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11-30-2011, 06:31 PM
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#1
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Junior Member
Join Date: Oct 2011
Location: Port Elizabeth, South Africa, NA
Posts: 9
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Smokey taste in first all grain
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Ok, so I just tasted my first all grain. A simple heffeweizen, 60% wheat, 40% pils, brewed with danstar Munich yeast. So the funny thing is it has a bit of a smokey taste. We measured everything during the brew, and although I don't have the measurements with me, as I recall it the mash ph was high (7-8). I have read this could be the cause of the smoke taste? Anyone have experience with this? As a side note, it's not the most terrible beer I have ever tasted, just unexpected.
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11-30-2011, 06:33 PM
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#2
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Senior Member
Join Date: Sep 2011
Location: San Diego, CA
Posts: 147
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how did you treat your yeast? Improper yeast care can cause smokey phenolic flavors.
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11-30-2011, 06:37 PM
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#3
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Junior Member
Join Date: Oct 2011
Location: Port Elizabeth, South Africa, NA
Posts: 9
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Quote:
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Originally Posted by Jwood
how did you treat your yeast? Improper yeast care can cause smokey phenolic flavors.
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I rehydrated in luke warm water for about 15 minutes. Pretty much followed the instructions on the packet |
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11-30-2011, 07:02 PM
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#4
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Senior Member
Join Date: Sep 2011
Location: San Diego, CA
Posts: 147
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i have never used dry yeast, maybe list the yeast you used and someone might have experience with it.
But, what temperature did you ferment at (ambient? actual wort temp?)
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11-30-2011, 07:09 PM
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#5
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Senior Member
Join Date: Mar 2011
Location: St. Petersburg, FL
Posts: 1,680
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Did you apply and direct heat to the mash tun while the grain was in it? You could have scorched some of your grain during mashing, which would lead to a smokey flavor.
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11-30-2011, 07:22 PM
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#6
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Senior Member
Join Date: May 2011
Location: Stow, MA
Posts: 2,571
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Quote:
Originally Posted by TopherM
Did you apply and direct heat to the mash tun while the grain was in it? You could have scorched some of your grain during mashing, which would lead to a smokey flavor.
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...or even during the boil...
Cheers! |
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11-30-2011, 07:48 PM
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#7
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Senior Member
Join Date: Jan 2010
Location: Michigan
Posts: 349
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Perhaps some smoked malt made its way into the batch?
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12-01-2011, 03:01 AM
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#8
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Junior Member
Join Date: Oct 2011
Location: Port Elizabeth, South Africa, NA
Posts: 9
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I did BIAB, and I have a cake rack to keep the bag off the bottom of my keggle. The was some direct heat applied during the mash (it's electric so I am using a 3000 watt element), but I was careful to stir at these times.
Fermentation was at ambient, fairly static at 19C, definitely no major fluctuations. Fermented out really quickly, 5 days to bottle, with static brix reading for 48 hours before we bottled.
I wonder if the taste will mellow out or not.
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12-01-2011, 03:40 AM
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#9
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Senior Member
Join Date: Jan 2010
Location: Michigan
Posts: 349
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I have seen some really horrible brews get better with age. You may as well let it sit for a month or two and come back to it. You may be pleasantly surprised.
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12-01-2011, 04:25 AM
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#10
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Junior Member
Join Date: Oct 2011
Location: Port Elizabeth, South Africa, NA
Posts: 9
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Ya, I have extract brews left to drink, so my pipeline isnt completely poked, I will leave it for a bit. That being said, it wasn't undrinkable, just unexpected.
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