Hot answers tagged off-flavor
5
No, it doesn't go away - the photochemical reaction produces compounds that do not degrade quickly and are not broken down by the yeast.
Professor Beer writes:
When light hits beer, it provides the energy necessary to drive a
reaction that transforms the iso-alpha-acids into
3-methyl-2-butene-1-thiol. The “thiol” part of that somewhat
cumbersome ...
4
The problem could be from temperature, alcohol tolerance and pitching rates. While the solvent character will fade with time to some degree, it can take a many months to do so and will not completely disappear.
Although I can't find published figures from Fermentis, S-04 has reportedly an alcohol tolerance of 10-11% in various forums. Your 1.111 beer gives ...
1
The three major factors that affect shelf life are sanitation, oxidation, and storage conditions.
Make sure everything is sanitized post-boil. If you need to touch a hose, wash your hands with anti-bacterial soap, etc. Fermenters, bottles, racking canes, tubing, caps -- everything should be sanitized immediately prior to use. A minor infection might not ...
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