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Old 03-24-2012, 11:02 PM   #1
Bgon
 
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This is my second batch of beer and something about this batch seems off. It is a NewCastle Clone that sat 10 days primary, 3 weeks secondary and is in its 2nd week of being bottled. Smells ok, tastes ok except for this weird oily, type effect it leaves. No real harsh or off after taste I can tell of right now. Do not have an actual Newcastle to compare to right now, but is this a sign of contamination?

6.6 lbs Briess Pilsen Light Malt Extract
2 oz Crystal
2 oz Chocolate
1 oz Mutons Black Planet

Warrior Bittering 6.5 aau
Kent Golding .5 oz

SAF Ale S-04

Cali. Common, Wheat and an Oktoberfest is on deck and if I need to adjust something in my method I want to know before hand.

Thanks

 
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Old 03-24-2012, 11:27 PM   #2
beerman0001
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" weird oily" can you explain this more? Is this a feeling on your tongue? I will go with the default answer "give it a few more weeks".
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Old 03-25-2012, 12:55 AM   #3
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Just an odd oily residue feel left after drinking a bit.

 
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Old 03-25-2012, 01:46 AM   #4
Aschecte
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Please clarify do you mean oily slimy feeling or burnt motor oily feeling in in your mouth.
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Old 03-25-2012, 01:56 AM   #5
ChessRockwell
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I would say more time, definitely. Had a recent all grain batch with some chocolate malt in it, it was completely awful after two weeks, kind of oily like you describe. After four weeks it was quite delicious. It probably just needs more time to mature, especially with that Black Planet malt

Oily to me sounds like fusels, did you ferment pretty warm? Could be fusels or esters from the S-04 if you fermented warm, but maybe not. Either way give it more time!

 
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Old 03-25-2012, 05:14 AM   #6
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Seems like the natural consensus is to wait. It did get a bit warmer a few days at the end of it's time in the secondary so it could be that and still young. Its hard to describe the oily f
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Old 03-25-2012, 05:46 AM   #7
BuddyWeiser
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You could try waiting and buying some NewCastle to compare it with when you sample it next. Describing any difference between the two might help.
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Old 03-25-2012, 10:58 PM   #8
wolfman_48442
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It sounds like you have low levels of diacetyl. At lower levels it will leave a slick, oily 'coating' on your tongue. At higher levels it will taste like artificial butter.
It's usually caused by fermentation temps that were higher than they should have been.
It looks like you're down south a bit - do you have a way of controlling your fermentation temps? Many people have had good luck with swamp coolers.

 
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Old 03-25-2012, 11:13 PM   #9
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+1 for diacetyl. Keep an eye on future fermentation temps, and give this batch some time (maybe even an extra long time) to mature.
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Old 03-26-2012, 05:05 PM   #10
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S-04 yeast should ferment at a constant 59F-75F. Fermentation temps are typically 3-5 degrees higher than ambient temps, so you should be fermenting at NO HIGHER than about 69F, and more ideally at about 59-63F.

Fermentation temp control, yeast pitching rates, pre-fermentation oxygen levels, are all BIG factors when it comes to the quality of the final beer.
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