Golden Ale

[hellbent]

Hi guys
About 10 days ago I made up a partial Golden Ale. My mashing was done at 65-70c and everything else went ok and I put it into the fermenter ....BUT....
then I done a dumb thing.......without realising what the fermenting wort temperature was I added the yeast, then after about 5mins it dawned on me,
check the temperature..... I did and it was 30c ......
Ok now that its time to bottle I have had a sample taste and it is very tangy, very bitter, and very acid like, and not brilliant at all.
My problem is do I take the time, and waste stubbies, by bottling it in the hope it will improve as time goes by, or have I stuffed it up big time and should maybe ditch it and cut
my losses? Any one had experiences like this?

Recipe used was:-
1 can Thomas Coopers Sparkling Ale
1.5kg liquid wheat malt
250g Caramalt
2 x 15g Amarillo
US05 Yeast

just out of curiosity is 1.5 wheat malt to much?? or is it ok?

Thanks guys for reading my query and look forward for any advice

 

[going down a hill]

I would bottle it for sure. What temp did you ferment at and how long did it take to get there? That to me is the important factor, if you got it down to say 18c with in 12 hours I wouldn't worry too much, just wouldn't be doing it again.

As for the wheat malt I have heard it is 50% barley malt and 50% wheat malt so you have only thrown in 750g of pure wheat malt. It's all good bloke, just let it rest for 4 weeks and the harshness will mellow out.

 

[OneEye]

hellbent, theres a fair chance that pitching at the high temp has helped the production of diacetyl.... do you get any buttery flavours at all? I had it happen on one of my very first AG brews. Only advice i would give is to let it sit on the yeast cake a little longer at about 20-21C and give the yeast a chance to clean up after themselves. They won't get all of it, but it won't hurt to just hold off on bottling straight away. How long has it been in the primary?

 

[jacknohe]

hellbent, theres a fair chance that pitching at the high temp has helped the production of diacetyl.... do you get any buttery flavours at all? I had it happen on one of my very first AG brews. Only advice i would give is to let it sit on the yeast cake a little longer at about 20-21C and give the yeast a chance to clean up after themselves. They won't get all of it, but it won't hurt to just hold off on bottling straight away. How long has it been in the primary?

+1 Let it sit a little longer so the yeast can re-absorb any diacetyl they let out.

I did the very same recipe a few years back and brewed it warm. Bottling, conditioning, and drinking it carbonated and cold improved it marginally so it was drinkable. The best part was that every bottle was a great lesson and reminder of what NOT to do next time... :lol:

 

[DU99]

the recipe part is fine,same as what i make..i dry hop 15grams after 5days in fermenter..

 

[benno1973]

When you took your sample taste, was the sample clear and yeast free, or was it cloudy? Samples taken from the bottom of the fermenter often have lots of yeast (which taste sour to me) and hops (bitterness) and these can massively affect the flavour of the beer that you're tasting.

As others have pointed out, letting it sit for a while won't hurt. Following a week or two of sitting on the yeast, drop the temperature as much as you can and the yeast will drop out. Take a sample from the tap - remember, the first part of the our will be murky and full of crap, so discard the first 20ml and take a second pour. Even if it tastes average after all this, bottle it and let it age, you might be surprised after a bit that age mutes a lot of those flavours that you're tasting. And if it still tastes crap after 2 months in the bottle, look up recipes for cooking with beer and use it as your cooking ale...

 

[hellbent]

Hi guys, thanks for your replies... it was put down 10 days ago with an OG of 1040, it has sat at a steady 20c temp set by my frigemate ..... last reading was 1010 gravity this morning.... I always run a little off before sampling and getting a reading.
By the answers I have received it seems like it may pay me to let it sit for a bit longer, how much longer is ok before I should bottle? it is sitting in my fermenting fridge at a steady temp (20c).
I must do some reading up on diacetyl and find out more.... Thanks guys

 

[benno1973]

Leaving it for a couple of days should clear the diacetyl up, but weeks should be fine if you can't be assed racking it off into bottles or a keg. You can ramp the temp up to 22C to make the yeast a bit more active and clean up some of the diacetyl. Check out this link for an explanation.