mystikhybrid
Member
So I brewed this 2 weeks ago, was on my to-do list for almost a year now. The brew process went smoothly, everything to recipes but subbed brewers best cacao nibs instead of bakers chocolate. Wondering if the substitute was the culprit...
When I racked to bottle half and keg other half, I thought i saw the usual small amount of trub was on top edges (didnt cold crash), greenish brown fermented hops and debris (didnt appear mold like). Funny thing was it felt extremely oily, literally like grease, water beading in my hand.
I doubt it was the recipe see so many other successes, but does anyone have a tip as to what would cause this?
Tasting: Not so good, expectedly still sweet (almost too much though), uknown off flavors, and a good bit of DMS ....
Can infections cause oil? (or vice versa)
When I racked to bottle half and keg other half, I thought i saw the usual small amount of trub was on top edges (didnt cold crash), greenish brown fermented hops and debris (didnt appear mold like). Funny thing was it felt extremely oily, literally like grease, water beading in my hand.
I doubt it was the recipe see so many other successes, but does anyone have a tip as to what would cause this?
Tasting: Not so good, expectedly still sweet (almost too much though), uknown off flavors, and a good bit of DMS ....
Can infections cause oil? (or vice versa)