- Jul 23, 2008
- Reaction score
ok so I've completed 4 beers so far, and they have all had the same problem....they all have a very strong off flavor up front and they don't mellow out. I can't really describe the taste except that it is not great and it is pretty bitter. So i have been thinking about what I may have been doing wrong consistantly over the past brews and the only thing I can really come up with is that After I cool the wort to under 80 degrees I transfer it to the fermenter and pitch the yeast right away. So even though it's cooled to a safe transfering temp, It may still be to high for my yeast strains (which have ussually required mid 60's). The wort will cool down with in a few hours to the appropriate temp, but is there a chance that the yeast can produce esters or off flavors that quickly I have heard people describe a bannana like flavor from high fermenting temps, but thats not what I am tasting I whish I could describe it. this is starting to become a frustrating problem.... any help would be great.