New answers tagged off-flavor
0
My guess is that there is definitely an association with the type of extract used. I bought about 20kg of extra pale no brand spray malt for brewing with speciality grain. Every batch had a slight astringent note and more ester than I expected. I tried everything (better temp control, different yeast.....). The off taste only went away when I returned to ...
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 ...
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 ...
1
My experience is that it does not go away.
0
Without more description from you, I can make a few guesses. The sourness could be that you have a low level infection that becomes worse as the beer ages. Off aroma covers a lot of territory. Again, it could be infection but it could also be something like oxidation. Both of these are possible even if the beer is refrigerated. Unless you can give us a ...
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 ...
2
Wet carboard flavour = Oxidized
I'm an expert at this one because I had to bottle without using a bottling wand so the beer got oxygenated as it was going into the bottle.
2
Burnt flavors
When using extracts, if the product is not mixed into your wort properly it can settle on the base of your kettle & get burnt.
Make sure you mix well when adding liquid or dry extract.
3
Here's some great info from How to Brew by John Palmer
http://howtobrew.com/section4/chapter21-1.html
2
Medicinal / Band-Aid
With a flavor reminiscent of cold medicine, or an almost "rubber"-like twang, this one was very confusing to me when I first found it in my Dark Imperial Blueberry Witbier (as wretched a brew as it sounds).
There are two commonly accepted sources of this flavor: (a) bleach and (b) wild yeasts. The beach you get from not properly ...
4
Puckering / Tea bag
When the beer has a drying, puckering quality, this is typically due to increased tannins in the beer. There are two main ways tannins can enter the beer:
Fly sparging with water above 5.8pH and temperature above 176°F/70°C, which extracts tannins from the grain husks
Boiling a large quantity of hops for a long time. (e.g. ...
4
Banana and Bubble Gum
Produced intentionally in certain styles (like Hefeweizen), the flavor is reminiscent of banana candy or "Juicy Fruit" bubblegum. The flavor comes from esters produced when (1) fermenting yeast at a higher temp range than optimal, or (b) under-pitching the yeast, or otherwise stressing them out (not enough oxygen, etc).
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