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12-29-2012, 06:54 PM
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#11
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Posts: 84
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Originally Posted by Golddiggie
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. |
Yeah yeah rub it in why don't you! Lol maybe i'll get there one day.
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12-29-2012, 06:56 PM
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#12
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Join Date: Dec 2010
Location: Waveland, MS
Posts: 208
Liked 7 Times on 7 Posts
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Quote:
Originally Posted by Brewsmack
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?
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What temperature did you ferment at? Could be fusel alcohol you're tasting. It really has a bite at the end.
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12-29-2012, 07:00 PM
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#13
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Join Date: May 2011
Location: Westland, MI
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Quote:
Originally Posted by Brewsmack
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.
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Diacetyl maybe.....???
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Closed-System Pressurized Fermentation - the future of homebrewing...!!!
“Simplicity is the ultimate sophistication” – Leonardo da Vinci
"A set back is the opportunity to begin again more intelligently" - Henry Ford
What will mess you up the most in life is the picture in your head of how it is supposed to be.
Don’t be upset by the result you didn’t get with the work you didn’t do.
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12-29-2012, 07:02 PM
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#14
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Quote:
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Originally Posted by Newgene
What temperature did you ferment at? Could be fusel alcohol you're tasting. It really has a bite at the end.
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65-68f |
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12-29-2012, 07:06 PM
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#15
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AHA Member
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Location: Nashua, NH
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Quote:
Originally Posted by Brewsmack
Yeah yeah rub it in why don't you! Lol maybe i'll get there one day.
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Took me a while to get to this level. I would get enough fermenting vessels (whatever you use) so that you can have batches running long enough to become great, and not have to delay a brew day while you wait.
What yeast did you use? Was that temperature the fermenting beer temp or ambient temp??
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12-29-2012, 07:06 PM
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#16
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Senior Member
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Join Date: May 2012
Location: St. Louis, Mo.
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Liked 54 Times on 44 Posts
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Buckets are cheap. At my lhbs they are 12.48 with drilled lid & grommet. So I grabbed one last time I was there. Unfortunately a late delivery and broke water main moved brew day to Monday. Hopefully I can do both batches. 
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12-29-2012, 07:07 PM
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#17
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Join Date: Dec 2012
Posts: 84
Liked 9 Times on 7 Posts
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Quote:
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Originally Posted by E-Mursed
Diacetyl maybe.....???
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No clue chief. This I my 3rd batch so I don't know how to recognize what off flavors are what. |
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12-29-2012, 07:09 PM
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#18
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Join Date: May 2011
Location: Westland, MI
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Diacetyl leaves a buttery or butterscotch type flavor.
When you mentioned to old ice cream it was the first thing I thought of.
The yeast can usually clean it up in fermentation.
Look up diacetyl rest for some idea of the process.
__________________
Schöne Blondine Brauerei
Closed-System Pressurized Fermentation - the future of homebrewing...!!!
“Simplicity is the ultimate sophistication” – Leonardo da Vinci
"A set back is the opportunity to begin again more intelligently" - Henry Ford
What will mess you up the most in life is the picture in your head of how it is supposed to be.
Don’t be upset by the result you didn’t get with the work you didn’t do.
Contrary to popular opinion, no one owes you anything.
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12-29-2012, 07:10 PM
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#19
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Feedback Score: 0 reviews
Join Date: Dec 2012
Posts: 84
Liked 9 Times on 7 Posts
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Quote:
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Originally Posted by Golddiggie
Took me a while to get to this level. I would get enough fermenting vessels (whatever you use) so that you can have batches running long enough to become great, and not have to delay a brew day while you wait.
What yeast did you use? Was that temperature the fermenting beer temp or ambient temp??
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Ambient. It was a kit from Austin brew supply I think it was white labs liquid ale yeast. |
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12-29-2012, 07:14 PM
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#20
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Feedback Score: 0 reviews
Join Date: Dec 2012
Posts: 84
Liked 9 Times on 7 Posts
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Quote:
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Originally Posted by E-Mursed
Diacetyl leaves a buttery or butterscotch type flavor.
When you mentioned to old ice cream it was the first thing I thought of.
The yeast can usually clean it up in fermentation.
Look up diacetyl rest for some idea of the process.
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Definitely not buttery. Dirty dusty earthy is how it tastes. Cool I'll look it up for sure.
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