This is my Irish red ale (link to recipe in signature)...
-Used an IC instead of sink and ice water method
-brewed on a turkey fryer instead of stovetop
-used 4 oz of malto-dextrin
-bottled by adding sugar solution to each bottle and bottled directly from primary (no open bottling bucket)
-maybe a warmer fermentation (71 instead of 68)
Has anyone experienced an off-aroma like that? Any guesses as to what this is, what caused it, and if it might go away with aging?
The differences between this batch and the first batch are...I'm drinking the first bottle of the second batch tonight and I am definitely tasting an off-flavor. I guess it would be more appropriate to call it an off-aroma. It isn't in the flavor at all, but if I let the glass sit for a while I can get a whiff of it. When I REALLY smell it is when I have a few sips and then burp. Yuck. I'm not sure if I should describe it as plasticy, metallic, or medicinal, but it's chemically. The beer has been bottled for 3 weeks now and kept at 70, but it has only been cold since this morning. Maybe more cold storage will clear it up. The brew tastes great but something carried in the CO2 is not good.
The first batch was my first brew ever and this is my 6th beer. First batch was super clean. Musta been beginner's luck.
-Used an IC instead of sink and ice water method
-brewed on a turkey fryer instead of stovetop
-used 4 oz of malto-dextrin
-bottled by adding sugar solution to each bottle and bottled directly from primary (no open bottling bucket)
-maybe a warmer fermentation (71 instead of 68)
Has anyone experienced an off-aroma like that? Any guesses as to what this is, what caused it, and if it might go away with aging?