Hello fellows,
I did two lager batches, that I just carbonated with CO2 and I feel a slight medical flavor.
First recipe was an American Premium Lager,
Water from Reverse Osmosis, with salts to adjust to a Pilsner profile.
20 liters batch with 95% Pilsner malt and 5% caramel 40EBC.
2oz hops total...(20 IBU total) and Yeast was Dry Mouribrew lager...
OG 1.048 and FG 1.011.
I fermented it in a range of 54ºF - 60ºF for 10 days, then I siphon it to secondary at 50ºF for 6 days, and then I move it to 70ºF for a diacetil rest for 48 hours.
Then I move it back to 32ºF for two weeks, and now I just keg it and carbonate it at 12 PSI (Not force carbonation).
My second recipe is a Bohemian Pilsen Lager,
Water from Reverse osmosis, with salts to adjust to Pilsner profile.
20 liters batch with 92% Pilsner Malt and 8% caramel 80EBC.
3oz of hops...(33 IBU total) and Yeast was Saflager W34/70
OG 1.042 and FG 1.009
I fermented it in a range of 58ºF - 64ºF for 3 days, then I changed it to 52ºF-58ºF for 2 days, and then to 48ºF-52ºF for 2 days. then I move it for a diacetil rest at 70ºF for 48 hours, and then move it back to 32ºF for 2 weeks, and now I just keg it and carbonate it at 12 PSI (Not force carbonation).
I just try both beers that has been in carbonation 4 days ago, and I feel like a smooth flavor to medicinal.... I am not sure if it should be caused by a bad pitching temperature (I pitched both at 70ºF), or maybe they need sometime to condition??
What is the typical off flavors of a beer that is too young?
Any recommendations? I am sure it is not an infection, because I cleaned everything with Iodophore.
Any help to support me improving my beer would be very appreciated..these are my first two lagers, and I expect to find the right formula for one of this!
Regards,
Kenneth
I did two lager batches, that I just carbonated with CO2 and I feel a slight medical flavor.
First recipe was an American Premium Lager,
Water from Reverse Osmosis, with salts to adjust to a Pilsner profile.
20 liters batch with 95% Pilsner malt and 5% caramel 40EBC.
2oz hops total...(20 IBU total) and Yeast was Dry Mouribrew lager...
OG 1.048 and FG 1.011.
I fermented it in a range of 54ºF - 60ºF for 10 days, then I siphon it to secondary at 50ºF for 6 days, and then I move it to 70ºF for a diacetil rest for 48 hours.
Then I move it back to 32ºF for two weeks, and now I just keg it and carbonate it at 12 PSI (Not force carbonation).
My second recipe is a Bohemian Pilsen Lager,
Water from Reverse osmosis, with salts to adjust to Pilsner profile.
20 liters batch with 92% Pilsner Malt and 8% caramel 80EBC.
3oz of hops...(33 IBU total) and Yeast was Saflager W34/70
OG 1.042 and FG 1.009
I fermented it in a range of 58ºF - 64ºF for 3 days, then I changed it to 52ºF-58ºF for 2 days, and then to 48ºF-52ºF for 2 days. then I move it for a diacetil rest at 70ºF for 48 hours, and then move it back to 32ºF for 2 weeks, and now I just keg it and carbonate it at 12 PSI (Not force carbonation).
I just try both beers that has been in carbonation 4 days ago, and I feel like a smooth flavor to medicinal.... I am not sure if it should be caused by a bad pitching temperature (I pitched both at 70ºF), or maybe they need sometime to condition??
What is the typical off flavors of a beer that is too young?
Any recommendations? I am sure it is not an infection, because I cleaned everything with Iodophore.
Any help to support me improving my beer would be very appreciated..these are my first two lagers, and I expect to find the right formula for one of this!
Regards,
Kenneth
