Car Audio Central - Ultimate Car Audio Forum and Community

Well it was bound to happen... Its too bad it had to happen to this beer...

I made a 6 gallon batch of Jamil's Evil Twin (It's an Amber Ale that literally looks almost blood red) about a month ago.

I went to go crack the top on the secondary fermenter... I get a bad whif and the visual almost confirmed it for me... But being a stubborn ass I go ahead and go for a taste... Pretty much this close to puking all over my bar

So I had to dump it... $40 down the driveway

I was like:


here's some pix of what an infection COULD look like:

check below for pictures

you ferment in buckets? do yourself a favor and get a carboy

little scratches in buckets can hold bad stuff like bacteria - so they don't last every long.

Actually My set up has 4 Carboys, a Conical Fermenter, and a 30 gallon Drum... This was actually my first fermenting bucket so its over 4 Years old... It was its time I guess....

oh well... That was the problem... obviously bacteria was harbored in the buckets scratches... I know it wasnt the Carboy that I primary fermented in.

Sometimes batches just go wrong too.

I don't know how much you brew. I have 3 close friends that brew, and I've brewed with them a few times. But they are always talking about brewing so I have picked up on a lot of it.

2 of the 3 brew a lot of beer. Probably 20-30 batches. One of the guys gets a batch here and there that is messed up.

It just happens.

$40 for a 6 gallon batch? Was it extract or full grain? Come with special yeast?

I formulate all my own recipe's or use recipes from trusted brewers... I am an All Grain Brewer... I would say per year i brew 100+ gallons... I have a full set up and have brewed 30 gallon batches...

The reason this beer was so expensive was the amount of hops really, plus I had to purchase the grain outright from the damn Home Brew store... Normally I have sacks of grain I can use...

This batch did not go wrong... It was fine in the Primary and coming tasted absolutely great after primary fermentation took place... its the secondary conditioning that did it to the beer.

Tomorrow Night I am making an American Stout and possibly a Barleywine on Friday night if at all possible...

cool...

the guys I know pretty much brew in 5 or 10 gallon batches. Works better for kegging (Pony kegs) and they also like to boil it all in 1 pot.

what gave the beer it's red color???

It's a sad day when we have to say goodbye to a beer that could have been

Theres a tear in my beer....