Off Flavor/Aroma Help

[BykerBrewer]

Hello HBT,

The past 2 IPA's I brewed have had a overpowering sweet/candy-like aroma & flavor (like "Smarties" candy). I have been all over the web looking for possible reasons for this, but have found nothing...

One was 95% 2-row (1.8L), 5% Crystal (40L) & all Cascade hops... The other 90% 2-row (1.8L), 10% Munich (10L) and all EKG. Mashed @ 148. US-05 yeast rehydrated before pitch (pitch rate was calculated). OG about 1.065, FG 1.010. I use a fermentation chamber currently set at 66F. Spent 3 weeks in primary, then bottled...

Any idea from where this "Smarties candy" aroma could be coming?

Cheers!

 

[Build]

How did you aerate the wort prior to pitching the yeast? Lack of proper oxygen can cause ester production, taste/smell of smarties, bubblegum, etc.

It will fade over time, so give it a few weeks and you'll most likely have a very different beer.

 

[BykerBrewer]

Thank you. I don't have any aeration devices, but I do vigorously shake the carboy for a minute or so before pitching.

One has aged a month and the aroma/flavor persists (which I know is not long, but this should not be in the beer in the first place). The other has just carbed up, but had the same exact off aroma/flavor... I just want to figure out what I'm doing incorrectly before brewing another IPA that tastes like Smarties...

 

[BykerBrewer]

Does anyone have any ideas?? I'd really like to get something to try before my next brewday & before this thread gets buried . Thanks!

 

[Chrisbrewbeers]

You might try fining with gelatin.

 

[BykerBrewer]

You might try fining with gelatin.

That might remedy the existing issue and I appreciate that. However, I am still searching for the source of the issue. Where is this coming from? I just want to ensure it will not appear in future brews.

 

[MaryB]

Your ferm chamber may be 66 but the fermenter might have been pushing 70 which could lead to off flavors...

 

[Jhu1321]

The first post mentions proper aeration, I would look at that. Get a wine degasser and hit it with the drill for 2 minutes before pitch and 2 minutes after.

 

[prrriiide]

Thank you. I don't have any aeration devices, but I do vigorously shake the carboy for a minute or so before pitching.

One has aged a month and the aroma/flavor persists (which I know is not long, but this should not be in the beer in the first place). The other has just carbed up, but had the same exact off aroma/flavor... I just want to figure out what I'm doing incorrectly before brewing another IPA that tastes like Smarties...

Do you have an air mattress pump? It should have various sizes of step-downs to fit various openings in order to air up the mattress. Get the smallest step-down and attach a vinyl tube to it and stick it down in your fermenter (after sanitizing). Blow atmospheric air into the bottom of the carboy and let it aerate that way. Check with your LHBS to see if they have a carb stone that will fit your tube. That will work even better. Aerate for at least 1 minute then pitch. Also, if you can find an in-line disc air filter, that would be good to have in the process between the pump and the stone/end of the tube.

 

[BykerBrewer]

Thanks a lot for the help! I'll look into alternative oxygenation methods.