[son_of_buncrana]

Brewed a Rye Porter with my brewclub a couple of weeks ago. We all started racking to secondary and the beer tastes like dirty dishwater...watered-down and unpleasant. We know that the watered-down aspect is from being over-sparged but the taste is just nasty. Any suggestions?

50 gal batch; hard to quantify the sparge volume/temp - too many cooks

105 lbs 1.1 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1 78.4 %
20 lbs 0.3 oz Rye Malt (4.7 SRM) Grain 2 14.9 %
4 lbs 15.2 oz Roasted Barley (300.0 SRM) Grain 3 3.7 %
4 lbs Chocolate Malt (350.0 SRM) Grain 4 3.0 %
5.85 oz Columbus (Tomahawk) [14.00 %] - Boil 60.0 min Hop 5 21.3 IBUs
5.85 oz Goldings, East Kent [5.00 %] - Boil 15.0 min Hop 6 3.8 IBUs
10.00 oz Goldings, East Kent [5.00 %] - Boil 0.0 min Hop 7 0.0 IBUs
British Ale yeast starter

[Wort-H.O.G.]

Oh that is horrible- mostly because it's 50 gallons. I can't imagine anything that can be done.


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[theoman]

That sucks. Maybe it would make a decent vinegar? That's a lot of vinegar.

Some years ago I went to a beer festival here in Belgium. At some point I decided that I didn't like Belgian hops because they taste like dishwater. Eventually I realized it's dishwater that tastes like dishwater. The servers weren't rinsing the glasses in clean water.

[majorvices]

You could throw a sour culture in and let it age. Maybe a little malto dextrine? To be honest the best way I have found to fix a bad beer is to dunp it and brew it again and fix any mistakes.

[HoosierBrew]

You could throw a sour culture in and let it age. Maybe a little malto dextrine? To be honest the best way I have found to fix a bad beer is to dunp it and brew it again and fix any mistakes.

+1

[Jimmy K]

• Use it to make beer bread.
• Feed small army.
• Invade country with great beer - maybe Belgium.

[AnimALE]

Brewed a Rye Porter with my brewclub a couple of weeks ago. We all started racking to secondary and the beer tastes like dirty dishwater...watered-down and unpleasant. We know that the watered-down aspect is from being over-sparged but the taste is just nasty. Any suggestions?

50 gal batch; hard to quantify the sparge volume/temp - too many cooks

105 lbs 1.1 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1 78.4 %
20 lbs 0.3 oz Rye Malt (4.7 SRM) Grain 2 14.9 %
4 lbs 15.2 oz Roasted Barley (300.0 SRM) Grain 3 3.7 %
4 lbs Chocolate Malt (350.0 SRM) Grain 4 3.0 %
5.85 oz Columbus (Tomahawk) [14.00 %] - Boil 60.0 min Hop 5 21.3 IBUs
5.85 oz Goldings, East Kent [5.00 %] - Boil 15.0 min Hop 6 3.8 IBUs
10.00 oz Goldings, East Kent [5.00 %] - Boil 0.0 min Hop 7 0.0 IBUs
British Ale yeast starter

I very sorry to hear that..that can make a grown man cry.

[HoosierBrew]

• Use it to make beer bread.
• Feed small army.
• Invade country with great beer - maybe Belgium.

Man, that's gold.

[Wort-H.O.G.]

• Use it to make beer bread.
• Feed small army.
• Invade country with great beer - maybe Belgium.

Man, that's gold.

Ouch-I was going to say that's "cold"   

[denny]

To be honest the best way I have found to fix a bad beer is to dunp it and brew it again and fix any mistakes.

Tough love, but I agree.

[udubdawg]

Package as slug eradication kit
??
Profit

[tommymorris]

What is wrong with the beer? What do you mean by nasty?  A couple of weeks is pretty short, but, if your whole club is brewing it, y'all must know what you are doing.

[brewinhard]

That is the exact reason why I stopped doing group barrel fill projects as there was always at least one or two questionable batches/brewers contributing their share that was just not right (off flavors).  Way too much work and time for a crappy finished product. 

[Wort-H.O.G.]

Don't know if it's just me but I just genuinely feel bad for him. 50 gals and all that work and crappy beer to show for it. Can't help it I'm an empathetic guy I guess.


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[Joe Sr.]

Feeling bad for him and recognizing that you're better off dumping it are two different things.

50 gallons, but each individual brewer probably only contributed 5.  So the loss is 5 gallons of bad beer.

The other option, if you have the space and inclination, is to package it and wait.  I don't know if a bad beer will get better, but waiting is free especially if you have a spare keg.