20 BEER OFF-FLAVORS, How to PREVENT THEM and FIX BAD BEER

Рет қаралды 23,474

Күн бұрын

Ever wonder how to fix what tastes off in your beer or how to keep it from happening in the first place? Here's everything you need to know about off flavors!
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0:00 Intro and welcome
0:21 How to prevent 99% of off flavors
0:40 What is that generic "homebrew" off flavor?
1:24 Oxidation (cardboard)
2:11 Fusel alcohols (nail polish remover)
3:22 Acetaldehyde (green apple)
4:08 Diacetyl (butter)
5:03 DMS (corn/rotten veggie)
6:13 Tannic (tea)
6:52 Scorched (ash)
8:04 Lightstruck (skunked)
9:17 Chlorophenols (band-aid)
10:32 Metallic
11:15 Sulfur (rotten eggs)
12:18 Sour/funky/vinegar/vomit
13:16 Excessively estery/phenolic (rotten fruit/medicinal)
14:57 Astringent/husky
16:28 Autolysis (soy sauce)
17:35 Cidery
18:53 Grassy/musty
19:33 Moldy/mildew
20:54 Soapy
21:53 Excessively sweet or bitter
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#beer #off #flavors #offflavors #homebrew #howto #beer #brewing #homebrewing #clawhammersupply #graintoglass #BIAB #allgrain

Пікірлер: 134

@Bullsbrew551 Жыл бұрын

Haven’t had any of these issues in my beers. I attribute that to learning from others mistakes. I take all the precautions you addressed because they work. Very good information. Looking forward to seeing what you have in store after “dry January “. Cheers! 🍻

@TheApartmentBrewer Жыл бұрын

Keep up the good work!

@terryt-rexhanke746 Жыл бұрын

Great info, thanks for all you do!

@TheApartmentBrewer Жыл бұрын

Thanks for watching!

@Tense Жыл бұрын

I have started adding a Camden (potassium metabisulfite) tablet to my kegs prior to purging and close transfer my beer from fermenter. Not only is it antimicrobial but it removes dissolved or residual oxygen. It has made a definite improvement in quality of the beer as it matures.

@TheApartmentBrewer Жыл бұрын

Definitely a good step to include. Ascorbic acid will do a similar thing!

@mrknaldhat Жыл бұрын

Same here. Saved my NEIPA's. But sometimes a very small amount can inhibit/kill the yeast too. I added only 0.3g/19L to a belgian quad I wanted to carb with sugar. Completely flat. But was at 12% ABV, at the limits of the yeast so might be a factor too. On the flip side I've also experienced that adding too much (1.5-2.0 g/19L) caused a sulfury off-taste that wasnt pleasant. That was when I started using campden and didn't know the proper amount.

@Tense Жыл бұрын

@@mrknaldhat This is an excellent point. I would advise not using camden if I was bottle conditioning for exactly that reason.

@natedizzy 6 ай бұрын

This deserves a second 👍! Great explanation of some of the less talked about off flavors that I have personally made too many times and practical ways to avoid them. Thanks!! 🍺🍻🍺

@brandidavis8330 Жыл бұрын

Just wanted to say thanks again for the video. Had some issues with a recent mead and you help me fix it out. Keep up the good work

@TheApartmentBrewer Жыл бұрын

Glad to help!

@ElementaryBrewingCo Жыл бұрын

I remember the typical homebrew flavor in some of my early beers for sure, cheers Steve !

@TheApartmentBrewer Жыл бұрын

Same here!

@jasonstone1046 Жыл бұрын

Great info mate, subbed.

@TheApartmentBrewer Жыл бұрын

Awesome, thank you!

@vruychev Жыл бұрын

Excellent video, I learned some new things today. Thank you, Steve.

@TheApartmentBrewer Жыл бұрын

Glad you enjoyed it!

@joeymoondrum Жыл бұрын

This is an excellent video man, thank you!

@TheApartmentBrewer Жыл бұрын

Glad it was helpful!

@vikramjitsingh4538 Жыл бұрын

Great video outlining all the nasty off flavors in beer........thanks for the informative video......cheers

@TheApartmentBrewer Жыл бұрын

Thank you, glad it was helpful!

@JesLG 5 ай бұрын

Best Video Explaining Off Flavors 🍻

@TheShahart Жыл бұрын

It's 0 degrees here right now, so it's a great time to brew temperature sensitive beers! I have a basement room that stays at 55-60F due to my combustion air intake pumping cold air in. Otherwise, I'm pitching kveik.

@martinjames6148 Жыл бұрын

Great video, thanks

@TheApartmentBrewer Жыл бұрын

Glad you liked it!

@gravlejs6 7 ай бұрын

Hey, this is a really good video! Was brewing a helles and for the first time the sulfur smell wasn’t gone by kegging time. I did ferment for about 10 days (Fast lager method), and lagered it for 3 weeks cold, but the smell was still there. Will just purge the keg. Thank you!❤

@anglercc Жыл бұрын

GREAT VIDEO!!! Thank you Cheers🍻

@TheApartmentBrewer Жыл бұрын

Thank you! Cheers!

@jplopez253 Жыл бұрын

Love your content!

@TheApartmentBrewer Жыл бұрын

Glad you enjoy it!

@stephenatohi Жыл бұрын

Love your content, as always. I find DMS all the time. Almost always in a pilsner. Almost always at a local brewery. I've found it in other lagers as well though. It can present as celery, creamed corn, or stewed tomatoes in my experience. Kinda depends on the malt used.

@TheApartmentBrewer Жыл бұрын

Interesting!

@stephenatohi Жыл бұрын

@@TheApartmentBrewer - saw you popped over to Asheville, if you're ever in Charleston, hit me up! I'm a certified cicerone and working on getting my BJCP cert as well. Would be fun to nerd out with a fellow beer enthusiast!

@1TheLord1 Жыл бұрын

Yup had Chlorophenols when I started making starters. I was using a carbon filter for my brew liquor, but not my starter. We have chlorine and I researched and looks like they combine with DAP in yeast nutrients (i was using a pinch in my starter) to create something akin to chloramine which has a much lower taste threshold. I was happy to find that out! Good reference video! Cheers!

@TheApartmentBrewer Жыл бұрын

Cheers and thanks for watching! Glad you sorted out that issue!

@watsonspringston 3 ай бұрын

Thanks🍻

@TheApartmentBrewer 3 ай бұрын

Thank you!!

@brandidavis8330 Жыл бұрын

Thanks a lot for this video. I don't do a lot of beers I do braggot's but this is great to keep in mind. Have you ever done a braggot? Would love to see a recipe.

@TheApartmentBrewer Жыл бұрын

That's not a bad idea! Never done one but I should!

@natedizzy 6 ай бұрын

These are great tips. I've brewed way too many fusel bombs!! 🍻

@1983markL Жыл бұрын

How did you get so knowledgeable about brewing!!???? You are like Yoda dude!! I've still got so much to learn

@TheApartmentBrewer Жыл бұрын

Brewed many batches, I have. Made many mistakes, I also have.

@januszkszczotek8587 Жыл бұрын

Regarding "Excessively estery/phenolic" (13:16): I brewed your Belgian Triple and fermented with the BE-256 instead of the Lallemand Abbaye. Fermentation was really fast, but smelled very sulphuric. Fermentation temperature was 19C initally and 20C after two days. After some time in the keg the sulphur was completely gone, but the beer is still barely drinkable because it has this strong phenolic aroma and flavour. I even can make out some banana and sometimes medicine. I keep the keg around and taste from time to time.

@TheApartmentBrewer Жыл бұрын

BE-256 is an incredibly phenolic yeast, kinda similar to WB-06. I try to avoid using those two as much as possible.

@twiliteturtle495 Жыл бұрын

You can actually "fix" autolysis off-flavours with something like Brett Brux- I had a Belgian Pale that was fermented uncontrolled during a 40°C heatwave and ended up as an autolysed mess. I kegged it, pitched in a pack of Brett Brux, and 3 months later it's one of the best beers I've brewed this year.

@TheApartmentBrewer Жыл бұрын

Brett "fixes" everything!

@BEERNBBQBYLARRY Жыл бұрын

Excellent walkthrough of that “Homebrew” flavor. I’ve never seen anyone yet deep dive into this topic on KZfaq until now. Good job. Fortunately, I haven’t experienced any of these issues in many years in my own home brew. My biggest concern for my water is the chlorinated water supply here in Chicago used to kill the invasive zebra mussels in Lake Michigan from clogging the water intakes. I’ve been able to work around that with inline water filters and as a backup, fill up my kettle with the brewing water the day before brew day to ensure any residual amount evaporates.

@TheApartmentBrewer Жыл бұрын

Thanks Larry! Yeah chlorine is a brew killer but thankfully isn't too difficult to get rid of. One of thr most common things people experience when they start brewing is band aid beer from using fresh tap water

@patrickglaser1560 9 күн бұрын

Oh man, zebra muscles were in my last towns water. The water smells like death during the summer

@ElderNerd Жыл бұрын

Shortly before you posted this video, I had made a Belgian Tripel that ended up being a fusel mess (still not sure why). Past experience had taught me that, when that happens, it's better to just dump it and start over as 1)it takes FOREVER for those flavors to ferment out and 2)the beer never really tastes right anyways, and I don't have the room to sit on a keg for an entire year. Figuring I had nothing to lose, I tried your suggestion of refermenting the beer, which I had never heard of doing before. I made up a 1L starter, and pitched that along with 2g of CBC-1yeast into my keg, hooked a blow-off tube to the gas port, and waited. And to my surprise, it actually worked. Kind of. The fusels are completely gone and the beer is drinkable, however because I used the conditioning yeast, all of the Belgian flavors are gone. In hindsight, it's totally obvious that I should have pitched more of the same Abbaye Ale yeast I had used initially, but the CBC-1 was what I had on hand at the time. And I was feeling impatient. Live and learn as they say. So props to you for showing me a new way to fix a fault in my beer. Cheers.

@TheApartmentBrewer Жыл бұрын

That's awesome that I could show you a way to save the beer! Sorry it wasn't a total recovery but glad it's drinkable at the very least. Cheers!

@hetspook666 7 ай бұрын

Nr21 gushing beer, (unstable carbonic acid) When opening a bottled beer the foam flows out of the bottle. 1To much sugger 2dirty used bottle (wild yeast continued the fermentation) 3 a fungus in the used grain hydrofobine.

@BassRTA84 Жыл бұрын

Would love a vid on a couple of ways we could passivate new brew kettles, or a link to a vid if you've already done one 👍

@TheApartmentBrewer Жыл бұрын

Great suggestion!

@paulc5916 Жыл бұрын

I get soapy flavours from Taiheke hops. Can't use it. Informative video. Thanks.

@TheApartmentBrewer Жыл бұрын

Some hops act that way and it's weird. Thanks for watching!

@emptyflash Жыл бұрын

Re: butyric acid (baby vomit) off flavors, would highly recommend pitching some brettanomyces, many strains love turning this into a nice pineapple flavor (obviously doesn't work to every style, but can definitely make an infected beer drinkable).

@TheApartmentBrewer Жыл бұрын

Brett is the ultimate solution haha

@TrailBlazer5280 4 ай бұрын

Here in CO there are a lot of breweries and neighborhood brews. I have to say, there are a lot that have that "home brewed" off taste. I think part of it is not flushing out the system properly when cleaning. But sometimes its a funky gym bag sort or flavor where the beer is clearly off, or maybe the tubes were NEVER cleaned. IDK but its super noticeable I blame rushing production. Considering how many beer snobs there are around here its extremely disappointing and annoying when places allow that to happen. And its annoying that I can't hear anyone else mentioning it in the pub. Like come on for $8-10 a pour it better be 100% clean beer or at least be better than a homebrew.

@goodolarchie 3 ай бұрын

Man I had a complete diacetyl bomb from a beer bar serving North Park's Hop Fu, which is heresy. I boiled it down to them not cleaning their line and I got the first pour of the day. Yuck.

@herbbowers769 Жыл бұрын

Every once in a while,, I would get a lacto sourness. I realized it was because I kept my yeast near the cheese in the refrigeraator (Doh!). I still keep it there but in a big zip lock bag. No more issues.

@clubroot3383 Жыл бұрын

The mould bit is the most hilarious 😂

@clubroot3383 Жыл бұрын

Bit more seriously, I find malt dust during the addition of crushed grains to the malt pipe on brew day is a big cause of mould seeding on almost every surface of my home brewery. This is especially problematic in a damp cold wet climate, here in the UK. From now, I plan to premix small quantities of malt with water in a bucket outside and add it to the malt pipe on brew day.

@indiekiduk Жыл бұрын

Most commercial NEIPA in UK taste tannic, except Verdant one of the few that controls pH

@ddouglas3687 Жыл бұрын

Right on time! Thankfully I have had decent results from every beer I've brewed until the ghastly tasting one now slowly working through the last 8 points from 1.058 toward 1.012ish! Is there a motor oil/gasoline flavor I can mitigate? Kidding, not quite that bad but it'll be the first ever in 5-6 yrs I'll be tossing unless a miraculous recovery takes place. I may use a Lallemand Belle Saison to save my hefeweizen. Great stuff as always! Tnx.

@TheApartmentBrewer Жыл бұрын

Give it time!

@henrik747 Жыл бұрын

All my lagers get acetaldehyde and I think perhaps I know why now. I'm kegging to soon. Next time I will leave my lager on the yeast cake for an extra week and see what happens. I also bought me some new equipment so that will be my first brew with a yeast starter, and it will be a big one!

@goodolarchie 3 ай бұрын

There's maybe one more I'd add which is too high or low pH in the final beer. It's not something people pay attention to as homebrewers, unless they are using LAB to sour, but I've payed so much more attention to if my dry Irish stout is properly around 4.0 or 3.9 even, or if my hazy IPAs are drifting up to 4.6+. It's something the pro's pay really close attention to, and when I've had them evaluate my beer, they are almost always commenting on the pH if I haven't been thoughtful towards the end of brewing. Corrections could be with phosphoric food grade acid, or pickling lime. You can try this as an experiment in a pint pour, just like brewing salts.

@TheApartmentBrewer 3 ай бұрын

Absolutely true! Usually if you have a good mash pH your post boil ph will be in the right spot for for certain beers or can be a big difference maker, especially when dry hopping.

@thomascharlton7325 Жыл бұрын

So I used the copper penny in a past beer to combat sulfer smells and it worked but added a metallic flavour to the beer. I recently added a large silver coin to the beer and got an even better result and will not metallic taste. Thank you for this video though!!!

@TheApartmentBrewer Жыл бұрын

Nice!

@Baftekkel Жыл бұрын

Just wanted to add that most champagne or wine yeasts are not capable of fermenting complex sugars, so they are likely worse at fermenting to lower gravities than many ales yeasts.

@afhostie Жыл бұрын

Very interesting! I think that I might have a little rust forming in my brew kettle, how would I get rid of it?

@dwerg1 Жыл бұрын

Citric acid will help with that, it will also passivate stainless steel in the same go. Let it soak for several hours or overnight and if it's not completely gone you can help it along by scrubbing it with a scouring pad. Avoid using steel wool or anything similar.

@jmsfabrication7821 6 ай бұрын

Here's an interesting thing that happened to me. I made a "lager" using Kevik Lutra. I also tried using 2 lbs.of rice as an adjunct. I split it 2.5 gal. in the keg, and the other 2.5 gal. In bottles. 3 weeks later, the bottles came out fantastic. The best (or one of the best) lagers I've ever tasted. But the keg had that slightly cidery/apple tast you described in the video. Strange... I can't figure out what I did wrong with the keg?

@TheApartmentBrewer 6 ай бұрын

My guess is that the bottle conditioning yeast cleaned up some fermentation off flavors in the process

@seriomarkj Жыл бұрын

Kegged my first beer and got some oxidation...that or from the dry hoping...not a big deal lessonsed learned but thankfully avoided worse flavors as I had plenty of people try it and say it was good, even though I knew something was off

@TheApartmentBrewer Жыл бұрын

Live and learn!

@mitchmason8386 Жыл бұрын

I just screwed my last batch up and scorched it. I have a Grainfather. I think where I screwed up was running the pump way too hard and it pulled fine pieces of grains through the grain basket which then made contact with element and scorched it. And yes it was horrible and it was dumped.

@TheApartmentBrewer Жыл бұрын

Sorry to hear that! That's one flavor you never forget.

@mortenkryger3621 4 ай бұрын

Hi everyone, My beer has a relatively bitter and dry taste to it and I figure that the ph was to high in the mash (first brew and I did not measure and therefore did not try to modify this) Could I add som lactic acid now the beer is in the keg to lower the ph or would that not help?

@Chris-fl5lw Жыл бұрын

Thank you for this video, this is very helpful as a newbie home brewer! Definitely made a fusel alcohol batch last month confirming my bad fermentation.

@TheApartmentBrewer Жыл бұрын

Glad this is helpful! Give it more yeast than you think you need and pitch it cold!

@MrDgmiller Жыл бұрын

How long do you let beer condition on the yeast cake before transfer? And do you use different timing for different styles?

@TheApartmentBrewer Жыл бұрын

Mostly depends on the ABV levels or if there are more extreme fermentation conditions. Most standard beers I'll stick to a roughly 2 week time frame, but for the aforementioned conditions I'll let it go for 3-4 weeks and then get it out of the fermenter and usually let it condition in a keg

@scrappybobbarker5224 10 ай бұрын

There should be a contest to see who could get all of these in a beer

@TheApartmentBrewer 10 ай бұрын

The world's worst beer!

@dimbrewingco Жыл бұрын

Brewed my first lager. It’s a young beer, but the apple taste is crazy. Will lagering resolve perceptible acetalaldehyde? Or will conditioning the keg at room temp be most effective?

@TheApartmentBrewer Жыл бұрын

Room temperature for a few weeks will get rid of that acetaldehyde

Жыл бұрын

I'm now on my second batch and one of the issues I'm having (the other is that my APA came out sweet and malty, no hops whatsoever) is the Clorophenols one. I'm still at a loss of what's causing it since I leave the tap water in the kettle over night (maybe the pump pipe orifice in the lid is not wide enough?) and I only use Star-San for sanitizing. Next batch I'll have a go with bottled water just to check if it fixes it.

@intuitivehomebrew3199 Жыл бұрын

It's entirely possible that your water supply uses Chloramine instead of straight Chlorine. Chloramine will not evaporate if you leave the water out over night. Try treating your tap water with campden tablets, or filtering with a carbon water filter. Your idea of the bottled water is not bad either. Happy Brewing!

@shnikks8992 Жыл бұрын

Intuitive is right, you can also add 1/3 teaspoon of sodium metabisulphite to 5 gallons batch, works the same as Camden.

Жыл бұрын

@@intuitivehomebrew3199 Thanks, I'll have a go with bottled water this next batch to test it out, if the issue is gone I'll move on to a carbon filter.

@Paramour1989 Жыл бұрын

Hi! i dont know if its proper to ask this, but know about any brewing software to recommend?!

@TheApartmentBrewer Жыл бұрын

Ask away! I've enjoyed using Beersmith, Brewfather and brewer's friend. Although if its your first time using brewing software I highly recommend starting with Brewfather!

@charleskielt8069 Жыл бұрын

Footnote on white mold. You'll get that from Lambic yeasts, right?

@TheApartmentBrewer Жыл бұрын

I don't believe that's the case. They are bacterial in nature, Mold is a fungus. Regardless the pellicle you see looks quite similar.

@paulschroeter4987 Жыл бұрын

3 months ago the Homebrew store sold me a expired pack of Galaxy hops and I didn't realize it and the finished beer tasted like shit. So I did an experimental pilsner with some Galaxy hops.. why not.. haha and well the old hops made it taste like Swiss cheese and stale french fries. I already had pilsner malt but wanted to do something different. Maybe I'll just stick with hallertau

@TheApartmentBrewer Жыл бұрын

Cheesy hops are the worst. Always give them a sniff before throwing them in!

@MrDgmiller Жыл бұрын

What are your thoughts on knocking out lower than recommended and allowing fermentation to free rise without temp control

@TheApartmentBrewer Жыл бұрын

Generally pitching lower and bringing up to the intended ferm temp is good practice to avoid pitching off flavors but only in very ester-forward styles like weissbier or belgian ales will I truly let the yeast free rise. Most other cases I will control that temperature

@MrDgmiller Жыл бұрын

@@TheApartmentBrewer thanks man

@PatrickSandy78 Жыл бұрын

Copper gluconate can fix light struck beer. But you have make sure you dose it right. While it won't get it back to 100%, you can get to a drinkable 95% ish. The Master Brewer's podcast covered it.

@TheApartmentBrewer Жыл бұрын

Didn't know that. Thank you for sharing!

@StratoJohn Ай бұрын

Still trying to put my finger on why a recent beer of mine isn't right... Bitter and astringent I would say, may have dry hopped for too long, maybe I should pay more attention to mash PH also

@TheApartmentBrewer Ай бұрын

pH will do it, but hop burn can present as astringency as well. Could be a length of time but also could be a quantity issue. Give it some time to condition and it might get better

@fordskool Жыл бұрын

My beer has smelt vinegar / tasted like wine. What's causing this? I used 2 x 1.7kg tins + 1.2kg liquid malt extract + 40g hops + draught yeast. OG: 60 at SG: 21 it smelt like vinegar and slightly like wine . Any tips? (Pitched at 17-18°c but fridge malfunctioned and when I got SG:21 reading the brew was 29°c for about 24hrs but Brought back to 18 asap)

@TheApartmentBrewer Жыл бұрын

Sounds like an infection to me. Vinegar smell comes from acetic acid, a byproduct of some bacterial infections

@johncushman634 Жыл бұрын

Be very careful of what you use to clean your equipment. I thought I was impeccable cleaner. Learned a lesson the hard way. I thought the rag that I used to clean my bottling bucket was new. In fact it was, however I had used it for something minor the night before and left it draped over the utility sink. Near the utility sink was a mop. When I went to use the rag I washed it in very hot water and PBW. Washed the bottling bucket and used lots of Star-San. Tasting the beer a week later after I bottled it and it was sour. Another week and it was developing in to bottle bombs. Dumped the entire batch. My theory is the rag picked up some bacteria from the mop 18 inches away. No amount of washing or PBW will kill some bacteria, only boiling water and bleach (not a choice). The rag did a great job of spreading that bacteria evenly across my entire batch. So from now on any rag that I will be using will be brand new and gets boiled first before it touches anything. A ton of work to dump 50 bottles. A failure like that can almost make you stop brewing altogether. Instead I went to using kegs and it is awesome. Can’t believe I did something so stupid, but it was easy. From now on I will have strict custody rules for my rags.

@TheApartmentBrewer Жыл бұрын

Oof, sorry to hear that! Yeah its tough to truly get rid of bacteria on plastic surfaces.

@dimbrewingco Жыл бұрын

After having it around 152Ffor majority of the mash, the mash temp was @ around 175+F during the last 15 min. My pH was 5.2. I sort of panicked about extracting tannins. I figured maybe a vigorous boil would help, but I am still not consoled. Is this there a way to remove tannins in the cold-side? Is this something I should even worry about? 😅

@dimbrewingco Жыл бұрын

It tasted fine post-mash, but I guess tannins aren’t perceptible until post-fermentation?

@TheApartmentBrewer Жыл бұрын

You're good. I mashout at 170 F all the time, the tannins are only an issue if you oversparge at hot temperatures for like a hour or longer. Its a very difficult thing to do on the homebrew scale.

@joshbarr6390 Жыл бұрын

If it's grassy because I dry hopped too long, can I correct it? It's bottled already. I read recipe wrong I added dry hops day 3 and was supposed to dry hop for 3 days :( otherwise I think it would've turned out great. Hoping that longer bottle condition will help.

@TheApartmentBrewer Жыл бұрын

I'm not sure if that flavor will go away right away but time probably will help

@joshbarr6390 Жыл бұрын

@@TheApartmentBrewer gonna have half batch room temp and half in fridge. See what happens.

@hl7529 Жыл бұрын

For those who don't know how a skunk smells: corona extra gets this aromatic marijuana smell if you leave it out in the sun for a few minutes. Regards, a Dutchie.

@jmsfabrication7821 6 ай бұрын

How about Heineken?

@tubaplayer112 8 ай бұрын

My beer always turn out skunky and I don’t know why. I wrap my fermenter to keep light off it and use brown bottles and condition in a tote. Is it possible that my green tote is letting in light.

@TheApartmentBrewer 8 ай бұрын

Are you absolutely sure its skunkiness you're tasting?

@tubaplayer112 8 ай бұрын

@@TheApartmentBrewer I am not totally sure. If I am remembering it right both my previous attempts had a taste similar to a old blue moon. Which I thought was the blue moon becoming stale and skunked. The only thing I can think of besides skunk is maybe the well water I used. Our well water contains tons of minerals including iron and cobalt. This time I’m using distilled water so I can control the water chem. So I guess I’ll see if it still tastes the same

@TheApartmentBrewer 8 ай бұрын

Let me know if that makes a difference, heavy minerals like that will definitely taste weird in beer

@miselposavec8401 6 ай бұрын

I still cant find out what off flavour im getting .. everyone says my beer is fine and nothing is wrong with it.. but i can taste it and its drving me nuts... Myb oxidation since i have bucket fermentor.. but i dont know.. any help?

@TheApartmentBrewer 6 ай бұрын

Can you describe the flavor?

@miselposavec8401 6 ай бұрын

Tastes like a beer thats been sitting open for a day... I dont know how to describe it better

@TheApartmentBrewer 6 ай бұрын

Most likely oxidation is the culprit. I'd look at your packaging process

@miselposavec8401 6 ай бұрын

@@TheApartmentBrewer might be... I dont have closed system so my fermentor was opened while i was bottling and didnt clear headspace since i had no co2 tank... Now i bought some kegs ... Myb it will go away when i start kegging and get a better fermentor.