Author Topic: Saving a bad beer  (Read 1252 times)

Offline son_of_buncrana

  • Cellarman
  • **
  • Posts: 39
    • View Profile
Saving a bad beer
« on: November 20, 2014, 12:53:16 AM »
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

Offline Wort-H.O.G.

  • Official Poobah of No Life.
  • *
  • Posts: 4439
  • Play Nice
    • View Profile
    • Harvey's Brewhaus
Re: Saving a bad beer
« Reply #1 on: November 20, 2014, 12:57:53 AM »
Oh that is horrible- mostly because it's 50 gallons. I can't imagine anything that can be done.


Sent from my iPad using Tapatalk
Ken- Chagrin Falls, OH
CPT, U.S.Army
https://www.facebook.com/pages/Harveys-Brewhaus/405092862905115

http://braukaiser.com/wiki/index.php?title=The_Science_of_Mashing

Serving:        In Process:
Vienna IPA          O'Fest
Dort
Mead                 
Cider                         
Ger'merican Blonde
Amber Ale
Next:
Ger Pils
O'Fest

Offline theoman

  • Brewmaster
  • *****
  • Posts: 633
  • Outskirts of Brussels, Belgium
    • View Profile
Re: Saving a bad beer
« Reply #2 on: November 20, 2014, 08:05:42 AM »
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.

Offline majorvices

  • Global Moderator
  • I must live here
  • *****
  • Posts: 9685
  • Polka. If its too loud you're too young.
    • View Profile
    • Yellowhammer Brewing Company
Re: Saving a bad beer
« Reply #3 on: November 20, 2014, 10:11:56 AM »
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.

Offline HoosierBrew

  • Global Moderator
  • I must live here
  • *****
  • Posts: 13030
  • Indianapolis,IN
    • View Profile
Re: Saving a bad beer
« Reply #4 on: November 20, 2014, 12:54:39 PM »
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
Jon H.

Offline Jimmy K

  • Official Poobah of No Life.
  • *
  • Posts: 3646
  • Delaware
    • View Profile
Re: Saving a bad beer
« Reply #5 on: November 20, 2014, 02:42:52 PM »
  • Use it to make beer bread.
  • Feed small army.
  • Invade country with great beer - maybe Belgium.
Delmarva United Homebrewers - President by inverse coup - former president ousted himself.
AHA Member since 2006
BJCP Certified: B0958

Offline AnimALE

  • Cellarman
  • **
  • Posts: 62
  • Beer i go again on my own
    • View Profile
Re: Saving a bad beer
« Reply #6 on: November 20, 2014, 03:26:50 PM »
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.

Offline HoosierBrew

  • Global Moderator
  • I must live here
  • *****
  • Posts: 13030
  • Indianapolis,IN
    • View Profile
Re: Saving a bad beer
« Reply #7 on: November 20, 2014, 03:27:59 PM »
  • Use it to make beer bread.
  • Feed small army.
  • Invade country with great beer - maybe Belgium.

Man, that's gold.
Jon H.

Offline Wort-H.O.G.

  • Official Poobah of No Life.
  • *
  • Posts: 4439
  • Play Nice
    • View Profile
    • Harvey's Brewhaus
Re: Saving a bad beer
« Reply #8 on: November 20, 2014, 03:30:12 PM »
  • 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"   :o
Ken- Chagrin Falls, OH
CPT, U.S.Army
https://www.facebook.com/pages/Harveys-Brewhaus/405092862905115

http://braukaiser.com/wiki/index.php?title=The_Science_of_Mashing

Serving:        In Process:
Vienna IPA          O'Fest
Dort
Mead                 
Cider                         
Ger'merican Blonde
Amber Ale
Next:
Ger Pils
O'Fest

Online denny

  • Administrator
  • Retired with too much time on my hands
  • *****
  • Posts: 19942
  • Noti OR [1991.4, 287.6deg] AR
    • View Profile
    • Dennybrew
Re: Saving a bad beer
« Reply #9 on: November 20, 2014, 05:27:13 PM »
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.
Life begins at 60.....1.060, that is!

www.dennybrew.com

The best, sharpest, funniest, weirdest and most knowledgable minds in home brewing contribute on the AHA forum. - Alewyfe

"The whole problem with the world is that fools and fanatics are always so certain of themselves, and wiser people so full of doubts." - Bertrand Russell

Offline udubdawg

  • Senior Brewmaster
  • ******
  • Posts: 1080
    • View Profile
Re: Saving a bad beer
« Reply #10 on: November 20, 2014, 07:23:36 PM »
Package as slug eradication kit
??
Profit

Offline tommymorris

  • Brewmaster General
  • *******
  • Posts: 2101
  • Tommy M.
    • View Profile
Re: Saving a bad beer
« Reply #11 on: November 20, 2014, 08:15:58 PM »
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.


Offline brewinhard

  • Official Poobah of No Life.
  • *
  • Posts: 3250
    • View Profile
Re: Saving a bad beer
« Reply #12 on: November 20, 2014, 09:39:28 PM »
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. 

Offline Wort-H.O.G.

  • Official Poobah of No Life.
  • *
  • Posts: 4439
  • Play Nice
    • View Profile
    • Harvey's Brewhaus
Re: Saving a bad beer
« Reply #13 on: November 20, 2014, 11:18:17 PM »
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.


Sent from my iPad using Tapatalk
Ken- Chagrin Falls, OH
CPT, U.S.Army
https://www.facebook.com/pages/Harveys-Brewhaus/405092862905115

http://braukaiser.com/wiki/index.php?title=The_Science_of_Mashing

Serving:        In Process:
Vienna IPA          O'Fest
Dort
Mead                 
Cider                         
Ger'merican Blonde
Amber Ale
Next:
Ger Pils
O'Fest

Offline Joe Sr.

  • Official Poobah of No Life.
  • *
  • Posts: 4383
  • Chicago - NORTH SIDE
    • View Profile
Re: Saving a bad beer
« Reply #14 on: November 20, 2014, 11:26:16 PM »
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.
It's all in the reflexes. - Jack Burton