WarrynPeace
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- Sep 5, 2014
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I am occasionally experiencing off flavors in my beers. I am going to outline my brewing process . And hopefully someone can give some feedback.
I am currently doing BIAB partial mashes. Typically about 5lbs of grains and between 3-4lbs of DME. The following is my most recent example.
3Lbs American 2 row
1Lbs Rye
8 oz carapils
8 oz crystal 120
4Lbs pilsner DME
I mashed this at 153 for 60 mins using bottled spring water. I used 3 gallons for the mash and sparged with .5 gallons at 170.
I brought this to a boil and added .5 oz of cascade. At 30 mins I added .5 oz cascade and at 10 mins I added .5 cascade. This was supposed to be a semi rye pale that showcased cascade hops.
When I had boiled for an hour I poured the wort on top of 3 galllons of cold spring water and put into an ice bath. It took about 45 mins to get to pitching temperature of <80. I then pitched a packet of US05 on top and covered and applied the airlock.
My OG was 1.075. I use a swamp cooler and kept fermentation temps pretty soldily at 65 degrees for the first 3 days. Afterwards it's possible that the temp got into low 70's, but I would think 72 at most... I wasn't able to keep track in all honesty, but judging by what my water temp typically stays at with no added ice I am fairly certain on this.
I kept it in the primary, which is a brew bucket for 7 days. I then transfered to a 6 gallon glass carboy for another 7 days. I forgot to take a final gravity, but when I tranfered to secondary the gravity was 1.020
I tasted the bit that was left over and it tasted like a decent, uncarbonated pale ale. The cascade didn't come through much, but I told myself to up the flavor hop to 1oz next time.
I bottled with 1and 1/4 cups Dme boiled in 2 cups water.
After 4 weeks it tastes like a hefeweizen. To be exact, it tastes like hoegarden. My question is why? I don't have the greatest palate, and I now know that I need to chill my wort asap before aaerating, but my understanding is that the off flavor from DMS would be "corny" I don't get corny. I get yeasty, citrusy, almost minty like spearmint/wintergreen with out the "bite". Anyone have any ideas here? I have now purchased a wort chiller and will be using that, but again I didn't get a DMS off flavor. What else could be wrong? This is just one example. This has occured in about 50% of my lighter beers, not so much in my browns, stouts, mocktoberfests.
Any advice would be appreciated.
I am currently doing BIAB partial mashes. Typically about 5lbs of grains and between 3-4lbs of DME. The following is my most recent example.
3Lbs American 2 row
1Lbs Rye
8 oz carapils
8 oz crystal 120
4Lbs pilsner DME
I mashed this at 153 for 60 mins using bottled spring water. I used 3 gallons for the mash and sparged with .5 gallons at 170.
I brought this to a boil and added .5 oz of cascade. At 30 mins I added .5 oz cascade and at 10 mins I added .5 cascade. This was supposed to be a semi rye pale that showcased cascade hops.
When I had boiled for an hour I poured the wort on top of 3 galllons of cold spring water and put into an ice bath. It took about 45 mins to get to pitching temperature of <80. I then pitched a packet of US05 on top and covered and applied the airlock.
My OG was 1.075. I use a swamp cooler and kept fermentation temps pretty soldily at 65 degrees for the first 3 days. Afterwards it's possible that the temp got into low 70's, but I would think 72 at most... I wasn't able to keep track in all honesty, but judging by what my water temp typically stays at with no added ice I am fairly certain on this.
I kept it in the primary, which is a brew bucket for 7 days. I then transfered to a 6 gallon glass carboy for another 7 days. I forgot to take a final gravity, but when I tranfered to secondary the gravity was 1.020
I tasted the bit that was left over and it tasted like a decent, uncarbonated pale ale. The cascade didn't come through much, but I told myself to up the flavor hop to 1oz next time.
I bottled with 1and 1/4 cups Dme boiled in 2 cups water.
After 4 weeks it tastes like a hefeweizen. To be exact, it tastes like hoegarden. My question is why? I don't have the greatest palate, and I now know that I need to chill my wort asap before aaerating, but my understanding is that the off flavor from DMS would be "corny" I don't get corny. I get yeasty, citrusy, almost minty like spearmint/wintergreen with out the "bite". Anyone have any ideas here? I have now purchased a wort chiller and will be using that, but again I didn't get a DMS off flavor. What else could be wrong? This is just one example. This has occured in about 50% of my lighter beers, not so much in my browns, stouts, mocktoberfests.
Any advice would be appreciated.
