bitter gone too bitter

Emeraldclaire · Post by **Emeraldclaire** » Thu Sep 20, 2012 5:18 pm

I made a Tom Caxtons dark real ale a few months ago and put it in a pressure barrel. It's been really nice, but now its gaone too bitter to drink. It's pressurised up ok so it shouldn't have gone off. Is there any reason for this?

Ditch · Post by **Ditch** » Thu Sep 20, 2012 5:55 pm

A few months ago?!

Blimey, mate; I shouldn't wonder that it's simply 'gone over'. Bottled beers may be kept indefinitely. But, in a BK or similar? Dunno.

Mate of mine had a BK of my stuff and took for ever to get through it. Reckons it was great to the last glass. But, three months? Could have been.

Forgive me but; Tom Caxton's never really been considered one of the top drawer kits, has it? Coopers is. But, three months, in a keg? I wouldn't blame Any kit for turning after that long.

Be interesting to see what anyone else thinks. I don't keep my beer. I make it and get amongst it like a lunatic

PS. What's that pup in ye avatar?

Emeraldclaire · Post by **Emeraldclaire** » Thu Sep 20, 2012 6:03 pm

Yeah, I get your point....gout intervened in the consumption of beer!!! Don't think the Tom Caxtons are worth the money, was just trying it out. The pup is a border terrier...she's 14 months old now and nowhere near the size of the other one.

Ditch · Post by **Ditch** » Thu Sep 20, 2012 7:14 pm

Gout?!? Ooh, f**k that! Never have, myself. But, I know a man who did!

Celery. Ye can trust me on this sh!t. My mate did. Figured, after his 'miracle cure', that I walked on water for shitz 'n giggles

Got a little Fell type here. " Rats ". F**kin thing!

Post by **seymour** » Thu Sep 20, 2012 7:21 pm

My guess is that your beer was originally a nice balance of malt-sweetness to hops-bitterness. In the pressure keg the yeast kept churning away, and after so much time consumed most of the sugar, eliminating the sweetness, thus tipping the balance heftily toward the bitter end. Don't dump it, though, some people really prefer those aged, super-dry IPAs.

Cheers, Ditch. You crack me up!

Emeraldclaire · Post by **Emeraldclaire** » Thu Sep 20, 2012 7:37 pm

seymour wrote:My guess is that your beer was originally a nice balance of malt-sweetness to hops-bitterness. In the pressure keg the yeast kept churning away, and after so much time consumed m of the sugar, eliminating the sweetness, thus tipping the balance heftily toward the bitter end. Don't dump it, though, some people really prefer those aged, super-dry IPAs.!

Yeah, Like my son (aged 15)!!! Can't drink it myself. Got a nice Wherry in bottles, just going to open one now...cheers

lovelldr · Post by **lovelldr** » Fri Sep 21, 2012 8:32 pm

Have a wherry and a geordie mild that have been in pressure barrel for just over 2 months now. The mild didn't taste too good when I first started drinking it. But, after about 5 or 6 weeks, it came good. However, the wherry tasted good from the 2nd week, until about a week ago, where it started to go downhill. Still a nice pint, but just not as good as it was. Good job there's only a couple of pints left of each

Shame I'm trying to hold out drinking to give the liver a rest! lol

Jim's Beer Kit

Practical Homebrewing

HomeBrew Forum

Sponsored by BREW-SCHOOL

bitter gone too bitter

bitter gone too bitter

Re: bitter gone too bitter

Re: bitter gone too bitter

Re: bitter gone too bitter

Re: bitter gone too bitter

Re: bitter gone too bitter

Re: bitter gone too bitter