-MG-
Well-Known Member
I’ve continued to try to figure out a ‘house’ flavor in some of my lighter beers and I continue to try to put more information together for this mystery taste that isn’t unpleasant and not noticeable in darker/heavier beers.
The taste is hard to define, I don’t want to use the word ‘buttery’ because its not, but it’s a sweetness taste.
I am an AG brewers, I have tried changing base malts and companies and I always make a yeast starter and pitch at .75 rate. I use servomyces for yeast nutrient. I ferment in 15.5 G sanke kegs under pressure (2-7 PSI). I hit my numbers right on at 1.048 and pitched the yeast last Sunday around 74 F. Overnight it cooled down to around 70 F. All of my temperatures are through a thermowell, so we are getting the actual internal readings. I hooked up my heating pad to ensure and made sure it never got too cold. My pressure built it right away overnight and I knew fermentation had started. I tasted the beer 3 days into fermentation and there was no off flavors and the it was right on. There was a slight sweetness to it, but I accounted that as having extra ‘sugars’ left for the yeast to continue to eat up and that would go away. I should clarify though that this sweetness taste is different than the problem I am talking about. I just took a hydro sample yesterday and it finished at 1.011 right on target and right away that ‘house’ taste is there. It consistently develops in the last phases of fermentation. I am trying at this point to give the yeast a d-rest and heating it up to 75 to see if I can get the yeast to clean up things and we’ll see. But this issue continues to haunt me.
The taste is not consistent to yeast brands or strains. It happens with US-05, Wyeast 2565, etc. No matter the recipe the same taste shows up, it all depends on how light of a beer it is for it to be noticeable.
I’m getting to the point where I’m extremely frustrated and ready to throw in the towel and sell my equipment, because I can’t make what I consider good beers or differentiate my beers.
My water is excellent for brewing and several people locally have great success with it. I have also tried RO water in the past with the same result.
I appreciate any insight people can offer.
The taste is hard to define, I don’t want to use the word ‘buttery’ because its not, but it’s a sweetness taste.
I am an AG brewers, I have tried changing base malts and companies and I always make a yeast starter and pitch at .75 rate. I use servomyces for yeast nutrient. I ferment in 15.5 G sanke kegs under pressure (2-7 PSI). I hit my numbers right on at 1.048 and pitched the yeast last Sunday around 74 F. Overnight it cooled down to around 70 F. All of my temperatures are through a thermowell, so we are getting the actual internal readings. I hooked up my heating pad to ensure and made sure it never got too cold. My pressure built it right away overnight and I knew fermentation had started. I tasted the beer 3 days into fermentation and there was no off flavors and the it was right on. There was a slight sweetness to it, but I accounted that as having extra ‘sugars’ left for the yeast to continue to eat up and that would go away. I should clarify though that this sweetness taste is different than the problem I am talking about. I just took a hydro sample yesterday and it finished at 1.011 right on target and right away that ‘house’ taste is there. It consistently develops in the last phases of fermentation. I am trying at this point to give the yeast a d-rest and heating it up to 75 to see if I can get the yeast to clean up things and we’ll see. But this issue continues to haunt me.
The taste is not consistent to yeast brands or strains. It happens with US-05, Wyeast 2565, etc. No matter the recipe the same taste shows up, it all depends on how light of a beer it is for it to be noticeable.
I’m getting to the point where I’m extremely frustrated and ready to throw in the towel and sell my equipment, because I can’t make what I consider good beers or differentiate my beers.
My water is excellent for brewing and several people locally have great success with it. I have also tried RO water in the past with the same result.
I appreciate any insight people can offer.