trn
Active Member
I have a brown ale that has a disappointing off aftertaste. I have some very good stuff coming down the pipeline, so I'm happy to just let the mediocre beer sit and see if it gets better, but I'm not sure what temp I should keep it at: cellar or room temperatures. Right now it's properly carbonated and at cellar temps.
While we're at it, maybe y'all can help me figure out the source of the off taste. My girlfriend describes it as "plastic". To me it seems more like spice: clove or cinnamon. I sanitized with bleach, and an experienced brewer friend is pretty sure that the off taste is from residual bleach. Does this seem reasonable? (I'm not using bleach any more, by the way.)
trn
While we're at it, maybe y'all can help me figure out the source of the off taste. My girlfriend describes it as "plastic". To me it seems more like spice: clove or cinnamon. I sanitized with bleach, and an experienced brewer friend is pretty sure that the off taste is from residual bleach. Does this seem reasonable? (I'm not using bleach any more, by the way.)
trn