Hey, all. I'm a LITTLE bit drunk right now due in part to relaxing, not worrying, and having a homebrew(s) - kindly forgive any trespasses here. Anyway.
-Got an Irish Red bottled for about two weeks now. Had an off-flavor (very powerful) when I tried it last week, sort of powdery, astringent and bitter like old, wet bark. Pretty sure it's tannins, and I'm pretty sure it's because I squeezed the sparge grain bag to get all the juice out. (will this off flavor dissipate in time?)
-Tried the same ale again last week, refrigerated. Actually kind of tasty with an unexpected caramel flavor, though that same offtaste became apparent after about half a glass.
-Had another about an hour ago, NOT refrigerated/at room temperature. Completely different character, all green apples and cideriness. What's going on? Is the difference explained by the difference between room temp and in the fridge? Is it reasonable to have two bottles with different offtastes? The astringency/bark/wood flavor was still there, but muted.
I'm not gonna pour it out or anything, I've read enough here to know better. I'm just a little curious about the process. The next step probably involves pitching it into a corner somewhere and forgetting about it untill 2012.
-Got an Irish Red bottled for about two weeks now. Had an off-flavor (very powerful) when I tried it last week, sort of powdery, astringent and bitter like old, wet bark. Pretty sure it's tannins, and I'm pretty sure it's because I squeezed the sparge grain bag to get all the juice out. (will this off flavor dissipate in time?)
-Tried the same ale again last week, refrigerated. Actually kind of tasty with an unexpected caramel flavor, though that same offtaste became apparent after about half a glass.
-Had another about an hour ago, NOT refrigerated/at room temperature. Completely different character, all green apples and cideriness. What's going on? Is the difference explained by the difference between room temp and in the fridge? Is it reasonable to have two bottles with different offtastes? The astringency/bark/wood flavor was still there, but muted.
I'm not gonna pour it out or anything, I've read enough here to know better. I'm just a little curious about the process. The next step probably involves pitching it into a corner somewhere and forgetting about it untill 2012.