giraffe
Active Member
I have been experiencing much frustration with off flavours on two recent brews, infact the off flavour on both is very similar and I can't work out what it is!
The first brew was a Better Brew IPA, made up as instructions. Tasted every now and again, but after 6 months I ended up pouring it down the sink
I'm not very good at describing tastes, and have gone through lists of common off flavours and none really match exactly. It is a slight sour taste, and smells and tastes a bit like play dough. It certainly isn't a nice taste, although I do find after a pint you don't notice it so much :sick: Just worried that maybe I shouldn't be drinking it, although not been ill yet
I have had successful brews since the dreaded IPA, but I have just started trying a Coopers Australian Lager (with modifications of nottingham yeast and amarillo hops) Its been conditioning for about 10 weeks, and the play dough taste is back :wha:
I am always very religious with sanitising, although the signs do seem to be pointing to an infection? At time of bottling both brew had no mold and tasted ok-ish out of the fermenter. The off flavour seems to get worse whilst in the bottles.
Any suggestions would be greatly received, and if there are any brave souls out there I would happily post a bottle of the stuff for further analysis :pray:
The first brew was a Better Brew IPA, made up as instructions. Tasted every now and again, but after 6 months I ended up pouring it down the sink
I'm not very good at describing tastes, and have gone through lists of common off flavours and none really match exactly. It is a slight sour taste, and smells and tastes a bit like play dough. It certainly isn't a nice taste, although I do find after a pint you don't notice it so much :sick: Just worried that maybe I shouldn't be drinking it, although not been ill yet
I have had successful brews since the dreaded IPA, but I have just started trying a Coopers Australian Lager (with modifications of nottingham yeast and amarillo hops) Its been conditioning for about 10 weeks, and the play dough taste is back :wha:
I am always very religious with sanitising, although the signs do seem to be pointing to an infection? At time of bottling both brew had no mold and tasted ok-ish out of the fermenter. The off flavour seems to get worse whilst in the bottles.
Any suggestions would be greatly received, and if there are any brave souls out there I would happily post a bottle of the stuff for further analysis :pray: