Spike Brewing 12.5 Conical Fermenter Giveaway!

Home Brew Forums > Home Brewing Beer > Extract Brewing > New batch - Tastes old/stale?

Reply
 
LinkBack Thread Tools
Old 09-16-2012, 12:08 PM   #1
JoeSpartaNJ
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: New Jersey
Posts: 352
Liked 19 Times on 15 Posts
Likes Given: 6

Default New batch - Tastes old/stale?

I brewed the Northern Brewer Rye Pale Ale extract kit about a month ago and tapped it this Friday. I followed the instructions as normal. The only changes I made were a full 1 oz of Palisade at 5 minutes and dry hopped with 2 oz of Palisade.

I let sit in primary for 2 weeks and dry hopped for 1 week.

I force carbed in keg for 1 week @ 12 psi and 41 degrees.

Upon tasting, I was thrown by how earthy it was, almost vegetal and almost stale tasting.

I am trying to figure about what's up. HAs anyone here brewed this or have some feedback on this?

Thanks,

Joe

__________________
JoeSpartaNJ is offline
 
Reply With Quote Quick reply to this message
Old 09-16-2012, 04:31 PM   #2
djonas
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Posts: 116
Liked 1 Times on 1 Posts

Default

As a starting point, maybe it was the extra Palisade that imparted those flavors? I know many hops are earthy and vegetal, especially when dry hopped. As for the general staleness, did you note the freshness on the ingredients? These are only guesses!

__________________
Tap: The Monolith American Barleywine, Verdant Lager
Primary: Tharsis Belgian Strong Dark Ale, Jupiter Dusk Peach Cream Ale
Secondary: Corpse Rouser Imperial Oatmeal Stout, The Thresher Weizenbock, Artemis Vanilla Cream Ale
djonas is offline
 
Reply With Quote Quick reply to this message
Old 09-16-2012, 04:32 PM   #3
djonas
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Posts: 116
Liked 1 Times on 1 Posts

Default

Sorry to double up but I should also mention hat your processes seem fine.

__________________
Tap: The Monolith American Barleywine, Verdant Lager
Primary: Tharsis Belgian Strong Dark Ale, Jupiter Dusk Peach Cream Ale
Secondary: Corpse Rouser Imperial Oatmeal Stout, The Thresher Weizenbock, Artemis Vanilla Cream Ale
djonas is offline
 
Reply With Quote Quick reply to this message
Old 09-16-2012, 06:19 PM   #4
unionrdr
Wannabe author
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
unionrdr's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Sheffield, Ohio
Posts: 28,412
Liked 1912 Times on 1682 Posts
Likes Given: 1415

Default

NB describes palisade as "Moderate bittering& pungent,fruity,earthy aroma". Could be too much of the earthy quality coming through accented by the malts & yeast used.
And 2 weeks in primary may not have been enough to clean/clear it up before packaging.
__________________
Everything works if ya let it-Roady(meatloaf)
My new book is on Amazon Kindle! http://www.amazon.com/dp/B00L3MCU0W
unionrdr is offline
 
Reply With Quote Quick reply to this message
Old 09-16-2012, 07:19 PM   #5
JoeSpartaNJ
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: New Jersey
Posts: 352
Liked 19 Times on 15 Posts
Likes Given: 6

Default

I was also betting on it being on the Palisade dry hop.

It was 3 week in primary with the last week being the dry hop. Maybe I should have let it sit one more week.

I am going away for a couple of days, so maybe the extra time will let everything calm down and settle.

As for the freshness of ingredients, I would have imagined that the extract from Northern Brewer would be pretty fresh as the Rye extract is a new product. The dry hops were purchased from my LHBS and they were fresh.

I don't usually buy kits anymore due to the freshness fear, and build mine starting with extra light DME and building from there. But the Rye kit seemed too appealing.

But in the end, I made it and I will drink it.

One step I left out of the original post was when I tapped the keg, I thought the dip tube got clogged and purged the keg buy putting the CO2 on the "out" post to unclog it, which totally upset the sediment at the bottom. I hope by the time I get back, it has settled. That to may be a factor.

Thanks for the heads up.

Joe

__________________
JoeSpartaNJ is offline
 
Reply With Quote Quick reply to this message
Old 09-16-2012, 07:32 PM   #6
unionrdr
Wannabe author
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
unionrdr's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Sheffield, Ohio
Posts: 28,412
Liked 1912 Times on 1682 Posts
Likes Given: 1415

Default

Well,since the type of yeast contributes different things to flavor/aroma,stirring it up might make it more pronounced. But I'm betting on the hops.
__________________
Everything works if ya let it-Roady(meatloaf)
My new book is on Amazon Kindle! http://www.amazon.com/dp/B00L3MCU0W
unionrdr is offline
 
Reply With Quote Quick reply to this message
Old 09-16-2012, 09:25 PM   #7
djonas
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Posts: 116
Liked 1 Times on 1 Posts

Default

Yeah just give it time to mellow. I once dry hopped with Kent Goldings and Fuggle and I am sure I will not use Fuggle again for that purpose.

__________________
Tap: The Monolith American Barleywine, Verdant Lager
Primary: Tharsis Belgian Strong Dark Ale, Jupiter Dusk Peach Cream Ale
Secondary: Corpse Rouser Imperial Oatmeal Stout, The Thresher Weizenbock, Artemis Vanilla Cream Ale
djonas is offline
 
Reply With Quote Quick reply to this message
Old 09-16-2012, 09:32 PM   #8
unionrdr
Wannabe author
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
unionrdr's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Sheffield, Ohio
Posts: 28,412
Liked 1912 Times on 1682 Posts
Likes Given: 1415

Default

Fuggle is another earthy hop. I think it's better suited to amber or darker ales myself.
__________________
Everything works if ya let it-Roady(meatloaf)
My new book is on Amazon Kindle! http://www.amazon.com/dp/B00L3MCU0W
unionrdr is offline
 
Reply With Quote Quick reply to this message
Old 09-19-2012, 10:57 PM   #9
JoeSpartaNJ
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: New Jersey
Posts: 352
Liked 19 Times on 15 Posts
Likes Given: 6

Default

I let the beer sit from Sunday until now. Definitely not a clear beer but it is better. Most of the hops have cleared out but I am still getting a couple of floaties. Still earthy but not as pronounced. I would definitely choose a different variety of dry hop if I were to brew this again.

__________________
JoeSpartaNJ is offline
 
Reply With Quote Quick reply to this message
Old 09-19-2012, 11:35 PM   #10
djonas
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Posts: 116
Liked 1 Times on 1 Posts

Default

Thanks for the update! Really, I think you did a solid thing by figuring this out now. Imagine learning this lesson on a much more precious beer to be! But I think that the more time you give it, the more it will mellow out. Plus, some people really dig earth flavors!

__________________
Tap: The Monolith American Barleywine, Verdant Lager
Primary: Tharsis Belgian Strong Dark Ale, Jupiter Dusk Peach Cream Ale
Secondary: Corpse Rouser Imperial Oatmeal Stout, The Thresher Weizenbock, Artemis Vanilla Cream Ale
djonas 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
Beer going stale fast? nymtber Extract Brewing 13 08-23-2012 01:56 PM
Smells like wet dog, tastes like a dry one. hoppybrewster Extract Brewing 45 03-18-2012 02:19 AM
Floral or stale taste dropitlikesitshot Extract Brewing 1 03-23-2011 04:30 PM
APA tastes like citrus Kayos Extract Brewing 17 10-24-2007 03:50 PM
Tastes Grrreat!!! compact007 Extract Brewing 2 12-12-2006 12:39 AM