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Old 12-29-2012, 06:54 PM   #11
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Quote:
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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Old 12-29-2012, 06:56 PM   #12
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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?
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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Old 12-29-2012, 07:00 PM   #13
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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.
Diacetyl maybe.....???
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Old 12-29-2012, 07:02 PM   #14
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Quote:
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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.
65-68f
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Old 12-29-2012, 07:06 PM   #15
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Yeah yeah rub it in why don't you! Lol maybe i'll get there one day.
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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Old 12-29-2012, 07:06 PM   #16
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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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Old 12-29-2012, 07:07 PM   #17
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Diacetyl maybe.....???
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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Old 12-29-2012, 07:09 PM   #18
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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.

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Old 12-29-2012, 07:10 PM   #19
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Quote:
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??
Ambient. It was a kit from Austin brew supply I think it was white labs liquid ale yeast.
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Old 12-29-2012, 07:14 PM   #20
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Quote:
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.
Definitely not buttery. Dirty dusty earthy is how it tastes. Cool I'll look it up for sure.
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