NoLifeLeft wrote:Ok...Some off flavors that I've experienced first hand...
Description : Cause
Green Apple : Certain refined sugars in the kit or bact. Usually goes away in bottle.
Buttery : Diacetyl, common from British Yeast
Solvent : Too warm of a fermentation
Rotten Eggs : Hydrogen Sulfide, usually goes away after bottle cond.
Terrence wrote:I've got some good news! My batch of nut brown ale is maturing into a tasty beer. It's had about six weeks in the bottle. For the first four weeks the beer had this odd "fruitiness" or maybe "solvent" as NoLifeLeft describes. During the fermentation the air temperature in the cabinet we used got up to 85° at times. The primary stopped bubbling after like four days.
I tried a couple tuesday and that off flavor is gone. It's smooth and a lot more balanced, the offness overpowered the body before. Hopefully all your batch needs is a few weeks in the bottle.
Terrence wrote:I ran to a nearby corner liquor/grocery market and asked for a couple empty case boxes. They're perfect for storing empty bottles and for bottle conditioning in the basement.
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