Belgian Dubbel Off Taste - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Extract Brewing > Belgian Dubbel Off Taste

Reply
 
Thread Tools
Old 07-10-2013, 12:15 AM   #1
lawlessamps
Recipes 
 
Apr 2013
York, PA
Posts: 32


I just brewed the Dubbel Your Pleasure Ale from JOHB by Charlie P. While there is no burn marks on the bottom I taste a bitterness. I thought I smelled a wee bit while it was boiling so I tasted it and it hits the back of the tongue with a bitterness like a burn. I did the recipe exactly except for a hit of .25oz Mt Hood for the last 15 mins. I wanted to use them up. I always lower the flame when adding LME and stir constantly and vigorously. I dont see any black specks in the strainer either. Could the bitterness be from a 2month old, opened bag of Mt Hood hops? or Could you burn the malt without any evidence but the taste?

Or should I get the pot still built to distill after fermentation?

Such a letdown.

 
Reply With Quote
Old 07-10-2013, 02:33 PM   #2
lawlessamps
Recipes 
 
Apr 2013
York, PA
Posts: 32

Boy its tough getting a response here. Oh well I found some interesting threads here and elsewhere. I never used to taste the wort when done boiling and maybe I should have. The consensus is wort tastes like crap. Super sweet with the back end being extremely bitter. Exactly my situation. Thats probably why making bread with the spent yeast tastes very bitter. Thanks anyway.

 
Reply With Quote
Old 08-20-2013, 10:46 PM   #3
lawlessamps
Recipes 
 
Apr 2013
York, PA
Posts: 32

Oh well no one replied but I am going to update this brew. The off taste must have been from the briess traditional dark. It needed to meld with all the different ingredients. I left it in the fermenter because I thought I burned the extract and didn't want to jam up a keg space in the fridge with a f##ked up brew. I finally kegged and force carbed and what a brew! Fantastic and what an ass kicker. So just FYI for newbies. Don't judge your brew from the wort or even after 2 weeks of fermentation. Pappy pappazian says this brew ages really well and I hope to let this brew age a bit in the keg but I just kicked my Belgian wit and the next wit is on its 3rd day of ferment. Patience is so hard with good beer.

 
Reply With Quote
Old 08-21-2013, 03:29 AM   #4
Cyclman
I Sell Koalas
HBT_LIFETIMESUPPORTER.png
 
Cyclman's Avatar
Recipes 
 
Jan 2013
Aurora, CO
Posts: 6,251
Liked 755 Times on 629 Posts


I was going to say that dubbels take a long time to smooth out, months in my experience. But very worth the wait.
__________________
Give a man a beer, waste an hour. Teach a man to brew, and waste a lifetime! Bill Owen quote

Why does Happy Hour limit happiness to 1/24 of the day?

 
Reply With Quote
Old 08-21-2013, 03:33 AM   #5
slarkin712
HBT_SUPPORTER.png
 
slarkin712's Avatar
Recipes 
 
Sep 2011
St. Louis, MO
Posts: 795
Liked 61 Times on 51 Posts


I'm sure your beer will be good in a keg, but Belgian higher gravity beers do very well aged in bottles. No need to take up keg space with a beer that may actually be better in a bottle than a keg. I say bottle it if you can. Good to hear it came out well.

 
Reply With Quote
Old 08-21-2013, 05:12 AM   #6
BigFloyd
 
BigFloyd's Avatar
Recipes 
 
Dec 2012
Tyler, Texas
Posts: 5,267
Liked 761 Times on 653 Posts


Quote:
Originally Posted by Cyclman View Post
I was going to say that dubbels take a long time to smooth out, months in my experience. But very worth the wait.
+1.

I've got a dubbel at 2 months in the bottles that's just now starting to taste like I want it to. Another few weeks and it should be legit.
__________________
Good Temp Control -----> Happy Yeast ------> Tasty Brew

 
Reply With Quote
Old 08-27-2013, 08:27 PM   #7
Babybatch
 
Babybatch's Avatar
Recipes 
 
Jun 2013
Jacksonville, FL
Posts: 146
Liked 10 Times on 7 Posts


Hey man! I appreciate the record of events that you have documented for the sake of us n00bs! I plan on doing a Dubbel some day so this is extremely helpful. I will remember your sage advice which you wrangled through unanswered posts to attain.
__________________
"A man could work his whole life towards trying to make the ultimate quad and it would not be wasted." - saq

 
Reply With Quote
Old 08-27-2013, 08:53 PM   #8
sweetcell
HBT_SUPPORTER.png
 
sweetcell's Avatar
Recipes 
 
Jan 2012
Rockville, MD
Posts: 5,145
Liked 981 Times on 710 Posts


"back of the tongue bitterness" sounds like astringency. does the recipe call for any steeping grains? any chance you steeped those at too high a temp?

congrats on making a tasty beer. here's another +1 to big, complex beers needing time to sort themselves out. for example, if the astringency was from grain tannin extraction, that will fade a little with time. other that IIPAs/DIPAs, big beers should be given weeks if not months to age.
__________________
What hops should I grow? Looking for cheap honey?
- Drinking: BPA made with ingredients from NHC, 2 blends of a rye sour: ECY20 + ECY34, local sour cherry kriek #2, brett'ed Belgian blond on raspberries
- Aging: Imperial Chocolate Milk Stout (half on coconut), sour blond on second-use cherries, English Barleywine (half on brett), 3726 saison w/ brett x2 (dregs mix & Lochristi), GNO 3724 saison w/ brett mix, sour cherry mead, acerglyn, and a few other sours...

 
Reply With Quote
Old 08-31-2013, 12:10 AM   #9
BousDeuce
Recipes 
 
Apr 2012
Chatsworth, CA
Posts: 5
Liked 1 Times on 1 Posts


Quote:
Originally Posted by lawlessamps View Post
Oh well no one replied but I am going to update this brew. The off taste must have been from the briess traditional dark. It needed to meld with all the different ingredients. I left it in the fermenter because I thought I burned the extract and didn't want to jam up a keg space in the fridge with a f##ked up brew. I finally kegged and force carbed and what a brew! Fantastic and what an ass kicker. So just FYI for newbies. Don't judge your brew from the wort or even after 2 weeks of fermentation. Pappy pappazian says this brew ages really well and I hope to let this brew age a bit in the keg but I just kicked my Belgian wit and the next wit is on its 3rd day of ferment. Patience is so hard with good beer.
Thank you for this update!
I tasted my belgian dubbel (NB) when racking to secondary and it tasted like you described. I was worried but figured it would all work out in the end. Now I cant wait for it to be bottled conditioned and ready for drinking!

-Danny

 
Reply With Quote
Old 11-21-2013, 04:06 PM   #10
Osamabinbbq
Recipes 
 
Nov 2013
Posts: 2

Quote:
Originally Posted by lawlessamps View Post
Don't judge your brew from the wort or even after 2 weeks of fermentation.
This really is hard to stick to!! My first batch was a belgian dubbel similar to yours and yesterday was the 2 week mark in the bottles. I wanted to try one just to see the change over the months. I noticed that it has a sharp flavor to it that I cant really put my finger on i think similar to the bitterness you are taking about, it doesn't taste bad just…off. Is this something I should expect round off over time?

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Belgian Dubbel - Belgian High Gravity yeast not starting pcarey1222 Fermentation & Yeast 9 11-13-2012 01:12 AM
Belgian Dubbel with T-58? GregKelley Recipes/Ingredients 18 09-07-2012 07:03 AM
Belgian Dubbel taste -- interesting heywolfie1015 Beginners Beer Brewing Forum 4 12-04-2009 01:07 AM
Belgian Dubbel Help! TwoHeadsBrewing Recipes/Ingredients 20 08-20-2008 03:42 PM
Belgian Dubbel Taste?? givemaboot All Grain & Partial Mash Brewing 7 08-05-2008 07:19 AM


Forum Jump