So after making four batches of beer from extract and getting decent results, I decided to take the plunge and go all grain.
While all grain is much more engaging and fun, I have yet to produce a beer I really want to drink. It's the same problem every time: I get this weird bitter off-flavor. It's hard to describe. In fact, bitter may not be the best description. In one batch it tasted almost like chalk.
I've tried an oatmeal stout, an amber ale, a brown ale, a Marris Otter SMaSH, a Munich SMaSH and an altbier so far, yet due to this off flavor they all end up tasting basically the same. (Incidentally, the Munich SMaSH tasted pretty good after three weeks in the fermenter and one in the bottle. I had such high hopes for it but it went south just like all the rest.)
So I'm trying to think of the cause. I at first wondered if it was tannin extraction, but my mashes tend to be under-heated rather than over-heated and my understanding was that tannin extraction was the result of high temperatures. Recently I've begun thinking it could be oxidation damage, but (I think) I have been careful about preventing that. Could this be the result of an infection on my equipment? Also, I'm brewing very small batches now: 6-7 liters in a 10 liter carboy. Is it possible that empty space in the fermenter is messing with my beer?
The most frustrating thing is that I almost feel like I can taste a delicious beer hiding under this unpleasant funk.
If any one has experienced something similar, or has any ideas as to what the cause could be, please help.
While all grain is much more engaging and fun, I have yet to produce a beer I really want to drink. It's the same problem every time: I get this weird bitter off-flavor. It's hard to describe. In fact, bitter may not be the best description. In one batch it tasted almost like chalk.
I've tried an oatmeal stout, an amber ale, a brown ale, a Marris Otter SMaSH, a Munich SMaSH and an altbier so far, yet due to this off flavor they all end up tasting basically the same. (Incidentally, the Munich SMaSH tasted pretty good after three weeks in the fermenter and one in the bottle. I had such high hopes for it but it went south just like all the rest.)
So I'm trying to think of the cause. I at first wondered if it was tannin extraction, but my mashes tend to be under-heated rather than over-heated and my understanding was that tannin extraction was the result of high temperatures. Recently I've begun thinking it could be oxidation damage, but (I think) I have been careful about preventing that. Could this be the result of an infection on my equipment? Also, I'm brewing very small batches now: 6-7 liters in a 10 liter carboy. Is it possible that empty space in the fermenter is messing with my beer?
The most frustrating thing is that I almost feel like I can taste a delicious beer hiding under this unpleasant funk.
If any one has experienced something similar, or has any ideas as to what the cause could be, please help.