CiliCoop
Member
Hey guys and gals. Very new to homebrewing. I have one all grain batch under my belt and the second is currently bottle conditioning. I need help identifying an off flavor. My first batch was an IPA. Began noticing a metallic cherry flavor during fermentation. I fermented rather hot (around 73-78) and assumed that was the cause. Did primary for 28 days, bottle conditioned for 3 weeks. End result was a very drinkable beer with very subtle hops, and a hint of cherry. Beer was pretty cloudy and resembled apple cider. Despite the off flavor, I was pleased considering it was my first brew and all grain none the less.
My recent batch is a variation of Yoopers APA. Everything seemed to go perfectly. No hiccups during brewing and fermented around 68. Primary 28 days and then bottled. Beer was crystal clear and tasted incredible at the last gravity reading. After 1.5 weeks of bottling, I decided to give it a try. Put it in the fridge for 24 hours, poured into a glass, cloudy as can be. Looks like apple cider. And then the taste. That hint of metal and cherry. Identical to my last batch. It isnt overwhelming, but it is there and it masks the hops just like the last one. Sorry to be long winded but I wanted to be thorough. I have read Palmer's chapter on off flavors and a couple of others. Cant seem to get to the bottom of it.
5 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 45.5 %
3 lbs Vienna Malt (3.5 SRM) Grain 2 27.3 %
2 lbs Munich Malt - 10L (10.0 SRM) Grain 3 18.2 %
8.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 4 4.5 %
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5 4.5 %
0.75 oz Centennial [10.00 %] - Boil 60.0 min Hop 6 24.3 IBUs
0.50 oz Cascade [6.00 %] - Boil 30.0 min Hop 7 7.5 IBUs
0.50 oz Amarillo [10.00 %] - Boil 10.0 min Hop 8 5.9 IBUs
0.50 oz Cascade [6.00 %] - Boil 10.0 min Hop 9 3.5 IBUs
0.50 oz Amarillo [10.00 %] - Boil 5.0 min Hop 10 3.2 IBUs
1.00 oz Amarillo [9.20 %] - Boil 1.0 min Hop 11 1.3 IBUs
1.0 pkg American Ale II (Wyeast Labs #1272) [124 Yeast 12 -
1.00 oz Cascade [6.00 %] - Dry Hop 5.0 Days Hop 13 0.0 IBUs
My recent batch is a variation of Yoopers APA. Everything seemed to go perfectly. No hiccups during brewing and fermented around 68. Primary 28 days and then bottled. Beer was crystal clear and tasted incredible at the last gravity reading. After 1.5 weeks of bottling, I decided to give it a try. Put it in the fridge for 24 hours, poured into a glass, cloudy as can be. Looks like apple cider. And then the taste. That hint of metal and cherry. Identical to my last batch. It isnt overwhelming, but it is there and it masks the hops just like the last one. Sorry to be long winded but I wanted to be thorough. I have read Palmer's chapter on off flavors and a couple of others. Cant seem to get to the bottom of it.
5 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 45.5 %
3 lbs Vienna Malt (3.5 SRM) Grain 2 27.3 %
2 lbs Munich Malt - 10L (10.0 SRM) Grain 3 18.2 %
8.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 4 4.5 %
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5 4.5 %
0.75 oz Centennial [10.00 %] - Boil 60.0 min Hop 6 24.3 IBUs
0.50 oz Cascade [6.00 %] - Boil 30.0 min Hop 7 7.5 IBUs
0.50 oz Amarillo [10.00 %] - Boil 10.0 min Hop 8 5.9 IBUs
0.50 oz Cascade [6.00 %] - Boil 10.0 min Hop 9 3.5 IBUs
0.50 oz Amarillo [10.00 %] - Boil 5.0 min Hop 10 3.2 IBUs
1.00 oz Amarillo [9.20 %] - Boil 1.0 min Hop 11 1.3 IBUs
1.0 pkg American Ale II (Wyeast Labs #1272) [124 Yeast 12 -
1.00 oz Cascade [6.00 %] - Dry Hop 5.0 Days Hop 13 0.0 IBUs