showdown496
Well-Known Member
Ok so now I'm really lost...I just fermented 2 batches a once, one was the home brewery's lawnmower lite, and the other was a red head ipa from the home brewery as well. The ipa fermented 3 weeks, dry hopped a week, then cold crashed a week. The lawnmower lite fermented 4 weeks and cold crashed 1 week. I kegged them both on the same day and force carbed at 25 psi for 1 day then 10psi for 3 days (now at 5-7psi)(all was done at 36 deg.) The lawnmower lite is really lite of course but has a clean taste with none of the off flavor I have been experiencing. The ipa definitley has this off taste, but not as bad as some of my beers. So....I'm thinking possibly I'm tasting the hops? although the ipa used 2 different hop varieties I've never used so one would think that shouldn't be the same as the other brews. My other theory would be that the lawnmower lite was an extract only brew with no specialty grains and the ipa was an all grain kit, so maybe im getting tannins? I mashed at 150 for 90 min. My tun is a rectangular cooler with a stainless braid. If I was getting husks through the braid could that cause the tannins? I used 5.2 and campden tablets as well. Going through my notes I did find that one other brew didnt have this off taste (but had a different off taste) and that one didnt have any specialty grains either. I have used 3 different thermometers to measure mash or steep temperatures, but none had been calibrated. Any other ideas????