michael.berta
Well-Known Member
- Joined
- May 6, 2007
- Messages
- 518
- Reaction score
- 20
OK so I might have my first dumper. It's a beer I brewed about 5 weeks ago. Yeah, yeah i know... https://www.homebrewtalk.com/f39/never-dump-your-beer-patience-virtue-time-heals-all-things-even-beer-73254/
But it really does taste like Satan's anus. I'm not sure if it is tannins or DMS or both...or neighter. There is no mold or infection but it just has this overwhelming really nasty hard to describe taste kinda like vomit.
First the recipe
:::10 gallons::::
Malts:
25# Pils
1# Wheat
1# Munich
Hops:
2.0 oz Warrior 60 minutes
1.5oz Saaz 30 minutes
1.5oz Saaz 10 minutes
1oz Saaz 1 min
Yeast:
Pacman
Brewing Notes:
::::::::::::::::::::::::::::::::::::::::::
For this beer I did a decoction mash. I did a protein rest at 125 and a thick decoction. Brought decoction up to 155. Rested for 20 minutes and then boiled for 20 minutes. Returned decoction to main mash and mashed at about 150 degrees for 60 minutes. I batch sparged very slowly with near boiling water. Thermometer read 190 degrees during sparge.
::::::::::::::::::::::::::::::::::::::::::
I am wondering if maybe I got some tannins from not doing the decoction correctly? Or maybe from sparging too hot? Or both? Also, there is lots of Pilsner malt and I only did a 60 minute boil so there might be some DMS?
Can anyone offer some advise as to what the hell happened here? Is it worth it to rack this and wait it out?
But it really does taste like Satan's anus. I'm not sure if it is tannins or DMS or both...or neighter. There is no mold or infection but it just has this overwhelming really nasty hard to describe taste kinda like vomit.
First the recipe
:::10 gallons::::
Malts:
25# Pils
1# Wheat
1# Munich
Hops:
2.0 oz Warrior 60 minutes
1.5oz Saaz 30 minutes
1.5oz Saaz 10 minutes
1oz Saaz 1 min
Yeast:
Pacman
Brewing Notes:
::::::::::::::::::::::::::::::::::::::::::
For this beer I did a decoction mash. I did a protein rest at 125 and a thick decoction. Brought decoction up to 155. Rested for 20 minutes and then boiled for 20 minutes. Returned decoction to main mash and mashed at about 150 degrees for 60 minutes. I batch sparged very slowly with near boiling water. Thermometer read 190 degrees during sparge.
::::::::::::::::::::::::::::::::::::::::::
I am wondering if maybe I got some tannins from not doing the decoction correctly? Or maybe from sparging too hot? Or both? Also, there is lots of Pilsner malt and I only did a 60 minute boil so there might be some DMS?
Can anyone offer some advise as to what the hell happened here? Is it worth it to rack this and wait it out?