Originally Posted by Prymal
I used Nottingham yeast
I would love to know what is wrong
Wow...it looks like you got an efficiency of 80% or so from your flaked rice, that is WTF phenomenal for a steep. It looks like the yeast also somehow found a way to eat the starch given off by it...also WTF weird.
To others: if his measurements are correct, this means flaked rice contains SUGAR not STARCH or that it magically converted somehow.
OK Prymal, so the problem I thought would originally point the direction of apple cider was not the case. There are several things that can cause appley flavors in beer.
First, the possible good news:
- Acetaldehyde is often the cause of appley flavors. The most common cause is your beer is too young to be drank currently.
Now the other possibilities:
- Your concentration of simple sugar is fairly high (1.5lbs of amber) and this MIGHT cause cidery flavors. That being said, I think your recipe should be fine in this regard.
- Another possibility is fermentation. Certain yeasts at higher temperatures can create acetaldehyde, nottingham is definitely one that is common for this since it likes cooler temperatures (all the way down to 56F or so).
- Fruit flies. If one gets in, he carries aceto bacteria, which causes this flavor.
Without actually tasting it, I can't tell you which it is, but each of these is a little different tasting.