eestisiin
Active Member
- Joined
- Sep 6, 2021
- Messages
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Hi guys, im in desperate need of your help cause im tired of screwing up!
Long story short - im fixed on brewing the easiest drinkable light beer there is and I just can't do it as I have a bad off-flavour that i would describe as Malty/buttery/husky - I know these are different flavours, but when I taste test, then it makes sense If it think buttery (diacetyl?) then it tastest buttery maybe, if i think husky, then it feels husky (over mashed?) Id say the flavour is frontend , i take a sip and immediately taste it, its not like ooh later it lingers
So a bit of a story
Im brewing real basic stuff
2kg Pilsner Malt
1.6 Pale Ale Malt
200g Vienna Malt
Mashed 65c for 60 min, then 70c for 15 and 75 for 10min
I then sparge with water until runnings reach 1.010 , then sample the wort, if it should be diluted down i add some extra water, but since im on my 9th (FML) batch with the same beer, then i hit my numbers pretty good.
Hops
21.5g Saaz @ 60min
10.5g Saaz @ 20min
10.5g Saaz @ 0min
Boil total time is 90 min
I pitch 2 pkg of Lalleman Diamond Lager and ferment under pressure @19c using temp control!
Things i have done to try and get rid of this taste
1) Learned water chemistry and pH - im mashing with spring water (bottled) - only thing i can get my hands on here and at first didnt adjust pH - was thinking the grainy husky flavour is from there. I think it helped a bit, but definitely my efficiency has gotten better!
2) No contact with air - fermenter to keg transfer is closed, keg is purged of o2 and yeah, its basic, also always have used temp control
3) Cleaning of fermenter - im using fermzilla 35l model with the yeast collector and im taking it apart every brew and cleaning it correctly - id say i havent had a runaway fermentation or something i would put into the bad fermentation list
4) I have tried different yeast and different hops - originally the recipe was with Hallertau and when i read about the character it stated wet grass and etc so I was like oooh maybe its that, switched to known Saaz and yeah, no difference, maybe again subtle
5) Different fermenting times and temps - I have tried 15c under pressure for 2 weeks, with raising temp in the end for few days - same result, I have tried 19c for 2 weeks under pressure (current batch) same results, I have done it 5 days 19c and then keg it - same
6) Lagering?! I have done this many different ways as well - Keg and drink in 2 days, Keg and let it sit for 2-3 weeks, Keg and add gelatine finings etc, nothing! I see people enjoying their non flavourful beers in 2 weeks, but yeah I don't know if TheApartmentbrewer tastes something off or would he love my beer or its awful or , yeah hard to see what people are tasting
What to do?
Can it be the grain? Im using IREKS Pilsner, maybe this Pilsner has a real strong malty taste? The worst thing is that since I cant isolate what the off flavour exactly is means im chasing different things.
Can it be diacetyl? Fermenting warm & under pressure with 12PSI, but i see it done everywhere and shouldn't be an issue?!
Can it be the lagering length? 2 weeks too short time? For example my beer is crystal clear after gel finings and a week? Also I had one batch stay in my fridge for month or more, it was clear without gel finings and it still had the same taste.
Im thinking about doing a batch without pressure and low temp , but im kind of tired already as someone needs to drink that beer also another option is that i will change the Pilsner from IREKS to Weyermann or something else, perhaps its this? Or could it be that im under hopping my beer? Currently IBU around 17
One thing i can also say is that I order my grains crushed and most of the times it takes me a week or so to get to brewing from them, could this cause anything, its stored airtight in like 10c garage?
I think i have mostly explained everything, whoever can help me will get a beer from me that is finally clear of this taste
PS! Please save the comments that this recipe sucks and whatnot, I just stuck with it because if I can master and fix my errors on this, then I can move on! Oh and yes, I have tried other recipes - like David Heaths Munich Helles and that has the exact same flavour aaand is mostly done with IREKS Pilsner!
Long story short - im fixed on brewing the easiest drinkable light beer there is and I just can't do it as I have a bad off-flavour that i would describe as Malty/buttery/husky - I know these are different flavours, but when I taste test, then it makes sense If it think buttery (diacetyl?) then it tastest buttery maybe, if i think husky, then it feels husky (over mashed?) Id say the flavour is frontend , i take a sip and immediately taste it, its not like ooh later it lingers
So a bit of a story
Im brewing real basic stuff
2kg Pilsner Malt
1.6 Pale Ale Malt
200g Vienna Malt
Mashed 65c for 60 min, then 70c for 15 and 75 for 10min
I then sparge with water until runnings reach 1.010 , then sample the wort, if it should be diluted down i add some extra water, but since im on my 9th (FML) batch with the same beer, then i hit my numbers pretty good.
Hops
21.5g Saaz @ 60min
10.5g Saaz @ 20min
10.5g Saaz @ 0min
Boil total time is 90 min
I pitch 2 pkg of Lalleman Diamond Lager and ferment under pressure @19c using temp control!
Things i have done to try and get rid of this taste
1) Learned water chemistry and pH - im mashing with spring water (bottled) - only thing i can get my hands on here and at first didnt adjust pH - was thinking the grainy husky flavour is from there. I think it helped a bit, but definitely my efficiency has gotten better!
2) No contact with air - fermenter to keg transfer is closed, keg is purged of o2 and yeah, its basic, also always have used temp control
3) Cleaning of fermenter - im using fermzilla 35l model with the yeast collector and im taking it apart every brew and cleaning it correctly - id say i havent had a runaway fermentation or something i would put into the bad fermentation list
4) I have tried different yeast and different hops - originally the recipe was with Hallertau and when i read about the character it stated wet grass and etc so I was like oooh maybe its that, switched to known Saaz and yeah, no difference, maybe again subtle
5) Different fermenting times and temps - I have tried 15c under pressure for 2 weeks, with raising temp in the end for few days - same result, I have tried 19c for 2 weeks under pressure (current batch) same results, I have done it 5 days 19c and then keg it - same
6) Lagering?! I have done this many different ways as well - Keg and drink in 2 days, Keg and let it sit for 2-3 weeks, Keg and add gelatine finings etc, nothing! I see people enjoying their non flavourful beers in 2 weeks, but yeah I don't know if TheApartmentbrewer tastes something off or would he love my beer or its awful or , yeah hard to see what people are tasting
What to do?
Can it be the grain? Im using IREKS Pilsner, maybe this Pilsner has a real strong malty taste? The worst thing is that since I cant isolate what the off flavour exactly is means im chasing different things.
Can it be diacetyl? Fermenting warm & under pressure with 12PSI, but i see it done everywhere and shouldn't be an issue?!
Can it be the lagering length? 2 weeks too short time? For example my beer is crystal clear after gel finings and a week? Also I had one batch stay in my fridge for month or more, it was clear without gel finings and it still had the same taste.
Im thinking about doing a batch without pressure and low temp , but im kind of tired already as someone needs to drink that beer also another option is that i will change the Pilsner from IREKS to Weyermann or something else, perhaps its this? Or could it be that im under hopping my beer? Currently IBU around 17
One thing i can also say is that I order my grains crushed and most of the times it takes me a week or so to get to brewing from them, could this cause anything, its stored airtight in like 10c garage?
I think i have mostly explained everything, whoever can help me will get a beer from me that is finally clear of this taste
PS! Please save the comments that this recipe sucks and whatnot, I just stuck with it because if I can master and fix my errors on this, then I can move on! Oh and yes, I have tried other recipes - like David Heaths Munich Helles and that has the exact same flavour aaand is mostly done with IREKS Pilsner!