Hi all,
I'm a new member and new to home brewing this year, ive got a few successful extract/partial mash brews under my belt but still learning the ropes.
About a month and half ago I thought I'd try my hand at brewing an IPA. I like IPAs that have a bit of a tropical hit to them, so I wanted to try and brew something along those lines.
Long story short I brewed my IPA, 5 US gal/20 liter batch, but after primary fermentation I split the batch, bottled half of it, but let the other half sit in secondary with a big bag of fruit in it. I think I used quite a liberal amount of fruit, I forgot to write down the exact weight but for a quick breakdown I used an entire pineapple, a mango, a papaya and 4 passion-fruits.
So I let this sit for ten days, then bottled it, and let it condition for a month.
Popped open the first bottle the other day, and it was very bad. It was really quite sour, almost like a lambic but really bad, I would even go as far as to say undrinkable.
The other half of the batch, that was bottled straight after primary, I am really pleased with and is actually pretty good. So obviously something happened in secondary to ruin the beer, naturally my first thought is I've used too much fruit and maybe the acidity of the fruit has ruined things. I optimistically wondered if maybe the bottle I had used still had some yeast stuck at the bottom from a previous brew, which had then ruined that bottle during conditioning, so i tried a second bottle, and of course that bottle was off too.
So I just wanted to post up and find out if any of you kind people have had similar experience when brewing fruit beers, or may have some insight into whats happened to my IPA, am I right in thinking I just used too much fruit?
Thanks in advance, and sorry for the essay
I'm a new member and new to home brewing this year, ive got a few successful extract/partial mash brews under my belt but still learning the ropes.
About a month and half ago I thought I'd try my hand at brewing an IPA. I like IPAs that have a bit of a tropical hit to them, so I wanted to try and brew something along those lines.
Long story short I brewed my IPA, 5 US gal/20 liter batch, but after primary fermentation I split the batch, bottled half of it, but let the other half sit in secondary with a big bag of fruit in it. I think I used quite a liberal amount of fruit, I forgot to write down the exact weight but for a quick breakdown I used an entire pineapple, a mango, a papaya and 4 passion-fruits.
So I let this sit for ten days, then bottled it, and let it condition for a month.
Popped open the first bottle the other day, and it was very bad. It was really quite sour, almost like a lambic but really bad, I would even go as far as to say undrinkable.
The other half of the batch, that was bottled straight after primary, I am really pleased with and is actually pretty good. So obviously something happened in secondary to ruin the beer, naturally my first thought is I've used too much fruit and maybe the acidity of the fruit has ruined things. I optimistically wondered if maybe the bottle I had used still had some yeast stuck at the bottom from a previous brew, which had then ruined that bottle during conditioning, so i tried a second bottle, and of course that bottle was off too.
So I just wanted to post up and find out if any of you kind people have had similar experience when brewing fruit beers, or may have some insight into whats happened to my IPA, am I right in thinking I just used too much fruit?
Thanks in advance, and sorry for the essay