Fishin-Jay
Well-Known Member
I've been brewing about a year and a half now, and I've had a consistently off flavor noticeable in most of my beers. The best way I could describe it, is that it is a lingering aftertaste that is kind of a cross between wet cardboard (oxidation) and astringent (over sparge). It really doesn't match either "off flavor profile" perfectly, and it has been evident in early recipes when I was using extract.
What I am noticing is that I also taste this flavor in beers that don't clear very well. However, if I let the beer sit in the fridge for 3 or 4 months, the off flavor disappears and the beer clears. In fact, I'm drinking a pale ale right now that is 8 months old and tastes better than the beer did at 2 months. No weird aftertaste.
Considering the noticeable clearing I am seeing along with improved flavor, is this the result of not cooling my beer fast enough and relying on an extremely long cold conditioning to fix the problem?
I'm using a MoreBeer 25' immersion cooler, which takes 30+ minutes to get the beer down to 70 -75 degrees.
All recipes have been various pale ales with OGs around 1.050, some all grain, some PM, some extract, all with the same issue.
Ideas?
What I am noticing is that I also taste this flavor in beers that don't clear very well. However, if I let the beer sit in the fridge for 3 or 4 months, the off flavor disappears and the beer clears. In fact, I'm drinking a pale ale right now that is 8 months old and tastes better than the beer did at 2 months. No weird aftertaste.
Considering the noticeable clearing I am seeing along with improved flavor, is this the result of not cooling my beer fast enough and relying on an extremely long cold conditioning to fix the problem?
I'm using a MoreBeer 25' immersion cooler, which takes 30+ minutes to get the beer down to 70 -75 degrees.
All recipes have been various pale ales with OGs around 1.050, some all grain, some PM, some extract, all with the same issue.
Ideas?