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poolshooter22
post Oct 10 2013, 08:51 AM
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Group: New Member
Posts: 4
Joined: 16-September 13
From: Hendersonville TN
Member No.: 18,175



Hello,

I have a few question concerning a batch of pale ale I just brewed. First a little history been brewing for about a year and a half now and stopped for a bit because bottling was a PITA. Got to talking to my neighbor across the street and found he also home brews and kegs so I got started again with alot more equipment much to my wife dismay (IMG:style_emoticons/brewboard/smile.gif) Did a IPA that came out ok (rushed it ) My second batch I just did was a Pale ale. I tried some new things this time and as I put it in the secondary today it smells and taste like crap. Here are the changes I made.

Used Regular tap water instead of bottle water. ( used a Camden tablet for Chlorine)

When putting into fermenter used a paint straining bag and strained the hops out for what I had hoped would be a cleaner beer.

Pitched a dry yeast using a stir plate (was warmer than wort so threw stir plate in freezer running to bring temp down quickly)

OG was 1.054 and when I put into secondary today it was 1.020 and has a vinger/cidery smell and taste. Now one thing I did notice was a fruit fly in my fridge and from what I have read in John Palmer book this batch is basically hosed. Is this correct or is it a time heals all things issue? Also any ideas what would have caused this. It was a extract kit from brewing store.


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