7 votes

Slight difference pre and post boil gravity

Q1) No chance of off flavors just from this. Q2) Yes, this is normal. The post boil gravity will always be higher than pre boil because of the water lost to evaporation. In your case about 12% of ...
Evil Zymurgist's user avatar
6 votes

What to do with my (accidently) sour saison?

As a suggestion: Heat your beer to 70 deg. Celcius (sorry, I'm metric and don't do Church-of-England units but I'm sure you can convert it to Farenheit yourself) in order to kill yeast and bacterial ...
Frank van Wensveen's user avatar
4 votes

Off Flavors in all of my Homebrewing attempts

Grats on your first brews! Sounds like yeast stress esters from possibly under pitching or lack of oxygen, maybe even autolysis if it's sitting in a primary for 3 weeks. Suggestions: Use a yeast ...
Evil Zymurgist's user avatar
4 votes
Accepted

Are there levels of contamination in a beer or is it a case that it's either "contaminated" or "not contaminated"?

First, technically all beer is contaminated, since you pitch yeast. And yes, I'd say pretty much all homebrew (and even commercial beer) is contaminated to some extent. The type and severity of ...
Denny Conn's user avatar
  • 33.4k
4 votes
Accepted

Bad food in the fridge! keep the hops or toss them?

Hops stored in a sealed packet in a fridge should be alright to use - even if the rest of the fridge is "crawling" with bugs. I say this because the hops grew in the open air and since picking have ...
barking.pete's user avatar
  • 5,631
4 votes
Accepted

I'm suspecting high Diacetyl in my beer, is it safe to drink?

Diacetyl is used as a food flavoring and is safe to ingest, It is not safe to inhale diacetyl when heated and/or vaporized, and causes popcorn lung. https://www.fda.gov/Food/...
jsolarski's user avatar
  • 1,769
3 votes

Higher temperature during first two days after pitching yeast

The most "important" time for fermentation is probably while it is happening. The yeast produces and consumes things over the course of the fermenting so IMHO their is no particular "important" point ...
barking.pete's user avatar
  • 5,631
3 votes

Potential fat in wort, what's going to happen?

That grease in extraction fan is from volatile food grease / oils. In my experience these are not water soluable. The condensation that fell back in was most likely just water.
Evil Zymurgist's user avatar
3 votes

Off flavours from unsanitized priming sugar

I usually dissolve my sugar in boiling water, before adding it to the bottle or kegs for priming. I have in the past just added half a spoonful of granulated sugar directly to the bottles with no ...
Mr_road's user avatar
  • 7,048
3 votes

Off Flavors in all of my Homebrewing attempts

Well its purely speculation but if the off flavor is the same across three batches, and you're sure your sanitizing process is spot on, I'd say its likely to be either your fermentation temperature, ...
brewchez's user avatar
  • 36.2k
3 votes

Lambic blend affecting beer in fridge?

Doubtful It is remotely possible for yeast packs to have microbes on the outside of packaging from contamination at packing time. I don't see it contaminating unopened beers though. Most likely the ...
Evil Zymurgist's user avatar
3 votes

Any way to deal with bitter taste from turbo yeast?

Turbo yeast is very aggressive and consumes almost all sugars. Bitter is most likley from an unbalance in sweet / bitter. Add a non fermentable sugar like lactos to sweeten and counter the bitter ...
Evil Zymurgist's user avatar
3 votes
Accepted

Beer has off flavor, sample taken while bottling tasted good

How old is it? I know from experience just a few days at warm temps like you described 80°F will make a delicate beer taste like it was age weeks. Noticing the green bottles, light struck (skunking) ...
Evil Zymurgist's user avatar
3 votes
Accepted

A "Dusty" aftertaste in my beer

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 ...
bughunter's user avatar
  • 1,432
3 votes

Help me debug my Christmas Ale band-aid flavor

Band aid flavours are related to phenols, which can only have a few possible causes. Chlorine compounds in the wort (either residue from cleaning or as a result of using chlorinated tap water) may ...
Frank van Wensveen's user avatar
3 votes

Consistent clove aftertaste

Clove-ey flavor in my experience is due to Yeast health (namely- hot fermentations) Chloramines in water Bacteria infection My prime bet is fermentation temps- you say you ferment at 66-68F - is ...
rob's user avatar
  • 1,783
3 votes
Accepted

Possible to de-oxygenate and de-skunk a beer?

I think that's sort of like reversing a piece of wood in a fire being burnt. The beer has gone through chemical changes- it's nontrivial to reverse them. I'm not aware of any commercial or home-scale ...
rob's user avatar
  • 1,783
2 votes

What could cause an earthy flavour in beer?

Unpleasant fresh soil as you describe it can be a sign for ethyl fenchol which is a water contamination issue. I don't think Willamette or any hop for the matter should lead to a result how you ...
markus's user avatar
  • 171
2 votes

What could cause an earthy flavour in beer?

Earthy flavours can be caused by mold spores in the area you store your beer. They tend to occur in damp areas where the mold grow within the walls of the area and then passes a chemical through any ...
Damien's user avatar
  • 21
2 votes

What is Extract Twang?

I saw a new answer on here- what the hell- I'll post. In my experience- what you're describing is typically a byproduct of old (oxidized) liquid malt extract. It gets a really cloying flavor due to ...
rob's user avatar
  • 1,783
2 votes

Unwanted yeast flavor last 2 brews (using starter)

First thing, its not generally recommended or needed to make starters when using the dried yeast that you listed. That being said its not likely to super hurt you either. Its likely a combination of ...
brewchez's user avatar
  • 36.2k
2 votes

Bad food in the fridge! keep the hops or toss them?

I wouldn't be worried to use them - they're pretty pungent little fellows and I've never seen them pick up off-aromas. If they smell good to you, they're probably good. ESPECIALLY if they're going to ...
Ell's user avatar
  • 1,035
2 votes

Are there levels of contamination in a beer or is it a case that it's either "contaminated" or "not contaminated"?

YES. All biological contamination (infection) take time to do their thing. So yes there are levels of contamination. Acetobacter for example, can be at a range of non detectable to the palet to full ...
Evil Zymurgist's user avatar
2 votes
Accepted

How can I determine why some all-grain wort is cloudy and if I should do anything about it?

It could be many things at this point. It may just be happy yeast in suspension. But sounds more like the hot break and cold break proteins are still in the wort. They should drop out after ...
Evil Zymurgist's user avatar
2 votes
Accepted

Potential fat in wort, what's going to happen?

The worst that could happen is that it would affect head formation and retention. But you might be OK. No big deal.
Denny Conn's user avatar
  • 33.4k
2 votes
Accepted

Higher temperature during first two days after pitching yeast

It sounds like it was warm in growth phase which is the time esters are mostly produced. This is bad but may not be too terrible at this point. High heat during feeding phase (where your at now) will ...
Evil Zymurgist's user avatar
2 votes

Higher temperature during first two days after pitching yeast

Agreed. You have little to worry about. Furthermore, Safale US-05 is an outstanding yeast with high tolerance for warmer temps. And because you did not hydrate the yeast first (or did not reveal you ...
starhubs's user avatar
2 votes

Off flavours from unsanitized priming sugar

In a word, no. What you are experiencing has another cause.
Denny Conn's user avatar
  • 33.4k
2 votes

How much time should I wait for Acetaldehyde to clean up before determining my beer has been infected

There's really not a set time for this senerio, but time and conditions may improve the beer. Acetaldehyde is produced in early fermentation then later cleaned up in later stages and aging. It's ...
Evil Zymurgist's user avatar
2 votes
Accepted

Do darker ales suffer less with choloramines/chlorophenols?

1) Dark malts and residual sugars definitely help mask the offending phenol. But not completely, coffee from tap water is the best example. In black coffee chloraphenol is pretty easy to detect, but ...
Evil Zymurgist's user avatar

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