Lord Aramid
New Member
- Joined
- 30/5/10
- Messages
- 3
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Hi!!
I am a newbie home brewer, I have helped my brother make beer several years ago and am just getting into it again - I'm afraid I went a bit crazy with the kit though ...
i thought it would be interesting to see what dark tinned plums do to beer - instead of just trying an ordinary batch the first time - and i think i've stuffed it up.
i used a coopers lager kit, think i was fairly careful with sterilizing [used sodium metabisulphate], used the yeast in the kit but rehydrated it, and kept it in a room where the thermometer read about 18 degrees average, then i bought a heat belt and put that on, which made the temperature up to 23/24 degrees for the last few days, and then also to complicate it some more, some hops i bought over the internet arrived and i pushed them through the airlock as i didn't want to contaminate the batch.
the initial SG read 1.038, and now its been 6 days, and the SG is 1.010, and i was opening it up to put the finings in tonight as i want to bottle tomorrow
and geez my god a horrid cider smell, tangy yukky smell like apple cider, and the taste, it tingles, and although i can taste bitter beer i can taste sour apples.
also the nice white froth of about 3 inches deep that i could see through the airlock when i was pushing the pellets in has all gone and there is brownish icky rubbish around the inside of the fermenter, kind of like when you leave your coffee cup in the garage and forget it for a few weeks.
i think i'm going to cry first then throw it out but i was thinking of the bloody plums - would putting fruit in the wort make it smell like this??
or did i infect the beer when i pushed the pellets in the airlock???
thanks for your opinion guys and girls!
I am a newbie home brewer, I have helped my brother make beer several years ago and am just getting into it again - I'm afraid I went a bit crazy with the kit though ...
i thought it would be interesting to see what dark tinned plums do to beer - instead of just trying an ordinary batch the first time - and i think i've stuffed it up.
i used a coopers lager kit, think i was fairly careful with sterilizing [used sodium metabisulphate], used the yeast in the kit but rehydrated it, and kept it in a room where the thermometer read about 18 degrees average, then i bought a heat belt and put that on, which made the temperature up to 23/24 degrees for the last few days, and then also to complicate it some more, some hops i bought over the internet arrived and i pushed them through the airlock as i didn't want to contaminate the batch.
the initial SG read 1.038, and now its been 6 days, and the SG is 1.010, and i was opening it up to put the finings in tonight as i want to bottle tomorrow
and geez my god a horrid cider smell, tangy yukky smell like apple cider, and the taste, it tingles, and although i can taste bitter beer i can taste sour apples.
also the nice white froth of about 3 inches deep that i could see through the airlock when i was pushing the pellets in has all gone and there is brownish icky rubbish around the inside of the fermenter, kind of like when you leave your coffee cup in the garage and forget it for a few weeks.
i think i'm going to cry first then throw it out but i was thinking of the bloody plums - would putting fruit in the wort make it smell like this??
or did i infect the beer when i pushed the pellets in the airlock???
thanks for your opinion guys and girls!