I had a strange off-flavor with a sweet-potato beer I made.
here's the recipe:
https://www.homebrewtalk.com/f12/sweet-potato-beer-112093/
and my water profile:
https://www.homebrewtalk.com/f128/your-opinion-my-water-report-136186/
the beer developed a very noticeable flavor that is hard to describe... the beer finishes with something I find similar to dust or flour flavor.
The beer was very hazy, too, so I guessed it was a flavor from unconverted starches. Months later, it's still bad and I suspect it might even got worse.
Sadly, I just got another bad batch like that. A Belgian pale ale. I know I had a good conversion , so where did it come from?
It , too , has that dusty bitter finish and haziness ( although in both beers the haze gets stronger when chilled, so I suspect it to be chill haze)
Belgian pale ale recipe:
2.2 kg. Belgian Pale
1 kg. German Light Munich
0.4 kg. German Dark Munich
0.25 kg. Weyermann CaraAmber®
0.3 kg. Cane Sugar
15 g. Hallertau Tradition (Pellets, 7.1 %AA) boiled 60 minutes.
15 g. Hallertau Tradition (Pellets, 7.1 %AA) boiled 30 minutes.
30 g. Saaz (Pellets, 3.35 %AA) boiled 10 minutes.
another thing - this flavor in the Belgian pale ale wasn't there a few days ago!
I bottled the batch two weeks ago , and two bottles I opened during this time show a deterioration in flavor over time.
the sweet potato batch was done with White Labs WLP051 California Ale V , and the Belgian pale with White Labs WLP570 Belgian Golden Ale . both weren't too fresh , and I didn't do a starter - but I did that many times and did get good results. Anyway, I don't see how this can cause off-flavors to develop in the bottle.
Is this an infection based off-flavor?
It is possible that they where both fermented in the same (infected?) pail, and if so I hope the one that's in it now is OK...
here's the recipe:
https://www.homebrewtalk.com/f12/sweet-potato-beer-112093/
and my water profile:
https://www.homebrewtalk.com/f128/your-opinion-my-water-report-136186/
the beer developed a very noticeable flavor that is hard to describe... the beer finishes with something I find similar to dust or flour flavor.
The beer was very hazy, too, so I guessed it was a flavor from unconverted starches. Months later, it's still bad and I suspect it might even got worse.
Sadly, I just got another bad batch like that. A Belgian pale ale. I know I had a good conversion , so where did it come from?
It , too , has that dusty bitter finish and haziness ( although in both beers the haze gets stronger when chilled, so I suspect it to be chill haze)
Belgian pale ale recipe:
2.2 kg. Belgian Pale
1 kg. German Light Munich
0.4 kg. German Dark Munich
0.25 kg. Weyermann CaraAmber®
0.3 kg. Cane Sugar
15 g. Hallertau Tradition (Pellets, 7.1 %AA) boiled 60 minutes.
15 g. Hallertau Tradition (Pellets, 7.1 %AA) boiled 30 minutes.
30 g. Saaz (Pellets, 3.35 %AA) boiled 10 minutes.
another thing - this flavor in the Belgian pale ale wasn't there a few days ago!
I bottled the batch two weeks ago , and two bottles I opened during this time show a deterioration in flavor over time.
the sweet potato batch was done with White Labs WLP051 California Ale V , and the Belgian pale with White Labs WLP570 Belgian Golden Ale . both weren't too fresh , and I didn't do a starter - but I did that many times and did get good results. Anyway, I don't see how this can cause off-flavors to develop in the bottle.
Is this an infection based off-flavor?
It is possible that they where both fermented in the same (infected?) pail, and if so I hope the one that's in it now is OK...
