Happy HolidaySs Giveaway - Last Sponsor Giveaway of the Year!

Come Enter the BrewDeals/FastFerment Giveaway!


Home Brew Forums > Home Brewing Beer > Extract Brewing > Harsh aftertaste?
Reply
 
LinkBack Thread Tools
Old 10-14-2007, 10:55 PM   #1
minime
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2007
Location: Boston
Posts: 5
Default Harsh aftertaste?

Hi folks! First post here ... looks like a great forum.

I brewed a nut brown ale a couple of weeks ago, and bottled today. I've been tasting over the last couple of weeks, and again today, and it's pretty darn tasty stuff (always amazes me how homebrew tastes pretty good even when it's warm and non-carbonated

But I'm getting a slight harsh, bitter aftertaste and I'm trying to figure out where it came from. I noticed it when I tasted right before pitching the yeast, and it's been decreasing in intensity but still there. My trusty, venerable Dave Miller's Homebrewing guide lists the following possibilities:

1. High fermentation temperature (mine was 67 degrees)
2. High hop rate, overboiling hops (60 minute boil, relatively lightly hopped)
3. Poor water supply (I used bottled water)

So I'm kind of stumped as to what caused this. I was using pellet hops, it was hard to tell how fresh they were at the store. Smelled OK though.
If it matters I did a full boil (usually brew all-grain but I was lazy this time and did an extract batch). I use an immersion chiller and I'm pretty careful about removing trub.

Anybody ever have similar trouble?

__________________
minime is offline
 
Reply With Quote Quick reply to this message
Old 10-14-2007, 11:03 PM   #2
McKBrew
Feedback Score: 0 reviews
 
McKBrew's Avatar
Recipes 
 
Join Date: Oct 2006
Location: Hayden, Idaho
Posts: 8,291
Liked 31 Times on 27 Posts
Likes Given: 8

Default

Give us a good description of your recipe and someone can probably troubleshoot it for you. One bit of advice is that after three weeks in the bottles, it'll taste alot different than it does today, and the problem you describe might be gone.

__________________

Make Beer, Not War.

McKBrew is offline
 
Reply With Quote Quick reply to this message
Old 10-14-2007, 11:46 PM   #3
minime
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2007
Location: Boston
Posts: 5
Default

Yeah, maybe I should just wait a few weeks and see - thanks for the advice.

The recipe is Saunder's Nut Brown (from Papazian):

6.6 lbs muntons pale syrup
1.5 lbs 40 L crystal malt
2.5 oz chocolate malt
2.5 oz roasted barley

1.2 oz styrian goldings (pellets, 4.2%, 60 mins boil)
1.2 oz styrian goldings (pellets, 4.2 %, 15 mins)
0.5 oz kent goldings (pellets, 0 mins boil)
0.25 oz Cascade (plugs, 0 mins boil)

The grain was a "tea bag" for 30-40 mins at 150 F.
Like I said, I did a full boil using bottled water. The cascade smelled so good I dropped in a little extra , but still less than 0.5 oz. I used a liquid yeast, one of the london or british styles from White Labs.
In the primary for 2 weeks, I didn't bother with a secondary (too eager to drink it ...)

Thx again!

__________________
minime is offline
 
Reply With Quote Quick reply to this message
Old 10-15-2007, 12:35 AM   #4
BlindLemonLars
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2007
Posts: 4,445
Liked 10 Times on 10 Posts
Likes Given: 31

Default

Quote:
Originally Posted by minime
Yeah, maybe I should just wait a few weeks and see - thanks for the advice.
Yep, that's exactly what you should do. A "few weeks" isn't nearly long enough to pass judgment on your brew. You'll be shocked by how much better it is in another few weeks.
__________________
BlindLemonLars is offline
 
Reply With Quote Quick reply to this message
Old 10-15-2007, 12:42 AM   #5
BierMuncher
...My Junk is Ugly...
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
BierMuncher's Avatar
Recipes 
 
Join Date: Jan 2007
Location: St. Louis, MO
Posts: 12,220
Liked 607 Times on 353 Posts
Likes Given: 230

Default

All of my beers have nearly an "astringent" bitterness to them for several weeks after kegging. Let those bottles continue to condition until properly carb'd, then allow them to cold condition for at least 2-3 weeks before serving.

Hops bitterness will mellow pretty steadily after a few weeks. Cold conditioning will help.

BierMuncher is offline
 
Reply With Quote Quick reply to this message
Old 10-15-2007, 01:33 AM   #6
minime
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2007
Location: Boston
Posts: 5
Default

Cold conditioning could be a problem ... I don't really have any facilities for that. I'll have to pick up an old fridge eventually.
Thanks everybody for the advice!

__________________
minime is offline
 
Reply With Quote Quick reply to this message
Old 10-15-2007, 01:36 AM   #7
lpdean
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2007
Location: Rochester, PA
Posts: 53
Default

I was going to ask a question along these same lines. I am still waiting on my first batch to fully mature. I tasted at bottling and it had a very harsh/bitter after taste. After two weeks in the bottle the harsh/bitter end taste has greatly diminished but is still noticeable. The beer is drinkable but I am hoping it gets even better with a little more aging.

Would I be right in thinking that the bitter aftertaste is not an infection? Since it is lessening with age.

__________________
lpdean is offline
 
Reply With Quote Quick reply to this message
Old 10-15-2007, 01:37 AM   #8
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 62,269
Liked 4777 Times on 3472 Posts
Likes Given: 952

Default

Quote:
Originally Posted by lpdean
I was going to ask a question along these same lines. I am still waiting on my first batch to fully mature. I tasted at bottling and it had a very harsh/bitter after taste. After two weeks in the bottle the harsh/bitter end taste has greatly diminished but is still noticeable. The beer is drinkable but I am hoping it gets even better with a little more aging.

Would I be right in thinking that the bitter aftertaste is not an infection? Since it is lessening with age.
Bitter aftertaste would not be indicative of an infection. If it persists, it usually has to do with too-high steeping grain temperature or with overly hopped beer with a harsh hop variety.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is online now
 
Reply With Quote Quick reply to this message
Old 10-15-2007, 03:07 AM   #9
BierMuncher
...My Junk is Ugly...
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
BierMuncher's Avatar
Recipes 
 
Join Date: Jan 2007
Location: St. Louis, MO
Posts: 12,220
Liked 607 Times on 353 Posts
Likes Given: 230

Default

If it improves a bit after a week...it'll improve a lot after three weeks.

When I taste my beer early in the keg...that bitterness level tells me how long I'm going to need to wait before it's "tap time".

__________________

*******
Check Out My Rolling Kegerator

BierMuncher Tried & Trues:
Tits-Up IIPA (3-Time Medalist), Black Pearl Porter, Kona Pale Ale, Outer Limits IPA, Centennial Blonde (4.0%), Nierra Sevada (SNPA), SWMBO Slayer Belgian Blonde,

BierMuncher is offline
 
Reply With Quote Quick reply to this message
Old 10-16-2007, 10:42 PM   #10
captainsock
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2007
Posts: 14
Default

I found that when i switched from using LME to DME I lost that bite.

__________________
captainsock is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Attention All Extract Brewers - Harsh Bitterness and Aftertaste jescholler Extract Brewing 96 02-26-2013 08:41 PM
Harsh!!! stokems Sampling and Critiquing and Beer Swapping 5 05-23-2009 12:01 PM
First IPA is Harsh! chase Beginners Beer Brewing Forum 17 01-04-2008 06:24 PM
Harsh carbonation abs2003 Beginners Beer Brewing Forum 4 09-19-2006 07:54 PM



Newest Threads

LATEST SPONSOR DEALS