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Home Brew Forums > Home Brewing Beer > Extract Brewing > Beer tastes like lettuce?
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Old 12-22-2006, 06:15 PM   #11
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A hamburger and lettuce beer... stop your compaining

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Old 12-22-2006, 06:19 PM   #12
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I'm having something that may be related with a Fuller's clone; I tasted when I racked to the secondary (after 1 week in plastic primary) and it had a distinct vegetable aftertaste. I chalked it up to all the hops (more than any other brew I've done) and figured I clear it, bottle it, condition it, and see how it tastes then. If it's bad, it's bad and I'll try again; pretty sure it wasn't me though, used the same technique I have for all my other beers and they are awesome!

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Old 12-22-2006, 06:42 PM   #13
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Dimethyl sulfide definitely sounds like the culprit. I refer you to "How to Brew" by John Palmer, chapter 21.2, "Common Off-Flavors".
Here's the URL: http://www.howtobrew.com/section4/chapter21-2.html
Best of luck, happy holidays!

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Old 12-22-2006, 10:33 PM   #14
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If it tastes like an In -n- Out burger, think of the marketing possibilities.....

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Old 12-23-2006, 12:49 AM   #15
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How long does it usually take you guys to chill your wort? I don't own a wort chiller, and seldom have absurdly large quantities of ice on hand. I usually get a bath of very cold water ready and continue to change it every few minutes. It takes maybe 25 minutes for my wort to cool until the point where I strain the hops out. Damn... DMS... my LHBS mentor had me change my grain steeping technique to get rid of cooked vegetable tastes in my brews... Now I find there's another insidious culprit.
-Ben

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Old 12-23-2006, 12:53 AM   #16
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Guess I'm lucky, my lettuce tastes like beer.

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Old 12-23-2006, 01:39 AM   #17
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I definitely agree with the DMS comments...that's your problem. It's really nasty.

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Old 12-23-2006, 02:03 AM   #18
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Quote:
Originally Posted by orfy
Guess I'm lucky, my lettuce tastes like beer.
Why do I have a taste for a salad about right now?
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Old 12-23-2006, 03:22 AM   #19
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Quote:
Originally Posted by SkaBoneBenny
How long does it usually take you guys to chill your wort? I don't own a wort chiller, and seldom have absurdly large quantities of ice on hand. I usually get a bath of very cold water ready and continue to change it every few minutes. It takes maybe 25 minutes for my wort to cool until the point where I strain the hops out. Damn... DMS... my LHBS mentor had me change my grain steeping technique to get rid of cooked vegetable tastes in my brews... Now I find there's another insidious culprit.
-Ben
It only takes me a few minutes. I keep cold bottled water on hand. I have about 5 gallons on standby, 3 of which are cooled and 2 are room temp. I pour it the water in my boil pot to bring the temp down (I use a floating thermometer to keep checks on it and pour accordingly) and then when it's down to around 80 or so I rack it and pitch. I normally do a three gallon boil and I have a 5.5 gallon pot so by the end of it the pot is topped off and within pitching temps. It's probably not the best way to do it, but I have brewed three times and this seems to work the best for me.


Dan
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Old 12-23-2006, 03:26 AM   #20
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Quote:
Originally Posted by Eye8oneu812
Dimethyl sulfide definitely sounds like the culprit. I refer you to "How to Brew" by John Palmer, chapter 21.2, "Common Off-Flavors".
Here's the URL: http://www.howtobrew.com/section4/chapter21-2.html
Best of luck, happy holidays!

Cool thanks...I could have found that had I looked..sorry. I appreciate the info though..now on the topic of whether to bring it up to him or not? He just gave me a bottle of his last brew. I guess if I get the same off flavors I will pass this info on to him.


Thanks again!

Dan
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