Brewsmack

Recipes 

So I brewed this mini mash kit, pacific pale ale, kegged it after 2 weeks, chilled it and have been drinking on it for probly 2 weeks. It was good at first, but now I'm starting to notice a dirty after taste. Not sure how to describe it other than dusty or dirty. Any ideas?

unionrdr

Recipes 

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Everything works if ya let it-Roady(meatloaf)

Brewsmack

Recipes 

I can't smell it in the beer. Only taste it afterwards. Musty might be close, not mildewy tho. If you've ever tasted ice cream that's been in the freezer too long, that's what it reminds me of. Freezer burnt maybe.

Bithead

Recipes 

Hops maybe. Some people get an earthy, dirty taste from some.

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"...allowing the beer to become what it is." -- Jason Yester, Trinity Brewing Co.

Demus

Recipes 

Aging is key to reducing most off flavors. It sounds to me like you kegged it too soon. Beer needs to sit on the yeast for at least a few days (I prefer about 10) after the gravity stops dropping. This allows the yeast to absorb many of the off flavor causing compounds. Most new home brewers are (understandably) in too much of a rush and bottle/keg too early, as well as start drinking too early. 2 weeks is way fast even for a lower gravity brew...

4 keys to brewing good beer:
-patience
-sanitation
-temperature control
-more PATIENCE!

Brewsmack

Recipes 

Yeah was my 3rd batch and I didn't condition it at all. I've read a few different philosophies on conditioning. Most agree to leave it on the yeast cake just not too long, say over 30 days? I'd like to free up my fermenter tho for the next batch so I was thinking 2 weeks in the carboy, then transfer to the keg at around 65f for another two weeks. Thoughts?

Brewsmack

Recipes 

Earthy dirty is a good description. Think it was willamette and cascade.

Golddiggie

Recipes 

30 days on the yeast isn't any issue at all. I have had batches sit far longer than that and not have any issues. I have a batch (an ESB) that's been sitting in the basement (unfinished/cooler side) for just over 2 months now. I keep intending to transfer it to keg, but other things keep coming up. Maybe I'll do it this weekend and get that fermenting keg cleaned out and ready for another batch.

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Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1: MO SMaSH IPA
K2:
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine


...the right of the People to keep and bear arms shall not be infringed

Brewsmack

Recipes 

Ha 2 months?! Beer just doesn't last that long at my house bro! I'm just gonna have to make an extra batch an try it i guess. There are a LOT of differing opinions out there for sure.

Golddiggie

Recipes 

Well, luckily, I have 5 fermenting vessels/kegs for my normal sized batches of beer. So, I can let a batch go as long as needed. I also have a 50L vessel for fermenting up to about 12.5 gallons at a time.

__________________
My RocketHub Project

Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1: MO SMaSH IPA
K2:
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine


...the right of the People to keep and bear arms shall not be infringed