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Old 01-09-2013, 07:20 PM   #11
RBlagojevich
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Quote:
Originally Posted by biertourist View Post

Explain the off-flavor that you're noticing.

If it's a generally sulfury flavor, then there are other options. (Some lager strains can be very sulfury and many German hops have sulfur injected into the air used to dry them so that they look super green when dried, as a couple common examples.) -The Budwar strain is SOOO stinky sulfury...


Adam
It's not buttery or butterscotchy, not sulfury... it's maybe something like grits or husk, cooked vegetable notes. It is hard to describe and is a slight unpleasant aromatic quality in the aftertaste.
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Old 01-09-2013, 08:13 PM   #12
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Quote:
Originally Posted by RBlagojevich

It's not buttery or butterscotchy, not sulfury... it's maybe something like grits or husk, cooked vegetable notes. It is hard to describe and is a slight unpleasant aromatic quality in the aftertaste.
Cooked veggies is DMS

See this: http://www.kroc.org/Links/TroubleshootingGuide.htm
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Old 01-09-2013, 10:38 PM   #13
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:\ I know. Hence my question?

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Old 01-09-2013, 10:44 PM   #14
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Maybe the flavor I'm getting is from chloramines. Meh.

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Old 05-22-2013, 04:23 PM   #15
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For the record. I have had similar experience with Belgian yeasts. Used Pale ale malt and I did no-chill so I am asking for it a bit. I plan to do an extract batch with the same yeast and see how that differs.

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