Hi i may need help lol

[Mr_Brewer]

I just brew an esb beer pack Bavarian bock No extra malt or sugar added just the tin
I have had this tin four 8 months and forgot it was in the cupboard.
So I brewed it yesterday and the lid was bulging a bit when i opened the lid of the can hisses
a bit so I through what the hell and brewed any way.
The problem i have when i did the final gravity reading it said 8080???? Yep 8080 what the hell
I lost the yeast that came with it so the yeast i use was Nottingham ale yeast.

 

[Yob]

What volume?

It's likely some unmixed got caught in the tap...

 

[MHB]

If that is a 3kg ESB pack and you made it to 23L the OG should have been about 1.042. What the hydrometer is actually reading is 0.088, so your total change of gravity is 42+12 or 54 points or 128% apparent attenuation.
What made the hiss when you opened the can was CO2, the most likely cause is a wild yeast, some of these are called Super Attenuators, I think the kit and your beer is infected with one of them.
Odds are the beer will not taste all that good, if you ever get a can that is swollen or hisses either toss it or boil the wort for 10 minutes or so and hope for the best.
Mark

 

[manticle]

I'm not sure why anyone would use a swollen, gassy can for anything. Personally I'd discard and start again.

 

[Yob]

if he brewed that yesterday, it cant be finished right? That's got to be an OG reading unless Im being stoopid.. which would be a pity, Im usually at my best first thing in the morning.

says FG but brewed yesterday... Im confused..

 

[MHB]

Water has an SG of 1.000, how can bad mixing give you a reduced gravity?
M

 

[Ducatiboy stu]

If it wasnt mixed and drawn from the tap you would get a high SG reading initially as the malt would be sitting at the bottom due to its density

 

[Yob]

Water has an SG of 1.000, how can bad mixing give you a reduced gravity?
M

I read that as an OG of 1.080

 

[MHB]

That's possible - perhaps even likely. I just assumed that a brewer would know what a FG is, rather than on OG, might have been an over generous assumption.
Mark

 

[Mr_Brewer]

i did mean OG but i did not want to throw it out lol ill see what happens .. and yes i think it is 1080 not 8080 i think was drunk at the time lol

 

[manticle]

Take a look at what kind of food spoilage organisms can cause gas and bulge.
Other possibility is reaction between acidic contents and tin lining. This is the preferred and more likely but will not result in a worthwhile outcome.

 

[AJS2154]

Take a look at what kind of food spolaige organisms can cause gas and bulge.
Other possibility is teaction of acidic contents with tin lining. This is the preferred and more likely but will not result in a worthwhile outcome.

Mr Brewer, could I just summarise the comments of Manticle. Either way you are screwed.

 

[Jack of all biers]

Now that you have pitched the yeast, let it brew and see how it tastes once finished. It's likely your OG was off as has been pointed out. Maybe the can bulge means something, maybe not, but let it brew out and TASTE IT. If its no good then tip it. If you can't taste any bad flavours (I'm not talking about the usual green flavours) then condition, taste again and if still good, bottle. So many good beers have been tipped on the lawn because of fear.

Winston Churchill once said; "the only thing to fear is fear itself"

 

[Rocker1986]

If that 80 on the hydro is the 1.080 mark then it's actually reading 1.089. The reading should be taken from the bottom of the meniscus, not the top of it.

 

[manticle]

Now that you have pitched the yeast, let it brew and see how it tastes once finished. It's likely your OG was off as has been pointed out. Maybe the can bulge means something, maybe not, but let it brew out and TASTE IT. If its no good then tip it. If you can't taste any bad flavours (I'm not talking about the usual green flavours) then condition, taste again and if still good, bottle. So many good beers have been tipped on the lawn because of fear.

Winston Churchill once said; "the only thing to fear is fear itself"

So many cases where I would agree but not this one.

Be like drinking off milk (not out of date but actually off) to see if I liked it. Hey it's curdled. **** it, I'll drink it anyway.

 

[Danscraftbeer]

I'm not sure why anyone would use a swollen, gassy can for anything. Personally I'd discard and start again.

That's all that needs to be said really.

Or, when it comes to consumables: When in doubt chuck it out.
Swollen cans are no doubt proven to be potentially deadly.
Basic rule of cans is if they are swollen its bad. Why even bother to reboil? its bad!.........................Yuck!

 

[LAGERFRENZY]

If I was more than seventy percent sure that I had an infected brew sitting in my fermenting vessel then I for one would be wanting to evict the nasty crap as far away from my brewery as soon as humanly possible and then be nuking the bejesus out of it several times before even contemplating putting another one on. Seriously why wait a couple of weeks for a dose of botulism? But each to their own if I get yelled down...

 

[Mr_Brewer]

lol all good it got us talking and not drinking so may be a good thing :chug:

 

[Mikeyr]

If I was more than seventy percent sure that I had an infected brew sitting in my fermenting vessel then I for one would be wanting to evict the nasty crap as far away from my brewery as soon as humanly possible and then be nuking the bejesus out of it several times before even contemplating putting another one on. Seriously why wait a couple of weeks for a dose of botulism? But each to their own if I get yelled down...

Could go all technical on you but it's not possible for botulinum spore to grow in canned malt extract.(edit: so to quote Douglas Adams: Don't Panic) Neither can they grow in high acid environments. Salts less of a problem for them but the density and water availability is.

Don't eat the "Salmon Mousse".

There are many reasons for slightly blown cans and not all are particularly bad. Given malt is hot packed and retorted, likely to be air in the can and or a break down of lining and a chemical reaction (common if dented or really old). Rare to get infection in tinned foods from credible supplier these days

 

[manticle]

What pH is canned malt extract?

I think botulinum growth is entirely unlikely (water content alone makes it so) and I don't want to open that can of worms (pun intended) and as a filthy no chiller, I'm happy my practices are safe.
Still a swollen cube that released gas after opening would be tipped - I've smelt them and they are rotten and the low pH is not low enough as far as I understand.

That's the extreme risk anyway and super unlikely - probably about as unlikely as the tin making anything remotely worthwhile.