Can my brew be saved?

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Permalink Reply by Scott H on May 31, 2014 at 3:35pm

Would you say it smells like Nail Polish remover? If yes then not really much you can do.

Its a result of Hot fermentation and/or not enough oxygenation before yeast pitching.

What temp did you ferment the rest at 26c?

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Permalink Reply by Nige on May 31, 2014 at 11:20pm

probably 2 days around 26, then dropped down to 18 for the last week. Its on a heat pad, but my house is well insulated so it seems to keep its post-boil temp for a fair while. Nail polish smell is the one.

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Permalink Reply by Mark Thomas on June 1, 2014 at 8:54am

Sounds grim. My experience has been that the hot alcohol flavour doesn't really dissipate that much with time, but you could try bottling the beer if you have enough spare bottles.

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Permalink Reply by Hutch on June 1, 2014 at 9:45am

Claim it's a Belgian beer and call it a success.

In my experience there's not much you can do once it's ended up like this. I've had some success leaving it in secondary for a few weeks, but it won't completely remove the acetone smell.

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Permalink Reply by Peter Smith on June 1, 2014 at 10:07am

Keg it with 50g southern cross and 50g armirillo in socks in keg carb and wait 2weeks. Amazing what
A decent keg hop can do....

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