The recipe isn't handy but basically I brewed a partial mash, hoppy amber ale this past summer. I got about 45 bottles out of the batch.
Bottling was particularly disastrous: the hops clogged the bottling wand as well as the bottling bucket so I threw the auto-siphon in there. I didn't have anything to put at the end of the hose so I just crimped it and held it to stop the flow. Not only was beer everywhere but there were a lot of bubbles and I had a lot of bottles with more or less headspace than others.
I've drunk the first 30-35 bottles; tasted okay, not the best beer I brewed but potable. In fact, I brought some to a CHAOS meeting this past July or August and several people said it was pretty good. Just last night, however, I brought a couple to a BYOB restaurant and when I poured it and smelled it - RANCID!!! I imagine the smell was like raw meat having been left in a closed zip-loc bag out in the sun for a few hot July weeks. This was not "buttery"; it was a downright nasty, pungent, spoiled/rotting smell.
Ideas? I'm afraid to open the remaining 10-15 bottles...
Yeah, that's what I'm hoping, too.
Even if they are rancid, I don't really care. I've gone all-grain since that batch and I can definitely taste the difference. I still have complaints about a couple of my all-grain batches but they still taste better than the extract/PM ones I did.....