[COHO] Whats happening to my beer....

[Paul DeLeone]

Hey guys what about serving temps? what are you doing? anything different in 
those 2 weeks or so??

stache


>From: nastinad at bendbroadband.com
>Reply-To: Central Oregon Homebrewers <coho at lists.bendtel.net>
>To: Central Oregon Homebrewers <coho at lists.bendtel.net>
>Subject: Re: [COHO] Whats happening to my beer....
>Date: Wed, 16 May 2007 08:43:36 -0700
>
>sometimes an aged homebrew will suddenly kick into a mysterious late 
>fermentation in the bottle.  Usually a bacterial or wild yeast infetion 
>that either ferments or allows the yeast to ferment otherwise unfermentable 
>components in the finished beer. Almost all gushers are a result of 
>bacteria + time  :)
>
>Fairway
>
>----- Original Message -----
>From: Mike T <miketaliercio at hotmail.com>
>Date: Wednesday, May 16, 2007 8:34 am
>Subject: Re: [COHO] Whats happening to my beer....
>
> > Bottling beers may be the first procedure learned for storing
> > homebrew, but
> > it's really far more complicated than force carbing in a keg. The
> > thing is
> > that it's not easy for us to measure how much viable yeast is in
> > the beer at
> > bottling time. Sugar can be calculated a little more precisely
> > because we
> > can take a final gravity reading and measure out the extra sugar
> > to add to
> > the bottling bucket. Commercial breweries seem to not only make
> > sure their
> > beers are completely done fermenting, but also clear their beers
> > so that
> > there is virtually no yeast left in the beer, usually by
> > filtering. So they
> > start with no sugar or yeast. Then, they can add an exact amount
> > of new
> > yeast and priming sugar, at a precise temperature for a precise
> > amount of
> > time, to ensure that they end up with the correct volumes of CO2
> > in the
> > final product. Now, the longer that you store a beer the more
> > precise you
> > need to be with your carbonating procedure. High gravity beers
> > tend to have
> > low carbonation and often need time for the flavors to meld
> > together.
> > They're designed better for aging. A steam beer is not. I think
> > five months
> > of storage time is just too long, Bill. Not that it's not
> > possible, but more
> > control of yeast husbandry would most likely have to be imposed
> > over the
> > "relax don't worry have a homebrew" philosophy.
> > With that said, I can't really pin point what the problem with
> > your beer is.
> > It was fine after 4 months and bad after 4.5 months? I'd rule out
> > contamination and unless you open some beers that have low
> > carbonation, I'd
> > rule out improper mixing of the priming sugar too. You'll just
> > have to pour
> > them into a pitcher and let them sit until the carbonation
> > subsides, then
> > decant into a glass. On a good note, steam beers are supposed to
> > have about
> > 3.0 volumes of CO2, which is on the high side. I have some beers
> > from last
> > summer that do the same thing. We just need to drink quicker. ;)
> > See you guys tonight. BTW, I sampled the COHO de Mayo beer that
> > we'll be
> > serving this evening and it rocks!
> > Cheers!
> > -Mike
> >
> >
> > >From: Huntkng at aol.com
> > >Reply-To: Central Oregon Homebrewers <coho at lists.bendtel.net>
> > >To: coho at lists.bendtel.net
> > >Subject: [COHO] Whats happening to my beer....
> > >Date: Tue, 15 May 2007 19:38:58 EDT
> > >
> > >Hello group,
> > >
> > >Odd things are happening here.  I may need to make a sacrifice to
> > the  beer
> > >gods to appease them.  Have I sinned (OK, lets don't go there).
> > >
> > >The story:
> > >
> > >Late in the winter (06') I made a California Common.  In my
> > humble  opinion
> > >it was a wonderful brew.  I've been drinking it for about a month
> > or so;
> > >maybe
> > >I've consumed 15 - 20 bottles (hey I was sharing it with friends
> > too!).>Nothing has changed, the storage location is the same, the
> > storage
> > >temperature
> > >is the same, it smells wonderful and still taste great.   It has
> > always
> > >been a
> > >little bubbly, not quite Champagne like but I'd get 3/4" of  head
> > in the
> > >glass.
> > >
> > >Here is the problem:
> > >
> > >The last three bottles have just erupted in a spew of foam.  I
> > pop the  top
> > >of the Grolsch bottle, it sits for 15 seconds or so and then
> > spills  over
> > >the
> > >top, and spills, and spills, and spills.  Same batch, same
> > conditions, no
> > >evidence of contamination, nothin', nada has changed.
> > >
> > >What's goin' on?
> > >
> > >Bill
> > >
> > >William Herrick
> > >PO Box 7499
> > >Bend, OR 97708
> > >(541)  318-8862 - Wk
> > >(541) 410-5881 - Cell
> > >(541) 318-0083 -  Fx
> > >
> > >
> > >
> > >
> > >************************************** See what's free at
> > >http://www.aol.com.
> >
> >
> > >_______________________________________________
> > >COHO www.cohomebrewers.org
> > >COHO at lists.bendtel.net
> > >http://lists.bendtel.net/mailman/listinfo/coho
> >
> > _________________________________________________________________
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> >


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