 |
|
08-03-2009, 02:04 AM
|
#1
|
|
Senior Member
Join Date: Jun 2009
Location: Ohio
Posts: 187
|
Irish Red has a strong banana/clove taste . . .
|
|
I've been sampling my Irish Red as I've done gravity readings and it's been coming along great but after dry hopping in secondary for a couple of weeks it now has a really strong banana/clove taste. I used 1/2 oz of whole Fuggles hops. Is this normal? I didn't detect banana/clove AT ALL when I sampled it before racking into secondary.
__________________
Next Up: Auspice Irish Red
Primary 1:
Primary 2: Slobtoberfest
Secondary 1: N/A
Secondary 2: N/A
Recently finished: Kolsch Batch #2, American Wheat, Kolsch, Rye Beer
|
|
|
|
08-03-2009, 02:06 AM
|
#2
|
|
Senior Member
Join Date: Dec 2007
Location: Terre Haute, IN
Posts: 3,470
|
You probably fermented it too warm and/or with the wrong yeast. One thing you can do to bring down the temp somewhat is make a swamp cooler- put it in a bucket, big tupperware container, add some water, put a t-shirt over the fermenter, and blow a fan on it.
__________________
play the bass, brew the beer
What's tappening? :D
|
|
|
|
|
08-03-2009, 02:19 AM
|
#3
|
|
Senior Member
Join Date: Jun 2009
Location: Ohio
Posts: 187
|
I used SafAle S-04 dry yeast and fermented it 70F.
The kit Bock I brewed for my first beer fermented at the same temp but used Nottingham yeast and didn't have an overpowering ester flavor like this Irish Red does.
Will it mellow out in the bottle while conditioning? I'm just concerned that it tastes like a Dunkel Weizen or something now instead of an Irish Red like it did when sampling it before racking into secondary.
__________________
Next Up: Auspice Irish Red
Primary 1:
Primary 2: Slobtoberfest
Secondary 1: N/A
Secondary 2: N/A
Recently finished: Kolsch Batch #2, American Wheat, Kolsch, Rye Beer
|
|
|
|
|
08-03-2009, 04:25 PM
|
#4
|
|
Senior Member
Join Date: May 2009
Location: Denver
Posts: 263
|
Are you sure about your fermentation temp? What sort of temp control did you have?
__________________
Primary: Cascade/Amarillo IPA
|
|
|
|
|
08-04-2009, 12:09 AM
|
#5
|
|
Senior Member
Join Date: Jun 2009
Location: Ohio
Posts: 187
|
It was in my basement and I checked it daily. It stayed between 68-70 the entire time.
The only time out of the several samples I tasted that had the banana/clove taste was yesterday when I bottled it so maybe my taste buds were out of whack from being sick last week but I certainly thought it was strong.
I guess time will tell, hopefully I was just imagining it and it'll be fine in a few weeks when I crack open a bottle to try it out again. *shrug*
__________________
Next Up: Auspice Irish Red
Primary 1:
Primary 2: Slobtoberfest
Secondary 1: N/A
Secondary 2: N/A
Recently finished: Kolsch Batch #2, American Wheat, Kolsch, Rye Beer
|
|
|
|
|
08-04-2009, 12:13 AM
|
#6
|
|
Drink your beer!
Join Date: Jun 2006
Location: Upper Michigan
Posts: 41,521
|
Quote:
Originally Posted by Auspice
It was in my basement and I checked it daily. It stayed between 68-70 the entire time.
The only time out of the several samples I tasted that had the banana/clove taste was yesterday when I bottled it so maybe my taste buds were out of whack from being sick last week but I certainly thought it was strong.
I guess time will tell, hopefully I was just imagining it and it'll be fine in a few weeks when I crack open a bottle to try it out again. *shrug*
|
Wow- that's really surprising that it was under 70 the whole time, and you got all those esters. What was the ambient temperature of the basement, in order to keep it 68-70 degrees? I think many of us are jealous!
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
|
|
|
|
|
08-04-2009, 01:19 AM
|
#7
|
|
Senior Member
Join Date: May 2009
Location: Lansing, Michigan
Posts: 335
|
Wait, the banana flavor didn't come along for a couple of weeks? That seems weird, I thought that esters like that would be produced during primary fermentation.
I bet it will fade significantly if you let it age for a few weeks.
I have used S-04 and fermented in the same temp range w/out getting any banana/clove flavors at all, so that does seem weird to me
Last edited by mc_eric; 08-04-2009 at 01:22 AM.
|
|
|
|
|
08-04-2009, 02:00 AM
|
#8
|
|
Killer of Hydrometers...
Join Date: Jul 2008
Location: Dürty Soüth, GA
Posts: 1,373
|
Quote:
Originally Posted by Auspice
It was in my basement and I checked it daily. It stayed between 68-70 the entire time.
|
Is that the fermenting beer temp or ambient temp?
The liquid in the fermenter can be warmer than ambient with the amount of activity going on in your fermenting vessel...
Just a thought...
Good Luck!
__________________
On deck : DFB Triple Black Death By Chocolate Stout
Primary: Notta...
Secondary: 21 Year Mead...
Kegged : DFB Belgian Pale, DFB Brown, DFB Belgian Dark Strong, DFB Cider...
------------------------------------------------------
Quote:
Originally Posted by Timberwolf
Non-Alcoholic beer is like going down on your cousin, it might taste the same but it just ain’t right!
|
|
|
|
|
|
08-04-2009, 05:00 AM
|
#9
|
|
Senior Member
Join Date: Feb 2008
Location: 75081
Posts: 1,193
|
Quote:
Originally Posted by Duckfoot
Is that the fermenting beer temp or ambient temp?
The liquid in the fermenter can be warmer than ambient with the amount of activity going on in your fermenting vessel...
|
The way I'm reading it the ambient was 68-70F, which might be 73-75F in the wort. Will be intersting to see what the OP says.
I have not heard that S-04 is associate with clove/banana even at higher temps. Maybe I have not been paying attention. |
|
|
|
|
08-04-2009, 05:44 AM
|
#10
|
|
Vendor
Join Date: Mar 2007
Posts: 3,108
|
Why are you looking for off flavors while it is fermenting? You will find them.
It isn't beer for a least a month.
Please give your beer at least 5 weeks before you pass judgement. Do yourself a favor.
Forrest
Last edited by Austinhomebrew; 08-04-2009 at 09:22 AM.
|
|
|
|
| Thread Tools |
|
|
| Display Modes |
 Linear Mode
|
|
|
