Smokey taste in first all grain - Home Brew Forums
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Old 11-30-2011, 07:31 PM   #1
PeteZA
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Oct 2011
Port Elizabeth, South Africa, NA
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Ok, so I just tasted my first all grain. A simple heffeweizen, 60% wheat, 40% pils, brewed with danstar Munich yeast. So the funny thing is it has a bit of a smokey taste. We measured everything during the brew, and although I don't have the measurements with me, as I recall it the mash ph was high (7-8). I have read this could be the cause of the smoke taste? Anyone have experience with this? As a side note, it's not the most terrible beer I have ever tasted, just unexpected.



 
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Old 11-30-2011, 07:33 PM   #2
Jwood
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Sep 2011
San Diego, CA
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how did you treat your yeast? Improper yeast care can cause smokey phenolic flavors.



 
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Old 11-30-2011, 07:37 PM   #3
PeteZA
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Oct 2011
Port Elizabeth, South Africa, NA
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Quote:
Originally Posted by Jwood
how did you treat your yeast? Improper yeast care can cause smokey phenolic flavors.
I rehydrated in luke warm water for about 15 minutes. Pretty much followed the instructions on the packet

 
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Old 11-30-2011, 08:02 PM   #4
Jwood
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Sep 2011
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i have never used dry yeast, maybe list the yeast you used and someone might have experience with it.

But, what temperature did you ferment at (ambient? actual wort temp?)

 
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Old 11-30-2011, 08:09 PM   #5
TopherM
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Mar 2011
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Did you apply and direct heat to the mash tun while the grain was in it? You could have scorched some of your grain during mashing, which would lead to a smokey flavor.
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Old 11-30-2011, 08:22 PM   #6
day_trippr
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May 2011
Stow, MA
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Quote:
Originally Posted by TopherM View Post
Did you apply and direct heat to the mash tun while the grain was in it? You could have scorched some of your grain during mashing, which would lead to a smokey flavor.
...or even during the boil...

Cheers!

 
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Old 11-30-2011, 08:48 PM   #7
Toga
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Jan 2010
Michigan
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Perhaps some smoked malt made its way into the batch?

 
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Old 12-01-2011, 04:01 AM   #8
PeteZA
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Oct 2011
Port Elizabeth, South Africa, NA
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I did BIAB, and I have a cake rack to keep the bag off the bottom of my keggle. The was some direct heat applied during the mash (it's electric so I am using a 3000 watt element), but I was careful to stir at these times.

Fermentation was at ambient, fairly static at 19C, definitely no major fluctuations. Fermented out really quickly, 5 days to bottle, with static brix reading for 48 hours before we bottled.

I wonder if the taste will mellow out or not.

 
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Old 12-01-2011, 04:40 AM   #9
Toga
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Jan 2010
Michigan
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I have seen some really horrible brews get better with age. You may as well let it sit for a month or two and come back to it. You may be pleasantly surprised.

 
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Old 12-01-2011, 05:25 AM   #10
PeteZA
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Oct 2011
Port Elizabeth, South Africa, NA
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Ya, I have extract brews left to drink, so my pipeline isnt completely poked, I will leave it for a bit. That being said, it wasn't undrinkable, just unexpected.



 
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