Taking a beer with off flavors to 1st place at Battle of the Brews

Oh Well, What the Hell a couple of weeks following bottle conditioning.

As you may recall (well probably not), on December 28 I brewed a beer that was supposed to be a Laurel India Pale Ale. Since the pre-boil specific gravity came in way too low for an India Pale Ale, I decided to make it a Pale Ale. Simple Pale Ales are not simple to make. There is no place to hide any imperfections. And, after 10 days in the fermenter, I tasted slight soapy and buttery flavors in the new beer. According to John Palmer’s “How to Brew” website, a soapy flavor can result from the breakdown of the fatty acids that are in the trub at the bottom of your fermenter. Butter flavors can result from diacetyl. To some extent a buttery flavor might not be bad. But it can also indicate that your yeast did not start on time.

It has 5.5% ABV and and calculates out to 43 IBU.

Given these imperfections, would we bottle or would we throw the whole batch down the drain?

Well, we here out Flog This Dead (Mule) Brewery looked at our flavor profiles and realized we have no flavor profiles. We wondered if our degrees Plato were met, and we had no idea what that meant. Finally, we checked our standards, and realized we had none, well, maybe not none, but extremely low.

So, since we have incredibly low standards (after all, we answer to no one but ourselves) we went ahead and bottled, and hoping to mask the dish soap flavor, we used honey for the bottle conditioning fermentation.

Now, with only moments to go before we have to serve this beer–which we have renamed after some dead guy and claimed that it’s based on a 1200 year-old recipe involving wild honey and monk sweat–at the homebrewers portion of the semi-prestigious Battle of the Brews beer event. Let’s hope the honey will fool people into thinking the stuff tastes okay.

[Norm smiles and opens doors while carrying boxes filled with bottles of beer named after some dead guy and claiming that it’s based on a 1200 year-old recipe]

The Oh Well, What the Hell Pale Ale garnered 36 points at the Battle of the Brews in Santa Rosa, 2nd place had 35 points, and 3rd had 33.5 points. Woo hoo!

Success! Oh Well took 1st place in the homebrewers tasting competition in BJCP #10A American Pale Ale category.

This week on Brew Disasters: “Oh Well, What the Hell?” Pale Ale

It looks okay...

No doubt you’re not wondering what we here at Flog This Dead (Mule) Brewery decided to do with the “Oh Well, What The Hell?pale ale after detecting  soapy and buttery tastes. The soapy flavor could be the result of the breakdown of the fatty acids that in the trub at the bottom of the fermenter (though ten days hardly seems too long to leave trub in the bottom) or a by-product of some yeasts. Butter flavors can result from diacetyl.

Given these imperfections, would we bottle or would we throw the whole batch down the drain?

Well, we here out Flog This Dead (Mule) Brewery looked at our flavor profiles and realized we have no flavor profiles. We wondered if our degrees Plato were met, and we had no idea what that meant. Finally, we checked our standards, and realized we had none, well, maybe not none, but extremely low.

So, since we have incredibly low standards (after all, we answer to no one but ourselves) we went ahead and bottled, and hoping to mask the dish soap flavor, we used honey for the bottle conditioning fermentation.

Once again we used the Beer Recipator’s Carbonation site to come up with the proper amount of sugar for the style of beer brewed. The style was  American pale ale.  American pale ales should have a volume of CO2 of 2.2-2.8. We split the middle and  went with 2.5. They recommended 4.53 ounces (128 g) of honey. We found a website that would convert weight of honey to volume of honey and the amount  calculated out to 3 fluid ounces. We siphoned the carboy into a priming bucket, added the 3 oz of honey, and bottled the stuff.

It has 5.5% ABV and and calculates out to 43 IBU.

Now, with only moments to go before we have to serve this beer–which we have renamed after some dead guy and claimed that it’s based on a 1200 year-old recipe–at the [insert big time beer event here], we hope the honey will fool people into thinking the stuff tastes okay.

[Smiles and opens doors while carrying boxes filled with bottles of beer named after some dead guy and claiming that it’s based on a 1200 year-old recipe]

The saga of the “Oh Well, What the Hell” Pale Ale. Off Flavors.

If  you have ever watched an episode of Brew Masters  on the Discovery Channel,  you will have seen Sam Calagione  wrestle with whether they should dump a batch of beer that didn’t quite meet their standards. Unlike me, the folks at Dogfish Head Brewing have standards. They have flavor profiles. They have degrees of Plato (a system of specific gravity). They have all the benchmarks of their beers charted. They have to be consistent.

I, on the other hand, am just trying to make something that tastes pretty good. On December 28 I brewed a beer that was supposed to be a Laurel India Pale Ale. Since the specific gravity came in too low for an India Pale Ale, I decided to try to make simply a Pale Ale. Simple Pale Ales are not simple to make. There is no place to hide any imperfections.

Though it is only been 10 days, which shouldn’t be too long, I can detect slight soapy and buttery tastes. According to John Palmer’s “How to Brew” website, a soapy flavor can result from the breakdown of the fatty acids that are in the trub at the bottom of your fermenter. Butter flavors can result from diacetyl. To some extent a buttery flavor might not be bad. But it can also indicate that your yeast did not start on time.

So, to bottle or not to bottle or not to bottle. That is the question.

English: PACIFIC OCEAN (Oct. 5, 2011) Aviation...

To bottle or not to bottle or not to bottle. That is the question.(Image via Wikipedia)