smirdok
Woke up in bed with a red-head!
Hello to all! I thought after many trial and error, frustration, and many "sentence enhancer" words, I would finally post my problem to see if anyone could help Dx my off flavor.
First, I've been brewing for a number of years now from extract, partial, to all grain. I use a 16 gal pot with a mash tun, custom biab filter bag, to brew 5-12 gallon batches.
My problem has shown itself in a number of batches here lately and I'm not sure if I'm moving in the right direction, but here goes. Since its summer and hot, I've been brewing lighter beer (light lagers, lagers, cream ale, kolsch) and I keep getting this grainy, silage-like, husk-like flavor and cannot for the life of me figure it out. Here is my process thus far.
- I filter my house water through a house filter w/ a charcoal chlorine filter through food grade silicone hose. I filter the water hours before slowly to try and remove as much chlorine as possible.
- I tend to mash slightly on the lower side (around 148-152F) (I use the kettle thermometer AND a thermopen to confirm temps.
- I BIAB (of course) and do not sparge.
- I use beersmith for all of my batches, calculations, etc
- I use a Hach ph meter to check ph approximately 12-15 min into each mash. (all batches brewed were between 5.2-5.6)
- I control fermentation temps with fridges (there are 2) hotwired w/ Inkbird controllers, with the temp probe going into the beer through a thermowell (not taped to the outside).
- I pitch at temps specifically for whatever yeast I am using for that batch.
- Use corny kegs for carbonation and serving through a keezer.
- To experiment with different yeasts I've been brewing a 10-12 gal batch, splitting into 2 different 5 gal fermenters, then placing each into their own temp controlled fridge.
-In the end, all batches seem to carry this flavor, regardless of yeast, ferment temp, lagering time, style, etc.
-After 3 batches poured down the drain, I decided to take a step back, and brew AG batches of AIH's "Classic American Pilsner" & Beirmuncher's "Centennial Blonde" kits. Followed the same processes and both, while young, seem to be fine.
-I use PBW and star san for cleaning and sanitizing. I use bubblers, chapman stainless, & fermonster fermentation vessels.
- My first thought was my process, trying to isolate a single variable to alter/change, but no luck thus far. It seems this grain-like flavor comes through no matter what I change. Then I thought maybe it was my grain d/t using some older Rahr 6-row that I've had for a while, and while it is old, (greater than a year) its kept unmilled in a temp controlled, humidity controlled basement. Thoughts? Suggestions? At this point I'm open to anything!!! Thanks to any and all!
First, I've been brewing for a number of years now from extract, partial, to all grain. I use a 16 gal pot with a mash tun, custom biab filter bag, to brew 5-12 gallon batches.
My problem has shown itself in a number of batches here lately and I'm not sure if I'm moving in the right direction, but here goes. Since its summer and hot, I've been brewing lighter beer (light lagers, lagers, cream ale, kolsch) and I keep getting this grainy, silage-like, husk-like flavor and cannot for the life of me figure it out. Here is my process thus far.
- I filter my house water through a house filter w/ a charcoal chlorine filter through food grade silicone hose. I filter the water hours before slowly to try and remove as much chlorine as possible.
- I tend to mash slightly on the lower side (around 148-152F) (I use the kettle thermometer AND a thermopen to confirm temps.
- I BIAB (of course) and do not sparge.
- I use beersmith for all of my batches, calculations, etc
- I use a Hach ph meter to check ph approximately 12-15 min into each mash. (all batches brewed were between 5.2-5.6)
- I control fermentation temps with fridges (there are 2) hotwired w/ Inkbird controllers, with the temp probe going into the beer through a thermowell (not taped to the outside).
- I pitch at temps specifically for whatever yeast I am using for that batch.
- Use corny kegs for carbonation and serving through a keezer.
- To experiment with different yeasts I've been brewing a 10-12 gal batch, splitting into 2 different 5 gal fermenters, then placing each into their own temp controlled fridge.
-In the end, all batches seem to carry this flavor, regardless of yeast, ferment temp, lagering time, style, etc.
-After 3 batches poured down the drain, I decided to take a step back, and brew AG batches of AIH's "Classic American Pilsner" & Beirmuncher's "Centennial Blonde" kits. Followed the same processes and both, while young, seem to be fine.
-I use PBW and star san for cleaning and sanitizing. I use bubblers, chapman stainless, & fermonster fermentation vessels.
- My first thought was my process, trying to isolate a single variable to alter/change, but no luck thus far. It seems this grain-like flavor comes through no matter what I change. Then I thought maybe it was my grain d/t using some older Rahr 6-row that I've had for a while, and while it is old, (greater than a year) its kept unmilled in a temp controlled, humidity controlled basement. Thoughts? Suggestions? At this point I'm open to anything!!! Thanks to any and all!