Bear with me, this might be a long one...
I'm on my 6th or 8th batch, brewing browns, porters, stouts. Always seemed to notice a strange aftertaste, and wondered what it was. Had the same strange aftertaste, but even moreso, on a buddies rootbeer that overcarbed. On all my other brews before my last one, I used Nottingham yeast. I changed types of water several times to make sure that wasn't it, and on this last batch (oak bourbon vanilla porter) I used the upgraded liquid yeast, as I was SURE that the yeast was doing it.
Primary for two weeks, secondary for 3, been bottle conditioning at 73 degrees for about a month. When I stick one in the fridge for a day, and pull it out, open it up, and start drinking, I get the same funny aftertaste as all the others.
BUT---- If I let it warm up to almost room temperature, the aftertaste all but dissappears, and I am left with the best I have made to date.
I can't figure it out, since I got the taste with a buddies brew as well, and the only thing that has remained consistant is the priming sugar, which has been the fine corn sugar, but from different companies.
It's almost like the amount of carbonation and temperature is proportional to the taste/aftertaste. The opened room temp stuff is still carbed though. I really wish I could describe what its like, as it's not present in any of the professional stuff I get, and my brewing buddy says he has noticed the same thing in his beers, but doesn't care...
I'm on my 6th or 8th batch, brewing browns, porters, stouts. Always seemed to notice a strange aftertaste, and wondered what it was. Had the same strange aftertaste, but even moreso, on a buddies rootbeer that overcarbed. On all my other brews before my last one, I used Nottingham yeast. I changed types of water several times to make sure that wasn't it, and on this last batch (oak bourbon vanilla porter) I used the upgraded liquid yeast, as I was SURE that the yeast was doing it.
Primary for two weeks, secondary for 3, been bottle conditioning at 73 degrees for about a month. When I stick one in the fridge for a day, and pull it out, open it up, and start drinking, I get the same funny aftertaste as all the others.
BUT---- If I let it warm up to almost room temperature, the aftertaste all but dissappears, and I am left with the best I have made to date.
I can't figure it out, since I got the taste with a buddies brew as well, and the only thing that has remained consistant is the priming sugar, which has been the fine corn sugar, but from different companies.
It's almost like the amount of carbonation and temperature is proportional to the taste/aftertaste. The opened room temp stuff is still carbed though. I really wish I could describe what its like, as it's not present in any of the professional stuff I get, and my brewing buddy says he has noticed the same thing in his beers, but doesn't care...