ilikeguns
Well-Known Member
- Joined
- Jan 16, 2012
- Messages
- 254
- Reaction score
- 24
My 2nd AG batch has some off flavors (bubblegum) and I could use some input.
The background:
An IPA that started off with a 3L starter of 1056
OG 1.070
FG 1.010 (my lowest FG ever?)
Fermented at 65-68 degrees
I sampled it right before kegging tonight and it definitely has an off flavor that i've never experienced before. The bubble gum flavor
Where I think I went wrong...
I did a full boil and did not do any aeration on my wort. My ferm temps were inline so I have to think that the yeast were stressed.
So now I ask the experts for some feedback. I kegged this batch and put it on a few pounds of CO2. Should I have racked to a secondary and let the yeast possibly clean up? Any chances of these flavors fading away? I had my last batch have a "nutty" flavor which i attributed to the aciduated malt and that flavor mellowed out but is still present. Perhaps the bubble gum will subside? any thoughts while i relax and enjoy a homebrew?
The background:
An IPA that started off with a 3L starter of 1056
OG 1.070
FG 1.010 (my lowest FG ever?)
Fermented at 65-68 degrees
I sampled it right before kegging tonight and it definitely has an off flavor that i've never experienced before. The bubble gum flavor
Where I think I went wrong...
I did a full boil and did not do any aeration on my wort. My ferm temps were inline so I have to think that the yeast were stressed.
So now I ask the experts for some feedback. I kegged this batch and put it on a few pounds of CO2. Should I have racked to a secondary and let the yeast possibly clean up? Any chances of these flavors fading away? I had my last batch have a "nutty" flavor which i attributed to the aciduated malt and that flavor mellowed out but is still present. Perhaps the bubble gum will subside? any thoughts while i relax and enjoy a homebrew?