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Old 11-17-2005, 04:57 AM   #1
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Default WHat caused this taste ...

First, the recipe ...

It was a Brewer's Best kit, German Altbier Style:

3.3lbs Light LME
3.3lbs Amber LME
12oz Crystal 60L
1oz Black Patent

1oz Cluster hops 60 minutes
1/2oz Hallertau Hops 5 minutes

Dried yeast

It's a real sharp taste, overpoweringly bitter and leaves a pretty nasty aftertaste.

Here's my log ...


Brew Day - 9/29/05

Followed the Brewers Best directions pretty close.

I used bottles water throughout with the exception of the sanitization bucket (bottling bucket). Let everything soak in there for a couple of hours before I began prep.

Rehydrated the yeast about 15 minutes into the boil, poured in a spoonful of wort about 30 minutes later. I did notice the yeast starting to churn.

The wort (starting off with 2.5 gallons) was cooled to less than 100* before mixing in with the remaining water. The primary fermintation bucket was topped off to the 5 gallon mark. Took sample with thief, hydrometer reading was 1054.

Yeast was pitched, bucket sealed and put in closet.


10-1-5
Racked to secondary. Took sample, gravity was 1015.

Beer tasted much better than the raw sample. Smelled like beer also, still a bit yeasty tasting.


10-5-5
Smells more and more like beer. Tasted even better than before. Has a beer like aftertaste now rather than a harsh taste to it.
Gravity read 1.015

10-11-05 -Bottling day-
Tastes much smoother. Gravity was 1.014

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Old 11-17-2005, 04:58 AM   #2
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Might be worth mentioning too ... the wort was pretty unbearable to drink, not sure if that's suppose to be the case or not.

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Old 11-17-2005, 05:07 AM   #3
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I'm guessing the black pattent. That stuff gives a charcoal flavor.

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Old 11-17-2005, 05:23 AM   #4
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I'd need more diagnosis on this, but......

....I doubt it is the Black Patent cause an ounce isn't enough to do that, IMHO. I'd lean more towards what he is describing as astringent.

Here is what Palmer says:
Astringent
Astringency differs from bitterness by having a puckering quality, like sucking on a tea bag. It is dry, kind of powdery and is often the result of steeping grains too long or when the pH of the mash exceeds the range of 5.2 - 5.6. Oversparging the mash or using water that is too hot are common causes for exceeding the mash pH range. It can also be caused by over-hopping during either the bittering or finishing stages. Bacterial infections can also cause astringency, i.e. vinegar tones from aceto bacteria.

Is that it?

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Old 11-17-2005, 06:55 AM   #5
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Quote:
Originally Posted by ORRELSE
I'd need more diagnosis on this, but......

....I doubt it is the Black Patent cause an ounce isn't enough to do that, IMHO. I'd lean more towards what he is describing as astringent.

Here is what Palmer says:
Astringent
Astringency differs from bitterness by having a puckering quality, like sucking on a tea bag. It is dry, kind of powdery and is often the result of steeping grains too long or when the pH of the mash exceeds the range of 5.2 - 5.6. Oversparging the mash or using water that is too hot are common causes for exceeding the mash pH range. It can also be caused by over-hopping during either the bittering or finishing stages. Bacterial infections can also cause astringency, i.e. vinegar tones from aceto bacteria.

Is that it?

Yea, you're probly right. I'm guessing the kit told him ot boil his grains and without enough grain to alter the PH of the liquid, tannin extraction.
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Bottle Conditioning: Oatmeal Stout

Drinking from Keg: Ordinary Bitter, Kolsch

Drinking bottled: Brown Autumn Wee Heavy
Hefe Weizen
Peaches and Cream Weizen


"This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption... Beer!"
-Robin Hood, Prince of Thieves, Friar Tuck.

Next up: Hefe Weizen

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Old 11-17-2005, 07:17 AM   #6
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Has this been bottled yet?

There is a kind of fining that is used (mostly in wine) to remove tannins. The tannic taste may eventually settle out on it's own anyway.

If my brain was working I could remembeer which ones reduce tannin... Sparkoloid maybe? Yeesh, I should know this! Fssstt.. (sound of brain burningout. not enough sleep).

[EDIT: Gelatin, Sparkolid, Polyclar, Chitosan or any positively charged fining should reduce tannin levels.]

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Old 11-17-2005, 12:14 PM   #7
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ORRELSE, I thought of that. The grains were steeped by droppoing them into the boil ~2.5 gallons, and bringing up to 170*, then removing them. I don't think that's it, but my experience doesn't give me a lot of say in the matter. Although ... if the lack of a good steeping made the grainy taste week, then the hops could have become overpowering I guess???

I can't rule out the bacterial infection. I'd like to think that that's not it, but I can't definatively rule that out.

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Old 11-17-2005, 12:15 PM   #8
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Yes .. it's been bottled. The last date listed on the log was bottle day. I left that out.

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Old 11-17-2005, 12:19 PM   #9
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I do think that oxidation could be it, but I don't think the flavors follow that. I aerated the wort at somewhere around 90-95* instead of less than 80*.

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Old 11-17-2005, 01:14 PM   #10
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Was it good tasting at the time of bottling, but now tastes bad?

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