tmurph6

Recipes 

Hey all, I've been posting a lot lately trying to diagnose some issues in my extract beers. I started a thread earlier in the week about some bitterness in my first two batches. I decided to pull another taster today of my pale. I'm pleased to say that the beer is improving, and I probably jumped the gun and whined about the bitter finish. It still finishes a little dry with bitterness, but it may legitimately be hop bitterness. I'm happy to report that the beer is coming along well and the the beer is really improving with age (who would have thought, right). OK, but here's my real question:

I have complained that the finish has been a bit dry, but mainly that it kind of makes my throat mucus up and all together finishes kinda oily. Have you ever seen people like spit and suck it back in cause their saliva is all...mucusy (gross thread right). That's how it makes my mouth after each sip. What causes this kind of mouthfeel? Low levels of diacetyl? I did only let it ferment like 10 days then crash cool and keg...What gives? The beer was brewed on 4/9 and kegged on 5/6.

eastoak

Recipes 

does it taste buttery?

SnallygasterBrewery

Recipes 

Hard to say without a bunch of specifics, but I would recommend not kegging/bottling/etc until the yeast flocs out and clears naturally. No reason to rush it and can only serve to make the beer worse, really. Depending on the gravity/yeast strain used rousing or slightly raising the temperature to encourage the yeast to continue cleaning up the beer can help mitigate off-flavors. Diacetyl reduction happens with time -- and if it wasn't cut down during conditioning it could give some slickness to the mouthfeel.

__________________
Snallygaster Brew Works | Drunk since 2009

tmurph6

Recipes 

No, doesn't taste buttery. I had this same slick, loogy off flavor in the first two beers I did. Both had a primary of around 10 days until crash cooling for 2 weeks then kegging for 3 weeks. I have a beer in primary now going on 4 weeks, so if it is diacetyl then this next beer should turn out great! If I take the beer out of the fridge and leave it at 70 for a week, do you think it will go away?

eastoak

Recipes 

oh, the whole batch is being refrigerated at once? i'd take it out and hope for the best, it won't happen at a cold temp.

tmurph6

Recipes 

10 day primary, secondary cold crash for 2 weeks, transfer to keg where it's sitting on the gas. It'll be done carbing on Saturday so I'll take it out and let it sit for a week. Thanks!!

Xaphoeous

Recipes 

just a thought...but does your water go through a softener? I have noticed that water that goes through a water-softener can tend to feel slick, slimy, etc...perhaps this is carrying over into your beer?

__________________
mmmmmmmmmmmm, beeeeer

I have a really nice big and thick 2.5" - Marubozo

And 8 inch is a tad short IMO. I like 9-10". - Marubozo

Tuggy

Recipes 

I have had this before. I even posted a thread about it once. Let me know if this relates... The mouthfeel is kind of like the feel of fish scales.. or in my isolated case (the mouthfeel of diesel fuel when trying to siphon it out of my tank because me idiot buddy filled my snowmobile with something other than premium.

I noticed this taste in my bottles after about 10-15 days of conditioning.. The carbanation was good, but it clearly wasn't ready. After another couple of weeks the mouthfeel and off taste mostly went away.

My biggest problem with that particular brew was that I heated my Steeping grains up to 200+ degrees and it may have something to do with the tannis of the grains.

Either way, both the mouthfeel and taste pretty much went away, and it was consumable... But not my best

tmurph6

Recipes 

Bottled spring water

To answer another question, I dont know about fish scales or diesel taste??

AmandaK

Recipes 

Diacetyl can present on some palates as only a slick mouthfeel, with no little to no buttery taste. My advice would be to leave it in the primary for longer, maybe 3 weeks, cold crash (crash is a fast moving thing, IMHO) for 2 days, then keg on gas.

Give your yeasties some time to finish cleaning up the off flavors they produced. And hey, with the above method, you're actually not losing any time in your process from "grain" to glass.

__________________
BJCP Certified Beer Judge
On deck: Dopplebock, Pliny, Smoked Munich Helles, Rauchbier
Fermenting: #72 3711 Cider Two
Souring: #32 Lambic 2.0, #49 Lambic 3.0, #60 3763 Flanders Brown, #61 WLP665 Flanders Brown
Conditioning: #38 Golden Sour, #58 Hooch Cider, #67 Schwarzbier, #71 Kolsch, #76 West Coast Bitter
Drinkin': #16 Lambic 1.0 (Drunk Monk BOS), #52 Rye Saison, #56 Saison-Brett, #57 BGSA, GUEUZE!, #69 Nelson Saison, #70 3711 Cider