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Old 11-25-2009, 04:02 PM   #41
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I followed one of your recipes and posts with the lid on etc. It just tastes like a week old pile of grass to me for some reason. Maybe its just my personal taste, I've had it in the bottle since early august and its gotten a little better, but its still take a sip and dump it. I've even tried keeping a few bottles at 34 degrees for a day or two. I do like the base beer taste sans the grassyness.
I did a little poking around, not sure if this helps you at all... This is straight from the BJCP study guide for diagnosing beer problems.

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Grassy

This is the flavor and aroma of freshly cut grass or green leaves. Responsible compounds include the aldehydes hexanal and heptanal, which are produced by the oxidation of alcohols in the finished beer or the deterioration of improperly stored malt or hops. Some English and American hop varieties produce grassy notes if used in large quantities, but this flavor should not be a significant part of the profile.

Acetaldehyde

This compound has the taste and aroma of fresh-cut green apples, and has also been compared to grass, green leaves and latex paint. It is normally reduced to ethanol by yeast during the secondary fermentation, but oxidation of the finished beer may reverse this process, converting ethanol to acetaldehyde. Elevated levels are generally present in green beer or if the beer is prematurely removed from the yeast. It can also be a product of bacterial spoilage by Zymomonas or Acetobacter. Background levels of acetaldehyde can be tasted in Budweiser due to the use of beechwood chips to drop the yeast before it can be reduced to ethanol.
What I find interesting is the "can also be a product of bacterial spoilage by Zymomonas or Acetobacter". I wonder if some of those may have been working on your mash and this lead to the spoiling of the finished beer?
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Old 11-26-2009, 12:50 AM   #42
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Could be, like I said, I followed the instructions, umm it just tastes like the way it smells when you stir it up before draining into the kettle. I'm fairly experienced, I brew on racking days always so its prob not equipment or user failure. Also, in Colorado I would expect we have less and somewhat different bugs floating around. I always do about a gallon of sparge sugar into a pitcher and add it to the top to clean it out etc. It was my first, and so far only, attempt at souring a beer which is a style I like. I'll keep it until next summer to see if it becomes fit for human consumption.

As for the bjcp thing, its not like freshly cut grass, its more like grass thats ready to start a fire if you've got a big enough pile. Probably a lot of the same bacteria at work in both..

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Old 11-27-2009, 02:37 AM   #43
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Originally Posted by ramthebuffs View Post
Could be, like I said, I followed the instructions, umm it just tastes like the way it smells when you stir it up before draining into the kettle. I'm fairly experienced, I brew on racking days always so its prob not equipment or user failure. Also, in Colorado I would expect we have less and somewhat different bugs floating around. I always do about a gallon of sparge sugar into a pitcher and add it to the top to clean it out etc. It was my first, and so far only, attempt at souring a beer which is a style I like. I'll keep it until next summer to see if it becomes fit for human consumption.

As for the bjcp thing, its not like freshly cut grass, its more like grass thats ready to start a fire if you've got a big enough pile. Probably a lot of the same bacteria at work in both..
Maybe they were some bad grains or something. My mash smells pretty bad, but at pre-boil it smells sweet and sour.
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Old 11-28-2009, 12:28 AM   #44
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I will be mashing in a Kentucky Common this evening with the intent of doing the boil about 36 hours from now. I am going with 6lb 2 row, 2 lb flaked corn, 4 oz 60L crystal, 4 oz UK Chocolate. Thanks for the info on your page ODaniel!

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Old 11-28-2009, 01:52 AM   #45
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i almost mashed this tonight... but ill need the mash tun tommrow. maybe ill mash in sunday afternoon and boil after work monday....

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Old 11-28-2009, 04:30 AM   #46
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I will be mashing in a Kentucky Common this evening with the intent of doing the boil about 36 hours from now. I am going with 6lb 2 row, 2 lb flaked corn, 4 oz 60L crystal, 4 oz UK Chocolate. Thanks for the info on your page ODaniel!
Cool. I just did that last weekend except with 120L Crystal, and 6-row instead of 2-row.

Post up how they turn out.
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Old 11-30-2009, 12:00 AM   #47
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I mashed in!
5 lb 6row
2lb corn flaked
1 oz chocolate
4 oz crystal 20 (thought I had 40..... )

will sparge and boil tomorrow after work!

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Old 11-30-2009, 12:53 AM   #48
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Awesome. I prefer the same amount of chocolate malt as crystal. Helps add and balance the slight chocolate, nutty flavors with the caramel flavors. I also prefer darker crystal. I'm sure it will still turn out great though. Let me know how it is.

Don't fear when you smell the mash tomorrow, it's going to smell bad.

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Old 11-30-2009, 01:06 AM   #49
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Awesome. I prefer the same amount of chocolate malt as crystal. Helps add and balance the slight chocolate, nutty flavors with the caramel flavors. I also prefer darker crystal. I'm sure it will still turn out great though. Let me know how it is.

Don't fear when you smell the mash tomorrow, it's going to smell bad.
yeah, i was gonna use 40... but didnt have any, and i did a 3 day mash once
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Old 11-30-2009, 01:45 AM   #50
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Haha I bet that smelled good. I I've tried 60 and 80, I think I like 120 the best. The batch I have in the fermenter now has 120.

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