tommysauder
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- Mar 5, 2013
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Ok so I have been making AMAZING ales, wheat beers, stouts etc...
Finally got a controlled temp fridge setup and did a lager. Techniques and cleaning are the same, but the keg is new just FYI.
Mashed for 90 minutes at approx 150F. Gravity looked good at 1.051. Did a long boil (90 minutes) and a good rolling one. Where I may have made a mistake was with the cooling. Cooled it in the bucket in the fridge but it took 2 days to get to temp. Pitched yeast (2 packets w34/70) and fermented at 50F for 3 weeks. Transferred to keg and took grav reading (1.009). Tasted sample.... I thought tastes kind of buttery (dreading DMS I almost had a panic attack). Let it carb/lager in the fridge at 32f for 2 weeks and pulled 500ml out to get rid of the initial crap bulled from the bottom, then filled a pint glass which I am drinking from.
At 32F why are there still very small floaties in the beer is question #1. Question #2 it has a REALLY odd taste at the back of the tongue and an odd smell. Mouth doesnt feel slick from what I read DMS causes but it just tastes plain old BAD. Almost repulsive. And even after the beer sitting in my glass for 30 minutes the floaties are in like a suspension.
Another problem. I harvested the slurry for a corn / 2 row mix that is fermenting at 55-58F. Is it going to have the same taste? or should I take it after a week and put it to room temperature? I'm sorry I can't explain the taste. I like butter and it doesn't taste like butter. Doesn't taste like plastic. I've read the bandaid taste/smell and I'm leaning more towards that?
Confused as the only thing I did wrong was let it cool for that much of an extended time. If I pull the keg from the fridge and let it sit at 60f for a few weeks will it clear? Or should i dump, bleach, star san and fill with a yummy ale?
Finally got a controlled temp fridge setup and did a lager. Techniques and cleaning are the same, but the keg is new just FYI.
Mashed for 90 minutes at approx 150F. Gravity looked good at 1.051. Did a long boil (90 minutes) and a good rolling one. Where I may have made a mistake was with the cooling. Cooled it in the bucket in the fridge but it took 2 days to get to temp. Pitched yeast (2 packets w34/70) and fermented at 50F for 3 weeks. Transferred to keg and took grav reading (1.009). Tasted sample.... I thought tastes kind of buttery (dreading DMS I almost had a panic attack). Let it carb/lager in the fridge at 32f for 2 weeks and pulled 500ml out to get rid of the initial crap bulled from the bottom, then filled a pint glass which I am drinking from.
At 32F why are there still very small floaties in the beer is question #1. Question #2 it has a REALLY odd taste at the back of the tongue and an odd smell. Mouth doesnt feel slick from what I read DMS causes but it just tastes plain old BAD. Almost repulsive. And even after the beer sitting in my glass for 30 minutes the floaties are in like a suspension.
Another problem. I harvested the slurry for a corn / 2 row mix that is fermenting at 55-58F. Is it going to have the same taste? or should I take it after a week and put it to room temperature? I'm sorry I can't explain the taste. I like butter and it doesn't taste like butter. Doesn't taste like plastic. I've read the bandaid taste/smell and I'm leaning more towards that?
Confused as the only thing I did wrong was let it cool for that much of an extended time. If I pull the keg from the fridge and let it sit at 60f for a few weeks will it clear? Or should i dump, bleach, star san and fill with a yummy ale?