pdog44450
Well-Known Member
I'm angry
Both times I've tried to brew a pale ale I get this awful "dirty" taste that I cannot put my finger on. It tastes as if the beer is a weiss (and I HATE the taste of wheat beers) even though there is no wheat in the grain bill.
My first pale ale I dry hopped with hop sacks and I'm thinking they may have been unsanitary even though I boiled them and used iodophor. I thought of that as a bad batch. It was one of my first ones ever so I wasn't too angry so I chalked it up as a early mistake batch.
30+ batches later, I wanted to retry my hand at one of my favorite styles: the pale ale! I pulled a hydrometer sample of it yesterday and I got the EXACT same dirty, wheat beer, shoe taste that gives me a headache just thinking about it. When I take a hydrometer sample and taste it, it usually gives a great idea of what it's going to be like after carbonating. I am cold crashing it for a couple days and if it tastes the same, I am siphoning it straight down the drain. It ticks me off that I spent so much money on these ingredients only to have to dump it. I brewed an IPA a couple months ago that came out fantastic, but it was not dry hopped like the 2 pales I tried to make.
I bought a fermenting bucket specifically for this beer because I'm using my only fermentor on a lager. I bought the bucket, which is food safe, from Blain's. I sanitized the hell out of it with iodophor so I really have no clue how it's infected, but if I had to guess what an infected batch taste like, it would be this. Can somebody explain to me what a wild yeast infection tastes like? The only two times I've ever dry hopped and made a pale ale were the only two batches I've ever considered dumping out and it sucks!!!
Both times I've tried to brew a pale ale I get this awful "dirty" taste that I cannot put my finger on. It tastes as if the beer is a weiss (and I HATE the taste of wheat beers) even though there is no wheat in the grain bill.
My first pale ale I dry hopped with hop sacks and I'm thinking they may have been unsanitary even though I boiled them and used iodophor. I thought of that as a bad batch. It was one of my first ones ever so I wasn't too angry so I chalked it up as a early mistake batch.
30+ batches later, I wanted to retry my hand at one of my favorite styles: the pale ale! I pulled a hydrometer sample of it yesterday and I got the EXACT same dirty, wheat beer, shoe taste that gives me a headache just thinking about it. When I take a hydrometer sample and taste it, it usually gives a great idea of what it's going to be like after carbonating. I am cold crashing it for a couple days and if it tastes the same, I am siphoning it straight down the drain. It ticks me off that I spent so much money on these ingredients only to have to dump it. I brewed an IPA a couple months ago that came out fantastic, but it was not dry hopped like the 2 pales I tried to make.
I bought a fermenting bucket specifically for this beer because I'm using my only fermentor on a lager. I bought the bucket, which is food safe, from Blain's. I sanitized the hell out of it with iodophor so I really have no clue how it's infected, but if I had to guess what an infected batch taste like, it would be this. Can somebody explain to me what a wild yeast infection tastes like? The only two times I've ever dry hopped and made a pale ale were the only two batches I've ever considered dumping out and it sucks!!!