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Old 10-19-2009, 02:29 PM   #1
Cpt_Kirks's Avatar
Sep 2008
Lakeland TN
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What causes a "dirt" taste in beer?

Fat Tire has it, just a little bit.

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Old 10-19-2009, 02:33 PM   #2
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Nov 2007
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I think you're talking about the specific yeast profile. I'd use "earthy" instead of dirt, but yes I think that's what you're talking about.
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Old 07-23-2010, 05:05 AM   #3
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Sep 2009
Posts: 51

I've noticed that using Safale S-33 and Danstar Nottingham dry yeasts impart an "earthy" flavor to the beers that I've used them in. It's to the point where I am considering using US-05 in everything I do except for Belgian styles. I honestly don't enjoy it at all.
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Old 07-23-2010, 04:07 PM   #4
Jan 2010
Central Illinois
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I've never noticed an earthiness with nottingham.
Certain hop varieties are also described as imparting an "earthy" flavor. I think Kent Goldings has been described that way.

I know Chimay uses a hop extract instead of actual hops, but when I recently had the Chimay Red, I found that it distinctly tasted like dirt to me.

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Old 07-23-2010, 04:16 PM   #5
Oct 2009
Posts: 477
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I love 'earthiness' in beers. It can come from several sources: Yeast (english strains, mainly), Hops (UK fuggles, challenger, First gold, and northdown in particular, but there are plenty of 'dank' hops out there), and malt - small additions of kilned malts like chocolate can enhance earthiness. Minerally water can also exaggerate this effect

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Old 07-23-2010, 05:08 PM   #6
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Dec 2008
Dublin (No, not that Dublin)
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Well, the dirt taste in mine comes mostly from all the dirt I add.
Of all tyrannies, a tyranny sincerely exercised for the good of its victims may be the most oppressive. It would be better to live under robber barons than under omnipotent moral busybodies. The robber baron's cruelty may sometimes sleep, his cupidity may at some point be satiated; but those who torment us for our own good will torment us without end for they do so with the approval of their own conscience. - C. S. Lewis, English essayist & juvenile novelist (1898 - 1963)

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Old 07-23-2010, 05:42 PM   #7
Nov 2008
Posts: 138

The first time I got this, I freaked out, and drank the batch as quickly as I could (good excuse, right?). It's happened again, and this time I took a more scientific approach. I noticed it in the fermenter with a high og (~1.075) wheat ale. I took a gravity reading when I noticed the off-taste, and it was still quite high. So I added some active yeast from another fermenter. I also added a bag of herbs. After a couple of weeks my gravity was down to 1.002, and the off-taste was almost gone.

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