Strange incident with spicy ghost.

General homebrew discussion, tips and help on kit and malt extract brewing, and talk about equipment. Queries on sourcing supplies and equipment should go in The Store.
Post Reply
chocolate
Posts: 3
Joined: Monday Jan 01, 2007 4:35 pm

Strange incident with spicy ghost.

Post by chocolate »

The common theme in this forum is that the Spicy Ghost is possibly the worst tin on the market. So when I recieved a tin of it for my birthday in may I was not so excited. I figured may aswell go ahead and see how it works out.

In august I finally decided to make it. I used a bag of brew enhancer 2. Just for the hell of it I added an extra cup of table sugar.
This is where things began to turn strange. Fermenting started as normal. 7 Days later brew was still bubbling. No drama. 14 days later still going. Very interesting. 30 days. Hmm seems to be slowing now. 40 days bubbling seems to be finished.

I had never heard of a brew bubbling this long. I just presumed it was infected and prepared to pour it out. Didnt bother taking any measurements. Somone suggested I may aswell bottle it and see how it goes. So in late september I bottled it.

Presuming it was bad i left it for a while. I decided to try it christmas day. When I poured it into a glass the beer was quite fizzy and had a massive head. I reluctantly tasted it. To my surprise it was not bad. Clear gold in the glass. Clean smooth taste. For a beer reputed to be so bad it came up quite well.

The 40 day fermentation still has me baffled. Has anyone ever seen this before?
Top
kfarrell
Posts: 5
Joined: Monday Nov 13, 2006 10:42 am

Re: Strange incident with spicy ghost.

Post by kfarrell »

chocolate wrote:
The 40 day fermentation still has me baffled. Has anyone ever seen this before?
I wonder if it was the extra sucrose you added? :?:
Top
Beau
Posts: 91
Joined: Monday Aug 28, 2006 5:50 pm
Location: Victoria, Australia

Post by Beau »

What temperature did it ferment at?
Top
JubJub
Posts: 151
Joined: Sunday Apr 30, 2006 4:13 pm

Post by JubJub »

What was the final gravity?

I did an infected CPA and it had Big head and Giant bubbles. My neighbour thought it was great. After a few more months eww, stank like wet dog.:shock:

Jub
Top
chris.
Posts: 912
Joined: Wednesday Feb 08, 2006 3:28 pm
Location: Brewing
Contact:
Contact chris.

Post by chris. »

What yeast did use chocolate?
Last edited by chris. on Wednesday Oct 10, 2007 8:33 am, edited 1 time in total.
Top
chocolate
Posts: 3
Joined: Monday Jan 01, 2007 4:35 pm

Post by chocolate »

I didnt bother taking any measurements as i didnt think it would be any good. I guess i could measure the gravity of the bottled beer.
I brewed it at 24 degrees. I just used the yeast in the tin.
It could definitely be the extra sucrose that I added that made it bubble for longer, but i didnt think an extra 30 days was possible.
Top
chocolate
Posts: 3
Joined: Monday Jan 01, 2007 4:35 pm

Post by chocolate »

JubJub wrote:What was the final gravity?

I did an infected CPA and it had Big head and Giant bubbles. My neighbour thought it was great. After a few more months eww, stank like wet dog.:shock:

Jub
I think i'll take your advice and drink it quickly before it goes bad.
Top
Post Reply

Return to “Making beer”