opalko
Well-Known Member
Sorry if this isn't the best forum for this, but one batch was extract the other allgrain, so I didn't know where to post....
The last 2 brews I made (one all grain, one extract) have had a semi-strong off flavor after I keg/bottle. Both were simple American pale ales, using fresh ingredients (I don't have the recipes handy but the OG were right on target at around 1042 and FG around 1008-1010). I used Safale S05 yeast in both cases (new yeast).
The off flavor has a strong yeast bite to it - at least that is what it seems like to me. Not sure I would classify it as "butterscotch" or "vegetable" as other off-flavors I have read about. My wife says it just tastes very hoppy to her.
The only thing I might attribute it to is that the beer spent 2 weeks in primary before being chilled down and then racked before kegging/bottling (I was out of kegs for the extract batch and had to bottle). But I almost never do secondary fermentations for simple ales anymore, though I wouldn't think 2 weeks was too long?
Any ideas?
Cheers -
Robert
The last 2 brews I made (one all grain, one extract) have had a semi-strong off flavor after I keg/bottle. Both were simple American pale ales, using fresh ingredients (I don't have the recipes handy but the OG were right on target at around 1042 and FG around 1008-1010). I used Safale S05 yeast in both cases (new yeast).
The off flavor has a strong yeast bite to it - at least that is what it seems like to me. Not sure I would classify it as "butterscotch" or "vegetable" as other off-flavors I have read about. My wife says it just tastes very hoppy to her.
The only thing I might attribute it to is that the beer spent 2 weeks in primary before being chilled down and then racked before kegging/bottling (I was out of kegs for the extract batch and had to bottle). But I almost never do secondary fermentations for simple ales anymore, though I wouldn't think 2 weeks was too long?
Any ideas?
Cheers -
Robert