Ive never eaten or drank ester, or phenol, or bandaids. I hear these descriptions of off and on flavors, and I dont know how to gauge it. Estery? Means nothing to me. Phenol-like? My local pub doesnt serve phenol beer, so I dont know what to avoid.
My first batch, using a Mr. Beer kit that was two years old, produced twenty bottles with a sharp, acrid, yeastiness that I dont particularly like. No harm in letting it age, so Ill do that. In the meantime, I picked up a sixer of a commercial dunkelweizen than had the same, albeit milder, flavor. At least I got six bottles out of the deal.
My second batch is coming along much better, but I did some things differently: 1) Used a tried-and-true recipe I got here; 2) Fresh S-04 yeast; 3) Full 60 minute boil, steeping grains, proper sanitation, etc.
So yeah, thats my question. What am I tasting?
My first batch, using a Mr. Beer kit that was two years old, produced twenty bottles with a sharp, acrid, yeastiness that I dont particularly like. No harm in letting it age, so Ill do that. In the meantime, I picked up a sixer of a commercial dunkelweizen than had the same, albeit milder, flavor. At least I got six bottles out of the deal.
My second batch is coming along much better, but I did some things differently: 1) Used a tried-and-true recipe I got here; 2) Fresh S-04 yeast; 3) Full 60 minute boil, steeping grains, proper sanitation, etc.
So yeah, thats my question. What am I tasting?