Corny cerveza??

[r4brewery]

Howdy y'all. I just racked a Mexican lager over to the secondary and had some odd favors. I fermented it with Munich lager yeast at 53F for 2.5 weeks and did a Diacytl rest at 64 for 2 days. Then crashed it to 34 F before transferring.

I am getting a good corny, malty aftertaste that's not normal and it has a stronger than normal alcohol prescience.

Thoughts?

 

[bobeer]

Hopefully the alcohol will mellow a bit over time. Tasting from the secondary can be misleading as to what the final outcome of the beer will taste like. It's hard to tell from your post what exactly is going on...

Did you bottle or keg this beer? How long has it been since you packaged the beer? How long did you keep it at 34 degrees? Are you tasting it right out of secondary or did you open a bottle/pull a pint to taste?

 

[kombat]

A corn off-flavour is usually DMS, which can occur if the wort contained DMS-prone malts (like pilsner) and wasn't boiled long enough (minimum 90 minutes). An overly-malty character can be a product of the recipe (too many crystal malts) or mash temperature (mashing too high).

Can you provide details about the recipe and mash profile?

 

[r4brewery]

The recipe was basically 5lbs Pilsner malt and 3.5lbs Vienna. Maybe .5lbs dextrins. This was sampled on its way to the secondary. It had been in primary at 54F and then crashed to 34F for a few days before racking off the yeast cake.

This was a 60 min boil so maybe the DMS did not boil off?? Anyway to fix this now?

 

[porterpounder]

Yeah, that's a short boil for Pils malt use. If it's in a keg you can bubble CO2 up through the liquid tube and slowly vent for a couple of days. That may reduce the DMS aroma/flavor, but it's not super effective. Next time lengthen the boil to 90 to avoid the issue.

 

[r4brewery]

Is this issue with DMS just more pronounced with Pilsner Malts or pale malts in general?

 

[Toga]

DMS has a higher concentration in Pilsner malt and other lightly kilned malts requiring a longer boil to boil it off. Most say a 90 minute boil is sufficient to drive it off others say you should boil longer to completely get rid of it.

 

[kombat]

Yeah, just make it a rule of thumb in the future. Pilsner malt = minimum 90 minute boil. No exceptions.

 

[r4brewery]

Yeah, just make it a rule of thumb in the future. Pilsner malt = minimum 90 minute boil. No exceptions.

Done!!

 

[HopSong]

Google "lager with corn". Definitely how lager was made in the US way back when. It's not bad. More flavor than that brewed with rice.