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Messages - goschman

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181
General Homebrew Discussion / Re: Pale Lager off flavors
« on: December 06, 2016, 10:48:43 AM »
It isn't Mercaptan is it. or the 3 methyl 2 butene thiol?a sulfuric, putrid, skunky aroma, typically due to a reaction between hops’ alpha acids and sulfur compounds in the presence of sunlight or electric light.

Or is it moldy, musty, and cheesy from oxidation?  Either one is from Alpha acids and Sulphur reacting to light or oxygen.  Its not sitting in the light is it, transferring from keg to keg outside? Or fermented with the light left on?

It has seen very little light as it was fermented in a chest freezer then straight to keg.

What I am experiencing is not noticeable in the aroma and it has not made the beer undrinkable. I seem to be more sensitive to it and my buddy commented that is how all pilsners taste to him. It could definitely be oxidized however it seems to be showing signs of it earlier than I would expect. As mentioned earlier, the first beer seemed to improve not worsen however it took a lot of time and never really got 'good'.

182
General Homebrew Discussion / Re: Pale Lager off flavors
« on: December 05, 2016, 07:10:45 PM »
Soaking the line in PBW overnight. I kind of remember cleaning the line on the first lager that had this flavor with no change. Keeping my fingers crossed.

183
Beer Recipes / Re: Which ale yeast for an english mild?
« on: December 05, 2016, 02:20:31 PM »
What about some pale chocolate malt in place of the RB and chocolate? Maybe 6 oz total.

184
General Homebrew Discussion / Re: Pale Lager off flavors
« on: December 05, 2016, 01:55:02 PM »
I've never heard anyone else describe it like this, but DMS in beer, at me at least, sorta tastes like blue cheese.  Again, this is just my palate, but maybe its what you're tasting?

I don't know my off flavors very well. DMS is also described as cooked corn a lot as well?

Blue cheese; maybe. I will have to re-evaluate as sweaty gym sock still sticks in my head as the best descriptor however I can see how that can be similar to blue cheese  :o

185
Commercial Beer Reviews / Re: Yellowhammer Belgian White
« on: December 05, 2016, 01:52:58 PM »
Sorry I just couldn't resist posting it. I find it hilarious that it isn't really anything more than rambling at 4 am along with some very sparse notes on a beer which is supposed to be interpreted as a beer review...

186
Commercial Beer Reviews / Yellowhammer Belgian White
« on: December 05, 2016, 10:54:03 AM »
Entertaining review I suppose...

https://www.youtube.com/watch?v=HKDjk71cfsY

187
General Homebrew Discussion / Re: Pale Lager off flavors
« on: December 05, 2016, 10:46:47 AM »
I've brewed several beers with 34/70 around 65F using typical ale timeframes (several days of primary fermentation and packaged 10-20 days after pitching). No off flavors. If yeast are the culprits it would be a defect in your process (e.g. severely underpitching or pulling off the yeast way too early) rather than the choice of yeast or using an accelerated schedule.

Good to know. 34/70 is the only lager yeast I have used and have had no issues. I reached FG then crashed for a few days before kegging.

I really hope that dirty lines is the culprit however I seem to remember that cleaning the lines for the older lager made no difference...


188
General Homebrew Discussion / Re: Pale Lager off flavors
« on: December 05, 2016, 08:00:39 AM »
You should be able to pick it up in the hops themselves if it is isovaleric acid. However, not meaning to overlook the obvious but: when was the last time you cleaned your lines?

The hops smelled fine.

That's a good thought. It's been a while. I flushed the lines with star san when swapping the full keg for the empty keg but did not officially clean them. I think that the other lager that exhibited the off flavor may have been on the same tap but I cannot recall...

189
General Homebrew Discussion / Re: Pale Lager off flavors
« on: December 04, 2016, 08:55:03 PM »
Alright well I thought there might be a more common explanation possibly regarding a poor lager fermentation or rushing them. I do remember pushing these beers more than I should have.

190
General Homebrew Discussion / Re: Pale Lager off flavors
« on: December 04, 2016, 06:38:01 PM »
I would find it highly unlikely with that yeast and that fermenatation schedule.

Do you have any feedback as to what it likely is?

191
The Pub / Re: Cocktails
« on: December 04, 2016, 05:56:40 PM »
Dark Sky / Bachata Blue - aka Good Vacations
16oz Glass
3 cubes
3oz Coconut Rum
2oz White Rum
2oz Curacao Blue (Senior Curacao Curacao is the best)
3oz Pineapple Juice - fresh if possible
2oz floating Black Rum (Alnwick is my fav)
Serve with a slice of orange

Nothing says good morning on the beach like this drink.

Looks like a death sentence. That's a lot of booze in one drink.

192
General Homebrew Discussion / Re: Pale Lager off flavors
« on: December 04, 2016, 05:54:13 PM »
Could it be sulfur?


I don't believe so but maybe I am misidentifying it.

193
General Homebrew Discussion / Re: Pale Lager off flavors
« on: December 04, 2016, 05:04:36 PM »
So you are saying cheesy? Isovaleric is more cheesy than stinky feet to me. You sure it isn't the hops?

Definitely more sweaty gym sock if that makes sense and it seems to come through in the flavor and not aroma. The last lager improved immensely after a couple of months which makes me think it is not an infection however it seems to come on like an infection. The current beer tasted fantastic as it was carbing but then I started to taste the flavor and it has gotten stronger.

I don't think it is the hops but I can't be sure. Some were from brand new sealed bags and some were not. They are different beers with different hops as well.

194
General Homebrew Discussion / Pale Lager off flavors
« on: December 04, 2016, 04:30:06 PM »
My last two pale lagers with w34/70 have had an off flavor that really bugs me and that I have posted about before. I get kind of the stinky feet isovaleric acid thing but that doesn't appear to be the problem as most equate that to old hops.

I use the accelerated lager method. By rushing these too much or pulling of the yeast to soon cause flavor problems like this? What about underpitching? In both cases the flavor starts to show up after about a week in the keg.

I will add I have never detected this flavor in any other beer I have brewed; ale or lager. It accentuates the malt character. I have tasted it multiple times in other local pale lagers and am more sensitive to it than my friends seem to be.

195
Yeast and Fermentation / Re: Favorite yeast strains
« on: December 03, 2016, 09:06:32 PM »
WLP029/G03
WY2565
US05
K97
Belle Saison
W34/70

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