nicknunns
Well-Known Member
I was taking a gravity measurement on my third batch today and decided to have a sample to see what's happening. It had a very distinct unpleasant taste to it, kind of a sourness / bitterness that's definitely not hop bitterness. It's something I haven't tasted in any beer before and I'm trying to track down what might have happened. The recipe is a ginger saison I took from Sam Calagione's Extreme Brewing.
I'm not sure if it's the root of the problem, but it should probably be noted that instead of the 1 tsp of irish moss the recipe called for, I added the whole 1 oz. bag from my LHBS. I'm awesome.
I was reading around here and people were talking about how too much IM could kill your head retention, but is there any chance it can impart off flavors as well when used in such gargantuan amounts?
Recipe as Intended
Preboil Tea
1 lb crushed Cara-Munich barley
2 tsp gypsum
Boil
6.6 lbs light liquid ME
1 lb light DME
2 oz. Green Bullet hops (bittering / flavor)
0.5 oz. Styrian Golding hops (aroma)
1 lb Belgian candi sugar
1 tsp Irish moss
2 oz. crystallized ginger
Fermentation
White Labs WLP565 Saison - Starter cultured two days prior to brewing w/ light DME
I'm not sure if it's the root of the problem, but it should probably be noted that instead of the 1 tsp of irish moss the recipe called for, I added the whole 1 oz. bag from my LHBS. I'm awesome.
I was reading around here and people were talking about how too much IM could kill your head retention, but is there any chance it can impart off flavors as well when used in such gargantuan amounts?
Recipe as Intended
Preboil Tea
1 lb crushed Cara-Munich barley
2 tsp gypsum
Boil
6.6 lbs light liquid ME
1 lb light DME
2 oz. Green Bullet hops (bittering / flavor)
0.5 oz. Styrian Golding hops (aroma)
1 lb Belgian candi sugar
1 tsp Irish moss
2 oz. crystallized ginger
Fermentation
White Labs WLP565 Saison - Starter cultured two days prior to brewing w/ light DME