mwsenoj
Well-Known Member
I guess this is a 2 part post. A general and a specific.
General: Does anyone have a good way to figure out the types of off flavors in a new brewer's beer? I live in a beer/brewing desert and do not know any homebrewers who may know that the taste in my latest brew is so I need a better way to figure out the tastes than trying to match it up with "band-aid"flavors. Diacetyl is no problem, since the buttery flavor abounds in the beer from a yeast starter, but the other ones I need help with.
Lately I have been having a strong chemical aftertaste in my beer but only after it has been bottled. It tastes great when it is done in the primary, but the chemical taste that comes out after bottling is strong and does not fade quickly. For example, I had a 1.060 beer that I brewed in June and it still (12/20) has a strong chemical flavor and aroma that shows up in the end of each sip/sniff. It is also strongly noticeable when I burp right after a taste and after the brew has warmed up.
Thanks in advance,
Matt
General: Does anyone have a good way to figure out the types of off flavors in a new brewer's beer? I live in a beer/brewing desert and do not know any homebrewers who may know that the taste in my latest brew is so I need a better way to figure out the tastes than trying to match it up with "band-aid"flavors. Diacetyl is no problem, since the buttery flavor abounds in the beer from a yeast starter, but the other ones I need help with.
Lately I have been having a strong chemical aftertaste in my beer but only after it has been bottled. It tastes great when it is done in the primary, but the chemical taste that comes out after bottling is strong and does not fade quickly. For example, I had a 1.060 beer that I brewed in June and it still (12/20) has a strong chemical flavor and aroma that shows up in the end of each sip/sniff. It is also strongly noticeable when I burp right after a taste and after the brew has warmed up.
Thanks in advance,
Matt