Brewing Master

Question:

My last batch tastes skunked.  I think this happened in secondary. Will it get better over time or is it ruined ? Chris Cope —

I still have a few bottles of my first ever batch in the fridge.It too, was skunked.I let it ferment where the sun would hit occasionally.I brewed that batch last May,and it still has a skunky taste and odor,but not quite as bad.Your’s may improve,but I wouldn’t count on it. Rob

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Dump it, and make more! Only not skunky this time – Hide quoted text — Show quoted text – My last batch tastes skunked.  I think this happened in secondary. —

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I know this is a little off topic for RCB, but I purchase Shepherd’s Neame products all the time from my local retailer.  As you know it’s packaged in clear bottles without the carry-all protection that Usher’s uses.  It’s not very popular here in the ‘burbs, so I know it’s been sitting around for awhile.  I’ve never had a skunked bottle of any of their products IPA, Bishop’s Finger, etc.  I’m wondering how it is that some imported products in non-brown glass bottles become skunked and others don’t.

My experience runs counter to yours.  The bottles of Shepherd Neame I’ve tasted have had a moderate lightstruck aroma.  Not as bad as some other imports — like Pilsner Urquell and Heineken — but definitely noticeable. I’ve heard about the preacutions to take by buying from an unopened case, etc. and I did a little blind taste test with Bishop’s Finger.  The shelf 6-pack with dust on the bottles tasted no different from the case 6-pack.  

Maybe the layer of dust helps shield the beer from the light? —

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: Maybe skunked is the wrong word.  I kept it in a dark corner, but it : wasn’t pitch black.  It tasted fine after primary.  It tastes like crap : after sitting in a keg for a month. Skunky beer literally smells like skunk. I don’t know how much it affects the actual flavor of the beer. I’ve had skunked commercial beer and associate it much more with the "aroma" than with the taste/flavor. Tim — http://pages.prodigy.com/tbode                  Divine Light Lutheran Church ** CENTRAL OHIO ** Free multi-media CD-ROM: Family Forgiveness  Send E-mail!

Response:

I know this is a little off topic for RCB, but I purchase Shepherd’s Neame products all the time from my local retailer.  As you know it’s packaged in clear bottles without the carry-all protection that Usher’s uses.  It’s not very popular here in the ‘burbs, so I know it’s been sitting around for awhile.  I’ve never had a skunked bottle of any of their products IPA, Bishop’s Finger, etc.  I’m wondering how it is that some imported products in non-brown glass bottles become skunked and others don’t. I’ve heard about the preacutions to take by buying from an unopened case, etc. and I did a little blind taste test with Bishop’s Finger.  The shelf 6-pack with dust on the bottles tasted no different from the case 6-pack.  I believe that the photochemical reaction is real and I exercise the ounce of prevention in my beers to shield them from sunlight and fluorescents, but I’m wondering just how prevalent this phenomenon is in the real world. Maybe I’ve just been extremely fortunate? — Brian Bushido Brewing Co. "A nerd is human being without Africa in him or her." – B. Eno Remove*spambites* when replying – Hide quoted text — Show quoted text – My last batch tastes skunked.  I think this happened in secondary. Hmm.  I’ve heard that skunking is the result of the beer reacting to light.  Personally, I don’t mind a little skunk in my beer, especially when the Beck’s is on sale.  It’s up to you . . . Hmmm… ever wonder *why* it’s on sale?  Been sittin’ too long under the flourescent lights, perhaps?  IMO, Becks (and all those other green-bottled imports) are only worthwhile if you can get them on draft, or from an unopened case. I’ll pass on the "skunkwater". —

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skunk all too frequently. Al Korzonas has posted in the HBD that the skunking can be reversed by a period of cold storage in the fridge. Put a few bottles in there and let them sit for

        Seems a lot of ailments can be cured through cold storage.  I had a few six-packs of ale that sat around in a fairly warm room for most of the summer.  I found them about two months ago, and tasted one.  Horrible!  Completely stale.         But, not one to ditch my homebrew, I tossed ‘em in the back of a fridge, and forgot about them.  Last week I tried another one, and the stale taste is almost completely gone!         Anyone know why this would work? NOTICE TO BULK EMAILER(S): Pursuant to US Code, Title 47, Chapter 5, Subchapter II, 227, any and all unsolicited commercial e-mail sent to this address is subject to a download and archival fee in the amount of $500 US.                                                                    

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:My last batch tastes skunked.  I think this happened in secondary. : Hmm.  I’ve heard that skunking is the result of the beer reacting to : light.  Personally, I don’t mind a little skunk in my beer, especially : when the Beck’s is on sale.  It’s up to you . . . Maybe skunked is the wrong word.  I kept it in a dark corner, but it wasn’t pitch black.  It tasted fine after primary.  It tastes like crap after sitting in a keg for a month. Chris Cope —

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My last batch tastes skunked.  I think this happened in secondary. Will it get better over time or is it ruined ? Chris Cope —

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My last batch tastes skunked.  I think this happened in secondary. Will it get better over time or is it ruined ?

I can’t verify if this works cause I have never had a batch skunk on me. Also haven’t tried this with any Heinny’s or Grolsch,Beck’s,Urquell or any commercial beers that seem to skunk all too frequently. Al Korzonas has posted in the HBD that the skunking can be reversed by a period of cold storage in the fridge. Put a few bottles in there and let them sit for a couple weeks and see what happens. Please let us know if this works too!  In the future avoid letting direct sunlight hit the beer. If you store the carboys or bottles in an area that’s susceptible to being light struck, then use your imagination and come up with something that will shade them. I used to use an old roll of wallpaper that got left behind by the old owners of our house. I wrapped it around the carboy and cut to size. Then just taped ‘em up with some good ole duct tape. Good luck, and I hope Korz’s trick works. J — Careful with that mash Eugene

Response:

My last batch tastes skunked.  I think this happened in secondary. Will it get better over time or is it ruined ?

  Al Korzonas has posted in the HBD that the skunking can be reversed by a period of cold storage in the fridge. Put a few bottles in there and let them sit for a couple weeks and see what happens. Please let us know if this works too!  

Forgot to mention that it might take longer than a couple weeks. I’ll see if I can find out how long he suggested leaving them in the fridgerator. J — Careful with that mash Eugene

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My last batch tastes skunked.  I think this happened in secondary.

Hmm.  I’ve heard that skunking is the result of the beer reacting to light.  Personally, I don’t mind a little skunk in my beer, especially when the Beck’s is on sale.  It’s up to you . . .

Response:

My last batch tastes skunked.  I think this happened in secondary. Hmm.  I’ve heard that skunking is the result of the beer reacting to light.  Personally, I don’t mind a little skunk in my beer, especially when the Beck’s is on sale.  It’s up to you . . .

Hmmm… ever wonder *why* it’s on sale?  Been sittin’ too long under the flourescent lights, perhaps?  IMO, Becks (and all those other green-bottled imports) are only worthwhile if you can get them on draft, or from an unopened case. I’ll pass on the "skunkwater". —

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