Soy Sauce
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- Piss Artist
- Posts: 216
- Joined: Fri Jul 13, 2018 8:13 pm
Soy Sauce
I've not brewed for maybe a couple of years, but a couple of weeks ago with a bunch of out-of-date-ingredients (except the yeast and golding hops) brewed the Boddington's Mild from Graham Wheeler's BYOBRA, well aware that the result could be awful, but wanting to check my method and equipment was still fine.
The packet of fuggles that weren't in date were part-used and had been stored in the freezer, the grain in not ideal conditions in a clean black plastic bin in an outbuilding for a couple of years. The hops smelled fine when I opened them, the grain, again all open packs all smelled like grain, was free-flowing and didn't look mouldy.
Today, I bottled it. It smelled very yeasty/bready and the taste was not off, not horrible, but odd. My girlfriend tried some and before even tasting it, said 'soy sauce'. I have to say, I agree. Does anyone have any thoughts? As I said, I wan't expecting much and this was as much a test run as anything.
I only hit my volume target by diluting, but that enabled me to hit the correct OG and the beer was just about bang of at FG. I used a 90 minute mash and 90 minute boil. The only thing that didn't go to plan was that the mash stuck. Does anyone have anyone have any comments or suggestions?
I went ahead and bottled it anyway, as in the past I've brewed a couple of beers that were not great, but improved greatly with age.
The packet of fuggles that weren't in date were part-used and had been stored in the freezer, the grain in not ideal conditions in a clean black plastic bin in an outbuilding for a couple of years. The hops smelled fine when I opened them, the grain, again all open packs all smelled like grain, was free-flowing and didn't look mouldy.
Today, I bottled it. It smelled very yeasty/bready and the taste was not off, not horrible, but odd. My girlfriend tried some and before even tasting it, said 'soy sauce'. I have to say, I agree. Does anyone have any thoughts? As I said, I wan't expecting much and this was as much a test run as anything.
I only hit my volume target by diluting, but that enabled me to hit the correct OG and the beer was just about bang of at FG. I used a 90 minute mash and 90 minute boil. The only thing that didn't go to plan was that the mash stuck. Does anyone have anyone have any comments or suggestions?
I went ahead and bottled it anyway, as in the past I've brewed a couple of beers that were not great, but improved greatly with age.
Re: Soy Sauce
Joined Friday 13 July 2018
"You're not drunk if you can lie on the floor without holding on." Dean Martin
1. Life is not a journey to the grave with the intention of arriving safely in a pretty and well-preserved body, but rather to skid in sideways, thoroughly used, totally worn out and loudly proclaiming... "f*ck, what a trip
It's better to lose time with friends than to lose friends with time (Portuguese proverb)
Alone we travel faster
Together we travel further
( In an admonishing email from our golf club)
1. Life is not a journey to the grave with the intention of arriving safely in a pretty and well-preserved body, but rather to skid in sideways, thoroughly used, totally worn out and loudly proclaiming... "f*ck, what a trip
It's better to lose time with friends than to lose friends with time (Portuguese proverb)
Alone we travel faster
Together we travel further
( In an admonishing email from our golf club)
Re: Soy Sauce
What were your fermentation temps and how long was it in the FV?
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- Piss Artist
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Re: Soy Sauce
Ah. Fermentation temperature was probably cooler than it should have been, but no cooler than I have, on occasion brewed before. It was in the FV for 17 days.
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- Hollow Legs
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Re: Soy Sauce
I would assume an issue with yeast vitality. How was the yeast stored?
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- Piss Artist
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Re: Soy Sauce
The yeast was in date, had been stored in the freezer, brought to room temperature slowly and re-hydrated in wort with some sugar following my usual procedure.
- Northern Brewer
- Piss Artist
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Re: Soy Sauce
Most likely cause is yeast autolysis (ie beer has spent too long on dead yeast, which is a factor of fermentation time and yeast happiness), less likely cause is some of the byproducts of the grain partially "composting" in poor storage conditions.
You said the yeast was frozen - what yeast are we talking about, are you freezing commercial packs or your own glycerol stocks?
You said the yeast was frozen - what yeast are we talking about, are you freezing commercial packs or your own glycerol stocks?
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- Hollow Legs
- Posts: 374
- Joined: Tue Jun 05, 2018 9:19 am
Re: Soy Sauce
Yea soy sauce is classic umami/autolysis, and its in the aroma too so unlikely to be water chemistry related. I would go out on a punt and say your grain is probably buggered, or there’s uncleanliness in your kit. Issues in grain can still be microbial even if it looks fine.
Honestly the easiest way is probably to strip uour kit down and buy new ingredients. Job done!
Honestly the easiest way is probably to strip uour kit down and buy new ingredients. Job done!
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- Hollow Legs
- Posts: 374
- Joined: Tue Jun 05, 2018 9:19 am
Re: Soy Sauce
Yea soy sauce is classic umami/autolysis, and its in the aroma too so unlikely to be water chemistry related. I would go out on a punt and say your grain is probably buggered, or there’s uncleanliness in your kit. Issues in grain can still be microbial even if it looks fine.
Honestly the easiest way is probably to strip uour kit down and buy new ingredients. Job done!
Honestly the easiest way is probably to strip uour kit down and buy new ingredients. Job done!
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- Piss Artist
- Posts: 216
- Joined: Fri Jul 13, 2018 8:13 pm
Re: Soy Sauce
Thanks guys. I thought the beer might not be a success, but I have to say, it's a flavour I never expected to encounter in beer.
IPA: It's taken me a while to work out what you meant by'Joined Friday 13 July 2018 '. But yes,haha, well spotted. I was a member for years, but lost my account in the great GDPR thing.
Northern Brewer: The yeast was Safale S04
IPA: It's taken me a while to work out what you meant by'Joined Friday 13 July 2018 '. But yes,haha, well spotted. I was a member for years, but lost my account in the great GDPR thing.
Northern Brewer: The yeast was Safale S04
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- Steady Drinker
- Posts: 50
- Joined: Wed Jan 17, 2018 7:30 pm
Re: Soy Sauce
The great debate of describing a beer online. Its impossible..Ill give it a shot.
Autolysis of beer has never been proven or not proven. (I do believe it does) JMHO.
Soya sauce has no aroma...go and sniff your bottle, at the back of the cupboard.
Soya beans/edamame beans, just taste like "salt"...its where MSG comes from (more or less)
Autolysis of beer has never been proven or not proven. (I do believe it does) JMHO.
Soya sauce has no aroma...go and sniff your bottle, at the back of the cupboard.
Soya beans/edamame beans, just taste like "salt"...its where MSG comes from (more or less)
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- Steady Drinker
- Posts: 50
- Joined: Wed Jan 17, 2018 7:30 pm
Re: Soy Sauce
MSG mono sodium glutemate also known as "Chinese cooking powder"... "flavour enhancer"...Its waht gives some people major headache.
Sorry totally off OP.
Sorry totally off OP.
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- Even further under the Table
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Re: Soy Sauce
Odd, your soy sauce must be different to mine. Just sniffed a new bottle. Very definite aroma. A bit like Marmite, but much less so.johnnyboy1965 wrote: ↑Sat Jan 19, 2019 6:23 pmSoya sauce has no aroma...go and sniff your bottle, at the back of the cupboard.
Soya beans/edamame beans, just taste like "salt"...its where MSG comes from (more or less)
Guy
Ps Mine's certainly not at the back of the cupboard!
- Northern Brewer
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Re: Soy Sauce
OK - it's not the end of the world to store dry yeast in the freezer, but you do lose a bit of a viability compared to storing it at fridge temperatures, and it ideally shouldn't be pitched directly from the freezer, let it warm up a bit first. It last for ages at fridge temperature - Fermentis guarantee 3 years kept at <10C/50F and in practice will last longer.
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- Piss Artist
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Re: Soy Sauce
That's good to know Northern Brewer. I'll move all my yeast to the fridge.