dttk0009
Well-Known Member
Hi all,
Unfortunately, I've been dealing with a consistent off-flavor in pretty much all of my beers since I started brewing again just over a year ago. I've been trying to narrow down the possible causes for the off-flavor, but so far, I've had little luck in finding and eliminating it.
I started brewing when I stilled lived overseas in SEA about 5 years ago, and I distinctly remember that when I brewed there, my beer did not have this particular off-flavor.
Basically, the initial nose and flavor of the beer is fine. However, shortly after swallowing, this aftertaste that I can only describe as bready, almost like pumpernickle or dark bread, sets in. It becomes especially apparrent if you exhale through your nose. Additionally, mucus forms on the back of my throat, which feels almost phlegmy.
It's not that the particular aftertaste is bad, it's just strange and so far I haven't been able to find out what it could be. I thought for a long time that it could be diacetyl given the "slickness", but it doesn't really quite match, especially since I'm not getting imitation butter or butterscotch. Then I thought it could be tannins, but I'm not quite sure either.
Steps I have taken to eliminate off flavors:
Sorry if the description of the off-flavor is a bit vague, but I hope it sounds like something familiar to someone out there.
Unfortunately, I've been dealing with a consistent off-flavor in pretty much all of my beers since I started brewing again just over a year ago. I've been trying to narrow down the possible causes for the off-flavor, but so far, I've had little luck in finding and eliminating it.
I started brewing when I stilled lived overseas in SEA about 5 years ago, and I distinctly remember that when I brewed there, my beer did not have this particular off-flavor.
Basically, the initial nose and flavor of the beer is fine. However, shortly after swallowing, this aftertaste that I can only describe as bready, almost like pumpernickle or dark bread, sets in. It becomes especially apparrent if you exhale through your nose. Additionally, mucus forms on the back of my throat, which feels almost phlegmy.
It's not that the particular aftertaste is bad, it's just strange and so far I haven't been able to find out what it could be. I thought for a long time that it could be diacetyl given the "slickness", but it doesn't really quite match, especially since I'm not getting imitation butter or butterscotch. Then I thought it could be tannins, but I'm not quite sure either.
Steps I have taken to eliminate off flavors:
- Analyze water chemistry and add lactic acid to bring mash pH between 5.2-5.6.
- Mill own grain to optimize crush size (might be crushing too small though)
- Good temp control during fermentation chamber with Inkbird/chest freezer.
- Give my fermentation some time in the upper ranges, even if it might not be conventionally needed.
- Got some better equipment to control mash temperatures accurately.
- Try really hard to avoid oxidation after fermentation has started. (Doesn't always happen though)
Sorry if the description of the off-flavor is a bit vague, but I hope it sounds like something familiar to someone out there.