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Old 12-29-2012, 06:00 PM   #1
Brewsmack
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So I brewed this mini mash kit, pacific pale ale, kegged it after 2 weeks, chilled it and have been drinking on it for probly 2 weeks. It was good at first, but now I'm starting to notice a dirty after taste. Not sure how to describe it other than dusty or dirty. Any ideas?

 
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Old 12-29-2012, 06:03 PM   #2
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There was a time when I was sensative to the smell/taste of the alcohol itself. Kind of a musty basement smell.
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Old 12-29-2012, 06:18 PM   #3
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I can't smell it in the beer. Only taste it afterwards. Musty might be close, not mildewy tho. If you've ever tasted ice cream that's been in the freezer too long, that's what it reminds me of. Freezer burnt maybe.

 
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Old 12-29-2012, 06:23 PM   #4
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Hops maybe. Some people get an earthy, dirty taste from some.
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Old 12-29-2012, 06:44 PM   #5
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Aging is key to reducing most off flavors. It sounds to me like you kegged it too soon. Beer needs to sit on the yeast for at least a few days (I prefer about 10) after the gravity stops dropping. This allows the yeast to absorb many of the off flavor causing compounds. Most new home brewers are (understandably) in too much of a rush and bottle/keg too early, as well as start drinking too early. 2 weeks is way fast even for a lower gravity brew...

4 keys to brewing good beer:
-patience
-sanitation
-temperature control
-more PATIENCE!

 
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Old 12-29-2012, 06:59 PM   #6
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Quote:
Originally Posted by Demus
Aging is key to reducing most off flavors. It sounds to me like you kegged it too soon. Beer needs to sit on the yeast for at least a few days (I prefer about 10) after the gravity stops dropping. This allows the yeast to absorb many of the off flavor causing compounds. Most new home brewers are (understandably) in too much of a rush and bottle/keg too early, as well as start drinking too early. 2 weeks is way fast even for a lower gravity brew...

4 keys to brewing good beer:
-patience
-sanitation
-temperature control
-more PATIENCE!
Yeah was my 3rd batch and I didn't condition it at all. I've read a few different philosophies on conditioning. Most agree to leave it on the yeast cake just not too long, say over 30 days? I'd like to free up my fermenter tho for the next batch so I was thinking 2 weeks in the carboy, then transfer to the keg at around 65f for another two weeks. Thoughts?

 
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Old 12-29-2012, 07:18 PM   #7
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Quote:
Originally Posted by Bithead
Hops maybe. Some people get an earthy, dirty taste from some.
Earthy dirty is a good description. Think it was willamette and cascade.

 
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Old 12-29-2012, 07:23 PM   #8
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Quote:
Originally Posted by Brewsmack View Post
Yeah was my 3rd batch and I didn't condition it at all. I've read a few different philosophies on conditioning. Most agree to leave it on the yeast cake just not too long, say over 30 days? I'd like to free up my fermenter tho for the next batch so I was thinking 2 weeks in the carboy, then transfer to the keg at around 65f for another two weeks. Thoughts?
30 days on the yeast isn't any issue at all. I have had batches sit far longer than that and not have any issues. I have a batch (an ESB) that's been sitting in the basement (unfinished/cooler side) for just over 2 months now. I keep intending to transfer it to keg, but other things keep coming up. Maybe I'll do it this weekend and get that fermenting keg cleaned out and ready for another batch.
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Old 12-29-2012, 07:31 PM   #9
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Quote:
Originally Posted by Golddiggie

30 days on the yeast isn't any issue at all. I have had batches sit far longer than that and not have any issues. I have a batch (an ESB) that's been sitting in the basement (unfinished/cooler side) for just over 2 months now. I keep intending to transfer it to keg, but other things keep coming up. Maybe I'll do it this weekend and get that fermenting keg cleaned out and ready for another batch.
Ha 2 months?! Beer just doesn't last that long at my house bro! I'm just gonna have to make an extra batch an try it i guess. There are a LOT of differing opinions out there for sure.

 
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Old 12-29-2012, 07:47 PM   #10
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Quote:
Originally Posted by Brewsmack View Post
Ha 2 months?! Beer just doesn't last that long at my house bro! I'm just gonna have to make an extra batch an try it i guess. There are a LOT of differing opinions out there for sure.
Well, luckily, I have 5 fermenting vessels/kegs for my normal sized batches of beer. So, I can let a batch go as long as needed. I also have a 50L vessel for fermenting up to about 12.5 gallons at a time.
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On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine

 
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