Ben_Persitz
Well-Known Member
I've made a few extract batches now (going all grain on my next batch) and my last two have had a strange "off" flavor to them.
My latest is Rogue Dead Guy clone. Granted I haven't tasted it carbed up yet, and it's only been about 4 weeks, but it's still a bit odd.
Here is my process:
Sanitize and drip dry everything.
Do a 60 minute boil.
Cool covered in an ice bath for about an hour to get down to pitching temp.
Pitch sanitized (the outside) yeast. Stick in fridge and ferment for 3 weeks before kegging.
I'm not worried about my sanitation, and my recipes are good.
The off flavor is a kind of mild alcoholy (not as bad as rubbing alcohol but similar) taste. And mild fruitiness (esters).
I ferment around 63-64 degrees and it stays steady so I don't think it's a problem in fermentation.
The only thing I can think of is I have a hard time cooling my 5 gallons down to pitching temps quickly in my ice bath and I usually pitch about 80-85 degrees.
I plan to get a wort chiller to combat this on my next batch.
Do you think it's because of my slow cooling rate and high pitching temps?
If I cool down to about 65 degrees and do it quickly (20 minutes) could this help my beer?
Any other ideas as to why I'm getting this alcoholy taste and unwanted esters?
My latest is Rogue Dead Guy clone. Granted I haven't tasted it carbed up yet, and it's only been about 4 weeks, but it's still a bit odd.
Here is my process:
Sanitize and drip dry everything.
Do a 60 minute boil.
Cool covered in an ice bath for about an hour to get down to pitching temp.
Pitch sanitized (the outside) yeast. Stick in fridge and ferment for 3 weeks before kegging.
I'm not worried about my sanitation, and my recipes are good.
The off flavor is a kind of mild alcoholy (not as bad as rubbing alcohol but similar) taste. And mild fruitiness (esters).
I ferment around 63-64 degrees and it stays steady so I don't think it's a problem in fermentation.
The only thing I can think of is I have a hard time cooling my 5 gallons down to pitching temps quickly in my ice bath and I usually pitch about 80-85 degrees.
I plan to get a wort chiller to combat this on my next batch.
Do you think it's because of my slow cooling rate and high pitching temps?
If I cool down to about 65 degrees and do it quickly (20 minutes) could this help my beer?
Any other ideas as to why I'm getting this alcoholy taste and unwanted esters?