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Date: 30 Aug 2006 09:48:35
From: Gerard Eberlein
Subject: Off Flavours
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My latest IPA has gone south some time between when it was done fermenting
and when it was done dry hopping. It fermented for 10 days in a bucket, I
tasted it and it was really good, very citrusy hoppy, so I secondaried and
dry hopped. 8 days later I rack to bottle and I tase it again...It's very
dry, almost like grape skins but not as dry, and has a medicinal/bandaid
overtone. It seems to have lost alot of it's hop flavour as well.The recipe
is as follows:
6.6 lbs. plain amber LME
2 lbs. plain amber DME
3 lbs pilsen extra light DME
1.5 oz chinook 60min
1.5 oz chinook 20 min
1 oz amarillo 10 min
1 0z chinook flameout
1.5 oz amarillo dry hop
nottingham dry yeast 2 pkgs
6 gallons bottled spring water
I taste the bottled water before I brew each time and I taste no chlorine
nor smell any. I clean my equipment with PBW and rinse in hot water, and
sanitize with StarSan, so the chlorine culprit is not a likely candidate for
the medicinal taste. The dryness I would guess is my over hopping, but that
is just a guess. Also as I said, it tasted really good when I went to dry
hop, very nice and citrusy.
Any ideas/solutions of what went wrong would be appreciated. I read that
aging/conditioning longer can help with both of these problems. Thanx in
advance.
Gerard
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Date: 30 Aug 2006 10:42:48
From: Gerard Eberlein
Subject: Re: Off Flavours
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Oh yea, OG was 1.087 FG was 1.019 if that makes a difference.
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Date: 30 Aug 2006 09:07:40
From: The Artist Formerly Known as Kap'n Salty
Subject: Re: Off Flavours
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Gerard Eberlein wrote:
> My latest IPA has gone south some time between when it was done fermenting
> and when it was done dry hopping. It fermented for 10 days in a bucket, I
> tasted it and it was really good, very citrusy hoppy, so I secondaried and
> dry hopped. 8 days later I rack to bottle and I tase it again...It's very
> dry, almost like grape skins but not as dry, and has a medicinal/bandaid
> overtone. It seems to have lost alot of it's hop flavour as well.The recipe
> is as follows:
>
> 6.6 lbs. plain amber LME
> 2 lbs. plain amber DME
> 3 lbs pilsen extra light DME
> 1.5 oz chinook 60min
> 1.5 oz chinook 20 min
> 1 oz amarillo 10 min
> 1 0z chinook flameout
> 1.5 oz amarillo dry hop
> nottingham dry yeast 2 pkgs
> 6 gallons bottled spring water
>
> I taste the bottled water before I brew each time and I taste no chlorine
> nor smell any. I clean my equipment with PBW and rinse in hot water, and
> sanitize with StarSan, so the chlorine culprit is not a likely candidate for
> the medicinal taste. The dryness I would guess is my over hopping, but that
> is just a guess. Also as I said, it tasted really good when I went to dry
> hop, very nice and citrusy.
> Any ideas/solutions of what went wrong would be appreciated. I read that
> aging/conditioning longer can help with both of these problems. Thanx in
> advance.
>
> Gerard
>
>
I'd guess you have an infection (but that's only a guess). Without any
chlorine contact bandaid taste is usually a sign of infection,
particularly when it develops later. If the bandaid gets worse, it's
definitely infection.
It's hard to say, though, without actually trying the beer -- so take
this with a grain of salt.
--
(Replies: cleanse my address of the Mark of the Beast!)
Teleoperate a roving mobile robot from the web:
http://www.swampgas.com/robotics/rover.html
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Buy several copies today!
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