hirschb
Well-Known Member
Someone below had a similar problem, but I don't think anybody gave a satisfactory answer, so I'm posting this in a new thread.
I made a split batch Berlinerweiss & Gose. I popped open one of the gose yesterday, and the aftertaste was horrible. Soapy, almost fatty, with an odd odor which I cannot fully describe. This could be caused by autolysis, as the beer was in primary about 3 months while I was waiting for the gravity to drop below 1.009 (which it never did). In the meantime, I put some Jester King dregs in both the gose and Berlinerweiss, so there is some brett in there. The soap flavor was much stronger in the gose, which also received a bit more dregs. If this problem was due to autolysis, I would expect that the brett should eventually clean up these flavors, right? Alternately, this batch was done with untreated tapwater, which could have been problematic (I just switched to a water filter). However, an IPA I made sans filter turned out fine. One other possible cause of the soapy flavor might have been due to stressed out yeast (US-05). Maybe the lacto screwed with the US-05, and produced the soapy flavor? It seems that other people with soap problems have used US-05 as well. Anyway, I'm wondering if anyone has some better way to determine which of these issues was the culprit (so I can avoid the problem in the future). I also would like to know if these beers need to be dumped, or whether they may improve over time. Ugh, ten gallons of ****!
I made a split batch Berlinerweiss & Gose. I popped open one of the gose yesterday, and the aftertaste was horrible. Soapy, almost fatty, with an odd odor which I cannot fully describe. This could be caused by autolysis, as the beer was in primary about 3 months while I was waiting for the gravity to drop below 1.009 (which it never did). In the meantime, I put some Jester King dregs in both the gose and Berlinerweiss, so there is some brett in there. The soap flavor was much stronger in the gose, which also received a bit more dregs. If this problem was due to autolysis, I would expect that the brett should eventually clean up these flavors, right? Alternately, this batch was done with untreated tapwater, which could have been problematic (I just switched to a water filter). However, an IPA I made sans filter turned out fine. One other possible cause of the soapy flavor might have been due to stressed out yeast (US-05). Maybe the lacto screwed with the US-05, and produced the soapy flavor? It seems that other people with soap problems have used US-05 as well. Anyway, I'm wondering if anyone has some better way to determine which of these issues was the culprit (so I can avoid the problem in the future). I also would like to know if these beers need to be dumped, or whether they may improve over time. Ugh, ten gallons of ****!
