I don't normally mess it up but.....

[NWC]

... I think I have this time!
I am quite a novice brewer, but have taken a shine to the woodford's kits. I have made 3 up till now all with excellent results, but this one (Admirals Reserve) isn't tasting good.
Made 16/6 OG 1042
Put in Keg 21/6 FG 1012
Put into shed 24/6
Tried to drink at various days this week - its not improving - quite cloudy, smells quite yeasty (although my GF thinks it smells like bleach!) and it has a bitter after taste. It is very good at puring into glass - good head that sticks!
Should I wait a few more days or is it a lost cause? Or worse still, is it meant to taste like that - thanks!!!!

[Bryggmester]

What was the temperature during the fermentation and during the conditioning in the shed? The only brews I have had to pour away have been made during the summer months and the weather has got too warm and the brew ruined. I think a abnormal bitter taste was one of the symptoms. You could leave it an extra week or so and put it in the coolest place possible to see if this helps it clear and to give it chance to improve.

[jonnyv]

Tried to drink at various days this week - its not improving - quite cloudy, smells quite yeasty (although my GF thinks it smells like bleach!)

Do you treat your water? The chlorine/bleach taste may be from your water. Also - how do you sanitise your equipment?

Jonny

[NWC]

Thanks for the replies people:
I'm taking on board the temperature of the shed - I have noticed the sun coming in through the window once onto the keg - I moved it, but that's not to say it wouldn't have shon (sp) on it again at a different time.
Sanitisation is as normal - with VWP
Water is fine - I live in the North wales countryside and water is direct from the mountains and lakes, so I'm lucky - its lovely!

Thanks for your replies

[NWC]

Sorry - forgot to add - if the beer has got too hot during conditioning, can it be rescued by putting it in a cooler area/
Thanks.

[Bryggmester]

If it has developed a marked off taste due to fermenting/conditioning in high temperatures I doubt whether moving it to a cooler place would help. However, if it is more a question of allowing it to clear and getting the yeast to settle then the cooler the better. Good luck anyway, it's very upsetting pouring beer down the drain

[NWC]

Good luck anyway, it's very upsetting pouring beer down the drain

Too blooming true - I'd rather drink it disgusting

I've put it in the shadows - I'll give it another week and hope for the best - thanks all!

[NWC]

Its getting better - tonight, it's definately drinkable according to the missus - praise indeed!
Here's to a good night!!!

[Prenderb]

Great to hear!

[clogwog]

I drink all my disasters.

That way I have the motivation to do better with each brew.

I've fixed a sanitation issue, because I had 3 or 4 batches which had some wild yeast infection, and the beer gushed out of the bottle. (Fortunately, no bombs).

I sorted the correct gap for my mill, after a stuck sparge or two.

Currently, I'm working on the realisation that the ultimate level of IBUs is not the goal, and that flavour and aroma hop contribution is at least as important.

It's all a learning curve, and one day soon, I'll produce a beer I'll want to brew over and over again without alteration to anything I do. Until then, I'll just enjoy my brews as best as I'm able.

Having said all that, I do think a lot of my brews are at least the equal of most of the megaswill produced stuff. I'm just looking for perfection.