I've got my 4th batch of brew in primary.
My first batch a Trappist Ale has been in bottle 2 weeks. 4/4/2
My second batch an American Wheat Ale has been in bottle 3 weeks 3/0/3.
Third batch in bottle 1 week untasted.
Both batches I have tasted have a similar off flavor. Up front I assume both brews are still too green and need more time to sit.
Things that have me wondering...
Long primary and secondary on the first batch and 2 weeks in bottle, lots of people have brews ready long before that so what the deal with mine?
Second batch was a low grav wheat. OG 1.040, plenty of primary time for yeasty clean ups, what should be plenty of time in bottle and still a funky flavor in there.
2 beers, very different styles, similar off flavor. The only thing that comes to mind, is the possiblility of too much yeast still in suspension. I would think a couple weeks at room temp post carbonation would be enough time to settle out but then mebbe not. The taste testers I've done have only been in the fridge for 24 hours or so. Could that be it? Not enough time at low temp to cold crash the suspended matter out of the beer?
How long of a chill is needed to really clear a beer? I'm traveling all next week and was thinking I'd load up the fridge with a bunch of each batch that's in bottles and really cold crash/condition them and see if they loose that taste when I get back. The possible down side, er...what if they just need more time at room temp to clean up that taste.
I'm open to suggestions. Could the taste be suspended yeast? Could they need more time to condition at 70? Anyone have experience with off flavors that cleared up after a week or so in the fridge or should I just let them sit in the corner during the week I'm gone?
My first batch a Trappist Ale has been in bottle 2 weeks. 4/4/2
My second batch an American Wheat Ale has been in bottle 3 weeks 3/0/3.
Third batch in bottle 1 week untasted.
Both batches I have tasted have a similar off flavor. Up front I assume both brews are still too green and need more time to sit.
Things that have me wondering...
Long primary and secondary on the first batch and 2 weeks in bottle, lots of people have brews ready long before that so what the deal with mine?
Second batch was a low grav wheat. OG 1.040, plenty of primary time for yeasty clean ups, what should be plenty of time in bottle and still a funky flavor in there.
2 beers, very different styles, similar off flavor. The only thing that comes to mind, is the possiblility of too much yeast still in suspension. I would think a couple weeks at room temp post carbonation would be enough time to settle out but then mebbe not. The taste testers I've done have only been in the fridge for 24 hours or so. Could that be it? Not enough time at low temp to cold crash the suspended matter out of the beer?
How long of a chill is needed to really clear a beer? I'm traveling all next week and was thinking I'd load up the fridge with a bunch of each batch that's in bottles and really cold crash/condition them and see if they loose that taste when I get back. The possible down side, er...what if they just need more time at room temp to clean up that taste.
I'm open to suggestions. Could the taste be suspended yeast? Could they need more time to condition at 70? Anyone have experience with off flavors that cleared up after a week or so in the fridge or should I just let them sit in the corner during the week I'm gone?