Sockmonkey
Well-Known Member
This is a Bavarian hefe which, with the exception of a few little tweaks, I've brewed many times before without issue.
I tasted my gravity sample yesterday upon racking it to the keg. It had a very strong aftertaste which I can only describe as "dirt / earth / cigarette ash". I assumed the beer to be a loss, but finished racking it anyway. I tasted it today after a day in the keg and the taste is not nearly as strong, but still present enough to make the beer undrinkable for me (my wife claims she doesn't really taste it except on my suggestion). There is no noticable off-odor; it smells like a nice hefe.
So, I 've had infections in the past, but I'm not really sure what I'm dealing with here. Infection, contamination, ingredient or water problems? This is also the second (of 3) brews I've done on a new countertop-brutus-20-style system. The first beer was fine, and the third just went into the fermenter yesterday so I don't yet know if it suffers from the same off flavor.
Any advice or suggestions as to the cause would be appreciated. The recipe is below for reference.
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5.625 lb German 2-row
5.625 lb German wheat malt
.75 oz Hallertauer 60 min
.25 oz Halelrtauer 15 min
Wyeast 3068 Weihenstephaner (1L starter)
Faucet water (no analysis)
2qt/l mash (60 min)
90 min boil
I tasted my gravity sample yesterday upon racking it to the keg. It had a very strong aftertaste which I can only describe as "dirt / earth / cigarette ash". I assumed the beer to be a loss, but finished racking it anyway. I tasted it today after a day in the keg and the taste is not nearly as strong, but still present enough to make the beer undrinkable for me (my wife claims she doesn't really taste it except on my suggestion). There is no noticable off-odor; it smells like a nice hefe.
So, I 've had infections in the past, but I'm not really sure what I'm dealing with here. Infection, contamination, ingredient or water problems? This is also the second (of 3) brews I've done on a new countertop-brutus-20-style system. The first beer was fine, and the third just went into the fermenter yesterday so I don't yet know if it suffers from the same off flavor.
Any advice or suggestions as to the cause would be appreciated. The recipe is below for reference.
-----
5.625 lb German 2-row
5.625 lb German wheat malt
.75 oz Hallertauer 60 min
.25 oz Halelrtauer 15 min
Wyeast 3068 Weihenstephaner (1L starter)
Faucet water (no analysis)
2qt/l mash (60 min)
90 min boil