Hot answers tagged aroma
12
Hop aroma will dissipate over time. I found that dry hopping just as fermentation was ending (primary vessel, no secondary) resulted in losing most of the aroma over the next 1-2 weeks, but the room smelt great.
I'd suggest:
More hops.
Don't leave them in so long. Try 3 or 4 days before you bottle. Longer times might also result in unwanted grassy or ...
10
The ester you're experiencing is called isoamyl acetate. Esters don't contribute to hangovers. I had a banana flavor crop up in my very first batch, an extract IPA. It happened in the bottle, as best I could tell. I tasted the beer between primary and secondary, and before bottling, and there was no hint of this flavor.
Everything I read pointed toward ...
8
There may be a bit of tasting elitist that goes with smelling before tasting, but in my experience smell, aroma, and most importantly, oxygen is key to getting the full taste/experience.
I'm not talking about smelling it, setting it back on the table, commenting to your buddy how you detect hints of cherries, then picking it back up and taking a big swallow ...
8
Seeing that you used an English Ale yeast, then the most likely answer is that you fermented too hot. Some restrained fruity esters are expected in nearly every ale, and the english ales definitely have them... banana is a bit unlikely one, and is usually only in styles like hefeweizens and tripels. Next time try lowering your fermentation temps to closer ...
8
http://bayareabrewing.com/category/homebrew/10/
Theory
A hopback is a sealed chamber into which you put whole leaf hops. Hot wort exits the kettle, passing through the hopback before chilling.
Like whirlpool additions, the hops contribute volatile aroma compounds that would normally evaporate in the boil. The leaf hops also filter hot break, helping to ...
6
For some hands on learning with less effort required than brewing several SMASH batches, you can dry hop some bland beer as explained here. I did not write that nor have I tried it yet but it looks like an interesting experiment.
5
Yes, the wavelengths generated by a standard incandescent fit within those that are known to "skunk" beer, a process that is a photochemical reaction that causes specific chemical bonds to change, resulting in flavenoids (flavors) that are generally distasteful. They emit about one third to one half of the intensity of sunlight in the <500 nm range that ...
5
Considering that hops are from the same family (Cannabaceae) as marijuana and hemp, that's not as outrageous as it may seem. Summit hops in particular, have an intensely 'weedy' aroma. I had an all Summit IPA shortly after the hop was introduced and it smelled (and tasted a bit) like bong water.
5
Try using more hops. 1 oz. is really not a lot for dry hopping an IPA. If you're going for that west coast grapefruit/fruity hop aroma then Amarillo hops will be more suited as their aroma/flavor is much more intense.
Try using a yeast that's going to accentuate the fruitiness of the hops. Dry notty yeast has almost no flavor/aroma, which can be desirable ...
4
Italy's Birra del Borgo do a range of beers that are made with tobacco. I don't know how they do it, but I have had the KeTo RePorter and the KeTo ReAle and can say that they genuinely taste like they have tobacco in them. The KeTo ReAle left my mouth feeling like I'd had a cigar... You could always drop them an email and ask how they use the leaves.
...
3
In terms of the basic senses, flavor comes from the sense of taste, which is primarily from the tongue. There are 5 types of flavor the tongue can detect: sweet, sour, salt, bitter and savory (the last one is a relatively new discovery.) Our sense of smell can detect an almost infinite number of different smells, since a single smell is really a combination ...
3
You can get more malt flavour and aroma to come through by substituting some of the base malt with munich.
Similar to no-sparge, partigyle brewing will create a rich malty brew from the first runnings, but you get better utilization of the grain compared to no-sparge, since there is also the second runnings.
Other alternatives:
add chlorides (50-100ppm) ...
3
No-sparge is one approach, the lack of sparge creates richer malt flavors. Another is to use malts that boost malt aroma: Aromatic Malt, Melanoidin Malt, etc. Decoction Mashing can boost malt flavors, although I've never tried it.
And some yeast strains are better than others at producing maltiness. I recently did a split batch of four English yeast strains ...
3
In winemaking, we can eliminate excess sulfur a few different ways. Ones that come to mind that might work for beer are:
Splash rack: rack your beer into another carboy. set the end of the siphon hose high up into the receiving vessel so that the beer runs down the wall of the carboy. You typically avoid this because you don't want to oxidize the beer, ...
3
You could buy leaf-tobacco in bulk and home-smoke some grain with tobacco smoke. Nicotine's LD50 is pretty low, though. I would try to find combinations of ingredients to closely mimic the flavor, rather than using actual tobacco.
3
If you're not drinking beer for the smell, you're missing out. Hops provide bitterness, flavor and aroma. I love the smell of a good IPA, just as much as the flavor. Aroma adds a dimension to beer, and can also change the way it tastes (usually for the better).
To take your analogy further, consider the aroma as DVD extras. Sure you can just watch the ...
3
I'm not sure about this, but I've been operating for a long time under the impression that unwanted banana (estery) aromas in general are a sign that the yeast was stressed-- either due to a hot fermentation, lack of oxygen or just plain having to work too hard. By the latter, I mean that perhaps you didn't use enough yeast for either the volume of beer or ...
3
Too much oil from real nuts, IMO.
I'd say to get some hazelbut extract and use that. You'll have to titrate it in a little at a time to get to where you want to be. Pour yourself 12oz and drop it in, mixing and stirring as you go. When the balance seems right do the math for how many 12oz there is in your whole batch , then add that many drops more to the ...
3
"Many aromatics in beer are quite volatile and tend to dissipate rapidly. Quickly sniff a beer after it’s poured to detect these. Also note how the aroma changes over time."
This is from the article written by Gordon Strong (BJCP President) on Beer Evaluation for the Homebrewers Association.
To read the full article ...
3
A great way to learn the distinct flavors of hops/grains is SMaSH (Single Malt and Single hop) brewing.
By using a single grain and a single hop you can really focus on one flavor at a time. So if you make a beer that is 100% cascade, you can expect to taste a flowery and spicy, grapefruit flavor. Once you get a feel for what that tastes like move on to a ...
2
Many beers also taste different from how they smell, and so you get the full experience of the beer by smelling it first. That difference can be quite substantial in a sour beer or one fermented with brettanomyces (A sour/malty/goaty flavor combined with the scent of bad feet or good cheese).
The smell of a beer can also be an indicator of quality. If ...
2
Without the sense of smell you can not taste. Ever notice this when eatting something while having a cold. OR hold your nose while drinking a beer, then let go and smell the aromas. All of a sudden your taste buds jump to life. Most of what you think you taste, you are actually smelling. Aroma of beer is very important, as it wakes the taste buds up and ...
2
Knowing now that you used Nottingham yeast, it sounds contaminated to me. But as others have suggested I normally would let it ferment out to finish and then taste it. You could even test bottle a couple let them carb up while the rest sits in a secondary container.
Yeast fermentation can put out a lot of weird aromas, so its best to not jump the gun ...
2
It could the the hops - some hops e.g. bramling cross have a clear blackcurrant aroma, or the use of a dark crystal, which can bring several different aromas, such as toasted biscuit, prunes, raisin and blackcurrant.
When sugar solutions are frozen to make frozen deserts, crystals can spontaneously form. This could have happened in the wort, pulling out ...
2
I'm wondering if you went to a local cigar store and bought some of the empty wooden boxes, then used them like oak chips, if you would get some of the aroma transfer without the nicotine. My local cigar lounge sells these pretty cheap, but most of them are cedar and don't exactly smell just like the cigar smoke (just checked a couple that I use to store my ...
2
Many lager yeasts throw off sulphur compounds during the ferment. The key is to be patient and not rush the fermentation process. If you have fermented at the right temp with the right amount of yeast, patience will reward you and the yeast will clean itself up.
That is also why there is an extended layering phase when using a lager yeast. Its not just ...
2
You could try to bubble some co2 through the beer to off gas the aroma. If you connect the gas line to the out post and turn on the co2 and then release the valve at the top. I have done this with cider and it has worked pretty well. Not sure if it will work on beer but the principle is the same.
2
I believe you are detecting the sulfur produced by the yeast. Hefe or Wit yeast in wheat beers can absolutely produce this compound, so its not unusual to encounter.
I've had it appear a few times before, and I believe it fades out over time. I mostly keg, but I can recall getting strong sulfur production in a Hefe with WLP351, which was bottled and seemed ...
1
Just today I read the brief descriptions of Herkules and Hallertauer Merkur in Stan Hieronymus's "For the Love of Hops". FWIW, a summary:
Herkules is described as "smoothly bitter, a reminder that assessing cohumulone's role is complicated." No discussion of aroma, so I'd follow your nose with this one.
Hallertauer Merkur is described as "a bittering hop ...
1
Well, it looks like you have a few distinct questions here. I'll try to answer them from experience and will provide evidence where I can.
1.) Yes, you can get your bitterness from late additions. Consider the technique of "hop bursting." This is laid out well in Gordon Strong's Brewing Better Beer, though you could read about it here: Hop burst technique ...
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