Dominator6
Well-Known Member
So I turn to the experts for advice. I have brewed 6 batches total including this one. In all 6 batches I get an off flavor, fruity kinda, banana-ish off flavor and smell. I just went to dry hop this ale and it has the same DAMN smell. I am VERY frustrated w/this and don't want to give up brewing but REFUSE to waste money on batches of so-so beer. HELP PLZ!
- I've tried eliminating this in the following ways:- 1st batch was hefe, LME 3 gal boil w/tapwater, dry yeast
- ALL others were amber/pale ales but produced the same off flavor.
- I've switched between dry to liquid yeast - same result
- I also tried using a starter for the dry yeast as opposed to just sprinkling in
- DME to LME - same result
- I've went from 3gal to 5 gal boil same result
- Changed my cleaners from bleach to oxy-clean(0 chlorine) - same result
- Cleaned what I feel is a little more thorough
- Bottled one batch as opposed to kegging which I normally do - same result
- I use a plastic fermenter 7.5gal for primary and glass for secondary (plastic doesn't seem to have any scratches for bacteria growth.)
- My friend that used to live in the neighborhood used tap water and bottled and his turned out great, no off flavor so I think it's something I'm doing.
I've heard that using the entire liquid yeast packet and having a very active fermentation could cause this. I've also noticed that most of my fermentations only last at most 24 hrs of good activity. Temp in my room is usually constant at 68-72degrees and I keep it out of light.
Please help w/some suggestions, I really want to make this work and produce GOOD beer.
TIA
"Frustrated Brewer"
- I've tried eliminating this in the following ways:- 1st batch was hefe, LME 3 gal boil w/tapwater, dry yeast
- ALL others were amber/pale ales but produced the same off flavor.
- I've switched between dry to liquid yeast - same result
- I also tried using a starter for the dry yeast as opposed to just sprinkling in
- DME to LME - same result
- I've went from 3gal to 5 gal boil same result
- Changed my cleaners from bleach to oxy-clean(0 chlorine) - same result
- Cleaned what I feel is a little more thorough
- Bottled one batch as opposed to kegging which I normally do - same result
- I use a plastic fermenter 7.5gal for primary and glass for secondary (plastic doesn't seem to have any scratches for bacteria growth.)
- My friend that used to live in the neighborhood used tap water and bottled and his turned out great, no off flavor so I think it's something I'm doing.
I've heard that using the entire liquid yeast packet and having a very active fermentation could cause this. I've also noticed that most of my fermentations only last at most 24 hrs of good activity. Temp in my room is usually constant at 68-72degrees and I keep it out of light.
Please help w/some suggestions, I really want to make this work and produce GOOD beer.
TIA
"Frustrated Brewer"