Bonneville
Well-Known Member
OK. This is going to be rough because I don't know that I can explain the problem well enough to get a reasonable suggestion for a solution.
I am an experienced extract brewer. The vast majority of my beers have been quite good. I keg most of my brews, but have started bottling more to increase the variety of beers on hand.
Recently, I brewed an APA with this recipe.
0.50 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 6.58 %
6.00 lb Pale Liquid Extract (8.0 SRM) Extract 78.95 %
0.50 lb Munich LME (3.0 SRM) Extract 6.58 %
0.60 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 7.89 %
1.00 oz Magnum [15.10 %] (60 min) Hops 34.2 IBU
0.25 oz Chinook [11.40 %] (10 min) Hops 2.3 IBU
0.50 oz Centennial [8.30 %] (10 min) Hops 3.4 IBU
0.75 oz Chinook [11.40 %] (1 min) Hops 0.8 IBU
0.50 oz Centennial [8.30 %] (1 min) Hops 0.4 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale
There's nothing terribly unusual in there. I tasted this beer uncarbed on bottling day and it tasted great! Lots of hoppy flavor on top of a nice pale base. Now it's been bottled and it's lost all character. The hoppiness is mostly gone. There is a strange aftertaste that I can't quite identify. Moreover, the carbonation is a bit too fizzy (like champagne) vs what one would expect in a beer.
I brewed 2 brown ales that had similar "off" flavors and carbonation. One was a nut brown ale that had hazelnut flavoring added at bottling. I thought the flavoring killed the brew. The other was a kit brown ale with no flavoring addition. Both had a similar flavor and one had the fizzy-carbonation.
There are no other signs of a possible infection (e.g. ring around neck of bottle, bottle gushers, etc.). I'm pretty anal about cleaning and sanitzing. I think this beer would have been great had I kegged it. So, what happened? Anyone experience something similar to this?
I am an experienced extract brewer. The vast majority of my beers have been quite good. I keg most of my brews, but have started bottling more to increase the variety of beers on hand.
Recently, I brewed an APA with this recipe.
0.50 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 6.58 %
6.00 lb Pale Liquid Extract (8.0 SRM) Extract 78.95 %
0.50 lb Munich LME (3.0 SRM) Extract 6.58 %
0.60 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 7.89 %
1.00 oz Magnum [15.10 %] (60 min) Hops 34.2 IBU
0.25 oz Chinook [11.40 %] (10 min) Hops 2.3 IBU
0.50 oz Centennial [8.30 %] (10 min) Hops 3.4 IBU
0.75 oz Chinook [11.40 %] (1 min) Hops 0.8 IBU
0.50 oz Centennial [8.30 %] (1 min) Hops 0.4 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale
There's nothing terribly unusual in there. I tasted this beer uncarbed on bottling day and it tasted great! Lots of hoppy flavor on top of a nice pale base. Now it's been bottled and it's lost all character. The hoppiness is mostly gone. There is a strange aftertaste that I can't quite identify. Moreover, the carbonation is a bit too fizzy (like champagne) vs what one would expect in a beer.
I brewed 2 brown ales that had similar "off" flavors and carbonation. One was a nut brown ale that had hazelnut flavoring added at bottling. I thought the flavoring killed the brew. The other was a kit brown ale with no flavoring addition. Both had a similar flavor and one had the fizzy-carbonation.
There are no other signs of a possible infection (e.g. ring around neck of bottle, bottle gushers, etc.). I'm pretty anal about cleaning and sanitzing. I think this beer would have been great had I kegged it. So, what happened? Anyone experience something similar to this?