Redriley
Member
Being new to this forum, I posted this in the introductions thread, but was told it would be better off in here.
'I hate to throw a problem at you with my first real post, but the problem I am experiencing is a sporadic one which just comes up from time to time and is infuriating when it does. It is difficult to desribe flavours, but irrespective of ingredients, mash temperature, yeast used etc., the beer will sometimes end up with an intensely dry (not off) flavour and an unpleasant pungent, slightly sulphurous aroma.
In the last brew I used my normal Whitelabs English Ale yeast (apparently from Fuller's 30 miles down the road - via California!). This is one of the least attenuative yeasts on the market and from a starting figure of 1037 degrees, primary fermentation finished at about 1015; perhaps a little high but not too bad. When I got to taste it after a week or two, the flavour/aroma was as described above. I soldiered on with it for a while but drinking it just wasn't a pleasant experience. Ultimately I tested the gravity in the glass which had dropped to 1006. For an all malt mash this seems incredibly low and the barrel was venting furiously through the safety valve. The previous bitter had been a stunner and a porter brewed not three weeks before had been perfectly acceptable. The only slight ingredient concern that I have, is that the cracked malt was the last of the sack.
Incidentally, the water I used for this brew was pure distilled treated with brewing salts to a ph of 5.2, although the same problem has been encountered using the domestic supply treated with sulphuric acid (common practice round here).'
If anyone can help I would be most grateful. Please...!
'I hate to throw a problem at you with my first real post, but the problem I am experiencing is a sporadic one which just comes up from time to time and is infuriating when it does. It is difficult to desribe flavours, but irrespective of ingredients, mash temperature, yeast used etc., the beer will sometimes end up with an intensely dry (not off) flavour and an unpleasant pungent, slightly sulphurous aroma.
In the last brew I used my normal Whitelabs English Ale yeast (apparently from Fuller's 30 miles down the road - via California!). This is one of the least attenuative yeasts on the market and from a starting figure of 1037 degrees, primary fermentation finished at about 1015; perhaps a little high but not too bad. When I got to taste it after a week or two, the flavour/aroma was as described above. I soldiered on with it for a while but drinking it just wasn't a pleasant experience. Ultimately I tested the gravity in the glass which had dropped to 1006. For an all malt mash this seems incredibly low and the barrel was venting furiously through the safety valve. The previous bitter had been a stunner and a porter brewed not three weeks before had been perfectly acceptable. The only slight ingredient concern that I have, is that the cracked malt was the last of the sack.
Incidentally, the water I used for this brew was pure distilled treated with brewing salts to a ph of 5.2, although the same problem has been encountered using the domestic supply treated with sulphuric acid (common practice round here).'
If anyone can help I would be most grateful. Please...!