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Topics - arafly

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Extract/Partial Mash Brewing / Have I botched my barleywine?
« on: August 10, 2013, 07:58:44 AM »
To make a long story short, I was over-ambitious about my first batch of beer and went for barleywine. I added more yeast at bottling, as per the recipe, however I did not know at the time that I had under-pitched the first addition of yeast (one pack of Wyeast 1056). To make matters worse, I cracked my hydrometer at bottling time and have no idea what my FG was (don't worry, my brewing noobness has improved greatly since then).

At the end of June, I asked a brewer teaching an all-grain class how badly I had screwed up. He said to put one in the fridge for 2 weeks, try it, and if it tasted phenolic I might want to let it age a little longer. I did this, and it tasted good, but it did have that "hot" taste he told me to look for, so I let the aging continue.

This week I put another in the fridge, tasted it, and it tasted "off." Not quite sure how to describe it other than an unpleasant aftertaste. At this point, it has had 3 months of primary/secondary and about 3 months of bottle conditioning. I'm disappointed, because it was totally drinkable 3 weeks ago and now I am worried that if the alcohol content was not high enough, continued aging was a bad choice. Thoughts?

Kegging and Bottling / Taking Newly Bottled Beer on a Plane
« on: April 26, 2013, 09:09:10 PM »
I just bottled a brown ale and would really love to take one down to my brother-in-law in Florida (I always take him Oregon beers). Obviously he would have instructions to store it until it's done. Is it okay to take still-carbonating beer on a plane or is that a bad idea?

My gut is telling me that having the beer on it's side and shaking around while it's still working might not be such a good idea, but I thought I'd see what you all think. Thanks!

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