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Date: 24 Aug 2006 06:56:05
From:
Subject: Phenolics develop in aging beers?
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I have a Koelsch that I made about 6 months ago that turned out great.
At first. Actually at first it was a bit rough and diacytl but after
it lagered for a while it turned out really nice and only seemed to be
getting better as time went on. About 2.5 months ago I was down to the
last gallon in the keg and I decided to tap a different keg and I'd let
the koelsch age while I drank the new bitter so I set it off to the
side of the brewing area in the basement to age. Well, I tapped it
again the other day and... Eew! It tastes like cough syrup. Very
medicinal with a rough alchohol edge. Not a good beer anymore. :(
Any ideas what may have happened? I'm guessing low grade bacterial
infection went to town while I aged the beer at room temp.
Bryan
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Date: 24 Aug 2006 14:40:54
From: Joel
Subject: Re: Phenolics develop in aging beers?
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<yournotauser@gmail.com > wrote:
>I tapped it
>again the other day and... Eew! It tastes like cough syrup. Very
>medicinal with a rough alchohol edge. Not a good beer anymore. :(
>
>Any ideas what may have happened? I'm guessing low grade bacterial
>infection went to town while I aged the beer at room temp.
That would be my guess as well.
--
Joel Plutchak "Sometimes I think we're alone in the universe, and
plutchak@[...] sometimes I think we're not. In either case the idea
is quite staggering." - Arthur C. Clarke
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