soapy flavor. has happened a few times now.
i understood it to be related to autolysis, but seems weird for it to show up in a beer thats been in fermenter for less than a week.
could it be a water issue? maybe we need to up our chlorine treatments?
kettle related? the two beers i know of that got this flavor got either a very light/gentle boil or most recently a no-boil berliner. and i forgot the moss/whirlfloc on the berliner so plenty of proteins in the wort probly made it through to fermenter.
the only other beer that had it was a vienna that had to sit for a few months (long story) and the lager yeast probly kept dropping and building up and was forgotten about.
so those are my theories. possible water/chlorine issue, insufficient boil vigor/protein break, or just dead yeast.
thoughts?
i understood it to be related to autolysis, but seems weird for it to show up in a beer thats been in fermenter for less than a week.
could it be a water issue? maybe we need to up our chlorine treatments?
kettle related? the two beers i know of that got this flavor got either a very light/gentle boil or most recently a no-boil berliner. and i forgot the moss/whirlfloc on the berliner so plenty of proteins in the wort probly made it through to fermenter.
the only other beer that had it was a vienna that had to sit for a few months (long story) and the lager yeast probly kept dropping and building up and was forgotten about.
so those are my theories. possible water/chlorine issue, insufficient boil vigor/protein break, or just dead yeast.
thoughts?
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