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Flat Irish Red
Hey all,
Pretty bummed out right now. After 3 weeks in the bottle, just tried this batch of Irish Red. Taste's really flat. When I poured it, there was a decent little head at first, but it sizzled and disappeared quickly. The taste is very sweet, fruity, smells like molasses. Almost smells / tastes like wine.
Any ideas what's up with this batch? More time in the bottle?
Thanks!
What temperature are your bottles sitting at right now? My rule of thumb is 3 weeks at 70 degrees. If its cooler it will take longer.
It's been 3 weeks but in the bedroom closet it's probably more like 65 degs or less. So it sounds like it's just green to you?
By the way, I have a cool wife, keeping 2 cases of homebrew in our bedroom closet is no problem.
Hosstaman wrote:
By the way, I have a cool wife, keeping 2 cases of homebrew in our bedroom closet is no problem.
Wait til you lobby for putting a kegerator in the bedroom, let us know how cool she is...
my wife told me if I put the fermentor in the bedroom closet she's gonna leave me. Sure am gonna miss her!
DC
Hosstaman wrote:
It's been 3 weeks but in the bedroom closet it's probably more like 65 degs or less. So it sounds like it's just green to you?
They'll carbonate if you keep them where they are but it'll take a little longer. If you can put them somewhere warmer then they'll probably be good to go in a week or two.
Same thing happened to me. Couple extra weeks and it carbonated.
Update: This batch of Irish Red is still messed up. Now they've been in the bottle for around 7 weeks and they have not changed. When poured into a glass, the head quickly sizzles and goes away. The taste is the same as 4 weeks ago, flat and sweet.
When a head is present when poured and quickly sizzles away to nothing.....what does that mean? Will even more time help this batch? Trying to decide when to cut my losses, pour out and use the bottles for another batch.
Thanks guys.
Are you putting them in the fridge for a couple of days before drinking? CO2 is more soluble at colder temperatures.
How much priming sugar did you use?
Yes, I have them all in the fridge. So, I guess I'll pop an unchilled one and see how it looks/tastes.
I used 3/4 cup of bottling sugar.
I had them 1 week in primary, 2 weeks in secondary, then bottled. Has been in the bottle for 7 weeks now.
Hosstaman wrote:
Yes, I have them all in the fridge. So, I guess I'll pop an unchilled one and see how it looks/tastes.
I used 3/4 cup of bottling sugar.
I had them 1 week in primary, 2 weeks in secondary, then bottled. Has been in the bottle for 7 weeks now.
I wouldn't put all of them in the fridge until you know they're carbed up. How long did you keep the bottles at conditioning temps (65-70F)? In a previous post you mentioned they were sitting at less than 65.
3/4 cup of corn sugar sounds good. Are you sure it was mixed well in your bottling bucket?
The entire 7 weeks in the bottle were in the bedroom closet that has an exterior wall. We keep the house between around 66-69 usually, but that closet is likely closer to 65 or less most of the time.
For the sugar, I put it into a pint of boiling water, disolved it, poured it in the bottling bucket, then siphoned in the beer. No other stirring or anything, figured that method would distribute it well?
Is the problem that it's just not carbonated? is that the reason behind it not keeping a head? And the 2 components of that are 1. sugar and 2. yeast. Wonder if I had a problem with the yeast on this one?
it may be that the sugar didnt mix up well, and the bottles you tried were from the part of the beer that didn't get much sugar. If this is the case some of the other bottles probably got more than their share of sugar and will be super carbonated.
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