Soapy aftertaste

[Simonh82]

I've just tasted my first brew. A craftybrews extract clone of St Austell Proper Job.

It tastes OK on first taste but has what I would describe as a slightly sweet soapy aftertaste.

It has been bottled two weeks and was in the FV for three weeks before that.

I know I messed up the boil slightly as I didn't following the instructions that came with the kit. It suggested I boil 6L of water with 1kg of extract and add the last 2kg at the end of the boil, before topping up with water. Instead I boiled with 3kg of extract in about 8L of water, making a very concentrated wort.

I can definitely tell it is low on IBUs although it has lots of hop flavour and aroma but the after taste isn't great.

Could this be caused by too higher fermentation temp? I pitched the rehydrated Nottingham yeast at about 25oC the room temperature was probably about 19-22oC during the early part of the fermentation. What else could cause this type of flavour? I read a couple of comments saying very hard water could cause soapy flavours but I guess this would be a common problem for extract Brewers in London if that was the case.

Any advice is welcome.

 

[dad_of_jon]

I've just tasted my first brew. A craftybrews extract clone of St Austell Proper Job.

It tastes OK on first taste but has what I would describe as a slightly sweet soapy aftertaste.

It has been bottled two weeks and was in the FV for three weeks before that.

I know I messed up the boil slightly as I didn't following the instructions that came with the kit. It suggested I boil 6L of water with 1kg of extract and add the last 2kg at the end of the boil, before topping up with water. Instead I boiled with 3kg of extract in about 8L of water, making a very concentrated wort.

I can definitely tell it is low on IBUs although it has lots of hop flavour and aroma but the after taste isn't great.

Could this be caused by too higher fermentation temp? I pitched the rehydrated Nottingham yeast at about 25oC the room temperature was probably about 19-22oC during the early part of the fermentation. What else could cause this type of flavour? I read a couple of comments saying very hard water could cause soapy flavours but I guess this would be a common problem for extract Brewers in London if that was the case.

Any advice is welcome.

High levels of certain hops can give a soapy aftertaste i've heard and I've had that in a beer i've bought.

 

[Sandimas]

I've done that brew several times and it does take a while to come good. I usually keg half the batch and bottle the othjer, by the time I've drunk the keg it's just starting to come to it's best.

My advice would be to leave it for a month and then try it again. It's awesome once it comes good, and very close to the original - in the summer I took some on holiday with me, so was able to have a pint in the pub and then a bottle of homebrew to compare, it was hard to tell apart.

 

[clibit]

In my experience the brews I've made with notty yeast have taken a few weeks to settle down, and I've been worried about some of them in the early stages. But then they've been brilliant once they have conditioned. Hopefully this will apply to your brew. I don't know if anyone else has found this with Nottingham? I do think it's a yeast best used cooler though, 20C max, abd it works well down to about 14C.