Made a PM Helles using the following recipe with DeathBrewers stovetop PM process...
Ingredients
Amount Item Type % or IBU
4 lbs Light Dry Extract (8.0 SRM) Dry Extract 57.14 %
3 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 42.86 %
0.50 oz Hallertauer Hersbrucker [4.00 %] (60
min) Hops 4.1 IBU
0.25 oz Vanguard [4.80 %] (60 min) Hops 2.5 IBU
0.50 oz Vanguard [4.80 %] (30 min) Hops 3.8 IBU
0.50 oz Hallertauer Hersbrucker [4.00 %] (30
min) Hops 3.1 IBU
0.50 oz Hallertauer Hersbrucker [4.00 %] (5 min)Hops 0.8 IBU
0.50 oz Spalter [4.00 %] (5 min) Hops 0.8 IBU
3.00 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs Pilsner Lager (White Labs #WLP800) Yeast-Lager
OG : 1.055
FG : 1.006
3 days @ 70F to start fermentation
3 weeks @ 50F primary
1 week @ 40F to settle
All done in 6.5g carboy
Yeast never made a cake, kind of looked like seaweed balls (posted this part before). Racked to bottled. Tasted the sample that I used to check OG and I loved it.
After 1 week (too soon I know) I decided to crack one of the bottles to check for color and get some idea of the flavor. Color was beautiful. Reminded me of a stein at the Hofbrauhaus.
Problem is the taste and smell reminded me of ass. I think it is phenolic, but I am pretty noobish to be definitive. It is almost like tasting an aluminum band-aid.
I am hoping that this may mellow out, but I can't seem to find anything that says whether this may go away.
Tanks....
Ingredients
Amount Item Type % or IBU
4 lbs Light Dry Extract (8.0 SRM) Dry Extract 57.14 %
3 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 42.86 %
0.50 oz Hallertauer Hersbrucker [4.00 %] (60
min) Hops 4.1 IBU
0.25 oz Vanguard [4.80 %] (60 min) Hops 2.5 IBU
0.50 oz Vanguard [4.80 %] (30 min) Hops 3.8 IBU
0.50 oz Hallertauer Hersbrucker [4.00 %] (30
min) Hops 3.1 IBU
0.50 oz Hallertauer Hersbrucker [4.00 %] (5 min)Hops 0.8 IBU
0.50 oz Spalter [4.00 %] (5 min) Hops 0.8 IBU
3.00 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs Pilsner Lager (White Labs #WLP800) Yeast-Lager
OG : 1.055
FG : 1.006
3 days @ 70F to start fermentation
3 weeks @ 50F primary
1 week @ 40F to settle
All done in 6.5g carboy
Yeast never made a cake, kind of looked like seaweed balls (posted this part before). Racked to bottled. Tasted the sample that I used to check OG and I loved it.
After 1 week (too soon I know) I decided to crack one of the bottles to check for color and get some idea of the flavor. Color was beautiful. Reminded me of a stein at the Hofbrauhaus.
Problem is the taste and smell reminded me of ass. I think it is phenolic, but I am pretty noobish to be definitive. It is almost like tasting an aluminum band-aid.
I am hoping that this may mellow out, but I can't seem to find anything that says whether this may go away.
Tanks....