Brewing Master

Question:

Been drinking the homebrew again Dan? Burp, -Dan — Replace "nospam" with msn to send me email.

– Hide quoted text — Show quoted text – You want to experience fruity?  Have  Bass – the beer, not the fish, not that there is anything wrong with the fish, but they are not fruity, at least in the same sense as Bass Beer, which is fruity in the sense that beer is fruity, at least ales and maybe bad lagers except for some hybrid styles like Kolsch, cream ale and steam beer, but you knew that, or did you, depending on your beer knowledge and stuff.  I like bass pan fried, the fish that is.  I really can’t comment on pan fried beer, but I am willing to give it a try, if it can be done.  I suspect that it would just boil away in a lot of steam and stink up the kitchen and then you-know-who would start complaining adding tangents along the way. — Dan Listermann Check out our E-tail site at www.listermann.com Free shipping for orders greater than $35 and East of the Mighty Miss. Uh…OK…but um, Dan, will I be "happy" with my with my new found knowledge?  Is "fruity" just a term that can not be quantified but must be experienced? Your beer will be fine.  Go ahead and bottle it.  You will learn what we mean by "fruity." — Dan Listermann Check out our E-tail site at www.listermann.com Free shipping for orders greater than $35 and East of the Mighty Miss. In retrospect I realize that I may have pitched my yeast to early. It is very possible that my wort was still 90-95 degrees.  I bought a very simple strip type thermometer because I had been told very good things about how reliable and accurate they were.  When I attached it to my 6.5 gallon carboy, I couldn’t get a reading.  Because I was not in a problem solving mode, I just knew that the reading had to be on the strip somewhere. I looked very hard and found two dark blue spots on the 68 and 70 degree marks.  I became very concerned that my wort was chilling to fast and pitched all the beer yeast I had (1 liquid pack and 2 dry packs). Only later did it occur to me that the heat of the wort may have been above the level of the thermometer.  I still think the thermomenter is very good, you just have to smarter than the machine you operate.  The beer blew off for about 24 hours (from Monday night until Tuesday night), certainly no more than that.  I put the two piece air lock in the neck of the carboy and left it alone.  I have noticed that I have not had any visible blow off since Thursday.  I have talked with my HBS and he has told me that while I will still have beer it will probably have a "fruity" taste.  Apparently "fruity" does not equal sweet but I don’t know what it means beyond that. How should I handle this beer.  It doesn’t smell putrid, I haven’t tasted it yet. Should I wait a week before bottling or, since the fermentation period appears to be over, should I bottle it now?  Or should I pour it out, take the lessons learned and retry?  Thanks.

Response:

There is something very fishy about this post! Tom Veldhouse

– Hide quoted text — Show quoted text – You want to experience fruity?  Have  Bass – the beer, not the fish, not that there is anything wrong with the fish, but they are not fruity, at least in the same sense as Bass Beer, which is fruity in the sense that beer is fruity, at least ales and maybe bad lagers except for some hybrid styles like Kolsch, cream ale and steam beer, but you knew that, or did you, depending on your beer knowledge and stuff.  I like bass pan fried, the fish that is.  I really can’t comment on pan fried beer, but I am willing to give it a try, if it can be done.  I suspect that it would just boil away in a lot of steam and stink up the kitchen and then you-know-who would start complaining adding tangents along the way. — Dan Listermann

Response:

ROTFLMAO!!!  You’ve been drinking, haven’t you, Dan?  :) – Hide quoted text — Show quoted text – You want to experience fruity?  Have  Bass – the beer, not the fish, not that there is anything wrong with the fish, but they are not fruity, at least in the same sense as Bass Beer, which is fruity in the sense that beer is fruity, at least ales and maybe bad lagers except for some hybrid styles like Kolsch, cream ale and steam beer, but you knew that, or did you, depending on your beer knowledge and stuff.  I like bass pan fried, the fish that is.  I really can’t comment on pan fried beer, but I am willing to give it a try, if it can be done.  I suspect that it would just boil away in a lot of steam and stink up the kitchen and then you-know-who would start complaining adding tangents along the way. — Dan Listermann Check out our E-tail site at www.listermann.com Free shipping for orders greater than $35 and East of the Mighty Miss.

Response:

You want to experience fruity?  Have  Bass – the beer, not the fish, not that there is anything wrong with the fish, but they are not fruity, at least in the same sense as Bass Beer, which is fruity in the sense that beer is fruity, at least ales and maybe bad lagers except for some hybrid styles like Kolsch, cream ale and steam beer, but you knew that, or did you, depending on your beer knowledge and stuff.  I like bass pan fried, the fish that is.  I really can’t comment on pan fried beer, but I am willing to give it a try, if it can be done.  I suspect that it would just boil away in a lot of steam and stink up the kitchen and then you-know-who would start complaining adding tangents along the way.

Umm.  Dan, how late is it where you live?  ;)    Weekend going well? Joe

Response:

Well Dan you could try making a Bass beer batter, then pan fry the fish, of coarse this does create a lot of steam and stink up the kitchen but at least you could say you’ve have pan fried beer, and you-know-who may even like pan fried bass with Bass beer batter and not even get into the whole tangent thing, and if it works out be sure to let us all know if you detect any fruit there will ya buddy…… — Bill Bufkin Homebrewing site  http://home.swbell.net/bufkin

– Hide quoted text — Show quoted text – You want to experience fruity?  Have  Bass – the beer, not the fish, not that there is anything wrong with the fish, but they are not fruity, at least in the same sense as Bass Beer, which is fruity in the sense that beer is fruity, at least ales and maybe bad lagers except for some hybrid styles like Kolsch, cream ale and steam beer, but you knew that, or did you, depending on your beer knowledge and stuff.  I like bass pan fried, the fish that is.  I really can’t comment on pan fried beer, but I am willing to give it a try, if it can be done.  I suspect that it would just boil away in a lot of steam and stink up the kitchen and then you-know-who would start complaining adding tangents along the way. — Dan Listermann Check out our E-tail site at www.listermann.com Free shipping for orders greater than $35 and East of the Mighty Miss. Uh…OK…but um, Dan, will I be "happy" with my with my new found knowledge?  Is "fruity" just a term that can not be quantified but must be experienced? Your beer will be fine.  Go ahead and bottle it.  You will learn what we mean by "fruity." — Dan Listermann Check out our E-tail site at www.listermann.com Free shipping for orders greater than $35 and East of the Mighty Miss. In retrospect I realize that I may have pitched my yeast to early. It is very possible that my wort was still 90-95 degrees.  I bought a very simple strip type thermometer because I had been told very good things about how reliable and accurate they were.  When I attached it to my 6.5 gallon carboy, I couldn’t get a reading.  Because I was not in a problem solving mode, I just knew that the reading had to be on the strip somewhere. I looked very hard and found two dark blue spots on the 68 and 70 degree marks.  I became very concerned that my wort was chilling to fast and pitched all the beer yeast I had (1 liquid pack and 2 dry packs). Only later did it occur to me that the heat of the wort may have been above the level of the thermometer.  I still think the thermomenter is very good, you just have to smarter than the machine you operate.  The beer blew off for about 24 hours (from Monday night until Tuesday night), certainly no more than that.  I put the two piece air lock in the neck of the carboy and left it alone.  I have noticed that I have not had any visible blow off since Thursday.  I have talked with my HBS and he has told me that while I will still have beer it will probably have a "fruity" taste.  Apparently "fruity" does not equal sweet but I don’t know what it means beyond that. How should I handle this beer.  It doesn’t smell putrid, I haven’t tasted it yet. Should I wait a week before bottling or, since the fermentation period appears to be over, should I bottle it now?  Or should I pour it out, take the lessons learned and retry?  Thanks.

Response:

Uh…OK…but um, Dan, will I be "happy" with my with my new found knowledge?  Is "fruity" just a term that can not be quantified but must be experienced?

Fruitiness is caused by esters, which are a class of volatile compounds found in fruits. Esters are produced in beer by yeast as byproducts of fermentation. Higher temperatures result in more ester production. This is why ales usually have detectable amounts of esters and lagers do not. Some esters are pleasant in small amounts and give ales their character. The aromas of pear (amyl acetate), banana (isoamyl acetate) and pineapple (methyl butyrate) are common in beer. But if fermentation gets too high, esters can be overpowering, and many (like ethyl acetate – which smells like nail polish remover) are unpleasant. And another group of byrproucts, fusels, are also produced in greater numbers as temperatures increase. Fusels are harsh alcohols that are solventlike and lead to hangovers. Pitching at higher temps will cause more ester and fusel products, but your main concern is to keep fermentation temperatures low. As long as the bulk of fermentation is kept within reason, the end product will be enjoyable. – Hide quoted text — Show quoted text – Your beer will be fine.  Go ahead and bottle it.  You will learn what we mean by "fruity." — Dan Listermann Check out our E-tail site at www.listermann.com Free shipping for orders greater than $35 and East of the Mighty Miss. In retrospect I realize that I may have pitched my yeast to early.  It is very possible that my wort was still 90-95 degrees.  I bought a very simple strip type thermometer because I had been told very good things about how reliable and accurate they were.  When I attached it to my 6.5 gallon carboy, I couldn’t get a reading.  Because I was not in a problem solving mode, I just knew that the reading had to be on the strip somewhere.  I looked very hard and found two dark blue spots on the 68 and 70 degree marks.  I became very concerned that my wort was chilling to fast and pitched all the beer yeast I had (1 liquid pack and 2 dry packs).  Only later did it occur to me that the heat of the wort may have been above the level of the thermometer.  I still think the thermomenter is very good, you just have to smarter than the machine you operate.  The beer blew off for about 24 hours (from Monday night until Tuesday night), certainly no more than that.  I put the two piece air lock in the neck of the carboy and left it alone.  I have noticed that I have not had any visible blow off since Thursday.  I have talked with my HBS and he has told me that while I will still have beer it will probably have a "fruity" taste.  Apparently "fruity" does not equal sweet but I don’t know what it means beyond that.  How should I handle this beer.  It doesn’t smell putrid, I haven’t tasted it yet. Should I wait a week before bottling or, since the fermentation period appears to be over, should I bottle it now?  Or should I pour it out, take the lessons learned and retry?  Thanks.

Response:

You want to experience fruity?  Have  Bass – the beer, not the fish, not that there is anything wrong with the fish, but they are not fruity, at least in the same sense as Bass Beer, which is fruity in the sense that beer is fruity, at least ales and maybe bad lagers except for some hybrid styles like Kolsch, cream ale and steam beer, but you knew that, or did you, depending on your beer knowledge and stuff.  I like bass pan fried, the fish that is.  I really can’t comment on pan fried beer, but I am willing to give it a try, if it can be done.  I suspect that it would just boil away in a lot of steam and stink up the kitchen and then you-know-who would start complaining adding tangents along the way. — Dan Listermann Check out our E-tail site at www.listermann.com Free shipping for orders greater than $35 and East of the Mighty Miss.

– Hide quoted text — Show quoted text – Uh…OK…but um, Dan, will I be "happy" with my with my new found knowledge?  Is "fruity" just a term that can not be quantified but must be experienced? Your beer will be fine.  Go ahead and bottle it.  You will learn what we mean by "fruity." — Dan Listermann Check out our E-tail site at www.listermann.com Free shipping for orders greater than $35 and East of the Mighty Miss. In retrospect I realize that I may have pitched my yeast to early.  It is very possible that my wort was still 90-95 degrees.  I bought a very simple strip type thermometer because I had been told very good things about how reliable and accurate they were.  When I attached it to my 6.5 gallon carboy, I couldn’t get a reading.  Because I was not in a problem solving mode, I just knew that the reading had to be on the strip somewhere. I looked very hard and found two dark blue spots on the 68 and 70 degree marks.  I became very concerned that my wort was chilling to fast and pitched all the beer yeast I had (1 liquid pack and 2 dry packs). Only later did it occur to me that the heat of the wort may have been above the level of the thermometer.  I still think the thermomenter is very good, you just have to smarter than the machine you operate.  The beer blew off for about 24 hours (from Monday night until Tuesday night), certainly no more than that.  I put the two piece air lock in the neck of the carboy and left it alone.  I have noticed that I have not had any visible blow off since Thursday.  I have talked with my HBS and he has told me that while I will still have beer it will probably have a "fruity" taste.  Apparently "fruity" does not equal sweet but I don’t know what it means beyond that.  How should I handle this beer.  It doesn’t smell putrid, I haven’t tasted it yet. Should I wait a week before bottling or, since the fermentation period appears to be over, should I bottle it now?  Or should I pour it out, take the lessons learned and retry?  Thanks.

Response:

One other thing, most ales mellow with age. if you don’t like it in a week it may be good in 3 or 6 ect. Just store the bottles in a cool not cold place to age. It takes allot to make really BAD beer.

– Hide quoted text — Show quoted text – Uh…OK…but um, Dan, will I be "happy" with my with my new found knowledge?  Is "fruity" just a term that can not be quantified but must be experienced? Fruitiness is caused by esters, which are a class of volatile compounds found in fruits. Esters are produced in beer by yeast as byproducts of fermentation. Higher temperatures result in more ester production. This is why ales usually have detectable amounts of esters and lagers do not. Some esters are pleasant in small amounts and give ales their character. The aromas of pear (amyl acetate), banana (isoamyl acetate) and pineapple (methyl butyrate) are common in beer. But if fermentation gets too high, esters can be overpowering, and many (like ethyl acetate – which smells like nail polish remover) are unpleasant. And another group of byrproucts, fusels, are also produced in greater numbers as temperatures increase. Fusels are harsh alcohols that are solventlike and lead to hangovers. Pitching at higher temps will cause more ester and fusel products, but your main concern is to keep fermentation temperatures low. As long as the bulk of fermentation is kept within reason, the end product will be enjoyable. "Nail polish remover"!?  Wow, I’m back to being depressed.  I really hope I didn’t screw this up because I really think I enjoy the hobby.  I guess the only way to tell is to bottle it and taste it in a few weeks.  No guts, no glory, lessons learned and all that I suppose.  Thanks.

Response:

– Hide quoted text — Show quoted text – Uh…OK…but um, Dan, will I be "happy" with my with my new found knowledge?  Is "fruity" just a term that can not be quantified but must be experienced? Fruitiness is caused by esters, which are a class of volatile compounds found in fruits. Esters are produced in beer by yeast as byproducts of fermentation. Higher temperatures result in more ester production. This is why ales usually have detectable amounts of esters and lagers do not. Some esters are pleasant in small amounts and give ales their character. The aromas of pear (amyl acetate), banana (isoamyl acetate) and pineapple (methyl butyrate) are common in beer. But if fermentation gets too high, esters can be overpowering, and many (like ethyl acetate – which smells like nail polish remover) are unpleasant. And another group of byrproucts, fusels, are also produced in greater numbers as temperatures increase. Fusels are harsh alcohols that are solventlike and lead to hangovers. Pitching at higher temps will cause more ester and fusel products, but your main concern is to keep fermentation temperatures low. As long as the bulk of fermentation is kept within reason, the end product will be enjoyable.

"Nail polish remover"!?  Wow, I’m back to being depressed.  I really hope I didn’t screw this up because I really think I enjoy the hobby.  I guess the only way to tell is to bottle it and taste it in a few weeks.  No guts, no glory, lessons learned and all that I suppose.  Thanks.

Response:

Uh…OK…but um, Dan, will I be "happy" with my with my new found knowledge?  Is "fruity" just a term that can not be quantified but must be experienced?

– Hide quoted text — Show quoted text – Your beer will be fine.  Go ahead and bottle it.  You will learn what we mean by "fruity." — Dan Listermann Check out our E-tail site at www.listermann.com Free shipping for orders greater than $35 and East of the Mighty Miss. In retrospect I realize that I may have pitched my yeast to early.  It is very possible that my wort was still 90-95 degrees.  I bought a very simple strip type thermometer because I had been told very good things about how reliable and accurate they were.  When I attached it to my 6.5 gallon carboy, I couldn’t get a reading.  Because I was not in a problem solving mode, I just knew that the reading had to be on the strip somewhere.  I looked very hard and found two dark blue spots on the 68 and 70 degree marks.  I became very concerned that my wort was chilling to fast and pitched all the beer yeast I had (1 liquid pack and 2 dry packs).  Only later did it occur to me that the heat of the wort may have been above the level of the thermometer.  I still think the thermomenter is very good, you just have to smarter than the machine you operate.  The beer blew off for about 24 hours (from Monday night until Tuesday night), certainly no more than that.  I put the two piece air lock in the neck of the carboy and left it alone.  I have noticed that I have not had any visible blow off since Thursday.  I have talked with my HBS and he has told me that while I will still have beer it will probably have a "fruity" taste.  Apparently "fruity" does not equal sweet but I don’t know what it means beyond that.  How should I handle this beer.  It doesn’t smell putrid, I haven’t tasted it yet. Should I wait a week before bottling or, since the fermentation period appears to be over, should I bottle it now?  Or should I pour it out, take the lessons learned and retry?  Thanks.

Response:

Your beer will be fine.  Go ahead and bottle it.  You will learn what we mean by "fruity." — Dan Listermann Check out our E-tail site at www.listermann.com Free shipping for orders greater than $35 and East of the Mighty Miss.

– Hide quoted text — Show quoted text – In retrospect I realize that I may have pitched my yeast to early.  It is very possible that my wort was still 90-95 degrees.  I bought a very simple strip type thermometer because I had been told very good things about how reliable and accurate they were.  When I attached it to my 6.5 gallon carboy, I couldn’t get a reading.  Because I was not in a problem solving mode, I just knew that the reading had to be on the strip somewhere.  I looked very hard and found two dark blue spots on the 68 and 70 degree marks.  I became very concerned that my wort was chilling to fast and pitched all the beer yeast I had (1 liquid pack and 2 dry packs).  Only later did it occur to me that the heat of the wort may have been above the level of the thermometer.  I still think the thermomenter is very good, you just have to smarter than the machine you operate.  The beer blew off for about 24 hours (from Monday night until Tuesday night), certainly no more than that.  I put the two piece air lock in the neck of the carboy and left it alone.  I have noticed that I have not had any visible blow off since Thursday.  I have talked with my HBS and he has told me that while I will still have beer it will probably have a "fruity" taste.  Apparently "fruity" does not equal sweet but I don’t know what it means beyond that.  How should I handle this beer.  It doesn’t smell putrid, I haven’t tasted it yet. Should I wait a week before bottling or, since the fermentation period appears to be over, should I bottle it now?  Or should I pour it out, take the lessons learned and retry?  Thanks.

Response:

In retrospect I realize that I may have pitched my yeast to early.  It is very possible that my wort was still 90-95 degrees.  I bought a very simple strip type thermometer because I had been told very good things about how reliable and accurate they were.  When I attached it to my 6.5 gallon carboy, I couldn’t get a reading.  Because I was not in a problem solving mode, I just knew that the reading had to be on the strip somewhere.  I looked very hard and found two dark blue spots on the 68 and 70 degree marks.  I became very concerned that my wort was chilling to fast and pitched all the beer yeast I had (1 liquid pack and 2 dry packs).  Only later did it occur to me that the heat of the wort may have been above the level of the thermometer.  I still think the thermomenter is very good, you just have to smarter than the machine you operate.  The beer blew off for about 24 hours (from Monday night until Tuesday night), certainly no more than that.  I put the two piece air lock in the neck of the carboy and left it alone.  I have noticed that I have not had any visible blow off since Thursday.  I have talked with my HBS and he has told me that while I will still have beer it will probably have a "fruity" taste.  Apparently "fruity" does not equal sweet but I don’t know what it means beyond that.  How should I handle this beer.  It doesn’t smell putrid, I haven’t tasted it yet. Should I wait a week before bottling or, since the fermentation period appears to be over, should I bottle it now?  Or should I pour it out, take the lessons learned and retry?  Thanks.

Response: