About six weeks ago I brewed the "Dirty Water Brown" nut brown recipe in Jamil's "Brewing Classic Styles" book. I'd brewed it once before and was happy with the results, so I decided to do it again.
When I went to pour my first glass out of the keg, I noticed an off aroma that was bad enough I thought the batch had been infected. A week later I poured another glass and the aroma was still there. When I asked Mrs. Riko to taste it a few minutes later, she said she thought it was fine. then I tasted it again and also thought it tasted fine.
I've now figured out that it's the head on the beer that is producing the off aroma. If I pour a glass and wait for the head to settle, it smells and tastes OK. But if I smell it while the head is still there, it smells pretty bad.
Anyone else ever experience this? Any suggestions on what might be causing it, or if there's anything I can do about it?
When I went to pour my first glass out of the keg, I noticed an off aroma that was bad enough I thought the batch had been infected. A week later I poured another glass and the aroma was still there. When I asked Mrs. Riko to taste it a few minutes later, she said she thought it was fine. then I tasted it again and also thought it tasted fine.
I've now figured out that it's the head on the beer that is producing the off aroma. If I pour a glass and wait for the head to settle, it smells and tastes OK. But if I smell it while the head is still there, it smells pretty bad.
Anyone else ever experience this? Any suggestions on what might be causing it, or if there's anything I can do about it?