Hi folks! First post here ... looks like a great forum.
I brewed a nut brown ale a couple of weeks ago, and bottled today. I've been tasting over the last couple of weeks, and again today, and it's pretty darn tasty stuff (always amazes me how homebrew tastes pretty good even when it's warm and non-carbonated
But I'm getting a slight harsh, bitter aftertaste and I'm trying to figure out where it came from. I noticed it when I tasted right before pitching the yeast, and it's been decreasing in intensity but still there. My trusty, venerable Dave Miller's Homebrewing guide lists the following possibilities:
1. High fermentation temperature (mine was 67 degrees)
2. High hop rate, overboiling hops (60 minute boil, relatively lightly hopped)
3. Poor water supply (I used bottled water)
So I'm kind of stumped as to what caused this. I was using pellet hops, it was hard to tell how fresh they were at the store. Smelled OK though.
If it matters I did a full boil (usually brew all-grain but I was lazy this time and did an extract batch). I use an immersion chiller and I'm pretty careful about removing trub.
Anybody ever have similar trouble?
I brewed a nut brown ale a couple of weeks ago, and bottled today. I've been tasting over the last couple of weeks, and again today, and it's pretty darn tasty stuff (always amazes me how homebrew tastes pretty good even when it's warm and non-carbonated
But I'm getting a slight harsh, bitter aftertaste and I'm trying to figure out where it came from. I noticed it when I tasted right before pitching the yeast, and it's been decreasing in intensity but still there. My trusty, venerable Dave Miller's Homebrewing guide lists the following possibilities:
1. High fermentation temperature (mine was 67 degrees)
2. High hop rate, overboiling hops (60 minute boil, relatively lightly hopped)
3. Poor water supply (I used bottled water)
So I'm kind of stumped as to what caused this. I was using pellet hops, it was hard to tell how fresh they were at the store. Smelled OK though.
If it matters I did a full boil (usually brew all-grain but I was lazy this time and did an extract batch). I use an immersion chiller and I'm pretty careful about removing trub.
Anybody ever have similar trouble?