homebrew flaws and their causes
Re: homebrew flaws and their causes
Fair enough. But back on topic, I haven't seen many infected beers at beer club in the last few years, while I have tried a lot of ropey beer. Either people are chucking their infected beers (in which case they know how to recognise infection) or there aren't that many being brewed?
Eat sh*t or die trying
- steve crawshaw
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Re: homebrew flaws and their causes
Yeah, brett is the most noticeable and frequent one, though I suffered with something that seemed to take all the flavour out and create a haze that never cleared. I would like to know what that was. I don't think i've ever had a beer that was unintenionally sour and certainly not one that tasted like the majority of off flavours in the siebel kit - open grave anyone?Capn Ahab wrote:Fair enough. But back on topic, I haven't seen many infected beers at beer club in the last few years, while I have tried a lot of ropey beer. Either people are chucking their infected beers (in which case they know how to recognise infection) or there aren't that many being brewed?
On the topic of commercially infected beers, the Yeast book states that around 20% of commercial beers in the US are infected. I'm guessing that excludes macro l@ger..
I like to keep a bottle of stimulant handy in case I see a snake, which I also keep handy.
Re: homebrew flaws and their causes
On the subject of commercial beers in US, I can't remember the brewery name. But they had a habit of not sanitizing properly and would end up with infected beer and sell it as another beer. A lot of people complain about Lost Abbey too.steve crawshaw wrote:Yeah, brett is the most noticeable and frequent one, though I suffered with something that seemed to take all the flavour out and create a haze that never cleared. I would like to know what that was. I don't think i've ever had a beer that was unintenionally sour and certainly not one that tasted like the majority of off flavours in the siebel kit - open grave anyone?Capn Ahab wrote:Fair enough. But back on topic, I haven't seen many infected beers at beer club in the last few years, while I have tried a lot of ropey beer. Either people are chucking their infected beers (in which case they know how to recognise infection) or there aren't that many being brewed?
On the topic of commercially infected beers, the Yeast book states that around 20% of commercial beers in the US are infected. I'm guessing that excludes macro l@ger..
Edit: The Bruery was the brewery I was thinking of and they did a PR control letter when people found it: http://bruery.blogspot.co.uk/2013/12/qu ... -beer.html
Sold infected BA Scotch Ale as a Sour Scotch Ale and such.
If you want a chuckle here is an article that tried to defend it: http://blogs.ocweekly.com/stickaforkini ... les_it.php