cochised
Well-Known Member
Evening all
Have done 2 BIAB batches, a SMASH Citra and a recipe kit American Amber.
Citra smash fermented well but noticed an off taste when I kegged it.
Had a more experienced brewer taste it after a few weeks and he said it was infected but couldn't identify it.
In fairness it was really bad, first beer I've ever had to dump even though I've had some stinkers in the past, they were still 'drinkable'
Kegged the amber today. Similar off taste, but nowhere near as bad. But I'm still worried so will let it carb for a week and see how it is.
In the meant time I've done a couple of partials and extracts, fermented same way as the BIABs and no off tastes at all. While not world beating beers they are definitely fine
So question is could it be something in my BIAB method?
Using a Blichmann 10 gallon pot and propane burner, cooling with immersion chiller
I realise almost any number of factors can cause off tastes etc but anything in my BIAB approach I wonder?
Thanks
Have done 2 BIAB batches, a SMASH Citra and a recipe kit American Amber.
Citra smash fermented well but noticed an off taste when I kegged it.
Had a more experienced brewer taste it after a few weeks and he said it was infected but couldn't identify it.
In fairness it was really bad, first beer I've ever had to dump even though I've had some stinkers in the past, they were still 'drinkable'
Kegged the amber today. Similar off taste, but nowhere near as bad. But I'm still worried so will let it carb for a week and see how it is.
In the meant time I've done a couple of partials and extracts, fermented same way as the BIABs and no off tastes at all. While not world beating beers they are definitely fine
So question is could it be something in my BIAB method?
Using a Blichmann 10 gallon pot and propane burner, cooling with immersion chiller
I realise almost any number of factors can cause off tastes etc but anything in my BIAB approach I wonder?
Thanks