Seanbmc
Well-Known Member
Hello, I have been trying to nail down where an off-flavor in my batches for the past year. Its seems random, but I have been tweaking. I have been adjusting my process each time adjusting things.
I recently tried to ferment in my keggerator at a constant 63, I was thinking maybe they are fermenting too hot in the closet causing off-flavors. I did two IPAs a few weeks apart, the one I kegged today is CLEAN tasting and may be the best one ive done. The one I moved to secondary today has the off-flavor already that I describe as medicinal.
Here are the areas I have adjusted for these two IPAs:
Cleaning - PBW soak and Star San before use.
Water - Bottled Spring Water
Water additives - Using calc to add CaCl (2g) and Gypsum (5.5g)
Soaking grains @ 165 for 25 min and no more.
Most recently: Fermenting in Keggerator @63 deg, stays in there for secondary.
I am wondering if this could do something with the yeast. Both IPAs used Safeale US-05, I cooled the wort down to 63 deg in keggerator, then pitched it.
Any advice would be appreciated as I am getting quite frustrated. I am VERY excited my one IPA tasted so great going into kegging, but with the off-taste appearing in the other one I am guessing fermenting cooler did not solve my problem.
Anywhere else a 'medicinal' flavor could come from?
Thanks!
Sean
I recently tried to ferment in my keggerator at a constant 63, I was thinking maybe they are fermenting too hot in the closet causing off-flavors. I did two IPAs a few weeks apart, the one I kegged today is CLEAN tasting and may be the best one ive done. The one I moved to secondary today has the off-flavor already that I describe as medicinal.
Here are the areas I have adjusted for these two IPAs:
Cleaning - PBW soak and Star San before use.
Water - Bottled Spring Water
Water additives - Using calc to add CaCl (2g) and Gypsum (5.5g)
Soaking grains @ 165 for 25 min and no more.
Most recently: Fermenting in Keggerator @63 deg, stays in there for secondary.
I am wondering if this could do something with the yeast. Both IPAs used Safeale US-05, I cooled the wort down to 63 deg in keggerator, then pitched it.
Any advice would be appreciated as I am getting quite frustrated. I am VERY excited my one IPA tasted so great going into kegging, but with the off-taste appearing in the other one I am guessing fermenting cooler did not solve my problem.
Anywhere else a 'medicinal' flavor could come from?
Thanks!
Sean