Stressed Yeast or Infection

[alanywiseman.]

I have a slight issue with a few brews I have done recently. All 3 where done over the summer months and suffered from the occational high temp day but nothing too serious. The brews tasted fine at bottling but now have a weird taste. What it is i do not know.

They are Nelsons Revenge, St Peters RRA and Admirals reserve. they have been matured for 6 weeks at the moment but they all have the same sort of taste. Early tasters where slightly appley but that has now gone. The other thing to note is that all 3 pour a good head but that very quickly disappears (not what i expected with these beers!).

So do you think it is infection or just down to the yeast getting stressed out?

P.S. the off taste is NOT Chlorine, Cardboardy, appley/fruit. I have no idea how to describe it (I know that is extremely unhelpful )

 

[alanywiseman.]

For the purpose of working out what I may be doing wrong I had a beer at lunch. It was one of the Nelsons Revenge that I have talked about. The only way to discribe it is it is sort of plasticy/metaly. It almost leaves a slight film on my tongue.

Would really love to know what may have gone wrong :wha:

 

[pittsy]

fermented too high the apple is a sign of this also cardboard, 18c is what is wanted , the first few days are the most important when brewing temp wise

 

[fbsf]

Hmm, could it be chlorine/chloramines in the water? That would give a bit of a metallicy taste...

 

[alanywiseman.]

fermented too high the apple is a sign of this also cardboard, 18c is what is wanted , the first few days are the most important when brewing temp wise

I understand this and tried to make sure temps were kept down for inital fermentation. Would this affect head retention?

Hmm, could it be chlorine/chloramines in the water? That would give a bit of a metallicy taste...

Good idea but I treat all water with campden.

 

[Belter]

fermented too high the apple is a sign of this also cardboard, 18c is what is wanted , the first few days are the most important when brewing temp wise

I understand this and tried to make sure temps were kept down for inital fermentation. Would this affect head retention?

Hmm, could it be chlorine/chloramines in the water? That would give a bit of a metallicy taste...

Good ide but I treat all water with campden.

I have this exact same problem. Can't explain the taste. Ruined two batches. I used a temperature controlled fridge.

 

[pittsy]

here's a link to some good reading , just learned a few things myself http://beersmith.com/blog/2012/06/19/ph ... ewed-beer/

 

[DirtyCaner]

Traces of chlorine based steriliser in bottles?

 

[alanywiseman.]

here's a link to some good reading , just learned a few things myself http://beersmith.com/blog/2012/06/19/ph ... ewed-beer/

Interesting read there Pittsy. Thanks :thumb:

Traces of chlorine based steriliser in bottles?

It is not chlorine, I have been using Star san for some time now.

I think I have worked it out to be too high temp during first fermentation (as you first suggested pittsy ). I am saying this for two reasons:

1) The beer I brewed after these 3 was a christmas beer. It has only been in the bottle 3 weeks but wanted to check to see if the same flavour was present. Luckly it is not. This was brewed during a much cooler period.

2) The FG of the bottled beer of my Neslons Revenge is 1.012, the same as at bottling so I see it as unlikly that the taste is due to infection.

I will keep an eye on the temp much closer now, I have learnt my lesson!

 

[pittsy]

i had 2 brews in a row (around 4 brews ago ) that are just wrong/odd after reading info i linked i think i sparged too much ie tannings , lesson learned for me too

 

[alanywiseman.]

I have decided that I am going to drink them for my sins, the up is that it will give my good beers plenty of time to mature :thumb: