Electric Brewing Supply 30A BCS Giveaway!


Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Brown Ale taste seems off
Reply
 
LinkBack Thread Tools
Old 03-24-2012, 11:02 PM   #1
Bgon
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Montgomery, AL
Posts: 31
Liked 2 Times on 2 Posts

Default Brown Ale taste seems off

This is my second batch of beer and something about this batch seems off. It is a NewCastle Clone that sat 10 days primary, 3 weeks secondary and is in its 2nd week of being bottled. Smells ok, tastes ok except for this weird oily, type effect it leaves. No real harsh or off after taste I can tell of right now. Do not have an actual Newcastle to compare to right now, but is this a sign of contamination?

6.6 lbs Briess Pilsen Light Malt Extract
2 oz Crystal
2 oz Chocolate
1 oz Mutons Black Planet

Warrior Bittering 6.5 aau
Kent Golding .5 oz

SAF Ale S-04

Cali. Common, Wheat and an Oktoberfest is on deck and if I need to adjust something in my method I want to know before hand.

Thanks

__________________
Bgon is offline
 
Reply With Quote Quick reply to this message
Old 03-24-2012, 11:27 PM   #2
beerman0001
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: virginia beach, virginia
Posts: 984
Liked 18 Times on 18 Posts
Likes Given: 2

Default

" weird oily" can you explain this more? Is this a feeling on your tongue? I will go with the default answer "give it a few more weeks".

__________________
Fermenting.
On tap: World wide lager, Dopelbock, Apfelwein, American Wheat, DFH 90, Dortmunder export, Skeeterpee, Chinook/Citra ipa.
Waiting on a tap. Maibock, Two Hearted, Pliny the elder, Chimay White, Roggenbrier, DFH60
Fermenting:Apfelwein
On Deck:
Hiding in dark corner: Lambic, Flanders red, Oud Bruin, DFH 120(in bottles)
beerman0001 is offline
 
Reply With Quote Quick reply to this message
Old 03-25-2012, 12:55 AM   #3
Bgon
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Montgomery, AL
Posts: 31
Liked 2 Times on 2 Posts

Default

Just an odd oily residue feel left after drinking a bit.

__________________
Bgon is offline
 
Reply With Quote Quick reply to this message
Old 03-25-2012, 01:46 AM   #4
Aschecte
Brewtus Maximus
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Aschecte's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Florida, NY
Posts: 1,692
Liked 65 Times on 61 Posts
Likes Given: 39

Default

Please clarify do you mean oily slimy feeling or burnt motor oily feeling in in your mouth.

__________________
Funky Onion Brewing est.2010
Primary-Turbid mashed Lambic
Primary-Flanders Red
Secondary-Burley whiner American barleywine
Primary-A dark German lager or a Hoppy Munich Helles
Aschecte is offline
 
Reply With Quote Quick reply to this message
Old 03-25-2012, 01:56 AM   #5
ChessRockwell
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Canton, ME
Posts: 558
Liked 29 Times on 26 Posts
Likes Given: 23

Default

I would say more time, definitely. Had a recent all grain batch with some chocolate malt in it, it was completely awful after two weeks, kind of oily like you describe. After four weeks it was quite delicious. It probably just needs more time to mature, especially with that Black Planet malt

Oily to me sounds like fusels, did you ferment pretty warm? Could be fusels or esters from the S-04 if you fermented warm, but maybe not. Either way give it more time!

__________________
ChessRockwell is offline
 
Reply With Quote Quick reply to this message
Old 03-25-2012, 05:14 AM   #6
Bgon
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Montgomery, AL
Posts: 31
Liked 2 Times on 2 Posts

Default

Seems like the natural consensus is to wait. It did get a bit warmer a few days at the end of it's time in the secondary so it could be that and still young. Its hard to describe the oily f

__________________
Drinking: NewCastle Clone
Drinking: Blonde Ale
Drinking: California Common
Primary: Blonde Ale
On Deck: Amber Ale
Bgon is offline
 
Reply With Quote Quick reply to this message
Old 03-25-2012, 05:46 AM   #7
BuddyWeiser
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Belgrade, MT
Posts: 260
Liked 14 Times on 10 Posts
Likes Given: 11

Default

You could try waiting and buying some NewCastle to compare it with when you sample it next. Describing any difference between the two might help.

__________________

RDWHAPBR

BuddyWeiser is offline
 
Reply With Quote Quick reply to this message
Old 03-25-2012, 10:58 PM   #8
wolfman_48442
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Fraser, MI
Posts: 531
Liked 9 Times on 9 Posts
Likes Given: 2

Default

It sounds like you have low levels of diacetyl. At lower levels it will leave a slick, oily 'coating' on your tongue. At higher levels it will taste like artificial butter.
It's usually caused by fermentation temps that were higher than they should have been.
It looks like you're down south a bit - do you have a way of controlling your fermentation temps? Many people have had good luck with swamp coolers.

__________________
wolfman_48442 is offline
 
Reply With Quote Quick reply to this message
Old 03-25-2012, 11:13 PM   #9
homebrewdad
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Birmingham, AL
Posts: 3,076
Liked 327 Times on 244 Posts
Likes Given: 230

Default

+1 for diacetyl. Keep an eye on future fermentation temps, and give this batch some time (maybe even an extra long time) to mature.

__________________
Homebrew Dad - blogging about making my own beer and raising a lot of kids.
Check out the priming sugar calculator and the beer calorie calculator.

Fermenting: nothing
Lagering: Swarthy Satyr (traditional bock)
Bottled: Royal Goblin (Hoppy Hobgoblin rendition), Treasure Type "T" (oatmeal toffee stout), Enchantress (big Irish red ale), Frostfire (Oktoberfest), Thundersmoke brown ale
homebrewdad is offline
 
Reply With Quote Quick reply to this message
Old 03-26-2012, 05:05 PM   #10
TopherM
Vinz Clortho - the Keymaster of Gozer the Gozerian
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
TopherM's Avatar
Brew Setups
Recipes 
 
Join Date: Mar 2011
Location: St. Petersburg, FL
Posts: 3,858
Liked 420 Times on 333 Posts
Likes Given: 22

Default

S-04 yeast should ferment at a constant 59F-75F. Fermentation temps are typically 3-5 degrees higher than ambient temps, so you should be fermenting at NO HIGHER than about 69F, and more ideally at about 59-63F.

Fermentation temp control, yeast pitching rates, pre-fermentation oxygen levels, are all BIG factors when it comes to the quality of the final beer.

__________________

Primary #1 - Oktoberfest
Primary #2 - Chamomile Honey Wheat
Primary #3 - EMPTY!
Secondary #1 - Downtown Flanders Brown (brewed August 2012)
Keg #1 - Coffee Vanilla Stout
Keg #2 - Fall of the Ukraine Baltic Porter (lagering in keg)
Keg #3 - EMPTY!
Bottled - NONE!

TopherM 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
Banana nut brown ale doesnt taste or smell like banana's anymore.... drathbone Beginners Beer Brewing Forum 4 02-23-2013 01:58 AM
When taste testing a little when moving to secondary, what's it supposed to taste? Improv241 Beginners Beer Brewing Forum 11 08-20-2011 06:26 PM
Honey Brown tasted slight sour after taste after secondary snowman48360 Beginners Beer Brewing Forum 6 03-27-2011 04:28 AM
First Brew First Taste: Vinegar/Sharp/Turned Cider taste. ErikHoppy Beginners Beer Brewing Forum 12 03-14-2010 06:24 PM
Brown Ale to Dundee honey brown Lag locchamp Beginners Beer Brewing Forum 3 11-30-2009 02:25 AM