c1377
Well-Known Member
It has been a while since I have been here.
I have noticed that the bottling process changes the flavour profile of my beer for the worse.
1 month primary
2 months secondary
1 month in the bottle
I know well the change in the flavour profile of the beer as it progresses from green to mature. The change in flavour profile between bottling and 1 one month of bottle conditioning is not similar to that of green beer maturing. Instead of maturing as the beer did the first 2 months the beer has developed a decidedly yeasty flavour.
Has anyone else had this problem?
I use priming sugar, and it has occured to me that perhaps there is not enough nourishment in the brew after the primary and secondary to promote healthy bottle conditioning...
It has also occured to me that i might be introducing too much oxygen to the beer during bottling.
I also brew with minimal hops, perhaps the beer just doesn't keep as long without a significant amount of hops and I should not rack quite so long in the secondary?
Should I perhaps be using DME and yeast nutrient instead of priming sugar or should I start thinking about force-carbonating my beer?
thanks,
PIP
I have noticed that the bottling process changes the flavour profile of my beer for the worse.
1 month primary
2 months secondary
1 month in the bottle
I know well the change in the flavour profile of the beer as it progresses from green to mature. The change in flavour profile between bottling and 1 one month of bottle conditioning is not similar to that of green beer maturing. Instead of maturing as the beer did the first 2 months the beer has developed a decidedly yeasty flavour.
Has anyone else had this problem?
I use priming sugar, and it has occured to me that perhaps there is not enough nourishment in the brew after the primary and secondary to promote healthy bottle conditioning...
It has also occured to me that i might be introducing too much oxygen to the beer during bottling.
I also brew with minimal hops, perhaps the beer just doesn't keep as long without a significant amount of hops and I should not rack quite so long in the secondary?
Should I perhaps be using DME and yeast nutrient instead of priming sugar or should I start thinking about force-carbonating my beer?
thanks,
PIP