6

I have recently made a batch of pale ale malt and willamette SmaSh, I used a BIAB setup and "no chill"-ed it in a cube over night.
I'm overall pleased with the final prodect, however it has a distinct aftertaste I can only describe as "dusty".
It should be noted that I could not squeeze the air completelty out of my cube,
I left the beer in primery for about a week after fermantation was done(I wasn't sure), fermentaition temprature wast completely stable and propebly neared 30C at times,
Also the beer has developed a "chill haze".
While all of those are problems I intend to fix in my next batch I'm wondering if there is a direct cuse for this specific aftertaste that I should target first?


Here is my recipe:

HOME BREW RECIPE:
Title: Smash

Brew Method: BIAB
Style Name: American Pale Ale
Boil Time: 60 min
Batch Size: 11 liters (fermentor volume)
Boil Size: 15 liters
Boil Gravity: 1.036
Efficiency: 50% (brew house)
No Chill: 20 minute extended hop boil time

STATS:
Original Gravity: 1.054
Final Gravity: 1.020
ABV (standard): 4.93%
IBU (tinseth): 31.99
SRM (morey): 4.96

FERMENTABLES:
3.3 kg - German - Pale Ale (100%)

HOPS:
15 g - Willamette, Type: Pellet, AA: 4.5, Use: Boil for 60 min, IBU: 18.66
15 g - Willamette, Type: Leaf/Whole, AA: 4.5, Use: Boil for 15 min, IBU: 13.33

MASH GUIDELINES:
1) Infusion, Temp: 72 C, Time: 60 min, Amount: 14 L

YEAST:
Danstar - Nottingham Ale Yeast
Starter: No
Form: Dry
Attenuation (avg): 77%
Flocculation: High
Optimum Temp: 13.89 - 21.11 C
Fermentation Temp: 21 C
Pitch Rate: 0.35 (M cells / ml / deg P)

PRIMING:
Method: Corn sugar
Amount: 60g
CO2 Level: 2.2 Volumes

Generated by Brewer's Friend - https://www.brewersfriend.com/
Date: 2018-08-16 16:22 UTC
Recipe Last Updated: 2018-07-19 18:08 UTC

3

I chased a similar off flavor for years before I finally concluded it was coming from the US-05 yeast I was using. I'm not sure everyone can taste it, but it was very offensive to me. Dusty was the exact word I used to describe it. It was strongest in the finish of the first sip, and it grew weaker as I continued to drink. It wasn't every batch I brewed with US-05, maybe one out of every four.

There was a window where I used WLP090 instead, and I never got the off flavor then. I switched to Mangrove Jack's M36 about a year ago and haven't had the off flavor since. I tried everything I could think of, but it only went away when I switched to a different yeast.

That said, I see you used Nottingham. I have never used that strain so I can't say from personal experience that it would be the culprit here. I have also never heard of anyone else having this problem with US-05. So all I have is one anecdote to offer.

2

The only defect flavor I could relate to "Dusty" would be from oxidation. Most recognize it more as a wet cardboard flavor but I too have experienced it as a something more similar to opening an old dusty book if you were to translate a smell to a taste.

  • I think I can imagine the flavor you are talking about but I don't think that's my case. If you ever been outside during a sand storm or a windy day at a desert, than the flavor you get in your mouth afterward is what I'm experiencing with my beer – WildLAppers Aug 17 '18 at 7:15

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy

Not the answer you're looking for? Browse other questions tagged or ask your own question.