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Date: 04 Sep 2006 07:17:20
From: John Krehbiel
Subject: Tastes overcarbonated, but isn't
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I brewed a Scottish ale which I bottled with the usual amount of
priming sugar, and the carbonation is just what I expected. (I go light
on carbonation for non Continental styles)
The thing is, it has a sharp taste that reminds me of overcarbonated
NAILs. Is this an off flavor of some kind? Overall, the beer is (was,
it's nearly gone now) drinkable, but not what I hoped for as a Scottish
ale.
I mentioned earlier that the caramel flavor I tasted out of the boil
faded away during fermentation. I had reused the yeast. Could this be a
mutation in my yeast? It was Wyeast for Scottish ale. 1728 I think is
the number, but I don't have a great memory for such details and it's
not right in front of me.
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Date: 04 Sep 2006 08:36:14
From: John Krehbiel
Subject: Re: Tastes overcarbonated, but isn't
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Mark R wrote:
> "John Krehbiel" <j_krehbiel@hotmail.com> wrote in message
> news:1157379440.116312.245550@p79g2000cwp.googlegroups.com...
> > I brewed a Scottish ale which I bottled with the usual amount of
> > priming sugar, and the carbonation is just what I expected. (I go light
> > on carbonation for non Continental styles)
> >
> > The thing is, it has a sharp taste that reminds me of overcarbonated
> > NAILs. Is this an off flavor of some kind? Overall, the beer is (was,
> > it's nearly gone now) drinkable, but not what I hoped for as a Scottish
> > ale.
>
> I had that taste in an English Brown I recently brewed but attributed it to
> the 5L mini-keg it was in. The nails weren't there in the ones I bottled.
> Isn't that taste associated with HSA?
>
> Mark R
Actually, by NAIL I meant North American industrial lager, but it may
have been a little metalic at that. That kind of sharpness, definitely.
Don't know about HSA, though. I thought that took a while to come out,
and as the cardboard flavors of oxidation.
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Date: 04 Sep 2006 10:20:50
From: Mark R
Subject: Re: Tastes overcarbonated, but isn't
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"John Krehbiel" <j_krehbiel@hotmail.com > wrote in message
news:1157379440.116312.245550@p79g2000cwp.googlegroups.com...
> I brewed a Scottish ale which I bottled with the usual amount of
> priming sugar, and the carbonation is just what I expected. (I go light
> on carbonation for non Continental styles)
>
> The thing is, it has a sharp taste that reminds me of overcarbonated
> NAILs. Is this an off flavor of some kind? Overall, the beer is (was,
> it's nearly gone now) drinkable, but not what I hoped for as a Scottish
> ale.
I had that taste in an English Brown I recently brewed but attributed it to
the 5L mini-keg it was in. The nails weren't there in the ones I bottled.
Isn't that taste associated with HSA?
Mark R
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Date: 07 Sep 2006 05:47:15
From: Adam Preble
Subject: Re: Tastes overcarbonated, but isn't
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John Krehbiel wrote:
> I brewed a Scottish ale which I bottled with the usual amount of
> priming sugar, and the carbonation is just what I expected. (I go light
> on carbonation for non Continental styles)
>
> The thing is, it has a sharp taste that reminds me of overcarbonated
> NAILs. Is this an off flavor of some kind? Overall, the beer is (was,
> it's nearly gone now) drinkable, but not what I hoped for as a Scottish
> ale.
>
> I mentioned earlier that the caramel flavor I tasted out of the boil
> faded away during fermentation. I had reused the yeast. Could this be a
> mutation in my yeast? It was Wyeast for Scottish ale. 1728 I think is
> the number, but I don't have a great memory for such details and it's
> not right in front of me.
>
What was the final gravity? My experience has been caramel and malty
flavors won't appear unless there is some sweetness to emphasize it. If
too much of the sugars were fermented away, then you have a dry Scottish
ale, which might have that bite you're imagining.
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