I have just tried a few of my home brew coopers lager, the OG was 1.040 (on 30 July 2011). I hadn't recorded the FG when bottling on the 12th Aug 2011, but tested the bottled brew a few moments ago, its at 1.016.
The beer tastes really fruity, with a lingering kind of sick fruity taste that sticks to your pallete and the carbonation is almost bitter and got a strong bite to it, some of which seems to be the high carbonation, big head on pouring though doesn't last longer than 15 seconds. It seems to be the whole brew which is affected, as I bottled in two different glass bottles and tasted a few from each slab.
There are a couple of things which may have been responsible.
1# I bought a couple of heat pads on the 6th Aug, not sure if I put one under the fermenter to speed things up, but once I'd bottled the brew I definitely put the bottles on it for 24 hours....perhaps not the problem though.
2# The brew is infected from the bottles after gathering dust on bench for a week or two.
3# Brew infected as I didn't rinse them after sanitising
4# The jacket I had around it made it get too hot
5# Fermenter has become infected...Will be able to tell soon enough as I'm brewing grolsch at this very moment and if I make sure to sanitise and rinse everything before bottling and don't add heat, then the grolsch should taste like grolsch.
Actually I did brew a coopers mexican cervaza right after the coopers lager, which I recall got pretty warm with a thick jacket sitting over the fermenter and the heat pad on constantly....I bottled this mexican on 24 Aug and it also tastes fairly fruity and after double checking all my bottles there is white crud sitting on the surface of the bottle beer which sinks when the bottles are moved. GREAT!
Looks like I will be tipping out 4 slabs of bottled beer and possibly the grolsch in the fermenter, happy days. I may need to buy myself a slab to ease the pain, now I have no home brew to drink.
Surely someone could think of a way to reverse an infected brew.....with all this science about. What is it exactly that the infection lives on? I mean if I kept the beer bottled for 100 years (obviously my unborn son would need to take part responsibility), would the infection still be alive...I know...its pointless cause I wouldn't get to drink the beer, but I'm just curious. Maybe the taste testing infected beer has infected my brain.
The beer tastes really fruity, with a lingering kind of sick fruity taste that sticks to your pallete and the carbonation is almost bitter and got a strong bite to it, some of which seems to be the high carbonation, big head on pouring though doesn't last longer than 15 seconds. It seems to be the whole brew which is affected, as I bottled in two different glass bottles and tasted a few from each slab.
There are a couple of things which may have been responsible.
1# I bought a couple of heat pads on the 6th Aug, not sure if I put one under the fermenter to speed things up, but once I'd bottled the brew I definitely put the bottles on it for 24 hours....perhaps not the problem though.
2# The brew is infected from the bottles after gathering dust on bench for a week or two.
3# Brew infected as I didn't rinse them after sanitising
4# The jacket I had around it made it get too hot
5# Fermenter has become infected...Will be able to tell soon enough as I'm brewing grolsch at this very moment and if I make sure to sanitise and rinse everything before bottling and don't add heat, then the grolsch should taste like grolsch.
Actually I did brew a coopers mexican cervaza right after the coopers lager, which I recall got pretty warm with a thick jacket sitting over the fermenter and the heat pad on constantly....I bottled this mexican on 24 Aug and it also tastes fairly fruity and after double checking all my bottles there is white crud sitting on the surface of the bottle beer which sinks when the bottles are moved. GREAT!
Looks like I will be tipping out 4 slabs of bottled beer and possibly the grolsch in the fermenter, happy days. I may need to buy myself a slab to ease the pain, now I have no home brew to drink.
Surely someone could think of a way to reverse an infected brew.....with all this science about. What is it exactly that the infection lives on? I mean if I kept the beer bottled for 100 years (obviously my unborn son would need to take part responsibility), would the infection still be alive...I know...its pointless cause I wouldn't get to drink the beer, but I'm just curious. Maybe the taste testing infected beer has infected my brain.