More Patience

This is a pic of a winter warmer I made. It has issues.

Namely, I made this from a recipe that wanted me to put in a pound of molasses. That seems like quite a bit but I generally assume that, when reading a recipe, the person who put it down knows more than I know. Natural assumption to make, really.

I was asked later “Did you use unsulfured molasses?”

Um…no. I didn’t even know that was a thing.

The problems presented are twofold at this point: First, the nose is too sharp. I don’t want to say sulfur but something evil is there. It isn’t rotten eggs but it isn’t pleasing, either.

Worse, the finish has a distinct note of iron. A tang to it, like putting your tongue on cold metal. This is coupled with a brutally strong molasses taste: molasses without the sweet part.

All in all, this does not bode well. I don’t want to throw away five gallons of beer though: That costs money, damnit! So I’m letting it sit for another month. You might be able to see in the photo that there is carbonation on the side of the glass. It’s a little weird, because the bubbles don’t move; they cling to the side. I’m taking that as a good sign, though: carbonation is coming. Maybe some of these less desirable flavors will drop out and I’ll have a drinkable beer. Or maybe not but I’m going to give it a shot. It can’t get any worse, right?

4 thoughts on “More Patience”

  1. Yes. Patience you must have, young brewer. Although…the metal tang denotes possible oxidation, which is not something that the beer will likely recover from. If it’s not too unpleasant, you should become accustomed to it as the beer breathes and warms. However, I could be completely off on my assessment. Let us know how it turns out in another month or two!

    1. Interesting: I had though oxidation was an issue for beers that had ‘gone bad’; that is, they just got old. That never would have occurred to me since this is such a young brew. Is there something I’m overlooking?

  2. A couple of points: 1. Oxidization can happen anytime in the brewing and/or storing process, and it can cause all manner of “off flavors”. It is not just about old beer. 2. I should have been a little more specific with my assertion of oxidization. Previously, we have brewed a beer that got some oxygen added after the boil and before the beer was at a proper temp for pitching the yeast. That was a no-no, and most likely the cause of the metallic flavor we got later. Not saying that is what happened to you, but I have been told that is a common result for worts that get oxidized during that step.

    As you said, give it some time and it might all turn out good. Again, if the metal flavor isn’t overwhelming, your palate will get used to it once the beer sits for a few minutes.

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