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Old 05-05-2011, 02:08 AM   #1
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Default Minty Menthol-like taste - Where is it coming from?

A recent beer has a fairly prominent minty, menthol-like quality that I have decided I don't like. I assume it comes from the hops, most likely the late and/or dry additions. The suspects are Centennial, Simcoe, and Amarillo. Are my assumptions correct? If so, which suspect is this quality most likely from?

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Old 05-05-2011, 02:10 AM   #2
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Post your recipe for us to better assist you.

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Old 05-05-2011, 02:15 AM   #3
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None of those hops have minty qualities at all. Citrusy, even a bit floral, but no menthol/mint flavors. Maybe it's a fermentation temperature/yeast stress issue?

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Old 05-05-2011, 02:25 AM   #4
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Quote:
Originally Posted by ForumMember
A recent beer has a fairly prominent minty, menthol-like quality that I have decided I don't like. I assume it comes from the hops, most likely the late and/or dry additions. The suspects are Centennial, Simcoe, and Amarillo. Are my assumptions correct? If so, which suspect is this quality most likely from?
Did you dryhop? If so, for how long?
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Old 05-05-2011, 03:29 AM   #5
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6gallon final volume
1.5 lbs Crystal 20 Steeped
7.0 lbs light DME
6.0 lbs light LME
Chinook 1 0z 60 minutes
Warrior 1 0z 60 minutes
Amarillo 1 0z each at 30 minutes, flameout, dry(10 days)
Simcoe 1 0z each at 30 minutes, flameout, dry(10 days)
Centennial 1 0z each at 30 minutes, flameout, dry(10 days)

5 liter starter Wyeast 1056, < 72 degrees fermentation
OG 1.086
FG 1.022

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Old 05-05-2011, 10:41 AM   #6
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Chinook is harsh piney mint to me. Sometimes I like, most times I don't.

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Old 05-07-2011, 09:39 PM   #7
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I would suspect too a high primary fermentation temp. This is a common cause of "off flavors" in beer.

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Old 05-07-2011, 09:48 PM   #8
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I would suspect too a high primary fermentation temp. This is a common cause of "off flavors" in beer.

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Old 05-07-2011, 11:09 PM   #9
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I have tasted mint from Simcoe before, although that could just be coincidence.

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Old 05-08-2011, 05:15 PM   #10
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One of the recipes I brew frequently has just a tad hint of mintyness to it, and I use centennial as bittering and flavor in that recipe (but not aroma).

I don't consider it an off-flavor, I actually like it... it adds complexity to the hop flavor.

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