I read a few explanations as to what could be causing off flavors in beer and I think it is most closely associated with the "bitter tea bag" taste. I have been monitoring the mash temp so I don't think it is from that, and as far as I can tell none of the crud that clings to the side has been finding its way into the beer.
Anyone have any ideas as to what might be causing this? I noticed my fermentation temp (71-73 degrees) is a little higher than most recommended temps, but this flavor isn't associated with the temperature from what I have read. I think it might also be worth mentioning that the flavor does not appear once the beer has been bottled for at least 3 months or so (at least not with a porter I brewed). It doesn't really taste like the flavors described as a cause of acetaldehyde, so I am not sure if it is from that either since I take gravity readings (which are in the FG range) to confirm a stop in fermentation.
Basically I have no idea as to what it could be and am hoping someone might be able to point something out that I may not know about. Anyone have any thoughts on this?
Anyone have any ideas as to what might be causing this? I noticed my fermentation temp (71-73 degrees) is a little higher than most recommended temps, but this flavor isn't associated with the temperature from what I have read. I think it might also be worth mentioning that the flavor does not appear once the beer has been bottled for at least 3 months or so (at least not with a porter I brewed). It doesn't really taste like the flavors described as a cause of acetaldehyde, so I am not sure if it is from that either since I take gravity readings (which are in the FG range) to confirm a stop in fermentation.
Basically I have no idea as to what it could be and am hoping someone might be able to point something out that I may not know about. Anyone have any thoughts on this?