Hi fellow homebrewers,
What flavors, aromas or characteristics should I expect in a beer if I dont hit the mash temp?
As of now, I have made some great tasting all grain beers but my first 3 batches were a disaster. I was doing several stuff wrong I had several fluctuations in the mash temperature because I was not familiar with my equipment (BIAB by the way). Nor I did iodine test neither check the PH of the water.
Newbie mistakes I know but I let ferment the beers. In the 3 batches I ended with very strong green-apple acidic flavor. I havent had that problem again since I changed my technique. The other day, one of my friends brought me a sample of his first all grain beer. It had the exact same flavor profile.
I assume the problem was the mash temp leading to an incomplete sugar conversion but I couldnt provide a technical response to my friend. Have someone else experienced the same effect in your beer? Does someone know why this flavor develops in the beer? What is the technical response?
I know it could be an infection too but the common denominator of the 3 batches was missing the mash temp and I brew frequently enough to say I dont have infection problems in my process.
I appreciate your comments and experience.
What flavors, aromas or characteristics should I expect in a beer if I dont hit the mash temp?
As of now, I have made some great tasting all grain beers but my first 3 batches were a disaster. I was doing several stuff wrong I had several fluctuations in the mash temperature because I was not familiar with my equipment (BIAB by the way). Nor I did iodine test neither check the PH of the water.
Newbie mistakes I know but I let ferment the beers. In the 3 batches I ended with very strong green-apple acidic flavor. I havent had that problem again since I changed my technique. The other day, one of my friends brought me a sample of his first all grain beer. It had the exact same flavor profile.
I assume the problem was the mash temp leading to an incomplete sugar conversion but I couldnt provide a technical response to my friend. Have someone else experienced the same effect in your beer? Does someone know why this flavor develops in the beer? What is the technical response?
I know it could be an infection too but the common denominator of the 3 batches was missing the mash temp and I brew frequently enough to say I dont have infection problems in my process.
I appreciate your comments and experience.