Gutted!

[The Goatreich]

Absolutely gutted, both the last two beers that I'd brewed to be ready for Christmas are really not very nice. I can't describe the taste, but it's not right at all. They both have the same weird taste to them, which considering they're different recipes I don't understand.

The recipes are in the brew day links below:
AG#9 - viewtopic.php?f=21&t=30523
AG#10 - viewtopic.php?f=21&t=31961

They share a few common factors, the grains, some of the hops, the water, the equipment and the yeast was the same batch grown from a sample out of a local brewery. It's the first time I've tasted anything that I've brewed with this yeast, but I'd be surprised if it added this kind of flavour.

I'm never very good with describing or placing flavours, but it was bad enough to pour two pints down the sink.

A member on here that I'm friends with on Facebook (I can't remember which member it is I'm sorry) suggested it's either the water or the equipment, and I'm inclined to think it's the latter. Especially as AG#8 had to go down the sink as it had a disgusting meaty flavour. It could be that my primary FV still has remnants of this taste.

Time to get bleaching I think.

At least I have some Effin Oatmeal Stout to keep me going over Christmas, I just wish I had the planned two batches of hoppy pale to counter it.

 

[periolus]

Meaty flavour is autolysis; your yeast are dying / have died. Either the yeast wasn't healthy to start with, or something shocked them to death during the brew.

Were you reusing previous yeast, e.g. pitching onto a previous cake? This can cause enough spent yeast in trub to have hung around long enough to autolyse.

Post some more info about how you pitched the yeast, fermentation temp and length of time and we'll see what we can piece together.

 

[The Goatreich]

The meaty flavour was from a different batch completely. I binned that, but I do have concerns that the pungent autolysis flavour has leeched into the plastic of the FV.

These last two brews used the same yeast, grown from a sample off a petri dish in stages of 50ml, 300ml, 1 litre. Then for the second brew I used the yeast cake from the first.

Both batches were very slow to ferment out, the first had no temperature control for the first week, and only dropped a couple of gravity points, so I put it in a water bath, then 2 weeks later it had finally got down to a steady OG for bottling.

The second was kept at around 21C for 3 weeks, being racked off and dry hopped after the first week.

 

[robsan77]

3 weeks on the yeast does sound like a long time which could contribute to the likelihood of autolysis.

 

[The Goatreich]

Yep, after checking my notes it seems that the first batch was in the primary for 19 days before it was racked to the secondary.

And then I reused this yeast for the second batch.

Bugger, it would appear that I've had 3 batches in a row ruined by autolysis.

Next time I'm going back to US05 as a safe fall back and leaving 14 days in the primary. I never had a problem with that yeast taking any longer than that.

 

[jonnymorris]

I leave all my brews for 3 weeks in primary. I read somewhere that the volumes and therefore pressures involved in home brewing reduced the chance of this being an issue. I understand why you'd want to rule it out but think ensuring you have healthy yeast is your best bet.

 

[wilsoa1111]

yep also reckon probs the yeast at fault, has tell tale slow takeoff-really should be going great guns at max of 48hrs-most prefer 8-12hrs, not necessarily autolysis but could be part of it
fix: get the starters really chuffing along and if gonna use the yeast in future maybe do a 1g test batch-also doubles as a massive starter cake
atm: keep the bottles- time may help tame those dodgy beers -unless u need the bottles for the next batch-still got some bleachy bandaid ones i kinda refuse to bin but know arent gonna get better

 

[gurtpint]

Sad news Goatreich... Might be autolysis indeed. Maybe there's also a chance of the yeast being infected in the container you used befre it even got anywhere near you brew. Hope your next one with the ever-reliable S-05 will be alright. Are there any visible scratches or suchlike in your FV? If so, it might be of use to get a brand new one or at least sanitize the bugger very very very carefully. Good luck!

 

[The Goatreich]

Yeah, there's nothing noticeable in my FV, but I think I'll give that, plus both my secondaries, and also the bottling bucket a good bleach soak, and also stick to a known reliable yeast next time. Fingers crossed it'll be fine. Looking to get a Dead Pony Club brew on, so should mature pretty quickly. Pretty gutted if I have to open 80 bottles and pour them down the sink.

 

[The Goatreich]

Well, almost unbelievably, both of these beers are now completely drinkable and tasty! I was just about to start pouring them down the sink and thought I'd have one final taste! I think that the yeast has completely settled, and the bad taste with it.

WOOOOOP!

 

[PD]

you should never give up on a beer under 12 months...unless you need the bucket or bottles