Snow
Beer me up, Scotty!
- Joined
- 20/12/02
- Messages
- 2,349
- Reaction score
- 154
Has anyone got any stories of a brew that went horribly wrong, and what the suspected cause may have been? i.e discovered a strange fungal culture they found at bottling time, or a completely unbalanced brew that was undrinkable?
Although it's not too bad, my last brew was an IPA with which I overfilled the fermenter when I was topping up and then primed with maltodextrin instead of dextrose at bottling time (I got confused as to what Corn Sugar referred to in American recipes). The result was very flat, watery beer - undrinkable. I managed to partially salvage it by chilling all the bottles and then opening them and adding half a tsp of dextrose and re-capping. This gave it fizz, but it's still watery. I just pass it off to my friends as my "light" beer!
Although it's not too bad, my last brew was an IPA with which I overfilled the fermenter when I was topping up and then primed with maltodextrin instead of dextrose at bottling time (I got confused as to what Corn Sugar referred to in American recipes). The result was very flat, watery beer - undrinkable. I managed to partially salvage it by chilling all the bottles and then opening them and adding half a tsp of dextrose and re-capping. This gave it fizz, but it's still watery. I just pass it off to my friends as my "light" beer!