Please help me identify flavor

[jamorgan3777]

I recently brewed BierMunchers "Cream of Three Crops Ale". Everything went to plan and right now the beer tastes awesome. However, my question is with the flavor that I got when I first tasted it during and right after kegging. The only way I know how to describe it is a "heineken" flavor. This flavor is not "skunky" but that always comes to mind when I drink a heineken. To me heineken beer has a very distict flavor that is more in your nose than in the actual finish, and this beer had it too for the first day after kegging. Then days 2-4 it faded, and now (day 6) it was all but gone.

Can anyone suggest what this may be and what I would do about it (if anything, is this just a normal part of this recipe or high adjunct beer)? It seemed to be in proportion to how clear the beer is also. It is crystal clear now and no hint of it, when it was cloudy with yeast it was quite evident, however, I have had cloudy beers that did not have this flavor at all, and I have never tasted this in any of my other homebrews. I used US-05 yeast. The recipe has a lot of rice and corn in it.

Thanks in advance for your help.

 

[bethebrew]

I recently brewed BierMunchers "Cream of Three Crops Ale". Everything went to plan and right now the beer tastes awesome. However, my question is with the flavor that I got when I first tasted it during and right after kegging. The only way I know how to describe it is a "heineken" flavor. This flavor is not "skunky" but that always comes to mind when I drink a heineken. To me heineken beer has a very distict flavor that is more in your nose than in the actual finish, and this beer had it too for the first day after kegging. Then days 2-4 it faded, and now (day 6) it was all but gone.

Can anyone suggest what this may be and what I would do about it (if anything, is this just a normal part of this recipe or high adjunct beer)? It seemed to be in proportion to how clear the beer is also. It is crystal clear now and no hint of it, when it was cloudy with yeast it was quite evident, however, I have had cloudy beers that did not have this flavor at all, and I have never tasted this in any of my other homebrews. I used US-05 yeast. The recipe has a lot of rice and corn in it.

Thanks in advance for your help.

Cover your fermenter next time with a t-shirt or towel.

Also do you really want a lot of rice and GMO corn in your beer? That's for the cheap commercial guys cheap cheap cheap.

 

[jamorgan3777]

I like a wide range of beers and this one is at the lighter end.

The thread for the recipe (here on HBT) has 123 pages to it, so I think its a pretty popular recipe. I like it really a lot as I do IPAs Bocks and pretty much all styles (have not found a barleywine I like yet, but I have not tried that many). I think all beers (cheap included) have a place.

Cheers!

 

[bethebrew]

I like a wide range of beers and this one is at the lighter end.

The thread for the recipe (here on HBT) has 123 pages to it, so I think its a pretty popular recipe. I like it really a lot as I do IPAs Bocks and pretty much all styles (have not found a barleywine I like yet, but I have not tried that many). I think all beers (cheap included) have a place.

Cheers!

To each his own. I add no adjuncts anymore. Even started krausening to get away from DME for priming sugar where possible.

Your flavor might be light causing the skunkiness. Do you keep your beer out of the light when fermenting and after? It doesn't take a whole lot of light even with brown bottles to give that flavor.

I love the US-05 even in big barleywines. Never notice funky flavors it's clean. I prefer to ferment with it at 62. The warmer you go the more you have potential for off flavors.

 

[JLem]

Some yeasts will produce sulfur compounds when under stressful conditions (poor nutrients, quick drop in temp). Not sure about about S-05 though. In any case, as you noticed, given enough time in the fermenter, the sulfur smell will volatialize and get scrubbed out.