GW's Burton Bridge Golden Delicious not so delicious...

1 year ago | Neil (Member)

Ok after waiting patiently for 4 weeks in a bottle i decided to crack open a bottle of GW's Burton Bridge Golden Delicious i made at the end of November.

However, although i'd followed the rules and let it ferment in the Primary for 8 days then into Secondary for 5 days and then bottled it disaster! I'd primed the bottle with 1tsp sugar and nothing, no fizz what so ever. It was flatter than the Fens. But that was after 3 weeks, so i re-primed with another tsp of sugar and waited for another week and opened another bottle which by the way was harder than Stephen Segal! But for me it lacked any flavour... nothing what so ever.... I wonder after several successful brews this could be my first disaster.

So my questions are can i save it? Or bin it? Or be more patient and wait for another couple of weeks?

I'm not a happy bunny :(

Neil

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Responses

saracen:

Posted 1 year ago by Moderator

Hi Neil. I suppose all you can do is wait. Is it all in bottles? I don't know whether this would work, but could you try brewing something highly flavoured to blend with it?

If you're not living on the edge..... you're taking up too much space!!

Planning: - To get some more brews on now the weather's a bit cooler
Fermenting: - Ginger Beer experiment
Conditioning: - A normal bitter with Styrians
Drinking: - All of it!!

E-mail: arnyfris@gmail.com

Tony:

Posted 1 year ago by Member

If it's just flat and tasteless Neil, do as Saracen suggests, no point chucking it if it is drinkable (albeit not fantastic)

Beer will get you through the times of no money better than money will get you through the times of no beer
(with grateful thanks to the Fabulous Furry Freak Brothers and slightly adapted)

Greg:

Posted 1 year ago by Admin

If its tasteless then I doubt it will get any more tasty given time but I'm with Tony and I would just drink it, possibly after a few more tasty beers first.

Neil:

Posted 1 year ago by Member

Hi Saracen...

Yep it's all in bottles i prefer that method messy bottling but it'll last longer and you experiement with friends too.

I will leave it another couple of weeks and see what happens from then on. As most people have said it might well be worth blending with another and seeing whether it will make it more paletable?

Any ideas why i might not have come out as it should of? I hit all the right readings and ingredients ratio... etc. Can't understand why school dinners from the 80's would taste better than this does at the moment? Could be just one of those things...

Greg:

Posted 1 year ago by Admin

It most probably due to yeast and fermentation conditions.

Neil:

Posted 1 year ago by Member

I did think that Greg.. at the time we were going through an incredibly cold spell and the only place warm enough was our kitchen next to a radiator. But during night temperatures would drop very low in the kitchen. Plus the yeast i used was a Wyeast Brit Ale 11... which i believe was a propigator. But it still bubbled up nicely though.

Oh well everyone has to have a duff brew once in a while...

saracen:

Posted 1 year ago by Moderator

Hi Neil.

The problem is that when you started the brew in THIS time zone, you didn't realise there was an imminent time and spatial relation shift due in Norfolk. The result is that your beer fell through a hole in the space-time continuum and re-appeared in a parallel universe. The end result is that some oik in the thirteenth century, on another planet, in another universe, 12 millenia from now, is about to become world famous because your wonderful brew has swopped for his foul concoction. The cure is to close the wardrobe door next time..... and log this as a great excuse the next time you are late for work.

Greg:

Posted 1 year ago by Admin

I think you've answered your own question there Neil. Massively under pitching then subjecting the yeast to heat torture is never going to end up making a great beer.

If its drinkable then I think you've done quite well!

Neil:

Posted 1 year ago by Member

Yeah i think i might have done just that Greg... i'll give it some more time in the bottles and see what happens. Such a shame because when i put it in fermenter i had a cheeky taste as you do and it really showed great promise.

I pitched the yeast at 22c and i suspect due to the harsh cold spell we had it then went way below that. I don't have any where else to keep it warm really. Airing cupboard is my youngests bedroom and i don't think the other half would appreciate beer dripping through the ceiling :lol:

Well we all have to learn at some point.

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