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how long before you give up?

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How long before you would give up on a "green" beer? I've had a batch of Horse's Ass conditioning for 9 weeks and I haven't seen any improvement from each week. I know I fermented too high during peak fermentation so I knew the 3-4 weeks was a long shot. But I'm just curious if there's a cut off point where it's just not gonna clean itself up.

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It won't get much better, if at all.  High temps will do that.  You can try mixing it with another beer (i.e. in the glass when you're ready to drink it).

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Thanks Rick! I started the batch when it was in the 60's outside and then we had like 3 days where it was 90 something outside. The 2 kegs I had sitting in my closet and the temp strip read 66-68 for maybe the first 2 days and then When the temp outside was in the 90's the wort spiked to 76-78. This was before I learnt you can create fermentation chambers to control the wort temp.

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That high temp, plus the big jump of 10 degrees, both contributed to the problem.   Never happened "cough" to me "cough".  

 

My first few batches were awful.  Very cidery.  I thought 70 was the target air temp, had no understanding of the rise due to fermenting  of 6 - 8 degrees.  Actually had it in the pantry closet with a portable heater to keep the room at 70.  Nor did I understand 3-4.

 

Now I ferment the entire batch at 64.  

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Yeah, my first batch, I pitched the yeast into too-warm wort. It ended up with a weird sweetness that after over 2 months of conditioning, it calmed down a little, but never went away. I "gave up" on that brew a few weeks back.

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That high temp, plus the big jump of 10 degrees, both contributed to the problem. Never happened "cough" to me "cough".

My first few batches were awful. Very cidery. I thought 70 was the target air temp, had no understanding of the rise due to fermenting of 6 - 8 degrees. Actually had it in the pantry closet with a portable heater to keep the room at 70. Nor did I understand 3-4.

Now I ferment the entire batch at 64.

After I learned about temp control I shot for 68-70 for the next couple batches that should be ready in a week. I'm hoping they will turn out okay. I guess 64-66 would be much better. I have lots to learn lol

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There won't be a big difference between those two ranges - except 64 ferments slower (still finishes well within the 3 week period) and gets less active.  As I do 2.5 gallons in the LBK, less active ==> less overflow.

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Probably time to drink that batch, call it a learning experience, and free up the bottles.

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Or you could try using it with soft drinks - i.e. Shandy (suggest fizzy lemonade or ginger beer.)

Or you could use the fruit beer approach od a couple drops of fruit flavoring in the glass before the pour.

I have some with the same problem. So far I have just sucked it up and drunk it.

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Or you could add the beer to a hard cider... I think that that is called a snake bite.

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I wonder if it possible to referment the beer for a week with some added LME and yeast.

 

At the point of overheated batch some of the other options might work better.

 

If I had one that I could not drink it would become marinate or BBQ sauce.

 

PS: I am drinking a Chimay Blue recipe from Vakko that I touched up a bit it went into the high 70's for a day. It is not bad at all tastes like bourbon n tea with light sweet. I will have to write this mistake down. The Hopping did its job.

 

Cheers

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I wonder if it possible to referment the beer for a week with some added LME and yeast.

At the point of overheated batch some of the other options might work better.

If I had one that I could not drink it would become marinate or BBQ sauce.

Would the green apple flavor be okay to cook with or would it be too strong?

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I have used beer in many of my BBQ and cooktop recipes with meat and fish,

 

All should cook out.

 

Enjoy

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