torontosudz
Active Member
- Joined
- Apr 1, 2013
- Messages
- 26
- Reaction score
- 1
I need help identifying an off flavour in my beer. It's my third batch and so far my best, but there's a slight off flavour. I've read everything about common off flavours and I can't really tell if it's oxidation or diacetyl or green beer. I don't eat a lot of cardboard or butter so not sure how to compare it.
The flavour is actually most noticable when I burp, but it's definitely in the beer.
I don't think it's oxidation because I know how careful I was about this from start to finish.
Thinking about my process I imagine that the wort was not oxidized well enough and the cooling time was probably a bit long (I have a wort chiller on the way.)
It also could possibly just not have bottle aged it long enough (see below)
Details of the beer/process:
Extract w/ grain very closely based on Jamil Z's hoppiness is an ipa (just changed a few hops)
Fermented at cool temperature (61-65), and it was at least 24 hours before sign of fermentation in the airlock.
Stayed in primary for 6 weeks then bottled.
Bottle conditioned for just under 2 weeks at anywhere from 63-70 degrees.
Everything else about the beer is pretty good - aroma, flavour mouth feel all right on. Seems like it's weel attenuated. Not much head.
Hoping that in a week or two it's gone. My wife couldn't taste it so I think it's fairly subtle but I'm comparing this to the micro-brews I get locally and so that's a pretty high bar to set.
The flavour is actually most noticable when I burp, but it's definitely in the beer.
I don't think it's oxidation because I know how careful I was about this from start to finish.
Thinking about my process I imagine that the wort was not oxidized well enough and the cooling time was probably a bit long (I have a wort chiller on the way.)
It also could possibly just not have bottle aged it long enough (see below)
Details of the beer/process:
Extract w/ grain very closely based on Jamil Z's hoppiness is an ipa (just changed a few hops)
Fermented at cool temperature (61-65), and it was at least 24 hours before sign of fermentation in the airlock.
Stayed in primary for 6 weeks then bottled.
Bottle conditioned for just under 2 weeks at anywhere from 63-70 degrees.
Everything else about the beer is pretty good - aroma, flavour mouth feel all right on. Seems like it's weel attenuated. Not much head.
Hoping that in a week or two it's gone. My wife couldn't taste it so I think it's fairly subtle but I'm comparing this to the micro-brews I get locally and so that's a pretty high bar to set.