Brunobearbo
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- Feb 28, 2013
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Welp, I tried making Lord Crouchback's Special Bitter, and I think something has gone awry.
I used Whitbred yeast and it had a day lag until fermentation kicked in, but once it started the brew had almost a "vegetable" smell to it.
Once I bottled, it quickly carbed up and developed a small inner krausen ring on the bottle neck (this happened to be once with a wheat beer, but it turned out fine).
I have been trying some of them, and it has an insane smoke aftertaste that lingers for a minute after each drink, like you breathed in a campfire.
Can infections cause this? Has anyone had a smoke off flavor like this? Phenols? Yeast?
I used Whitbred yeast and it had a day lag until fermentation kicked in, but once it started the brew had almost a "vegetable" smell to it.
Once I bottled, it quickly carbed up and developed a small inner krausen ring on the bottle neck (this happened to be once with a wheat beer, but it turned out fine).
I have been trying some of them, and it has an insane smoke aftertaste that lingers for a minute after each drink, like you breathed in a campfire.
Can infections cause this? Has anyone had a smoke off flavor like this? Phenols? Yeast?