morgansdad
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- 4/8/07
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Hello All,
Well I took a hygrometer sample of my 5th brew yesterday. 1005 and still falling (wow I thought), although the brew had gotten darker since the previous days sample. As useal, gave it the taste test.
Pooh! Gone was the nice flavours, in it its place was litterally the taste of poo. I am pretty sure this is infected now, and i am going to tip it on the garden.
So whats done is done, and now i just wish to work out why. I have my ideas though.
The brew is coopers pale ale kit (international series), combined with about 500g of dex. I'm brewing in 11.5 litres (MSB fermenter), and added the dex only to get the OG up to 1045 (which I though was about right for this style).
Yeast was some reclaimed coopers yeast, which had been seperated with cooled boiled water and stored in the fridge. This process had been added to over numerous drinkings of coopers probably over 3 to 6 months.
Piched at 24 degress, brewed at 18 degrees. Within 24 hours, my yeast had gone hyperactive, with foam pouring out the airlock, down the fermenter and onto the bench. Cleaned up the mess, only to have to go back 2hrs later (or less) and repeat. Drained some brew from the fermenter to increase the airspace in the fementer (repeated twice about .5L per time), the airlock would be overflowing within 2 hrs.
All went well (excepting mess) for 6 days, with samples tasting great (just like a coopers). Untill yesterdays sample.
As said, this is my 5th brew, the previous being a MSB tow- row lager (drinking now, tastes great), a partial mash lager, a partial mash IPA, and a Ginger beer (coopers can combined with some other ingrediants). The GB is in my other fermenter, and tastes fine.
All equipment was cleaned with sodium percarbonate brior to brewing.
I'm thinking the problem lies with either the yeast itself, or the fact the airlock was spewing foam out nearly contantly.
Can anyone offer their thoughts or advice?
Well I took a hygrometer sample of my 5th brew yesterday. 1005 and still falling (wow I thought), although the brew had gotten darker since the previous days sample. As useal, gave it the taste test.
Pooh! Gone was the nice flavours, in it its place was litterally the taste of poo. I am pretty sure this is infected now, and i am going to tip it on the garden.
So whats done is done, and now i just wish to work out why. I have my ideas though.
The brew is coopers pale ale kit (international series), combined with about 500g of dex. I'm brewing in 11.5 litres (MSB fermenter), and added the dex only to get the OG up to 1045 (which I though was about right for this style).
Yeast was some reclaimed coopers yeast, which had been seperated with cooled boiled water and stored in the fridge. This process had been added to over numerous drinkings of coopers probably over 3 to 6 months.
Piched at 24 degress, brewed at 18 degrees. Within 24 hours, my yeast had gone hyperactive, with foam pouring out the airlock, down the fermenter and onto the bench. Cleaned up the mess, only to have to go back 2hrs later (or less) and repeat. Drained some brew from the fermenter to increase the airspace in the fementer (repeated twice about .5L per time), the airlock would be overflowing within 2 hrs.
All went well (excepting mess) for 6 days, with samples tasting great (just like a coopers). Untill yesterdays sample.
As said, this is my 5th brew, the previous being a MSB tow- row lager (drinking now, tastes great), a partial mash lager, a partial mash IPA, and a Ginger beer (coopers can combined with some other ingrediants). The GB is in my other fermenter, and tastes fine.
All equipment was cleaned with sodium percarbonate brior to brewing.
I'm thinking the problem lies with either the yeast itself, or the fact the airlock was spewing foam out nearly contantly.
Can anyone offer their thoughts or advice?