After Tastes

[skinfull]

My last 2 brews i have had slight after tastes, on these 2 brews i have tried the double dropping system does anybody think this could have a bearing on the after tastes.
They taste from the first drink as if they have a infection but on the second drink you cant seem to taste the off taste, anybody got any ideas on this.Cheers S.F.

[skinfull]

Hi daab. I dropped both after approx 48 hours, I used Saf 04 yeast, they are both drinkable but they just dont seem quite right, Only way i can discribe it is they seem very over hoppy. Cheers

[TC2642]

Hi daab. I dropped both after approx 48 hours, I used Saf 04 yeast, they are both drinkable but they just dont seem quite right, Only way i can discribe it is they seem very over hoppy. Cheers

An astringent type bitterness?

[skinfull]

No. Did not treat the water, we live in a fairly good area for brewing bitter. Cheers

[WallyBrew]

My last 2 brews i have had slight after tastes, on these 2 brews i have tried the double dropping system does anybody think this could have a bearing on the after tastes.

This may not seem very helpful but you may have answered your own question.

When the outcome is not what you expected ask what has changed?
l
I learned this from my old boss whos first question when things went wrong was whos on holiday.

You have gone for a double drop on your last two brews and you dont like the results. As it has occurred on both occasions then you have to assume that you dont like the result and that maybe there is nothing wrong.

Sorry this may be totally unhelpful.

[mysterio]

I used Saf 04 yeast, they are both drinkable but they just dont seem quite right, Only way i can discribe it is they seem very over hoppy. Cheers

Could it be overhopping?

What recipe are you using?

[skinfull]

The two recipes used were from MARC OLLOSSONS recipe book, 1 was Maclays BROADSWORD page 44 and the other Harvistoun brewery MONTROSE ALE page 39, what confuses me a little i did another recipe from MOs book WHITBREAD PORTER double dropped it and that was a super pint.

[SiHoltye]

I've got a current brew that is slightly oxidised from a non airtight clearing vessel it was in for 2 weeks whilst I waited for more yeast to naturally drop out. Your description where it tastes odd or overly hoppy first pint then you don't notice it really from there on struck a chord with me. Although its not really hoppiness, it's astringent bittery hoppi-like twang. This is the only brew I had this on, and now I won't use a clearing vessel that isn't airtight and had a blast of CO2 over the beer. Oxidation I think. Drink the beer but learn the lesson.

[skinfull]

I use airtight clearing vessels, but i do leave the lid off during fermentation when there is a thick yeast crust on the top and as soon as it abates i put the lid on airtight whether this has bearing on it i dont know just trying to eliminate everything.
Another thing is if you put your nose over the top of the glass and smell the beer it does not smell likes its off, and it does not have that vinegary smell, its a bit baffling.

[Calum]

I'm going to suggest going back a stage. During your boil, do you boil with the lid on or off?

[skinfull]

Always boil with the lid OFF. I read about double dropping in MOs and GW BOOKS but they dont explain what the benefits are from doing this.anybody elaborate on this subject. Cheers

[oblivious]

Always boil with the lid OFF. I read about double dropping in MOs and GW BOOKS but they dont explain what the benefits are from doing this.anybody elaborate on this subject. Cheers

Dimethyl sulfide (DMS) is formed in wort above 80c or so, boiling with drive it off, it can have a cooked corn aroma/flavor

leaving the lid of during the boil and quick cooling will help

[oblivious]

Always boil with the lid OFF. I read about double dropping in MOs and GW BOOKS but they dont explain what the benefits are from doing this.anybody elaborate on this subject. Cheers

Dimethyl sulfide (DMS) is formed in wort above 80c or so, boiling with drive it off, it can have a cooked corn aroma/flavor

leaving the lid of during the boil and quick cooling will help

I think he meant what are the benefits of dropping.

btw dms isn't such an issue with English malts but there are volitles in the hops that require boiling off which otherwise leave a harsh bitterness behind.

Yep sorry