mgortel
Well-Known Member
I keep getting what I would describe as a husky aftertaste in my all-grain brews. The last few I did....Hefeweizen, Red Ale, and Nut Brown. I guess it could be oxidation flavor but I am very careful to avoid oxygenating at the wrong times (i.e. bottling, I never take lid off during fermentation, etc)
Wondering if it could be the fact that I do NOT remove the trub....just dump it all in the fermenter. I have read so many threads on here that say it is not necessary to remove trub....but is it possible that is the cause of the off flavors?
Any advice....driving me crazy!
Wondering if it could be the fact that I do NOT remove the trub....just dump it all in the fermenter. I have read so many threads on here that say it is not necessary to remove trub....but is it possible that is the cause of the off flavors?
Any advice....driving me crazy!