Re: Infected American Steam beer?

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Norbert:

Dear Mr Riggs,

The exception proves the rule.

Kind regards,

Norbert (from Flanders, Belgium)

Reply to
Sterrenkijker

. And as far as secondary at those low a temp, you

It is true that more esthers are formed in top fermenting beer when the temperature during fermentation and in the secondary are considerably high. But should you want to make such rich flavoured beer then you'll need to add a lot of sugar in order to make a high graded beer. I did so many times and I was successful but after all I plead for economy and the certainty to have a drinkable bottle each time. Therefore my main advice to every newbie here in this newsgroup is: learn homebrewing in cool circumstances and you'll avoid a lot of disappointments. After a few hundred all grain batches I guess I know what I'm talking about.

Norbert

Reply to
Sterrenkijker

I find if temps get above about 69 deg F the ale turns nasty. Fusil alcohol I believe, harsh solvent flavor. 65-69 deg F during primary is as good as it gets. This was the culprit, I believe, in my two almost undrinkable batches. Get a good thermometer, digital preferable, and accurate to the tenth of the degree F for best results.

Reply to
Dr._Flouride

Well, I started this thread some time ago. I did bottle that brew and have kept it at room temp since. Tonight I chilled a bottle and poured. No cider/vinegar odor and no real bad bitter taste. Its not as good as I think it should be but is still very drinkable when compared to a commercial American beer (Busch, Bud, ect). Yes, yes, yes that's not saying much but still............................it is beer.

Do the compounds produced by the infection break down over time? The beer carbonated so the yeast did live. I did read some where that if the beer carbonates there isn't anything in there that can be toxic to humans.

And oh by the way I have brewed another batch since that steam beer in the same fridge and that batch came out just fine. A German wheat beer, I must develop an appreciation for it.

Jerry POP, fizz, gulp gulp, smack, BELCH

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Reply to
Jerry

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