BrewStooge
Well-Known Member
Hey all, back again with one of those "what's that taste" questions. I've noticed my beers thus far have had a somewhat astringent/sharp taste both when fermented warmer (72-77) and cooler (59-65). I've tried some different hopping, aeration, lengths of time for primary/secondary etc and the one constant has really been that the boil has had the lid almost completely on due to using an electric burner without enough power (until this next batch, just got a gas stove hooked up ).
So what I'm asking is, I recall reading of a compound created in steeping/boiling that usually evaporates at a lower temperature, but if the cover is on it can condense and renter the wort. For the life of me I cant recall it's name off hand, but could this be what I'm tasting? My usual time scale so far has been the oft noted 1-2-3 give or take a few days here and there. It seems to age out a bit over a few weeks, but I'd like to avoid it from the start if I can.
So what I'm asking is, I recall reading of a compound created in steeping/boiling that usually evaporates at a lower temperature, but if the cover is on it can condense and renter the wort. For the life of me I cant recall it's name off hand, but could this be what I'm tasting? My usual time scale so far has been the oft noted 1-2-3 give or take a few days here and there. It seems to age out a bit over a few weeks, but I'd like to avoid it from the start if I can.