I find my bottled beer generally improving in the first couple of weeks

 

[Blues N Brew]

Yeah, just let it sit for as long as you can, and taste the occasional bottle.
If you are going to dump, then maybe keep 1 or 2 bottles of each type behind and try after a couple of months?

How old is your beer now?
How long did you ferment and how long did you condition?
And what yeast did you use?
I find my bottled beer generally improving in the first couple of weeks

its very young in fact too early to judge the beer, but from past experience i know it will never be good beer, it might get a little better, i did not bulk age, i figured do the aging in the bottle, used 3787 yeast and og was 1.074 FG was 1006 brewed on 4/2

 

[Zambi]

4/2 as on 4 February ? Or 2 April?

 

[Blues N Brew]

4/2 as on 4 February ? Or 2 April?

april, figured FG was stable so i bottled but now im regretting

 

[Minbari]

can you post the recipes you used? maybe someone will see something you didnt? just a shot in the dark.

as far the water treatment, unless you were WAY off, I cant see it effecting it enough to make it undrinkable. (maybe measured in oz instead of grams?)

 

[Sandy Feet]

First, my rule of thumb at the homebrew level done or not: It sits in the fermenter for 14 days at least - period, sometimes 15 depending on my schedule.
Second, If you think you are having water issues, go to the store and buy some bottled Spring Water, not drinking water, not anything else, Spring Water. Brew with that and see if you notice a difference.
Third, if you are having issues getting things to turn out, make either something forgiving like a Brown Ale or something simple like a single hop Pale Ale and see what happens.

 

[Blues N Brew]

anyone in my neck of the woods long island south shore is more then welcome to pick up this case of crappy porter

can you post the recipes you used? maybe someone will see something you didnt? just a shot in the dark.

as far the water treatment, unless you were WAY off, I cant see it effecting it enough to make it undrinkable. (maybe measured in oz instead of grams?)

sure ill give all the info

belgian style tripel
all grain 2.75 gallon batch
90 min boil
starting water was distilled water, 2.25 ml lactic acid,1.7g gypsum,2.75g calcium chloride
mash PH 5.3, measured at room temp 10 mins into mash
step mash: 148F 90 mins
152F 15 mins
170F 15 mins mash out
no sparge
preboil volume 4 gallons
post boil 3 gallons
7 lbs franco belges pilsner
2oz aromatic
375 grams cane sugar(late addition @5 mins left)
.75 oz tettnanger 5.6 AA 60 mins
1oz saaz 3.9AA 10 mins
OG 1074-FG 1006
1 liter shaken not stirred 3787 starter
chilled wort to 63F
aerated with pure o2 about 60 seconds and pitched starter
fermented first few days at 64F then allowed it to naturally rise to 68-70F until FG was reached
total time in fermenter 14 days

 

[Blues N Brew]

First, my rule of thumb at the homebrew level done or not: It sits in the fermenter for 14 days at least - period, sometimes 15 depending on my schedule.
Second, If you think you are having water issues, go to the store and buy some bottled Spring Water, not drinking water, not anything else, Spring Water. Brew with that and see if you notice a difference.
Third, if you are having issues getting things to turn out, make either something forgiving like a Brown Ale or something simple like a single hop Pale Ale and see what happens.

i have tried everything you can imagine, belive it or not i started brewing in 2007 but im a moron and cant get it lol

 

[Sandy Feet]

I haven't done a Tripel, but I've done a Single. I put my candi syrup/sugar in the mash, not when it was boiling. Did you burn your sugar late in the boil?

 

[Blues N Brew]

I haven't done a Tripel, but I've done a Single. I put my candi syrup/sugar in the mash, not when it was boiling. Did you burn your sugar late in the boil?

no definitely no burnt sugar, just nasty astringent effect that covers your mouth and stays for awhile after and all the literature says its caused from high PH which is not my case i check ph not only in mash but kettle too, my ph was spot on 5.3

 

[Zambi]

I got a feeling you just gotta be patient for a while.
Give it 3-4 weeks before tasting again

 

[Blues N Brew]

I got a feeling you just gotta be patient for a while.
Give it 3-4 weeks before tasting again

definitely gonna do that, still scratching my head how the porter oxidized so fast even though i took extra precautions to avoid shrug, thank you all