I am a new home brewer who has brewed about 5 partial mash batches with very good results and got itchy to make things overly complicated. So purchased a large kettle, burner and built a MLT from a 10 gallon drink cooler and a stainless steel hot water tank supply line. Very simple AG setup.
The AG beers I have made, Hefeweizen, cream ale, a few pale ales and an amber ale have tasted good but they all seem to have a strange aftertaste.
Well the first one, all grain batch, was nasty but I know what was wrong with that one. Over extracted my grains and made watered down yuk. I added a bunch of sugar water to it and a vinegar starter and now I have a lifetime supply of malt vinegar for my fries and chips.
I thought the flavor was coming from my wort chiller. I used an ice bath for this last test batch. After making a mini 2 gallon version using scaled down equipment, same valves and tubing but a smaller pot and cooler that I sacrificed for science and beer. Or maybe it should be Beer and science. The strange after taste is still there.
I have tried different base malts, marris otter, domestic 2 row and domestic 6 row all with the same result. I even had the LHBS crack my grains a few times thinking I was getting husks in my beer. I use a corona mill at home, barley crushers be expensive.
I notice the flavor prior to bottling/kegging and it doesn't seem to clear up like other funkiness tends to.
The offending finish occurred both using glass and pet 23l carboys as well as the bucket style fermenter my starter kit came with. All batches of all grain brew were placed in a large water bath in a huge fishing style cooler to which frozen 16 oz. water bottles were added to maintain fermentation temps between 57 and 63 deg. A digital thermometer with an alarm set to 65f. never sounded. I butchered a phone charger to be able to plug it into the wall.
Something I may be doing wrong, but am not sure. There seems to be lots of white funny looking stuff floating in my wort after chilling and racking into the fermenter. Should I let that settle out and leave it behind? I am fairly sure its coagulated protein from the grains and was told it is good for the yeast. It settles out after the primary fermentation is completed. The beers have been nice and clear.
Hop particles are contained, mostly, by muslin bags.
The flavor is very difficult for me to explain and my wife thinks I am nuts. Hell I am starting to think I am nuts. It isn't a coppery taste I just put a star san soaked penny in my mouth for a few minutes to verify. Its almost like an asprin taste but not nearly as strong. The mystery tongue terror is only in the finish well after swallowing.
The beers in question have had a minimum of 3 weeks in fermenters. Some have been kegged or bottled for over 2 months with no discernible quality change.
If I gulp the beer it is drinkable but I am thinking about just saying to hell with it and going back to using extracts. Any help would be overwhelmingly appreciated.
The AG beers I have made, Hefeweizen, cream ale, a few pale ales and an amber ale have tasted good but they all seem to have a strange aftertaste.
Well the first one, all grain batch, was nasty but I know what was wrong with that one. Over extracted my grains and made watered down yuk. I added a bunch of sugar water to it and a vinegar starter and now I have a lifetime supply of malt vinegar for my fries and chips.
I thought the flavor was coming from my wort chiller. I used an ice bath for this last test batch. After making a mini 2 gallon version using scaled down equipment, same valves and tubing but a smaller pot and cooler that I sacrificed for science and beer. Or maybe it should be Beer and science. The strange after taste is still there.
I have tried different base malts, marris otter, domestic 2 row and domestic 6 row all with the same result. I even had the LHBS crack my grains a few times thinking I was getting husks in my beer. I use a corona mill at home, barley crushers be expensive.
I notice the flavor prior to bottling/kegging and it doesn't seem to clear up like other funkiness tends to.
The offending finish occurred both using glass and pet 23l carboys as well as the bucket style fermenter my starter kit came with. All batches of all grain brew were placed in a large water bath in a huge fishing style cooler to which frozen 16 oz. water bottles were added to maintain fermentation temps between 57 and 63 deg. A digital thermometer with an alarm set to 65f. never sounded. I butchered a phone charger to be able to plug it into the wall.
Something I may be doing wrong, but am not sure. There seems to be lots of white funny looking stuff floating in my wort after chilling and racking into the fermenter. Should I let that settle out and leave it behind? I am fairly sure its coagulated protein from the grains and was told it is good for the yeast. It settles out after the primary fermentation is completed. The beers have been nice and clear.
Hop particles are contained, mostly, by muslin bags.
The flavor is very difficult for me to explain and my wife thinks I am nuts. Hell I am starting to think I am nuts. It isn't a coppery taste I just put a star san soaked penny in my mouth for a few minutes to verify. Its almost like an asprin taste but not nearly as strong. The mystery tongue terror is only in the finish well after swallowing.
The beers in question have had a minimum of 3 weeks in fermenters. Some have been kegged or bottled for over 2 months with no discernible quality change.
If I gulp the beer it is drinkable but I am thinking about just saying to hell with it and going back to using extracts. Any help would be overwhelmingly appreciated.
![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
