EvilBrewer
Well-Known Member
Brewed an all grain clone of Dales Pale Ale recently...gravity came out just where I wanted it. Forgot to use Irish Moss but oh well.
Fermented at around 65 and then racked to secondary after about a week. Tasted great. Kept in secondary for about 2 weeks and then racked to keg. Tasted freakin awesome!
After about 5 days in the keg, the taste started to get kind of strange. All of the sudden it's tasting overly bitter. There isn't any more maltiness or floral hoppy taste in the finish....it's all bitter. Kind of like earwax. If you've never tasted earwax, then good for you. But yeah, it's like the balance between sweet and bitter got thrown way off all of the sudden.
Any ideas what the heck the problem could be?? I've been kegging my beer for a few months now and I've never had a sanitation issue...I'm pretty thorough.
I used 1056 yeast for this beer...and I've had problems EVERY time I've used this strain...some way or another, the beer comes out too dry. I watched my mash temps this time (keeping them UP and using a calibrated thermometer) and thought I was successful, based on the fantastic taste and steady FG of the beer going IN to the keg. In my mind, that eliminates the possibility of the yeast being the problem...
Any ideas would be greatly appreciated!
Fermented at around 65 and then racked to secondary after about a week. Tasted great. Kept in secondary for about 2 weeks and then racked to keg. Tasted freakin awesome!
After about 5 days in the keg, the taste started to get kind of strange. All of the sudden it's tasting overly bitter. There isn't any more maltiness or floral hoppy taste in the finish....it's all bitter. Kind of like earwax. If you've never tasted earwax, then good for you. But yeah, it's like the balance between sweet and bitter got thrown way off all of the sudden.
Any ideas what the heck the problem could be?? I've been kegging my beer for a few months now and I've never had a sanitation issue...I'm pretty thorough.
I used 1056 yeast for this beer...and I've had problems EVERY time I've used this strain...some way or another, the beer comes out too dry. I watched my mash temps this time (keeping them UP and using a calibrated thermometer) and thought I was successful, based on the fantastic taste and steady FG of the beer going IN to the keg. In my mind, that eliminates the possibility of the yeast being the problem...
Any ideas would be greatly appreciated!