westwardclock
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- May 23, 2013
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I'm fairly new to home brewing. I have made 9 batches so far. The first 2 were extract kits 1 pale ale and 1 ipa. For the most part they were successes. I fermented them in a temperature controlled freezer. The next 4 were all grain kits from AHS, a hefeweizen, amber ale, and 2 light lagers. AHS crushed the grain for me. Each of those were successes. The next was an All Grain IPA. This one has the flavor I am talking about and its STRONG. I fermented it at room temperature(70-72) I was certain that room temperature fermentation was the problem. I thought it was fusel alcohols that I was tasting. Just a strong taste that went to the nose most prominent in the aftertaste. I hoped after letting sit in the bottle for a long time it would dissappear or at least would be less strong. Its been over 6 weeks and hasn't changed. This led me to believe further that it was fusels because I read that they don't get better after aging. Next I brewed a stout, which I fermented again at room temperature but turned out terrific with none of this off flavor that I speaking of.
Later I made a pale ale in which I fermented in my temperature controlled freezer(controlled at 62-64, then raised to 68 after about 4 days). After approx 1 week in my freezer it appears that fermentation is about complete I slowly bring it to 70F and then take it out of the freezer and let it sit at room temperature for another week or so. Well it has the same taste as the IPA earlier but just less of it. I was so sure it was a temperature problem. I'm wrong and completely lost on what to do. I'm strict about sanitation, all my numbers for FG and OG look good. I'm making yeast starters and oxygenate my wort prior to pitching. I'm so frustrated because this flavor is so off putting.
This may not be a common practice but I'm willing to ship my beer to anyone willing to diagnose my problem. I just don't know what to do and unfortunately I cannot describe the flavor. Maybe plastic??? It really tastes unnatural and never have tasted a hint of it in commercial beers.
Any ideas would be greatly appreciated.
Later I made a pale ale in which I fermented in my temperature controlled freezer(controlled at 62-64, then raised to 68 after about 4 days). After approx 1 week in my freezer it appears that fermentation is about complete I slowly bring it to 70F and then take it out of the freezer and let it sit at room temperature for another week or so. Well it has the same taste as the IPA earlier but just less of it. I was so sure it was a temperature problem. I'm wrong and completely lost on what to do. I'm strict about sanitation, all my numbers for FG and OG look good. I'm making yeast starters and oxygenate my wort prior to pitching. I'm so frustrated because this flavor is so off putting.
This may not be a common practice but I'm willing to ship my beer to anyone willing to diagnose my problem. I just don't know what to do and unfortunately I cannot describe the flavor. Maybe plastic??? It really tastes unnatural and never have tasted a hint of it in commercial beers.
Any ideas would be greatly appreciated.