ronzonie7
Active Member
We brewed a Saison a couple of weeks ago...Recipe can be found here, if you care to see it.
Everything went pretty well, but we had a couple of issues. When we sampled this beer at racking time, we noticed that it had a savory/meaty/smoke-like character that is pretty out of balance for the beer's style. I'm trying to figure out where that might have come from. I have a couple of ideas, but thought I might post here for wisdom.
1. We had a funnel malfunction, resulting in a lot of the wort sediment ending up in the carboy. We had a good 2 inches of trub in the carboy. We racked it off of that around 12 days after initial fermentation.
2. We squeezed juice from the orange into the primary, in addition to the peel and other spices. Could the juice have spoiled it? Is that a no-no?
It's still in the secondary, and still kind of funky. We decided to dry hop it, and add more citrus peel, in the hope of masking that a bit, before we bottle.
Any thoughts on what we did wrong?
Everything went pretty well, but we had a couple of issues. When we sampled this beer at racking time, we noticed that it had a savory/meaty/smoke-like character that is pretty out of balance for the beer's style. I'm trying to figure out where that might have come from. I have a couple of ideas, but thought I might post here for wisdom.
1. We had a funnel malfunction, resulting in a lot of the wort sediment ending up in the carboy. We had a good 2 inches of trub in the carboy. We racked it off of that around 12 days after initial fermentation.
2. We squeezed juice from the orange into the primary, in addition to the peel and other spices. Could the juice have spoiled it? Is that a no-no?
It's still in the secondary, and still kind of funky. We decided to dry hop it, and add more citrus peel, in the hope of masking that a bit, before we bottle.
Any thoughts on what we did wrong?