bottling night HORROR

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It was a dark and evil night......

First of all, I made the grave error of adding some Earl Grey tea to part of
my latest batch of porter.  I bottled last night though I don't really know
why.... the stuff tasted like sh*t!!  Maybe I'm hoping it will age well or
something... I'll give it 3 or 4 years before I pop one open and see if it's
mellowed.  When tasting it I suppose if you imagine it's sweetened iced Earl
Grey tea it's not so terrible, so flowery and fruity and sweet as it is, but
as a beer it is complete and utter crap.  If any of you were to taste it,
trust me, you'd agree.  I wouldn't pawn this stuff off on my worst enemy.
It makes me ill just thinking about it... in fact I almost threw up last
night because of it.  Luckily I split the batch 50/50 with & without tea so
I didn't waste the entire batch of porter, thank heavens.

In addition to the horror of the Earl Grey porter, it was just an all-around
bottling night from hell for me last night.  I must have been oxygen
deprived or tired or something, because I wasn't drinking and hadn't taken
any drugs.  But for the first time ever, when I was transferring from
primary to the bottling bucket, I had filled my hose as usual to create a
siphon and begun to transfer, when I realized I had just added all that
clear water from the hose to my finished porter (the porter WITHOUT the
tea).  Dammit!!!  I was so pissed that I didn't even bother to check the
gravity again.  I figure, if it's ruined, it's ruined.  And then of course,
I walked away from the boiling priming sugar & water for 5 minutes and it
burned and stunk up the whole house.  It was just a very bad night all
around.

My only other comment is, I got the whole idea to use tea this from somebody
else on one of these newsgroups, so whoever it was who gave me this grand
idea, SHAME ON YOU!!!  And if anyone else ever has the bright idea to use
tea in beer, do yourself a big favor and DON'T.  Bleccch!!  It sure ain't a
chocolate and peanut butter relationship, let me tell you.

I've never screwed up so much in my life.  Oh well, my diluted porter might
still have a prayer at being nearly mediocre, and I can always look forward
to the Earl Grey porter in 3 or 4 years, assuming it ages well (no chance in
hell).  Dammit.

Happy Easter to one and all.  :)

--
Dave
"Just a drink, a little drink, and I'll be feeling GOOooOOooOOooD!" --  
Genesis, 1973-ish



Re: bottling night HORROR


All is not lost. A little water in your finished porter won't hurt
anything. As for the tea beer, the bitterness will fade some, and if you
are lucky will be about as bitter as a "bitter." Many years ago I made a
"tea beer" where all the added water was tea water. It was drinkable in
about a month of warm days. I don't recommend it however, mixing alcohol
and caffeine is self defeating.

Next time you want to make an Earl Grey beer add bergamot oil. It is
what gives the Earl his distinctive flavor.

Mellow


David M. Taylor wrote:
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Re: bottling night HORROR


I thought you guys were talking about TEF beer, not TEA beer.
I have never tried tef beer. EARL grey TEA, is like totally unknown to me.
I know when tea leaves fall into meandering streams in the forests, it tends
to sterilize and kill off anything in the streams.

Here in canada, there is a new beer style coming out which is beer with
caffeine. I have no particular urge for a caffeine buzz, if I have a few
extra beers.

Let me know how the experiment goes for you though.
Also would like to know how the effects go.
pleasantly happy and ready for bed, and being bug eyed looking at the
ceiling, does not sound like a total thrill. Butt read a book or bug your
partner.


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Re: bottling night HORROR


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How much tea did you add? Maybe you just put too much for a balanced effect?
As for the water in the non tea batch, i guess that the amount in your
siphon is about a glass, i wonder if it will have any effect, The worst
would be a possibility to infect your beer if it wasn't clean water but you
would have to be verry unlucky, even tap water is clean enough since the
alcohol in the beer will kill most germs.
--
Altair (:-o)>=® (supprimer/remove nospam@ pour répondre/to reply)
Définition :
Cellulaire : Appareil qui permet aux gens de croire qu'ils communiquent
puisqu'ils parlent.
Cellphone: Device that allow people to think they are communicating because
they are talking.



Re: bottling night HORROR


David M. Taylor wrote:
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Tea contains a lot of Tannin which gives it a dry taste (not acidic and
not alcoholic), tannin is common in red wines. Tannin will increase the
positive effects of aging and in some case precipitate out. Tea is
commonly used in Country Wines and Meads to add both Flavour and Tannin.
I suspect that Tannin is not something that is commonly wanted in a
beer, and this is probably what is causing your problem with the taste.
Ken

Re: bottling night HORROR


David M. Taylor wrote:

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create a
that
the

Geez, how big is your siphon?! I've done this myself, but with
SANITIZER, not clean water. It had zero impact on the beer. I think
you'll be fine.

Scott


Re: bottling night HORROR


On Sun, 27 Mar 2005 07:40:24 -0600, "David M. Taylor"

snipped

I can't speak for the tea (it doesn't sound like a bad idea, but I'll
take your word for it).  

I've been using plain water to start the siphon with no ill effects.
I just put it in the bottling bucket.  Using well water with no
chemicals added. Only precaution I take is to rinse it well with
sanitizer before I fill the tube.

Re: bottling night HORROR


"David M. Taylor" wrote:

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Hey, YOU put it in there, don't blame somebody else!  ;)  I've never
used tea in beer, but I coulda told ya not to do it anyway!

    ------->Denny
--
Life begins at 60 - 1.060, that is.

Reply to denny_at_projectoneaudio_dot_com

Re: bottling night HORROR


I've had thoughts of small amounts of spicy chai tea in a wit or other
belgian. Anyone have any experience with that?


Re: bottling night HORROR


tea or teh. same pronunciation.
sterilizing and extracting the product caffeine from tea, MIGHT be time
consuming.
and the tannic acid would cause differences to the PH factor.
does your beer yeast live well in an acid environment.
you might need to change to a wine yeast.
it is able to cope ith high tannic acid.

i would imagine your final product would resemble apple cider.
the hops and the tea would be competing against each other. no doubt.
good documentation is manditory.
hey make small portions til you get the mix right.
would like to hear your final results though.
dug88

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Re: bottling night HORROR


tea is like tea or coffee
teh is like wheat or teh


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Better luck next time.  In the meantime have a couple good ones and then one
of the not so good ones.  Even if you taste the difference you probably
won't care.

Ah yes, a spoonful of sugar (substitute here "a good bottle of homebrew")
helps the medicine (bad ones) go down.

If I brew it, I drink it.



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Re: bottling night HORROR


snip <a bad day>
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I should tell you about the time I ended up with 5 gallons of beer on the
kitchen floor of a new house.  I soaked most up with towels, squeezed the
beer out and bottled.

Luckily those sort of things are few and far inbetween.

RT



Re: bottling night HORROR


IMA wrote:
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Someone had a story here last year that involved beer in the kitchen
light fixture.  That was the horror story.

Wayne
Bugeater Brewing Company

Re: bottling night HORROR



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how do we spell neadenthal.

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I've had beer on the ceiling before, including splashes on the light
fixture.  Maybe the story was mine.  The moral of the story:  Don't bottle
before the beer is done fermenting!!

--
Dave
"Just a drink, a little drink, and I'll be feeling GOOooOOooOOooD!" --  
Genesis, 1973-ish



Re: bottling night HORROR


Most of us with years of brewing behind us have stuffed up mightily at some
stage, usually in the early days when all the books have been read & all
opinions canvassed .......but little real experience!
I find most brewers tend to forget this but for me those early days were
often very disappointing.
I once added half a bar of solid liquorice after accepting some English book
advice written God knows when.
Yes the brew tasted like shit, well liquid liquorice actually.
Down the sink it went where several early brews of mine had similarly been
despatched generally after some unknown primary fermentation infection had
occured. In those days it was open topped brewing & amazingly some of my
buddies always got acceptable results whilst I struggled. Interestingly when
I changed address & recommenced brewing in an outside potting shed
everything more or less started to go sweetly. I never figured it out.
Maybe some old timers will share some of their cock-ups  for a laugh.
Good luck,.
Pete

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in alt.beer.home-brewing:

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Some kind of mold or bacteria in the old place, most likely.  Beer is
a lot more sensitive to those things than even asthmatic people are.

Re: bottling night HORROR



I've heard that using Gurana for the caffeine insted of tea works a bit
better.
 http://free-beer.dk/blog/recipe/

--
dj_van_gilder

"If you ever reach total
enlightenment while drinking beer, I bet it
makes beer shoot out your nose."
--Deep Thoughts, Jack Handy
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