Hey all,
I'm about ten batches into all grain brewing and think that I have my process down pretty well. I pitch appropriately, pay attention to water chemistry (RO water plus EZ Water), have pretty consistent efficiency, cool quickly, have control over fermentation temps, and haven't had sanitation issues. I shake for a while to aerate but generally do lower gravity beers (<1.050) so I don't think that's an issue. My last several batches have turned out well ultimately but I've found that they seem to have stayed green for an excessively long time. No identifiable off flavors, but just that general subtle homebrew taste.
My suspicion is that I'm rushing the beer by kegging it after 7-14 days and putting it directly in the kegerator for a set and forget carbonation. However, I frequently see references on these forums to beers that can go grain to glass in, say two to three weeks. As an example, I brewed Biermuncher's Centennial Blonde a month ago and kegged it after 10 days in primary at 64. I'm confident that it will turn out alright ultimately but there were definite green flavors after only 2 or 3 weeks (and there still are after 4--a faint twang, almost sulfuric that only really comes out on on the first sip).
Could it be something process related that's causing this? Or is it totally normal? Will longer primaries help? I suspect that I'm prolonging the "greenness" by taking it off the beer and refrigerating so quickly. My goal is to have the beer be good to go, if not at its peak, as soon as its carbonated.
I'm about ten batches into all grain brewing and think that I have my process down pretty well. I pitch appropriately, pay attention to water chemistry (RO water plus EZ Water), have pretty consistent efficiency, cool quickly, have control over fermentation temps, and haven't had sanitation issues. I shake for a while to aerate but generally do lower gravity beers (<1.050) so I don't think that's an issue. My last several batches have turned out well ultimately but I've found that they seem to have stayed green for an excessively long time. No identifiable off flavors, but just that general subtle homebrew taste.
My suspicion is that I'm rushing the beer by kegging it after 7-14 days and putting it directly in the kegerator for a set and forget carbonation. However, I frequently see references on these forums to beers that can go grain to glass in, say two to three weeks. As an example, I brewed Biermuncher's Centennial Blonde a month ago and kegged it after 10 days in primary at 64. I'm confident that it will turn out alright ultimately but there were definite green flavors after only 2 or 3 weeks (and there still are after 4--a faint twang, almost sulfuric that only really comes out on on the first sip).
Could it be something process related that's causing this? Or is it totally normal? Will longer primaries help? I suspect that I'm prolonging the "greenness" by taking it off the beer and refrigerating so quickly. My goal is to have the beer be good to go, if not at its peak, as soon as its carbonated.