Dirtyoldguy366
Well-Known Member
I threw a party over the weekend to christen my new kegerator. I had an IPA, an APA, a Kolsch, and an Altbier.
All the beers were a hit except for the Altbier (although three of my friends said it was their favorite of the four).
To me it tastes just so weird I and I can't quite put my finger on it as every beer I've made I have found delicious except this one.
Aroma: Sulfur, malty, bready.
Flavor: Starts sweet (malty, bready, just plain sweet) and finishes bitter with a slight sulfury twang... Just plain weird all together though.
Is this normal for altbier?
Midwest kit: 7 lbs. Domestic 2-Row barley, 2 lbs. Vienna, 12 oz. CaraRed, 1 oz. Carafa I, 2 oz. Crystal Bittering, 1 oz. Hallertau pellet hops Finishing
Mashed at 152
Primary fermentation was around 55 degrees for 7 days, I gave it 24 hours at room temperature, then around 40 for 7 days, kegged, burst carbed, then two weeks at 33. Yeast was wyeast 1007.
Now I'm wondering if I fermented too cold/not long enough.
Anything I could do to salvage this beer? I had three people rave about the stuff but everyone else said it tasted like a butt. I wouldn't mind the sulfur if it weren't so sweet!
Thanks
All the beers were a hit except for the Altbier (although three of my friends said it was their favorite of the four).
To me it tastes just so weird I and I can't quite put my finger on it as every beer I've made I have found delicious except this one.
Aroma: Sulfur, malty, bready.
Flavor: Starts sweet (malty, bready, just plain sweet) and finishes bitter with a slight sulfury twang... Just plain weird all together though.
Is this normal for altbier?
Midwest kit: 7 lbs. Domestic 2-Row barley, 2 lbs. Vienna, 12 oz. CaraRed, 1 oz. Carafa I, 2 oz. Crystal Bittering, 1 oz. Hallertau pellet hops Finishing
Mashed at 152
Primary fermentation was around 55 degrees for 7 days, I gave it 24 hours at room temperature, then around 40 for 7 days, kegged, burst carbed, then two weeks at 33. Yeast was wyeast 1007.
Now I'm wondering if I fermented too cold/not long enough.
Anything I could do to salvage this beer? I had three people rave about the stuff but everyone else said it tasted like a butt. I wouldn't mind the sulfur if it weren't so sweet!
Thanks