NitrouStang96
Well-Known Member
- Joined
- Dec 7, 2007
- Messages
- 576
- Reaction score
- 2
Just kegged two brews I brewed 2 months ago, and they have a horrible flavor that has popped up in most of my batches (I've done 7 now). The flavor was even in my apfelwein. Out of all of my batches, I drank only two of them. The last one was delicious, but I suspect the flavor may have even been in that one except its higher hop quantities may have disguised it almost completely (40IBU with a decent bit of flavor and aroma hops as well).
Anyway, these last two were an amber and a quite light pale (light on both hops and DME). Fermented the first week or two at 66F or so. The rest of the time it was at 72. Is it the high temp? If its my sanitization practices, I'm fearful that I might just give it all up because I've done my best to keep everything as sanitary as possible - to go any further might be more work than I'm willing to invest. FWIW, the apfelwein probably was at 72-73 for the entire process, but I can't be certain.
I use PBW to clean everything, Starsan to sanitize (but have also used iodophor)... and I'm using yeasts and hops that shouldn't be the culprits. I do 2gal boils (late extract) on my stove in a 19qt pot from my LHBS. They don't quite get to a rolling boil, but they do boil.
I figure I'll give it one last shot to see if I can brew something good. The precautions I will take are these:
1) do a wheat or cream ale for ease and quickness
2) do a 1.5 gal boil with late extract to help facilitate a better boil
3) ferment at 64F and keep it there for two weeks
If that doesn't fix it, I'm afraid I might just list all my stuff for sale!!!
PS - Since I don't want to dump both of these 5gal batches I have kegged, I plan on adding a super strong hop tea to both - I will try to get a huge amount of bittering, flavoring, and aroma together in a half gallon boil with some DME, split it in half, and add it to the two kegs.
Anyway, these last two were an amber and a quite light pale (light on both hops and DME). Fermented the first week or two at 66F or so. The rest of the time it was at 72. Is it the high temp? If its my sanitization practices, I'm fearful that I might just give it all up because I've done my best to keep everything as sanitary as possible - to go any further might be more work than I'm willing to invest. FWIW, the apfelwein probably was at 72-73 for the entire process, but I can't be certain.
I use PBW to clean everything, Starsan to sanitize (but have also used iodophor)... and I'm using yeasts and hops that shouldn't be the culprits. I do 2gal boils (late extract) on my stove in a 19qt pot from my LHBS. They don't quite get to a rolling boil, but they do boil.
I figure I'll give it one last shot to see if I can brew something good. The precautions I will take are these:
1) do a wheat or cream ale for ease and quickness
2) do a 1.5 gal boil with late extract to help facilitate a better boil
3) ferment at 64F and keep it there for two weeks
If that doesn't fix it, I'm afraid I might just list all my stuff for sale!!!
PS - Since I don't want to dump both of these 5gal batches I have kegged, I plan on adding a super strong hop tea to both - I will try to get a huge amount of bittering, flavoring, and aroma together in a half gallon boil with some DME, split it in half, and add it to the two kegs.