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Old 03-11-2010, 02:25 AM   #1
permo
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Default Musty/Dirt/Earthy Aftertaste

I have a very young beer, 3 weeks in primary and only a week in the bottle. It sure tastes good going down but in the finish I get hit with a very musty, dirt like flavor. Just an overpowering intensly earthy bitterness that quickly fades...but is just unpleasant.

I know the beer is young and I am hoping this goes away, but do you think this could be a result of an infection or oxidation?

Maybe RDWAHAB?

Just wondering if anybody has experienced this before. I didn't detect this flavor in the fermenter sample I tasted, maybe the yeast in suspension for carbonating need to clean up a little. Who knows.


6.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 46.15 %
5.00 lb Munich Malt (9.0 SRM) Grain 38.46 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 7.69 %
0.25 lb Chocolate Malt (350.0 SRM) Grain 1.92 %
2.00 oz Argentine Cascade [3.70 %] (60 min) Hops 19.8 IBU
1.00 oz Argentine Cascade [3.70 %] (30 min) Hops 7.6 IBU
1.00 oz Argentine Cascade [3.70 %] (15 min) Hops 4.9 IBU
1.00 oz Argentine Cascade [3.70 %] (1 min) Hops 0.4 IBU
0.75 lb Brown Sugar, Dark (50.0 SRM) Sugar 5.77 %
pacman yeast
OG 1.048
FG 1.009



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Old 03-11-2010, 02:46 AM   #2
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Sounds like you're tasting hop sludge, not infection. Give it more time.


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Old 03-11-2010, 03:14 AM   #3
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Quote:
Originally Posted by frazier View Post
Sounds like you're tasting hop sludge, not infection. Give it more time.
Hop sludge? Never heard of that. If I could get rid of this aftertaste I would have an awesome brew for sure. I was sure hoping I didn't oxidize the beer, I am pretty strict in my process and have never had oxidation or infection problems, but this taste suprised me.

I wil likely give it another week or two to completely carb and then put them in my mass storage area at 60-65 degrees and hope for the best.

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Old 03-11-2010, 04:36 AM   #4
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I think you just need to let it condition for a few more weeks.
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Old 03-11-2010, 04:48 AM   #5
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I will continue to let it condition at 70 degrees for another two weeks, then I'll stash it at 60 for another week or two. It should be good by then. I have 6.0 gallons of this stuff, it better shape up!
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Old 03-11-2010, 03:08 PM   #6
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Argentine Cascade can give you strong herbal flavors. It should mellow in a few more weeks.
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Old 03-11-2010, 03:36 PM   #7
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Quote:
Originally Posted by david_42 View Post
Argentine Cascade can give you strong herbal flavors. It should mellow in a few more weeks.
+1 I wouldn't expect an Argentine Cascade to taste anything like a PNW Cascade.


One man's very musty, dirt like flavor is a another man's fuggle.
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Old 03-11-2010, 04:36 PM   #8
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I had a similar experience with a red. It was the Brewhouse kit, with Cascades. I used repitched yeast that had been in a herbal beer. The taste after two months was exactly the same as yours. Now, when I make the red, I use clean yeast. I think it's simply the case that the Cascades' delicate aroma has to be respected.
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Old 03-11-2010, 05:33 PM   #9
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Me also, have recently had a similar thing. I've got a First Gold/Goldings beer that has been bottled for 5 weeks and is only just now not tasting like someone cleaned their walking boots in it. See how yours is after 5-6 weeks.

Too much late boil Goldings I've tended to find can do give this sort of earthy thing, quite hard to hit the sweet spot. Interesting that Argentine Cascades do the same thing.
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Old 03-11-2010, 09:48 PM   #10
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I just recently brewed an all centennial IPA and it's been in the bottle for 2 weeks now. I haven't been using a secondary and I got a lot of hop sludge into the bottles this time around.

Well, this beer is very, very, VERY musty and dirt like in the finish. I fermented with Safale-04 and thought that it might have been the cause of the earthy flavors but I am thinking it is the hops or now maybe the hop sludge.

Now I am really wondering if the pound of Centennials I bought from Hops Direct are really Centennial hops because I am getting more earthy flavors rather then citrus....hmmm

Let us know if these flavors clean up.


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