So this pilsner I put on tap yesterday...
#21
Posted 09 February 2016 - 04:45 PM
#22
Posted 09 February 2016 - 04:53 PM
As was mentioned my bet is on the hops.
Got to agree, his description really sounds like the beers I dumped over bad hops.
#23
Posted 09 February 2016 - 06:44 PM
For the record... the bittering hops here were Magnum 14.7%, Tettnanger 2.4% and Saaz 2.4%... all of which have been used in other beers late in 2015, sampled and declared delicioso. Also, the flavor I'm getting in this beer is not in my experience. This is not the stinky gym-sock, cheesy, dirty-feet hops character like I have experienced in the past. Very possible that it's the hops but it would be new to me.
#24
Posted 09 February 2016 - 07:07 PM
My palate frequently plays games with me based on what I have been drinking or eating prior. I've mentioned it before but depending on what you have eaten recently a perfectly good beer can act like it has a big whack of astringency to it. Walnuts are very guilty of doing this.
whole lot of this
#25
Posted 09 February 2016 - 09:13 PM
I believe you said it was yeasty as well.
#26
Posted 09 February 2016 - 09:59 PM
For the record... the bittering hops here were Magnum 14.7%, Tettnanger 2.4% and Saaz 2.4%... all of which have been used in other beers late in 2015, sampled and declared delicioso. Also, the flavor I'm getting in this beer is not in my experience. This is not the stinky gym-sock, cheesy, dirty-feet hops character like I have experienced in the past. Very possible that it's the hops but it would be new to me.
If these batches of hops have been good in other beers then I dunno. Maybe oxidation of some sort? Any chance you got some accidental O2 exposure? Regardless, I'd retire that 2124 though if you can't come up with another clear cut cause.
#27
Posted 10 February 2016 - 05:21 AM
Regardless, I'd retire that 2124 though if you can't come up with another clear cut cause.
Yeah, contamination is the second thing I'd suspect. You really should find someone that knows how to identify beer faults so that you are able to diagnose these problems.
#28
Posted 10 February 2016 - 06:21 AM
Well, my Thermapen has been solid for years but I suppose something could have been off. It was yeasty on the first two glasses. A glass on Monday was clearer and a glass yesterday was clearer still. Flavor was still there.You have mentioned dirty as well as astringent. Is it possible you took inaccurate notes, thermometer off?
I believe you said it was yeasty as well.
I suppose O2 is possible. That's supposed to taste like cardboard, right? I don't get that but it's always possible. The thing about the 2124 is that this was the first run of it and it was started in a big 2L starter like I always do and there has been a helles, a dark lager, a red lager and a Czech amber lager all made with it and all but the last one have been sampled and the flavor is not there. The helles was batch 2 with this yeast and it's on tap right now and right as can be.If these batches of hops have been good in other beers then I dunno. Maybe oxidation of some sort? Any chance you got some accidental O2 exposure? Regardless, I'd retire that 2124 though if you can't come up with another clear cut cause.
Contamination is always possible. Again, this flavor is out of my experience and I have experienced a lot of contamination but there's always a first time.Yeah, contamination is the second thing I'd suspect. You really should find someone that knows how to identify beer faults so that you are able to diagnose these problems.
On the one beer I made awhile back (it was a pale bock), there was a very clear, vegetal hop off-flavor that stood out. The beer was otherwise delicious (and a very attractive & clear, deep gold color) and I drank the whole keg but that flavor was very clearly "bad or oxidized hops" to my tastebuds, no question. This doesn't have that flavor. I'm stumped but I'm not deterred. If the beer is no good, it's outta here so I can use that keg. Something very unusual happened with it and I may never know.
#29
Posted 10 February 2016 - 08:22 AM
Yeah, contamination is the second thing I'd suspect. You really should find someone that knows how to identify beer faults so that you are able to diagnose these problems.
He should be training himself too!
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