BeezBrew
Well-Known Member
I just bottled my first AG beer, EdWorts Pale ale, about a week ago and opened one up today to just see how the carbonation was coming along when i detected the dreaded twang. It's not that bad, but noticeable. I didn't detect it when i bottled so this happened within a week. So here's my question:
Can bottle conditioning in a 75 degree apartment impart off flavors to the finished product? I assumed not, however, the yeast are processing the dextrose under warm conditions so could they be spitting out bad by products? I noticed that the beer wasn't clear, obviously the yeast was doing its job, maybe that twang is from the yeast in suspension? I don't know, thoughts?
Can bottle conditioning in a 75 degree apartment impart off flavors to the finished product? I assumed not, however, the yeast are processing the dextrose under warm conditions so could they be spitting out bad by products? I noticed that the beer wasn't clear, obviously the yeast was doing its job, maybe that twang is from the yeast in suspension? I don't know, thoughts?