would you really know if the beer was off ??

[loady]

Came home last night from the pub, i had previously put a bottle of flasher the dasher in the fridge, it has been bottled for 2 weeks and i know its early but it tasted, well, odd...it may be because i had been drinking youngs special in the pub then came home to a completeley different beer...i also noticed that since it has been moved from the warm place into the cool it has clouded somewhat...would i know for sure if the beer was bad ?

 

[Mark1964]

Its a bit early to tell check it in 6 weeks or so and have a taste. The cloudiness should clear giving time

 

[evanvine]

The cloudiness is merely a chill haze, which clear when the beer gets a little warmer.
If your beer was "off" I think you would know!

 

[pittsy]

i would say what temp did you brew at and also what did you use to sanitize your FV with and how many times did you wash out with water , i;m thinking poss off flavour from either medical taste (sterilizer still present) or too high a brew temp off flavour from that , or just tooo young

 

[loady]

i think i have been quite careful with sanitising, in my kitchen i have one of those taps with a long hose, i cleaned the FV thern left to soak with sterilising fluid, then rinsed and then left to soak with bicarb to remove the odour and then rinsed out with the tap/hose..

Im leaning towards..to young :pray: but where you mentioned the brew temp...im a bit alarmed..i have one of those heat trays and they are supposed to be stable but my temp ranges from 24 to 28 by the colouration of the temp strip, but it never goes higher than that.

 

[pittsy]

i think we have the prob 24c is the danger area , over that your yeast will produce off flavours (i don't remember the science bit but stuff happens here) 28c is deffo bad you should be brewing at 18c for most while 22c for others , lower temps like 18c if 22c needed is ok it will just take longer to ferment which is a good thing but higher ain't good , sorry . it may still be drinakable but if you brew this again the same but at 18/20c i bet it will be much better

 

[evanvine]

In summer I can't help but ferment at 26C+.
Never had a poor result yet!

 

[pittsy]

i have , my first few ag batches were crap until i realised i was fermenting too high , now there great

 

[RobWalker]

My little experience tells me one thing - when its good, its good. You may have tweaks to make and we can help, but if its palatable, its fine.

If its off - good god, you will realise.

 

[loady]

i have a digital temp probe and it has read 28oC...not good ?...these heat trays are crap then, i was lead to beleive it kept the beer at an optimum temp.

 

[graysalchemy]

At higher temps yeast can metabolise differently and produce fusel alcohols which have a solvent taste and also hot taste. They are thought to give hangovers. The most critical time is at the begining of fermentation when they yeast population is multiplying. Fermentation is also exothermic and will give off heat.

 

[loady]

bugger...that would explain the banging headache i had with the nog the other week....fek fek fek fek

 

[bobsbeer]

i have one of those heat trays and they are supposed to be stable but my temp ranges from 24 to 28 by the colouration of the temp strip, but it never goes higher than that.

Heat trays will heat up by a set amount. They are not thermostatically controlled to the ambient temperature, so in summer don't bother with it. you could add a temp controller to control the heat pad, but I would only use it if your ambient temp is way down, say 10-15c, such as in a garage. I ferment in our spare bedroom which seems to stay at about 20c all year. Get a termometer to check your ambient temp.