It's baaack!
That's right folks, this time in a heffeweisen. Those who don't know what I am talking about, I'll bring up to speed, so you can finish the sequel without reading the first part. I brewed an alt about 2 months ago, in my dish fermentor (I don't use it all the time). Transfered it into a unitank, and it tasted like cheese. Lagered it, filtered it, rolled the dice, and it wound up tasting alright. Climbed into the tank, scrubbed the dickens out of it, inspected it, ran a second CIP cycle, and proceded to brew a heffe. Transfered it a few days ago, came in this morning, and gave it a try. Nothing gets the stomach going like a swig of cheesy beer at 7:00 in the morning. And this time, it's worse.
Some other things to consider. The dish fermentor is fitted with an airlock that doesn't work, so it's truly an open fermetation. I probably could have pulled it a day or 2 earlier, but there was minimal activity, which still indicates (to me) positive pressure in the vessel. Besides, even if it finished fermenting, I find it hard to believe that the very same culprit could get in there twice in a row, for 2 different reasons. Sure it's possible, but I've had close calls on other beers in different vessels, and never experienced such a thing. What is this cheesy taste? I don't believe it's butric acid, I've smelled and tasted that before. It's not in the nose at all, in fact, maybe taste and smell are bad descriptions. It's more of a sensation, as if somebody poured some juice from a feta cheese container into the beer (now there is an idea for a beer). My sanitation/cleaning practices when using the dish are just as thorough, if not more than when I clean other tanks. The hoses and pump are also thoroughly cleaned. What should I be looking for, and how do I get rid of it, so we don't have a part 3 to this epic saga starring a disgruntled brewer.
That's right folks, this time in a heffeweisen. Those who don't know what I am talking about, I'll bring up to speed, so you can finish the sequel without reading the first part. I brewed an alt about 2 months ago, in my dish fermentor (I don't use it all the time). Transfered it into a unitank, and it tasted like cheese. Lagered it, filtered it, rolled the dice, and it wound up tasting alright. Climbed into the tank, scrubbed the dickens out of it, inspected it, ran a second CIP cycle, and proceded to brew a heffe. Transfered it a few days ago, came in this morning, and gave it a try. Nothing gets the stomach going like a swig of cheesy beer at 7:00 in the morning. And this time, it's worse.
Some other things to consider. The dish fermentor is fitted with an airlock that doesn't work, so it's truly an open fermetation. I probably could have pulled it a day or 2 earlier, but there was minimal activity, which still indicates (to me) positive pressure in the vessel. Besides, even if it finished fermenting, I find it hard to believe that the very same culprit could get in there twice in a row, for 2 different reasons. Sure it's possible, but I've had close calls on other beers in different vessels, and never experienced such a thing. What is this cheesy taste? I don't believe it's butric acid, I've smelled and tasted that before. It's not in the nose at all, in fact, maybe taste and smell are bad descriptions. It's more of a sensation, as if somebody poured some juice from a feta cheese container into the beer (now there is an idea for a beer). My sanitation/cleaning practices when using the dish are just as thorough, if not more than when I clean other tanks. The hoses and pump are also thoroughly cleaned. What should I be looking for, and how do I get rid of it, so we don't have a part 3 to this epic saga starring a disgruntled brewer.
Comment