organicrust
Active Member
So I am fermenting my first lager and I am concerned about an off-flavor that I have detected in my gravity samples. The two samples I withdrew were awful, to say the least.
Part of the flavor is cooked, buttered corn. I take that as diacetyl. (The beer is at a diacetyl rest right now).
The other component is a sharp chemical flavor. It kinda burns and is at the forefront of the flavor profile. It hits you the moment you take a sip.
I know that the diacetyl will probably be metabolized by the yeast, but the sharp chemical flavor bothers me. Could it possibly be my hop's flavor clashing with the diacetyl? It worries me that it could be a wild yeast infection producing phenols.
For what it's worth, I sanitize with Starsan and use RO water strictly.
edit: I am fermenting with Saflager S23 at 52 F. The OG was 1.050 and it's at 1.008 right now. It's been ramping in temperature for the past two days and is at 64 F right now.
Part of the flavor is cooked, buttered corn. I take that as diacetyl. (The beer is at a diacetyl rest right now).
The other component is a sharp chemical flavor. It kinda burns and is at the forefront of the flavor profile. It hits you the moment you take a sip.
I know that the diacetyl will probably be metabolized by the yeast, but the sharp chemical flavor bothers me. Could it possibly be my hop's flavor clashing with the diacetyl? It worries me that it could be a wild yeast infection producing phenols.
For what it's worth, I sanitize with Starsan and use RO water strictly.
edit: I am fermenting with Saflager S23 at 52 F. The OG was 1.050 and it's at 1.008 right now. It's been ramping in temperature for the past two days and is at 64 F right now.