Mark Hansen
Member
I've made approx. 6 batches of brew (a mix of 5 and 10 gallon batches), and each has had this similar underlying Sherry flavor.
I've:
-changed water sources
-changed fermentation vessels
-utilized a secondary fermentation
-used a copper coil to chill after boil
-moved to a dark room for fermentation
-used temp controls for fermentation
-bounced back and forth between DME and LME (although DME seemed to make the biggest difference in reduction of Sherry flavor)
-ensured StarSan was on everything for appropriate times
-made sure everything was legitimately clean, not that lazy "wife's not looking" clean
I've made IPAs (they usually taste the best because they hide the Sherry flavor), a wheat beer, used blueberry flavoring in one, and made a pale ale... All of them had the same underlying flavor to varying degrees.
Typical brewing process:
-clean
-bring grains to temp & remove
-DME / LME with flame off
-strict hops schedule
-chill wort
-move to carboys
-move to fermentation area and leave
Fermentation always looks healthy, and I've never had an infection. Everything always smells great (smells like good beer aromas). And then Sherry shows up. Every time.
This most recent IPA is definitely drinkable, but the Sherry is almost overpowering the hops completely, and I brewed the Hoppiness Is An IPA recipe from Brewing Classic Styles.
I've:
-changed water sources
-changed fermentation vessels
-utilized a secondary fermentation
-used a copper coil to chill after boil
-moved to a dark room for fermentation
-used temp controls for fermentation
-bounced back and forth between DME and LME (although DME seemed to make the biggest difference in reduction of Sherry flavor)
-ensured StarSan was on everything for appropriate times
-made sure everything was legitimately clean, not that lazy "wife's not looking" clean
I've made IPAs (they usually taste the best because they hide the Sherry flavor), a wheat beer, used blueberry flavoring in one, and made a pale ale... All of them had the same underlying flavor to varying degrees.
Typical brewing process:
-clean
-bring grains to temp & remove
-DME / LME with flame off
-strict hops schedule
-chill wort
-move to carboys
-move to fermentation area and leave
Fermentation always looks healthy, and I've never had an infection. Everything always smells great (smells like good beer aromas). And then Sherry shows up. Every time.
This most recent IPA is definitely drinkable, but the Sherry is almost overpowering the hops completely, and I brewed the Hoppiness Is An IPA recipe from Brewing Classic Styles.
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