Hi all,
Having put my Wherry into a cornie keg, and having a few problems with that, I tried a bottle of the same batch last night. God it was awful - It tasted really hot and burnt, not at all like my Wherry's have tasted at this stage in the past. My worry is that I might not have washed the sanitiser(VWP) out properly - would this account for the taste? I did give the FV a good two rinses though.
This was a slow brew to get going, best part of three days before I saw much action. However, in the end it fell to 1.014 after 10 days which I was happy with. I left it 14 days in FV, then racked to secondary to clear a bit (also sanitised with VWP and rinsed twice) for a weeks before transferring to the cornie (same sterlising process). I really don't know what to do about this. My plan is to leave it for a month or so, try it then and at that point decide whether to bin it or not. Any other ideas? Proabably a hopeful, nut naive question: Is there something which would neutralise the chemical in VWP which might render the brew safe to drink?
Ta
What does VWP taste like
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psychoactive
Re: What does VWP taste like
Cheers Chris,
Very informative! I don't think the weather was particularly warm the week or so it was fermenting, and the room was cool. It does seem to be the most likely explanation though especially given your description of burnt rubber, which seems familiar. Also, the yeast wasn't a go-er for a while, as I mentioned. I'll see if it gets better with age and report back. In future, I'll keep a closer eye on the temperature and maybe make yeast starters to ensure a good start to the brew. I'll also use the sodium metabisulphite solution to neurtalise chlorine in future.
Thanks again - I'll cry if I have to chuck it though. If the brew got a little more palatable in the meantime, I'm assuming there'd be nothing inherently dangerous about drinking it given the autolysis or type of alcohol produced in this kind of fermentation?
Cheers
Very informative! I don't think the weather was particularly warm the week or so it was fermenting, and the room was cool. It does seem to be the most likely explanation though especially given your description of burnt rubber, which seems familiar. Also, the yeast wasn't a go-er for a while, as I mentioned. I'll see if it gets better with age and report back. In future, I'll keep a closer eye on the temperature and maybe make yeast starters to ensure a good start to the brew. I'll also use the sodium metabisulphite solution to neurtalise chlorine in future.
Thanks again - I'll cry if I have to chuck it though. If the brew got a little more palatable in the meantime, I'm assuming there'd be nothing inherently dangerous about drinking it given the autolysis or type of alcohol produced in this kind of fermentation?
Cheers