llamatabrew
Member
Had off and on problems with what I consider a mild "harsh" taste in beers. Recently read on Palmer's site that stirring the "gunk" that attaches to the sides of the fermenter can cause astringent flavors.
However, I also know that it's common practice to swirl up the carboy or bucket to get the yeast into re-suspension towards the end of fermentation to try and knock out those last few gravity points....especially when using yeasts with high flocculation.
I've made it a fairly standard practice to swirl up my beers at the end of fermentation. Might that be the reason I'm getting some off flavors in my final product?
However, I also know that it's common practice to swirl up the carboy or bucket to get the yeast into re-suspension towards the end of fermentation to try and knock out those last few gravity points....especially when using yeasts with high flocculation.
I've made it a fairly standard practice to swirl up my beers at the end of fermentation. Might that be the reason I'm getting some off flavors in my final product?