calamitybrew
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- Sep 5, 2013
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I'm a relatively new all grain brewer (batch 7 is in secondary) and my last few beers have had a savory and/or meaty flavor and smell. No es bueno.
From what I've read here and elsewhere, it's not likely autolysis. The last 3 batches were all a Double Jack clone, and have ranged from sitting anywhere from 1 - 3 weeks in primary. I'm pretty careful with cleaning and sanitation, so I'm hoping it's not some pesky bacteria.
I used US05 Safale on the first two batches and WPL001 on the 3rd, but all have that smell and flavor. Aside from the first of these attempts, where my fermentation temp went up into the mid to high 70s, the latter two never went above 68. I pitched all 3 a little on the high side, but nothing crazy.
Maybe it's the recipe (which seems fine) or maybe it's all the hop matter sitting in primary (I don't filter it out).
Any ideas where this might be coming from?
Thanks!
From what I've read here and elsewhere, it's not likely autolysis. The last 3 batches were all a Double Jack clone, and have ranged from sitting anywhere from 1 - 3 weeks in primary. I'm pretty careful with cleaning and sanitation, so I'm hoping it's not some pesky bacteria.
I used US05 Safale on the first two batches and WPL001 on the 3rd, but all have that smell and flavor. Aside from the first of these attempts, where my fermentation temp went up into the mid to high 70s, the latter two never went above 68. I pitched all 3 a little on the high side, but nothing crazy.
Maybe it's the recipe (which seems fine) or maybe it's all the hop matter sitting in primary (I don't filter it out).
Any ideas where this might be coming from?
Thanks!