Final kegged beer smells like grains.

[David Koepke]

I have brewed many beers but this is a first. This is only the 2nd beer I have kegged. I poured my first one and the beer smells like grain. It tastes fine. Rye Pale Ale

The only thing that I can think would have caused this was how much I squeezed the BIAB bag. I squeezed it several times and a couple that were well, 30+ min, into the boil. Do you think that late addition of grain/mash juice could have caused that smell?

Thanks
David

 

[andrewmaixner]

No. The squeezing-is-bad thing is a myth.

It's made of grain. It should smell like grain. Have you done a sensory panel to identify specifically what aroma you may be detecting?

 

[IslandLizard]

Rye has a more distinct 'grain' aroma than most other grain. That's probably what you're smelling.

 

[David Koepke]

No. The squeezing-is-bad thing is a myth.

I knew this before when I was researching BIAB. I had never continuously went back to squeezing that late after the mash before.

It's made of grain. It should smell like grain. Have you done a sensory panel to identify specifically what aroma you may be detecting?

No but I do plan on entering this in a competition so I guess I will see what feedback comes back from the judges.

Rye has a more distinct 'grain' aroma than most other grain. That's probably what you're smelling.

This is the first time I have brewed with rye.

 

[IslandLizard]

No but I do plan on entering this in a competition so I guess I will see what feedback comes back from the judges.

Prevent oxidation!
Oxidation may well be one of the single most common flaws in many beginners' home brews.

Look up '100% liquid pre-purging kegs' and 'oxygen free transfers.'

Other common flaws I have encountered:

• Under-carbonated
• Underwhelming hop presence (aroma/flavor) where it should be (IPAs, Pales)
• Use of weird/off kelter adjuncts, additives or flavorings