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toffee/caramel off flavour...from bottling?
I will play with temps and try a rest on next brews.- Baksheesh
- Post #9
- Forum: General Homebrew Discussion
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toffee/caramel off flavour...from bottling?
This time safale-04. Bottling temp is 18-24. That’s not too high is it?- Baksheesh
- Post #8
- Forum: General Homebrew Discussion
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toffee/caramel off flavour...from bottling?
Yeah I suppose it could be butterscotch/toffee/caramel are all sort of similar to me. I control fermenting temperature at 18 degrees thought and I don't taste it before bottling/priming. Could diacetyl develop in priming?- Baksheesh
- Post #5
- Forum: General Homebrew Discussion
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toffee/caramel off flavour...from bottling?
Hi RPh Guy, Thanks for the file - A lot to take in and try and understand. My process is using a mix of LME and DME for wort and steeping grains for flavour. Others can taste it. It has happened 4-5 times in my 26 brews to date. Not consecutively but the last two brews have had it again. I was...- Baksheesh
- Post #3
- Forum: General Homebrew Discussion
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toffee/caramel off flavour...from bottling?
Hello all. New to the board and first time posting. I need some help improving. I sometimes get a sweet burnt toffee/caramel flavour after bottling (which I don’t taste when bottling). It fades a bit with time but not sure it ever goes away. What could it be? Can off flavours develop in the...- Baksheesh
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- Forum: General Homebrew Discussion