DirtyMick
Member
Greetings to all,
I was really hoping to be enjoying a nice malty Scottish Ale in January 2008, but after a month and a half of fermenting, kegging and conditioning I have discovered that my beer has been tainted with a "Reek".
I am guessing the peated malt is responsible. Talk about being dissappointed... The beer is beautiful, great head retention perfect color, but the nose is of Band-Aids and it has a funky phenolic taste that I cannot tolerate. Here is the recipe:
6 lbs Pauls Mild Ale Malt
10 lbs Maris Otter Malt
0.5 lbs CaraPils
2.0 lbs Crystal
2.0 lbs Honey Malt
0.06 lbs (1 ounce) Simpsons PEATED Malt
0.06 lbs (1 ounce) Roasted Barley
1 oz Kent Goldings for last 60 mins
Single mash infusion @ 158 to 164 DegF
Boiled 6.5 gallons down to ~5 gallons in 120 mins.
My OG was a bit low for all the Grain ~1.090, I used Wyeast 1728 Scottish Ale Yeast to ferment it down to ~1.021 in about a month @ ~65 to 70 DegF.
I tasted the beer before kegging and the phenolic taste was noticeable, the nose was not bad however. Now after two week of aging I can't stand the stuff. All I can focus in on is the phenolic medicinal taste and the band-aid / anbesol nose that is completely overwhelming.
Is there any hope for salvage?
I was warned about Peated Malt but had no idea how potent its affects could be.
Has anyone else had a similar experience?
I am curious if the yeast has any blame in this. Anyone had a bad experience with Wyeast 1728? Could the highish fermentation temp cause this?
I am thinking of brewing the same recipe, MINUS the Peated Malt and probable changing over to an English or American Ale yeast, any suggestions or tweaks for the recipe?
Thanks in advance,
DirtyMick
I was really hoping to be enjoying a nice malty Scottish Ale in January 2008, but after a month and a half of fermenting, kegging and conditioning I have discovered that my beer has been tainted with a "Reek".
I am guessing the peated malt is responsible. Talk about being dissappointed... The beer is beautiful, great head retention perfect color, but the nose is of Band-Aids and it has a funky phenolic taste that I cannot tolerate. Here is the recipe:
6 lbs Pauls Mild Ale Malt
10 lbs Maris Otter Malt
0.5 lbs CaraPils
2.0 lbs Crystal
2.0 lbs Honey Malt
0.06 lbs (1 ounce) Simpsons PEATED Malt
0.06 lbs (1 ounce) Roasted Barley
1 oz Kent Goldings for last 60 mins
Single mash infusion @ 158 to 164 DegF
Boiled 6.5 gallons down to ~5 gallons in 120 mins.
My OG was a bit low for all the Grain ~1.090, I used Wyeast 1728 Scottish Ale Yeast to ferment it down to ~1.021 in about a month @ ~65 to 70 DegF.
I tasted the beer before kegging and the phenolic taste was noticeable, the nose was not bad however. Now after two week of aging I can't stand the stuff. All I can focus in on is the phenolic medicinal taste and the band-aid / anbesol nose that is completely overwhelming.
Is there any hope for salvage?
I was warned about Peated Malt but had no idea how potent its affects could be.
Has anyone else had a similar experience?
I am curious if the yeast has any blame in this. Anyone had a bad experience with Wyeast 1728? Could the highish fermentation temp cause this?
I am thinking of brewing the same recipe, MINUS the Peated Malt and probable changing over to an English or American Ale yeast, any suggestions or tweaks for the recipe?
Thanks in advance,
DirtyMick