brett
Well-Known Member
While I still consider myself new to homebrewing, I have identified and knocked out all off-flavors I have encountered. That is, except for one. A "cardboard" aroma and taste in my session ale, most likely caused by oxidation.
It comes out in that brew, I think, mostly because it's a more delicate, neutral style of beer, and thus less forgiving of off-flavors. Any off-flavor is detectable. I defeated the "fresh cut apple" taste by fermenting at lower temperatures and conditioning longer, but I still have a faint cardboard taste and aroma (more aroma than taste).
I feel pretty confident about my siphoning abilities. I'm thinking it could be Hot Side Aeration, but I'm not sure... after the boil and cooling down, I rack into my carboy fermenter @ ~80F. I then shake the cooled wort to aerate. Is this where my problem is? Should I be more patient and let it cool down to below 75F before aerating?
Have any of you had the cardboard problem? If so, what did you do to overcome it?
It comes out in that brew, I think, mostly because it's a more delicate, neutral style of beer, and thus less forgiving of off-flavors. Any off-flavor is detectable. I defeated the "fresh cut apple" taste by fermenting at lower temperatures and conditioning longer, but I still have a faint cardboard taste and aroma (more aroma than taste).
I feel pretty confident about my siphoning abilities. I'm thinking it could be Hot Side Aeration, but I'm not sure... after the boil and cooling down, I rack into my carboy fermenter @ ~80F. I then shake the cooled wort to aerate. Is this where my problem is? Should I be more patient and let it cool down to below 75F before aerating?
Have any of you had the cardboard problem? If so, what did you do to overcome it?